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Faith Middleton's Food Schmooze

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Entreés

Delicata Squash Fries with Awesome Sauce

Sonja and Alex Overhiser_Delicata Squash Fries with Awesome Sauce_recipe

Delicata squash skin is edible and it roasts fairly quickly. The squash is simple to prepare—and the taste is sweet and tender. Our best-loved way to eat delicata squash is as fries: roasted half-moon slices that both the kids and adults in our lives rave over.

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Autumn Brussels Sprouts Quiche with Sweet Potato Crust

Brussels Sprouts Quiche_recipe_Ali Maffucci_© 2018 by Evan Sung

My quiches are totally pastry-less; I use thinly sliced sweet potatoes that bake until tender but crispy, adding a slightly sweet flavor, striking orange color, and whole host of nutrients.

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Grilled Vegetable Salad with Brown Butter Vinaigrette

Grilling vegetables and dressing them with a rich dressing is a revelation. Use as many colors and varieties of vegetables as possible.

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Porchetta-Style Pork Kebabs with White Beans

These pretty kebabs made with pork tenderloin and rosemary branches create similar flavors to traditional Italian porchetta in a fraction of the time.

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Lidia Bastianich’s Rigatoni with Italian American Meat Sauce

Lidia Bastianich_Rigatoni with Italian American Meat Sauce

This recipe is a traditional Italian American favorite for Sunday lunch. It makes enough sauce for 4 pounds of pasta. If you have a big crowd, you can use the whole batch, but if you only want to cook 1 pound of pasta, don’t worry—the rest of the sauce will freeze well for several months. On a Sunday, this brings everyone in my family to the table.

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Roasted Carrot and Avocado Panzanella

Roasted Carrot and Avocado Panzanella_recipe

Roasted-carrot salads aren’t anything new, but I definitely amped mine up.

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