Through the years friends of mine have asked my advise on how to encourage their kids to enjoy fresh vegetables. This can be a toughy — but not at this time of the year. Spaghetti squash in in season right now and it’s the perfect time to show your brood just how much fun squiggly squash can be.
Don’t let the hour-plus baking time of spaghetti squash dissuade. After all, spaghetti squash is the primary reason microwaves were invented, right?
My 1 1/2 pound (smallish) squash was cooked to perfection in 8 minutes, wrapped in Saran and pricked with a fork. The larger the squash, the longer the cooking time.
Like most of the autumn and winter squash, be very careful when cutting in half; certainly don’t allow kids to attempt this. If you don’t take precautions, you could give yourself a nasty cut. I ALWAYS put a kitchen towel or mat under my cutting board for stability, I take my time and exercise caution.
Spaghetti squash is a great way to appreciate your finer extra virgin olive oils. Its mild and pleasant flavor soaks up and highlights the subtle nuances of the olives. I often enjoy spaghetti squash tossed with my better oils and seasoned with a bit of kosher salt and freshly ground pepper.
The burger – be it White Castle or Farmer’s Market Veggie-Grain – could be the most telling testimonial, the most apt memoir of the 20th and early 21st century American palate. Little sis “Slider” drills into this hypothesis. The Slider, especially, is suited to our national temperament and accommodates our multitasking lifestyle. It’s easily held in one … Full recipe post »
It’s that time of the year and I don’t mean fireworks; I’m talking the explosive media grilling blitz. An hour doesn’t pass without some TV personality, electronic feed, or magazine headline firing off their ultimate recipe for “whatever” on the grill. Recipe overload, no doubt. Why not? Grilling on the Fourth of July is as … Full recipe post »
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. And the dinnerFeeds - well - they
are my story. More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...