We have started to see signs of fall, and summer officially ended this week, so I’ve had some of our favorite fall recipes on my mind.¬† Monday night’s dinner brought an old favorite with a seriously new twist:
butternut squash soup
crostini with blue cheese compound butter
I discovered this recipe for Winter Squash Soup with Gruyere Croutons last winter when I was trying to find new ways to use the squash that we were getting in our weekly produce delivery.¬† I typically omit the cream, and we don’t miss it at all.¬† This soup is great with the gruyere croutons described in the recipe,¬†but I was inspired to pair the soup with blue cheese last year¬†after I read this recipe for Butternut Squash an Apple Soup with Melted Blue Cheese.¬† Hence, our riff on the gruyere croutons.¬†Since I typically¬†don’t have apple cider in the house, I find the first squash soup recipe¬†less complicated to make.¬† In this case, I made it the day before, and I only had to heat it up when I got home from work.
These Tuscan Kale Chips were interesting.¬† In the words of my daughter, they were “the oddest thing I’d ever served!”¬† That said, we liked them quite a bit.¬† This recipe struck me as one of the many instances where cooking and chemistry really are one and the same.¬† Even if you don’t think you like greens like kale and chard, this one is worth a try!¬† It’s one of those recipes that I’ll pull out from time to time when I want to serve something novel to guests that can also serve as a conversation piece!