My favorite thing to do with a winter squash is to stuff it.
Bursting with fresh herbs, lemon, and mango, and super easy to throw together, this healthy grain salad would make a great addition to picnics or potlucks.
The jalapeño and red pepper make the pancakes colorful and add just a little spice. Serve with salsa or as a breakfast side dish in place of potatoes.
The classic accents of briny olives and tart oranges balance the mellow sweetness of fennel when it is cooked until fork-tender.
Dice 1 cooked carrot. Mix with 1 large egg, 1 tablespoon bread crumbs, and some salt, and beat well. Melt 1/4 cup butter in a frying pan, add the batter, and cook on both sides [until it starts to brown]. Serve topped with a fried egg, and garnish with fried new potatoes and a gratin of beets.
Here we take toothy chunks of carrots, parboil them, fast roast them in the oven with allspice, and finish them off with a garnish of minced preserved lemon and fresh garlic.
Slice the Asian eggplants (if using) lengthwise into quarters, keeping the stem intact so that it holds the eggplant together. Heat the oil in a wok until almost smoking, then turn the heat down to medium and fry the eggplants well, turning occasionally. Do not burn. Transfer the eggplants to a baking dish. Cook under a preheated medium broiler for 20 minutes, turning the eggplants halfway through.
This was my first taste of the south of France.
Don’t let summer get away from you without trying this. Then again, it is pretty swell in winter, too.
1. Preheat the oven to 350°F.