Isn’t there a song titled “Eating out is fun to do?” Well it is, but it sure takes a toll on your waist if foods are not chosen properly. For the past several months, I’ve worked very hard at choosing the right vegetables to go along with each meal that I enjoy outside of my own kitchen.
It’s fall and what a delight to see butternut squash, beets, apples and more on menus this season. Just yesterday I enjoyed a beet salad at The Grand Marlin in Pensacola, FL. Just take a look at those beautiful colors…red, yellow, green, oh my! And the Yellowfin Tuna entrée (pictured below); just caught that morning from the waters off Destin, FL. Talk about fresh and sustainable! And to my surprise, guess what came as a wonderful little goodie on the side: pumpkin seed brittle. This is the best-tasting brittle I have ever put to my lips. Executive Chef Gregg McCarthy—hats off to you!
So of course I then turned to the pages of Cooking Light’s October issue and found Thai Cashew Brittle that will be a must this month. And with pumpkin on the brain, I’m sharing one favorite recipes from the past: Pumpkin-Honey Beer Quick Bread.
I’m still a work in progress but what a challenge—and actually what fun—to study a menu and know I’m making a good choice when it comes to adding vegetables to my plate. If you have any other ideas or suggestions, please send them my way!