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What's on the menu, GT?

I would like to start this post by yelling LIIIEEEESSSSS at the farmer’s market folks who sold me a container of “Anaheim” red peppers yesterday. I love Anaheims. I heat Anaheims and jalapenos chopped raw in salads. Whatever these red peppers are, holy hell they are not Anaheims and excuse me while finish this salad after adding a generous dollop of sour cream.

What looks like a ripe Anaheim pepper but has a little more heat than a good serrano? (this problem is not helped by the fact that I sliced and put an entire pepper on my salad)

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Anyhoo, what’s on the menu this week, friends?

My apple butter turned out delicious. Like if applesauce and jam had a love child. I’m letting a mix of delicata squash, shallots, and julienned carrots cool after being roasted and then I’m going to toss them with quinoa and lentils and make a dressing out of that apple butter, some vinegar, and olive oil. And then before serving add some chopped pecans or walnuts. I’d prefer pecans, but I think what I have open is walnuts. 

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I might add dried cranberries. Do you think that will be good?

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