I’ve been feeling a little blue lately.
After making the blue cheese souffle, I wanted to find another recipe for the pungent cheese. With a crisp Fall day on hand, and several pumpkins beckoning, I decided to throw some pumpkin slices on the grill. I marinated the pumpkin slices with ginger, olive oil, salt, and pepper, and then tossed them on the grill. A few grill marks later, I combined the hot gourds with blue cheese and the salad regulars, for a real American salad.
Indeed, pumpkins are one of the continent’s oldest crops, having been first cultivated thousands of years ago by Native American tribes. During the colonial era, the tribes routinely prepared …
