The term “appetizers” for me encompasses everything from starters to side dishes. These may be distinct categories on a typical menu. However, when you look at it, there aren’t really that many differences between the two. And the terms ar3 often be used interchangeably.
If you have French fries or cheese curds before the meal, it’s an appetizer. But does that mean that you can’t also have them on the side of an entrée with a burger or fish fry?
Whether something is a starter or a side dish is largely arbitrary. And mostly determined more by when you eat something. Rather than what you’re eating.
Thus, I have bundled starters and side dishes into the same category. I leave it up to you to determine where exactly in the course you want to place your appetizers!
The first time we made Lemon & Dill Cashew Dip for a Wisconsin potluck, everyone was skeptical. No one thought that something without dairy or meat and made almost entirely of nuts would go over well. However, this is officially our new family favorite and […]
I am Roasting Kabocha Squash today, which means of course I’m roasting the seeds. Kabocha seeds are a little bit larger and denser than a lot of other squash varieties. But don’t let that fool you, they are still delicious! They just need to cook […]
Squash season is upon us! And I am flocking to the squash section and taking full advantage of the produce that you can largely only get once a year. Some varieties of squash are available year round. Although I’m not nearly as fond of acorn, […]
Fall is in full swing and I am absolutely in squash mode. There are several squash varieties that are available all year round. The staples, like acorn, butternut, and delicata squash, are almost always in every grocery store. Although once a year, for a few […]
Whenever I roast squash, my favorite part is always the seeds. Sometimes I roast extra squash and freeze it just so that I can get my hands on more squash seeds. I grew up always roasting pumpkins seeds as a kid and the tradition stuck. […]
I tend to purée most of my squash. With this Red Hubbard Squash, I even roasted half of it whole to purée and am now roasting cubes as well. I managed to have enough foresight to figure out that I’m going to make Quinoa w/ […]
I used to only find Blue Hubbard Squash. Although, for whatever reason, this summer has been all about Roasted Red Hubbard Squash. They’re really quite similar with a deep orange hue, large seeds, and a more robust flavor than pie pumpkins could ever hope for. […]
My first peppers of the season are beginning to ripen! This is quite late in the season. But Wisconsin had a particularly bad spring this year. It does often snow in April. Although waiting until the end of May or June to even start peppers […]
I have been anxiously awaiting the produce in my garden to ripen. It’s been a particularly wet summer and my first in the city here. So, it’s been kind of a lackluster season. It’s been hot for sure. Although there has been a distinct lack […]
Apparently it’s Halloween, now? I’m not entirely sure how that happened because there are MONTHS until Halloween. And you all know how mad we get when they start rolling out Christmas in October. So, letting Halloween creep into the 4th of July afterglow is just […]
