Winter Squash & Risotto Soup with Cheddar Poblano Sausage Serves: 2 Total Time: 45 minutes 1 small pumpkin or 1 large acorn squash olive oil salt & pepper to taste 1-2 cups cooked risotto (just about any flavor works) 1/4-1/2 Read on!
Without A Recipe: Figs Little bites of heaven, figs are a true seasonal pleasure. Because of their natural sugars, they caramelize easily so they’re absolute perfection whether charred on the grill, oven-roasted, or broiled! But don’t be fooled into thinking Read on!
Texas Harvest Salad Whoa, Texas. Your fall colors have us bedazzled. One of the greatest joys of eating locally is the riot of colors and flavors that come our way as the seasons change. As the fruity primary yellows and Read on!
Sunday Meatballs We talk a lot about Sundays here at the Farmhouse. Not the ice cream kind, but the stock-the-kitchen kind. We’re so grateful that each week has this little coda tacked on to the end–a spacious day, with time Read on!
This easy weeknight mainstay is one of those rustic and rib-sticking meals that just so happens to be good for you. The “sauce” ingredients come together in almost less time than it takes to cook the pasta, so have the Read on!
Fresh Vegetables Artichokes Keep artichokes refrigerated (32-36°F), storing in a perforated plastic bag to retain moisture. Steam and serve with browned butter and vinaigrette for dipping. Arugula Keep arugula refrigerated (32-36°F), stored in a perforated plastic bag, away from fruits Read on!
By Elizabeth Winslow “Never trust a skinny cook.” It only makes sense. Someone who loves food, lives for it, thinks and dreams about it constantly, is not likely to be wafer-thin. At times I find myself a little too trustworthy, Read on!
Montesino Farm is one of the world’s special places. We drive there from Austin, rolling our windows down when we get to Wimberley. As the winding roads take us closer, our cares fly out the window. By the time we Read on!
These days, I find myself longing for the flavors of fall, only to step outside and discover that the seasons haven’t quite caught up with me. To make matters more confusing in this short season between blistering hot and biting Read on!