I am NOT a holiday decorator. No santas or reindeer or red and green EVERYWHERE. ...But, I totally have a soft spot for FALL decorations. No on turkeys, yes on pumpkins. No on pilgrim hats, yes on ferns and branches in large glass containers.
This scene from Cote de Texas is my favorite so far this year. I love how the pumpkins are shades of citron and chartreuse and how simple the whole setup is.
This shot from Country Living is perfect if only for the variety of squash shown: The Baby Boo. Cutest name ever. The faint orange tones in the pumpkins actually work surprisingly well with this light blue urn. Those might be really colors for a fall wedding...
I don't think I've blogged about it yet but green apples are my favorite "look" in the whole world. So, naturally, I'm drawn to this photo of a Green Apple Gourd from Country Living. Unfortunately, according to our friends at CL, it's inedible.
This Thursday, when I go to my farmer's market, I'll have to keep an eye out for some squash to try out these lovely recipes I've been stockpiling this last week:
Total Time: 10m
1 1/2 pounds summer squash and zucchini
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 ounces Parmesan, shaved (3/4 cup)
kosher salt and pepper
1.Cut the squash and zucchini into long, thin strips using a vegetable peeler (discard the seedy cores). Place in a large bowl.
2.Add the oil, lemon juice, Parmesan, 1/2 teaspoon salt, and 1/2 teaspoon pepper and toss gently to combine. Serve immediately.
3 large leeks, thoroughly rinsed and thinly sliced (white and light green parts only)
3 zucchini, diced
7 cloves garlic, smashed and coarsely chopped
2 cups chicken stock
2 15 oz. cans cannelini beans, rinsed and drained
1 tsp. sherry vinegar
1 tsp. smoked paprika
salt and pepper to taste
2 tbsp. basil leaves, finely chopped
3 tbsp. good-quality olive oil
12 – 15 large croutons
Parmesan cheese for grating
Stir the basil and 3 tbsp. olive oil together and set aside.
Set a large pot over medium heat. Once it’s hot, heat the olive oil. Add the leeks and saute for about 7 minutes, or until soft and beginning to brown. Add the zucchini, garlic and stock and bring to a simmer. Cook for 5 – 8 minutes, or until the zucchini is tender, but not mushy.
Add the beans, then transfer the soup to a blender or use an immersion blender to puree. Return the soup to the pot and add the vinegar and smoked paprika. Mix well and add salt and pepper to taste.
Ladle into bowls and top with croutons, a drizzle of basil oil and a dusting of Parmesan cheese. Serve immediately.
Makes 4 servings. Enjoy with a big salad or half sandwich.
•1 eggplant – ¼” thick slices
•extra virgin olive oil (EVOO)
•2 cloves garlic – minced
•Parmesan – freshly grated – or use a combination of cheeses
•1 large tomato – sliced thinly
Heat grill to a temp that will leave grill marks on your veggies. Brush eggplant slices with EVOO and cook on grill flipping once the other side has grill marks. Length of time varies for each grill so please keep a watchful eye. This whole process shouldn’t take very long, unless of course you are using my grill. Once the eggplant is cooked, remove from grill and set aside.
Shape your dough so that it is thin and will fit on your grill. Brush the grill with a little EVOO to prevent sticking and lay dough right on the grilling service. Flip once grill marks appear and brush dough with EVOO, garlic, and sprinkle with Italian seasoning. Then layer eggplant, tomatoes, and cheese. Cover the pizzas and cook until cheese has melted.