One of my fall habits has been to pick up a butternut squash (or two) with every trip to the Farmer’s Market. A trip every week, or even every other week over the course of several months equals a whole lot of squash. I’m great at bringing it home, roasting it, pureeing it and freezing it for later in the winter. What I’m not particularly good at is finding new uses for that beautiful squash puree besides my go to mac and cheese. So when I found a recipe for a Butternut Squash and Mushroom Tart with Gruyère in a recent issue of Cooking Light, I tour it out, set it aside with high hopes of actually making it.
I’m sure by now you’ve heard of Quinoa and its magical powders–the newest super food. This whole grain is a seed derived from a plant closely related to spinach. It provides an excellent source of protein, fiber and calcium. And best of all? It’s tasty! I love the little bit of crunchiness, the texture really adds dimension to any dish.
For those of you not aware, tomorrow starts Eat Drink Local Week, sponsored by the Edible Magazines. Now, I understand, we all can’t be perfect little locavores, like me, but Eat Drink Local week is the perfect time to try. The week long event raises awareness for and celebrates local food grown in our region, restaurants that serve it and partners that support it. You don’t really even have to cook if you don’t want to! There are over 100 restaurants throughout Manhattan, Brooklyn and the East End celebrating Eat Drink Local week with prix fixed meals, featuring local ingredients. You cam try a new place each and every week! Some of my favorites include al di la and iCi in Brooklyn, Telepan and Craft in Manhattan and The North Fork Table & Inn (which I have yet to get to but have heard amazing things!).
If you’re like me, and also want to take on the challenge of cooking to live local, Edible has put together a list of eight ingredients they encourage partners and home cooks alike to include:
- Goat (milk, cheese, yogurt, meat, etc)
- Rose Wine
- Fava Beans
Most or all ingredients should be available at your local Greenmarket. Between my husband and I can guarantee we’re covered with Rose and Hops, but I hope to incorporate some of the other listed ingredients into my cooking too. Maybe even find a new staple recipe! And of course, there’s always time to dine out at least one night.
Happy Eat Drink Local Week!