A traditional Mexican dip, guacamole has become a staple in the American diet as well. Avocados are high in fat, but they also have a number of nutritional strengths such as a high potassium and fiber content.
There are two main components to making the perfect guacamole. Choosing good avocados, and properly seasoning.
This soup is the essence of winter. The leeks and potatoes from my Full Circle Farms deliveries had been accumulating in my fridge and pantry. This soup is an amazing use of these simple ingredients. I make this soup for dinner and take/send the leftovers to be reheated in the office microwave the next day. I like to serve this with homemade croutons (in this case I made pumpernickel croutons) and a bright salad (anything with apples or beets would be perfect).
Panzanella is a Tuscan salad typically made with pieces of stale bread which absorb the salad dressing and juices from the vegetable ingredients in the salad. Panzanella made with fresh summer tomatoes is one of my absolute favorite summer salads. But what about winter panzanella? I had some leftover pumpernickel bread, so I decided to create a winter panzanella.
Roasted acorn squash, crisp apple, sauteed kale and toasted hazelnuts all contribute to this delightfully wintry salad. This salad is amazing and rivals the summer classic. It would be an excellent addition to any holiday table.
