Initially inspired by Mark Bittman’s simple recipe for crispy Venezuelan Arepas with cheese and corn, we put together a vertible impromptu feast:

Evan Sung for The New York Times

Becky made this BEAUTIFUL spiced pumpkin, lentil and GOAT CHEESE salad from the October Bon Appetit:

 Photograph by William Meppem for Bon Appetit

Photograph by William Meppem for Bon Appetit

I also made a little black bean filling with shallots, green pepper, cumin and paprika.

PIX sssooon.

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