The cooler weather reinvigorates my love for cooking. I always love preparing meals: tossing together fresh salads, watching Keith grill (still scared of that big metal beast) and slicing and dicing fresh fruits and cheeses. But now, with the temperatures dropping, I’m thrilled to heat my oven again and stand in front of it, stirring and sauteing and peeking at whatever’s roasting or baking inside. I think I should throw a luncheon sometime soon. This one could be like a buffet, or a pick-at-all-afternoon type of luncheon.
Pasta salad is always good, but when it’s pasta salad with cherry tomatoes and olives, complete with anchovies, capers and fresh mozzarella, the good become amazing. Pick them out, Keith — I’m making this one.
A luncheon is beginning to form … add this root vegetable soup with truffle oil to the above pasta salad, and while you’re at it, make Bea’s kuri squash and pistachio muffins too. They’re gluten-free and perfectly healthy, with the squash, yogurt and eggs … OK, I’d use less sugar, but still.
Why offer only one type of fall muffin when you can offer two — these pumpkin and feta muffins are savory and would compliment any fall soup like the one above.
With all that muffinage, you’d really only need something simple for dessert — how about some Mexican hot chocolate?
Clacked by Debbie McDuffee
on Oct 26, 2010 @ 10:00 EST5EDT
