Ingredients
A good dip is hard to resist.
1. In a heavy saucepan over medium-high heat, slowly heat the milk to 180°F. Turn the burner down as low as possible, and “hold” the milk at this temperature (it may climb a bit, which is fine) for 5 minutes. Remove from the stove.
Heaped with bright and juicy blood oranges, briny olives, and flecks of sharp red onion, it’s a luxuriously simple interplay of flavors, textures, and colors with very few ingredients.
Baked butternut squash rubbed with balti spices and filled with salty feta, sweet sun-dried tomatoes and fresh mint. No wonder this is a great veggie dish that is filling and packs a lot of flavor.
If you’re a mushroom-lover looking for a recipe that’s loaded with them, this is a delicious and luxurious choice.
I sometimes serve these snacks with drinks, cutting the mushrooms into wedges and inserting a cocktail stick into each one.
This is one of my favorite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal.
Combine all the ingredients in a large bowl. Toss to combine and serve.
We keep stalks of sugarcane in a galvanized bucket on the table in front of the wood-burning stove, using them to flavor a roast the way other restaurants might use a few sprigs of thyme or rosemary.