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This Week’s Harvest, 10/20

October 20, 2010

Escarole, spinach, pears, eggs, cauliflower, spaghetti squash

Not much of a color spectrum this week, but some exciting things nonetheless.  That cauliflower is absolutely stunning, and given the sudden temperature dip we’re experiencing in Paris right now, I think it’s going straight into this mustardy gratin.

I am roasting the spaghetti squash whole as I type, and when it’s done I’m going to take out its insides and treat them like the spaghetti they so closely resemble, covering them in tomato cream sauce.

That big lettuce-looking vegetable is actually escarole, for which I just so happen to have found a recipe last week. The bean-and-green stew sounds just right for cold weather.

Speaking of greens, there’s something so right about spinach and cheese.  I have some cheese odds and ends in the fridge, so maybe I’ll finally get to that souped-up mac and cheese I was talking about a few weeks ago.

I have some leftover pear-poaching liquid, and I’m thinking about doing a little shopping at Mora tomorrow, so there’s an outside chance that mini-tartes Belle Hélène will be happening in my kitchen this weekend!

The eggs went quickly last week, between breakfasts and baking projects, and I don’t think the baking bug is completely out of my system yet…

Originally published on Seasonal Market Menus.

  1. October 21, 2010 1:53 am

    I can’t get past “mustardy gratin”. Heavens, mustard is tasty. And I bet you have some whopper kinds over there in France!

  2. October 21, 2010 8:11 pm

    Hannah – You know it!

  3. October 23, 2010 2:00 am

    I’m stuck with Hannah at the gratin! Great idea to put the mustard in.

  4. October 24, 2010 2:03 pm

    Tammy – Thanks! I came up with it when I had too much mustard and needed to use a lot of it up!


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