Fall Grain Salad with butternut, shitake, leek, sage and brown butter

I love hearty winter wheat berries , the little brown grains have such a wonderful spring-back after cooking, and hold-up to heavier additions in a fall or winter salad. Last evening I was looking for a recipe that could incorporate my fall ingredients – leeks, butternut squash, sage, and some dried shitake mushrooms, but nothing seemed quite right. So I just made one up. This … Continue reading Fall Grain Salad with butternut, shitake, leek, sage and brown butter

Winter Quinoa Salad with Roasted Vegetables

  Quinoa is a near perfect food, and an easy grain to fold into almost any soup, salad, casserole, or main dish. This quick fall salad braises instead of roasts your winter vegetables, without sacrificing that golden flavor. I was treated to a similar dish the other night at a friends how, but she used roasted turnips, onions, rutabaga, sweet potato, and garlic – delicious! … Continue reading Winter Quinoa Salad with Roasted Vegetables

December GRID Happy Hour Tonight

Hey everyone! Our favorite magazine about sustainability in Philadelphia hits the stands today! Check out my recipe for butternut squash and mushroom lasagna (pictured below) in the print addition or online. GRID Cover December 2009 And join us to celebrate its release: WHERE: The Abbaye (3rd and Fairmount) WHEN: 5-8 p.m. Wednesday, Dec. 9 $3 drafts and ½ price appetizers! See you there! Continue reading December GRID Happy Hour Tonight

Modo Mio menu turista

I’ve been trying to get to Modo Mio for months and months, but circumstances keep thwarting me. When I finally made it, I decided to go with the menu turista – the “tourist” or pre fix menu – in order to sample as many dishes as possible. Above the the barbabietola, an antipasti of roasted beets, toasted almonds, baby arugula, anchovy (which they kindly left … Continue reading Modo Mio menu turista