the appetizer:

The Flexitarian Table by Peter Berley offers recipes that can please both vegetarians and carnivores, like Roasted Squash Potage with Spiced Crème Fraîche, Sautéed Escarole with Red Pepper Garlic, and Baked Fish/Ricotta Dumplings over French Lentils.

Cookbook Profile
 

Fall Menu #3

Ricotta Dumplings over French Lentils with Sautéed Escarole
Ricotta Dumplings over French Lentils with Sautéed Escarole

 

Serves 6

Roasted Squash Potage with Spiced Crème Fraîche

Baked Fish/Ricotta Dumplings over French Lentils

Sautéed Escarole with Red Pepper Garlic

When the delicate greens of summer subside, revealing a palette of deeper colors beneath:, roots and low-growing hard squash and pumpkins are ready to be harvested. This earthy menu features a creamy, warming soup to start, followed by a hearty lentil casserole studded with plump, tender ricotta dumplings or fillets of firm white fish. The casserole is rounded out by a sauté of escarole, a mild succulent green that deserves to be eaten more often.

 

The Plan

 

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This page created September 2007