Tag Archives: parmesan

Ginger-Butternut Squash Soup

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Ah, autumn. After a long mid-Atlantic summer, I always look for forward to fall. Not only for the cooler temps, but for the food! Today’s recipe uses one of my favorite fall farmer’s market finds: butternut squash.

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This soup is inspired by a recipe given to me by my MOH at my bridal shower. Each attendee at my bridal shower brought a recipe and small gift that would help in making said recipe…so fun!

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Along with this recipe, I received my immersion blender, which is something I never thought I needed but in retrospect is AWESOME. Don’t get me wrong, I love my Vitamix, but an immersion blender eliminates so much mess from transferring soup from the pot to the blender.

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There’s a secret ingredient in this recipe: parmesan rind. Every time I finish off a piece of parmesan, I toss the rind in my freezer. A piece of parmesan rind is awesome to add into so many soups and sauces!

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Another tip for this recipe (or any recipe that calls for fresh ginger), use a spoon to peel the ginger and then a microplane zester to ‘mince’ the ginger. SO much easier!

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Ginger Butternut Squash Soup

Serves: 4-6

Prep time: 10 min

Cook time: 40 min

  • 1 butternut squash, peeled & diced
  • 2 leeks, white part only, sliced
  • 2 T butter
  • 2″ piece of ginger, peeled & grated
  • 4 C broth (I used Chicken, but Vegetable broth will keep this recipe vegetarian)
  • 1/2 t salt
  • 1/4 t white pepper
  • parmesan rind (optional)
  1. Melt butter over medium heat in dutch oven
  2. Add butternut squash, cover and cook for ~20min until fork tender
  3. Add leeks, ginger, salt and pepper
  4. Stir well, cook for ~10min
  5. Add broth and parmesan rind
  6. Bring to a boil, cook for ~10min
  7. Blend soup, either in the pot using an immersion blender or transfer into a blender
  8. Enjoy!

Question: What’s your favorite fall food?

Mother’s Day Brunch

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Wow, we really lucked out with some amazing weather for Mother’s Day this year. My parents came to visit us for the day, starting with a trip to my favorite farmer’s market, The JFX Farmer’s Market. We made our way around the market, picking up things for the week as well as some key ingredients for brunch that I would cook when we came home.

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On the menu: Spinach, mushroom & artichoke quiche, lemon ricotta muffins and a beet & feta spinach salad. Mmmmm, delish! The salad is pretty straight forward, dressed with fig balsamic vinegar and garlic & mushroom olive oil (I use a 2:1, vinegar:oil ratio), that I bought at a cute shop, Pure Mountain, while visiting a friend last year.

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The lemon ricotta muffins are a Giada De Laurentiis recipe from Food Network, Nonna’s Lemon Ricotta Biscuits. It was the first time I’ve made these, so I followed the recipe exactly.

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I made them the night before and then popped them in the oven for 5 min before putting them on the table for brunch. I also baked them for 26 min, not 20 like the recipe calls for. They just didn’t look done at 20 min, so I added time in 2 min increments. As a result (I presume), the outside of the muffins were a little hard, but the insides were perfect!

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The quiche was one I’ve made before. It uses ricotta cheese, hence the ricotta muffins…I hate having left over ingredients!

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It turned out great, I almost didn’t get a picture before it was gone! The mushrooms and eggs I used were straight from the farmer’s market which was awesome.

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Previously, I’ve added parmesane cheese to this quiche but I totally forgot on Mother’s Day. It was still good, but in the future I will be sure to not forget the parmesan cheese. Cheese makes everything better.

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Mushroom, Spinach & Artichoke Quiche

Prep time: 10 min

Cook time: 40 min

Makes: 4 servings

  • 1C ricotta cheese
  • 4 eggs
  • 1/4C parmesan cheese
  • 8oz mushrooms, sliced/chopped
  • a few handfuls of spinach
  • 1 can artichoke hearts, drained & quartered
  1. Pre-heat oven to 400 degrees
  2. Saute the mushrooms, about 5-10 min
  3. Towards the end, add the spinach to wilt
  4. Meanwhile, combine ricotta, eggs and parmesan in a bowl until smooth
  5. Add mushrooms, spinach and artichokes to ricotta mixture
  6. Pour into 9″ cake pan, top with fresh ground pepper
  7. Bake 40 min
  8. Enjoy!

Question: Did you cook for your mom on Mother’s Day?