Farro With Roasted Squash, Feta and Mint

Every year on January 1st, we have a big New Year’s Day party and celebration of Jared’s birthday. We feed the crowd traditional New Year’s Day foods including Hoppin’ John (Black-eyed peas) and collard greens and cornbread with butter and honey and a variety of desserts including of course, a birthday cake for Jared.

The cake is typically carrot – his favorite – and this year it was really delicious and moist and wonderful AND Disa Fink (See, Batch-33, July 20, 2012 for information about Disa and Wintercoat Brewery), who is in town, frosted it so it was also VERY PRETTY! (See, Batch-33.com, September 18, 2012 for carrot cake recipe).

I love the day because so many of my friends are together and over the years they have started to know each other and it’s nice to see. Also, this year I felt especially grateful to everyone who came – my dear friends who have been so supportive and sustaining after my head-surgery and during my ongoing recovery. Three-months out and I’m feeling pretty fine – THANK YOU EVERYONE!

SO…… Theresa and her husband Alan walk in with this gorgeous squash dish. A hush came over the room followed by ooohhhs and ahhhhhhs and then “may I please have the recipe”? And after eating the squash, people were even more effusive. It is honestly, truly, delicious. Make it.

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Categories: Main Course, Side Dishes, Vegan, Vegetable Dishes, Vegetarian

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