It’s finally pumpkin time: I love it so much! Today I would like to share a recipe with this colorful seasonal vegetable, which will help us to prepare a cream, also using its peel. We do not always wonder if the peel of some vegetables can be cooked, and we generally discard it. With this preparation you will see the possibility of using also the external part of the pumpkin. We will complete the dish with stems of kale. Usually when I buy some leaves of kale I find the refrigerator a little bit ‘”crowded”, in fact, its leaves are large and long. The stalks are the hardest part, so I find it practical to cut them immediately and get two benefits: a less “crowded” refrigerator ☺ and well cooked stems that require a different time to be ready, than the leaves.
Millet…someone think it’s animal feed 🙂 and when I say that I cook it, sometimes people get very surprised. In my son’s school, the wonderful cook prepare it in a very tasty way: children call it “Exqueezy” (a funny way to say exquisite). With this recipe I mix it together with other ingredients to prepare vegetarian croquettes. With a fresh summer salad becomes a really special dish to serve.