Butternut squash soup

Pre-heat your oven to 400 degrees. Wrap the butternut squash in aluminum foil and place directly on the rack in the oven. Roast for about 1-1.5 hrs. After 1 hr start checking for doneness by stabbing a fork into the squash. When it goes in really easily – then the squash is done. Take out of the oven, and let cool.

Truffle risotto

As I promised in the original risotto post the possibilities are endless.  Truffle risotto is one luxurious and indulgent dish, and risotto is one of the best ways to highlight truffles. This recipe was developed by my friends at Truffle Shuffle, and they have a wonderful video of the whole process on their web site. 

Tarator – chilled yoghurt and cucumber soup

Since I am in Bulgaria right now, there is hardly a better tribute to Bulgarian summer than the tarator (таратор).  When I was a kid it was a fixture of our summer menu – for lunch and dinner. Incredibly simple and fast to prepare – it can bright up the summer menu.

Chilled English peas soup

English peas are one of my favorite spring ingredients, and this recipe is another re-incarnation of the English peas puree with mint. If you simply thin the puree with some liquid – voila! you have got a soup.

Agnolotti dal plin stuffed with English peas and ricotta

For the longest time I had a phobia from anything that involves dough (so no bread or any type of baking) but recently I have been getting into pasta making with increasing success. Agnolotti dal plin (agnolotti with a pinch) is the first pasta I learned in a cooking class, and this is the second…

Caramelized fennel and grapefruit salad

This dish is a faster and easier variation of the braised endive and citrus salad. This salad still has the great color and freshness of the citrus, but the fennel has plenty of its own aroma, so doesn’t need the addition of spices. 

Cauliflower soup

This soup is great comfort dish for cold winter days – especially given that your choices of fresh produce a limited. It is very quick and easy to make, and you can store it in the fridge for a few days, or freeze it.