As the weather gets cooler, it is a reminder that the season for entertaining is here. Seasonal eating is definitely about celebrating what nature brings to our table. It is also about, the customs, moods and celebrations of the season. Yes, the cold weather is best for veggies that like to stay well into the ground, like the beets and carrots featured in my garden.
The world likes to brighten its shorter and cooler holiday months with festivities, it is time for holiday potlucks, holiday parties and a time to celebrate friends and family. It is time in this column for a new series, a series of posts that will take fill your table with the eclectic warmth of spices and take you through options for sharing and caring. To ensure that this series offers something for everyone, the next eight posts will take you from main courses, desserts and pick me ups, ensuring that there are enough vegan and gluten-free options as well. As an when appropriate, I will try to tell you, what we are celebrating, but, I will warn you in our household we just like to cook and eat and celebrate, often without really understanding what we are celebrating. A couple of year back my kids wanted a cake for MLK day, they were not being rude or offensive at 5 you just thing a birthday should involve cake, so they just make up things to get me to come up with recipes and celebrations.
I do not know about you, I tend to have at least a couple of pot lucks that I seem to get invited to, and today’s dish is about a great potluck option that makes for a great simple dinner that works well for company. When thinking about cooking for a pot luck, it is great to think of casseroles or slow cooker options and a well spiced dish usually tastes better the next day. Think color and a great harbinger of the season is fresh herbs that add both color, flavor and finish to the dish.