Executive Chef

On the other hand, the fact that my husband isn't going to work every day means that he's cooking dinner every night. Oh, he cooked a lot before, but now he's got more time to devote to it, so it's not just hamburgers and a salad alternating with pasta. And I've become the executive chef. What's been happening is I look at the list of vegetables from the CSA, the list we keep on the fridge because otherwise stuff gets skanky because we forget about it, and I say "how about you make ______?"

We had beautiful baby Red River kale, plenty of onions, and one Delicata squash. So the other day, I suggested risotto with roasted squash, kale and caramelized onions. He makes a fine risotto, though he usually sticks to ham and peas, or ham and asparagus - but he was game for the vegetable variation I suggested. Both the squash and the onions take a while to do, so it's totally not the kind of thing you start after work.

I can't give you a recipe, but he roasted the squash, pulled it out of its shell, and chopped it. He cooked four onions until they were nice and golden brown. The squash and onions were added to the risotto about midway through. The kale got rough chopped and thrown into the risotto about five minutes before the end - just enough time to wilt it. There was plenty of parmesan involved.

And it was good.