As the leaves fall and swirl to the ground, the produce shelves fill up with different varieties of winter squash. Acorn, butternut, Kabucha, Pumpkin, and Delectica all call to my inner chef to create and explore the richness of this winter bounty.
I picked up a butternut squash, hoping for a bit of inspiration. Soup was calling to me.
While cooking professionally I worked in plenty of kitchens where meatless Fridays were observed. Friday Fish Frys and tuna salad were items that were prepared in huge quantities. Not being Catholic, I never quite understood the ritual of not eating meat on Fridays, but as a cook, I made the food that I was directed to prepare.
At the Deli, vast quantities of Tuna Salad were consumed. We were located in a catholic neighborhood and owned by Catholics. When working at the Brewery we could count on the owner, glass of beer in hand, laying down battered fish in the fryer. He was also a staunch Catholic.
While I've remained confused and uneducated about the abstinence and fasting rules, I am now cooking for people who observe the Season of Lent. This is a perfect opportunity to introduce them to 100% vegan food, and learn more about this religious observance.
One of my go-to condiments for burgers, wraps, and on BBQ are caramelized peppers and onions. While the preparation may take some time, pleasing your diners is the reward.
See how scrumptious they look?
You may be surprised to learn that cactus is a staple food in certain parts of the world. One variety, Nopales (also know as Prickly Pear or Paddle Cactus) originated in Mexico and is almost synonymous with the Sonoran Desert but has adapted to locales as far reaching as Australia, Tunisia, and the Galapagos Islands.
Check out the video below to see just how easy it is to scale and grill nopales.
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