Recipe: Fall Menu #3

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

Fall Menu #3

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

1. Soak the lentils.
2. Prepare the soup.
3. While the soup simmers, cook the lentils.
4. Assemble and bake the lentil dish.
5. Meanwhile, make the spiced crème fraîche.
6. Sauté the escarole.

from:
The Flexitarian Table
Inspired, Flexible Meals for Vegetarians, Meat Lovers, and Everyone in Between
by Peter Berley
Houghton Mifflin 2007
352 pages, with more than 70 full-color photographs by Quentin Bacon
$30.00 hardcover
ISBN-10: 0618658653
ISBN-13: 978-0-618-65865-7
Recipe reprinted by permission.

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