I'm pulling Down the Pie Hole off the burner.

See what's cooking on my Instagram page... https://www.instagram.com/downthepiehole/?hl=en

(More) Lettuce Pasta

It's November but the lettuce keeps coming. Each week, bags and bags of it show up in my kitchen. I'm almost at the point of hoping the CSA will finally come to an end. The only solution to this problem -- more lettuce pasta.

Fortunately, I found a little Italian store about twenty minutes away that carries imported meats and cheeses. Sadly, the cheese comes pre-cut and packaged, but the meats are sliced while you wait... I picked up a 1/4 pound of Prosciutto di Parma and made a quick antipasto platter with olives and some roasted red peppers. Some shaved ricotta salata flavored with truffles added some variety to this evening's boring lettuce pasta. 

Curried Pumpkin Soup with Roasted Pumpkin Seeds, Cilantro, and Lime

Pumpkin and Squash soups are fairly easy to make. For this one, I halved a small pumpkin, removed its innards, and roasted it at 400 degrees F for an hour. The roasted pumpkin was added to sauteed onion and garlic seasoned with garlic powder, cumin, coriander, and mild curry powder. Add vegetable stock and cook for 20 minutes, puree with hand blender and top with lime juice, roasted pumpkin seeds, and cilantro.