Tag Archives: lunch recipe

Baked Eggs in Butternut Squash Rings

Sweet, roasted rings of butternut squash make the perfect vehicle to spotlight eggs.
Sweet, roasted rings of butternut squash make the perfect vehicle to spotlight eggs.

Spring may have sprung, but winter squash hasn’t fallen out of favor yet. At least not in my kitchen.

So, how could I resist these darling “Baked Eggs in Butternut Squash Rings”?

The recipe is from the new “The Fresh Eggs Daily Cookbook” (Harper Horizon), of which I received a review copy. It’s by Lisa Steele, who has raised chickens for more than a dozen years on her farm in Maine, and is the founder of the blog, Fresh Eggs Daily.

It includes more than 100 recipes highlighting eggs in every which way. Now, you’re probably asking yourself, “Isn’t it bad to eat eggs every single day? Won’t my cholesterol go through the roof?” The answer is: No. Not if you’re a relatively healthy person. That’s according to the Mayo Clinic, which stated in an article last year, “Research shows that the cholesterol in eggs doesn’t seem to negatively affect the human body compared to other sources of cholesterol. For example, eggs typically are eaten with other foods high in salt, saturated fat and cholesterol, such as bacon, cheese and butter. These foods are known to increase the risk of heart disease, and they should be eaten sparingly.”

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A Fondness For Farro Torta

A most versatile torta filled with eggs, veggies, fresh herbs and nutty farro.

A most versatile torta filled with eggs, veggies, fresh herbs and nutty farro.

 

Is it a frittata? Or a quiche?

It’s a hybrid that is definitely authentic.

After all, “Farro Torta” comes from the new cookbook, “Autentico: Cooking Italian, the Authentic Way” (St. Martin’s), of which I received a review copy.

It’s by Rolando Beramendi, founder of Italian fine food importer Manicaretti, who splits his time between San Francisco, New York and Florence. His expertise on all things Italian has been lauded by the likes of Ina Garten, Alice Waters, Thomas Keller, and Nancy Silverton.

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As he writes in the intro of the book: “I cook food in its most authentic form. I cook to break preconceived notions of what food should be — no overcrowded plates, no recipes with too many disparate ingredients, no out-of-season ingredients, no need for a lot of equipment. I make no-fuss food for my guests and myself that nourishes both hearts and our stomachs.”

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