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Recipe Roundup

10 Nov

When compiling and sorting these articles and recipes, it took me a moment to realize that, though I will be sharing five links below, those links actually contain a total of nine separate recipes.  I’m crediting Portland Farmers Market for that unexpected burst of recipes, as the very nature of my writing relationship with them dictates that I will attempt to make as much food as possible with the smallest amount of funds required (note: all six of my recipes for them came in at well under $20–that’s for all six recipes combined.  You want frugal?  I can give you frugal.)

As an added bonus, these dishes would all fit in nicely atop your Thanksgiving table, especially if you are looking for recipe ideas that fall well outside the basic realm of turkey and potatoes.

Pear-Stuffed Acorn Squash; Kidney Bean and Sweet Potato Soup

Butternut Squash Gnocchi with Three Sauces (Sage Brown Butter, Caramelized Shallots and Thyme, and Garlic Chips with Sauteed Spinach)

This sage brown butter sauce was so good that I ate it until I felt a profound sense of discomfort.

Indie Fixx continues to provide Savory Salty Sweet with a great place to share more recipes with more people. These three recipes are my most recent contributions, and they happen to be some of my favorites.  That dark chocolate zucchini cake is absolutely magical.  It’s rich, complex-tasting without being complicated to make, and it just so happens to be vegan (and secretly stuffed with a vegetable, which you’d never, ever be able to tell by eating it).

Linguine with Slow Roasted Tomatoes and Garlic

Dark Chocolate Zucchini Cake

Blueberry, Orange, and Cornmeal Pancakes

On an unrelated note, a couple of months ago I made zucchini muffins with some fantastically fresh zucchini, straight from our garden.  As I was scooping the batter into the muffins tins, I noticed that things were looking a little firmer and more robust than they normally should.  Undaunted, I moved on, baking the muffins anyway.  It was only after the muffins had been removed from their tins and cooled that I realized why the muffins looked rather unusual.  I forgot to add the sugar.

Surprisingly, I actually sort of liked the muffins without sugar.  They were still very moist, but they were definitely sturdier, without the fine crumb usually found in a muffin.  They actually tasted more like a bread, less like a muffin, and closer to what I prefer these days when I gravitate towards a snack.  I am debating whether or not to share the recipe.  I am not sure if these muffins would be anyone else’s cup of tea, since I happened to be the only person in the house who ended up eating them (and I live with a carb-loving child and the Perfect Eating Machine, so that’s saying something).

Still, I am sort of fond of them in all their sugar-free, cinnamon-filled glory.

Jeez, that looks healthful.  Like some sort of nutrition nugget that zoologists develop as a snack for panda bears.

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