vegan

Got scallions? Make these soft, pull-apart rolls

Got scallions? Make these soft, pull-apart rolls

Look, I don’t know what happened to the other herb plants.

I bought the cute herb ladder at Ikea, assembled it, propped it up against the porch screen, placed little pots of cilantro and mint and basil in the small white baskets. My heart knew this was no way to sustain plant life. But my Pinterest-addled brain had hope.

After years of not being able to kill the abundant rosemary plant in our backyard, and a persistent basil plant before that, I was confident in my herb-growing abilities. But within weeks, the plants had shriveled up and turned brown. The twee white pots that came with the ladder were the problem; without holes in the bottom, the water didn’t have anywhere to go, and the poor cilantro probably drowned.

To flourish, the herbs would need more room. It was time to clear out our garden bed, up until now home to that rosemary plant and a ton of scallions.

Pumpkin Curry

Pumpkin Curry

I don’t usually like to admit when a meal is inspired by what I feed my dog, but, here we go: This week’s recipe is brought to you by leftover canned pumpkin, which my husband and I put in our puppy’s food bowl as a treat for Thanksgiving. (Too much?) Since then, I have made this perfectly spiced curry countless times.

I’ve written about curry, the Indian dish that refers to a specific combination of spices and is usually served in sauce form over rice and other things as a quick way to get something flavorful on the table. I usually start with curry powder and coconut milk, and the rest of the additions vary here and there. Pumpkin may be my favorite of all.

Cranberry sauce alternatives: Roasted Cranberry Sauce with Almond Brittle, Cranberry Relish and Acorn Squash

Cranberry sauce alternatives: Roasted Cranberry Sauce with Almond Brittle, Cranberry Relish and Acorn Squash

It shouldn’t surprise you that I prefer to make cranberry sauce from scratch each Thanksgiving.

Normally, cranberries + sugar + some citrus in a saucepan does the trick, but this year I came across another way to cook the bright red berries, and I’m hooked. This first recipe calls for roasting them in the oven until they are nice and jammy, then topping them with a crunchy almond topping, which adds some good texture.

And if you’re not a huge fan of cranberry sauce, this second recipe is a good compromise: Use a cranberry relish to top other items, like this roasted acorn squash.