Recently, we celebrated Bert’s birthday and my uncle in-law gifted me with a whole bag of cucumbers, onions, and tomatoes from his garden. Given that I have a notorious black thumb, any time that someone wants to pawn off their garden surplus on me, I am so very happy to oblige. I’ve been thinking about a chilled cucumber soup lately, and then Uncle Joe showed up with a whole bag of cucumbers! Clearly the universe decided that chilled cucumber soup needed to make an appearance here at Always Daydreaming, so here we are.
There are not too many ingredients that can pack the punch of flavor that you get from roasted garlic. In raw, or even sauteed form, garlic can be a tad bit spicy and intense. Make no mistake, I love garlic, but sometimes I don’t want the flavor to be quite so aggressive and overwhelming. At those times, I like to roast it first. Roasted garlic caramelizes the sugars naturally occurring in the garlic so it gets surprisingly sweet. Once it’s roasted, it can be added to soups, sauces, dressings, or just mashed up and spread on crostini.
Pumpkin is a tricky ingredient. By the time November rolls around, we are conditioned to think that everything we eat needs the pumpkin spice treatment. We get used to the sweet and warm spiced flavors that often accompany pumpkin, so adding it to your smoothie or coffee sounds like a good plan, but have you ever eaten a spoonful of plain pureed pumpkin? It’s really not so awesome. However, if you don’t sugar it up first, pumpkin is super healthy. Pumpkins are low in calories and high in fiber, antioxidants, and minerals, so it is well worth your time to seek out savory pumpkin recipes that don’t require lots of additional sugar to make it palatable.