Since New York's famed fall foliage hasn't busted loose yet, I decided to bring the seasonal colors myself. Red and yellow--the best hues for leaves, condiments, and outfits.
Also good colors for fresh farmer's market fruit.
In celebration of my improved health and all the great ingredients coming into season, I whipped up a fancy feast for our Sunday dinner. On the menu: Butternut squash and parmigiano ravioli in browned butter, garlic, and sage--
Focaccia bread with scallions, rosemary, and sea salt--
And a sweet pepper and cauliflower salad--
Dressing ingredients--
(Recipes from Tanis's "The Heart of the Artichoke.")
This makes craaave them veggies so bad! Also, love your detail shots :)
ReplyDeleteThis was an unwittingly entirely vegetarian meal...and so yumbly!
ReplyDeleteAmazing....yum!
ReplyDeleteYou are quite the cook! And coincidentally, I'm making a rosemary foccacia bread this week too. Is Devin enjoying your fabulous food as well?
ReplyDeleteI think so...he had thirds!
ReplyDeleteMmmm! I want some ravioli!
ReplyDeleteI've never seen pre-made ravioli "shells;" must be a big city phenomena. Your meal looked lovely. Now your liberal aunt must ask if you have been with the Wall Streeters yet? Love you.
ReplyDeleteSecret: They're wonton wrappers! And regarding the Wall Streeters--I've been supporting the cause from way uptown because I don't like crowds or the Financial District. But I'm there in spirit!
ReplyDelete