A beautiful new cookbook is available containing recipes from Rosemary House.
Our state’s B&B association, North Carolina Bed and Breakfast Inns, recently published a new version of the North Carolina Bed & Breakfast Cookbook. It’s available on Amazon, and of course at the B&B.
What’s extra-terrific about this edition is that it includes all kinds of recipes, not just for breakfast. So in addition to our recipes for Apricot muffins and Vegetarian Eggs Benedict (in five minutes, a breakfast for royalty), we contributed five recipes for “company’s coming” vegetarian entrees.
Soft Polenta with Vegetable Bolognese. The polenta is creamy, the sauce is divine.
Black Bean-Sweet Potato Chili. A regular dish at my house. Even the meat-eaters in your family will go for this.
Asparagus Enchiladas. A soft tortilla wrap with asparagus and cheese. Easy, freezes well, with a sauce to die for.
Roasted Portobello Napoleon. A scoop of quinoa, topped with a juicy Portobello, sautéed spinach, and roasted red peppers, drizzled with a balsamic vinegar reduction. Beautiful to look at, a heavenly combination of flavors.
And my favorite, perfect for the fall:
Pappardelle with Roasted Winter Squash, Arugula, and Pine Nuts
Yield: 4 servings
4 cups peeled butternut squash, (1-inch) cubed
2 Tbsp balsamic vinegar
2 tsp olive oil
1/4 tsp salt
8 oz. uncooked pappardelle (wide ribbon pasta) or fettuccine
1 Tbsp butter
¼ cup pine nuts
1 Tbsp chopped fresh sage
2 garlic cloves, minced
2 cups trimmed arugula
½ cup (4-oz.) grated fresh Asiago cheese
½ tsp coarsely ground black pepper
Preheat oven to 475°F. Combine squash, vinegar, oil, and ¼ teaspoon salt in a large bowl; toss well to coat. Arrange squash mixture in a single layer on cookie sheet coated with cooking spray. Bake for 25 minutes or until tender and lightly browned, stirring occasionally. While squash bakes, cook pasta according to the package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 2 tablespoons cooking liquid. Melt butter in a large nonstick skillet over medium heat. Add pine nuts, sage, and garlic; cook 3 minutes or just until the pine nuts begin to brown, stirring occasionally. Place pasta, reserved cooking liquid, pine nut mixture, and squash mixture in a large bowl; toss gently to combine. Add the arugula, cheese, and black pepper; toss gently to combine. Serve immediately.
Oh, this is good. In fact, I’m off to the farmer’s market to see if they have any butternut squash!