It’s morning. Probably. You’re disoriented, the inside of your mouth has been replaced by ass-flavored shellac, and somehow it’s 87 degrees at 10 a.m. The full weight of last night will soon come rushing back to you, and you need enough hair of the dog to qualify as taxidermy in order to steel yourself against the impending nausea.
It’s fairly obvious that tomatoes and balsamic vinegar are in a serious relationship. (Rumors have it that they eloped last year, but it has yet to be confirmed.) When used together, you get that signature tangy, sweet, salty thing that somehow totally transforms your dish. What a pair!
You’re probably aware that these lovebirds are perfect together in a summer caprese salad, but have you tried adding a few healthy dashes of the vinegar to your bowl of tomato-based chili?
It’s good in most anything tomato – bolognese too. Worcester (three times fast!) sauce is another substitute, though many contain anchovies (concern for people with fish allergies) and thus not vegan or no-fish vegetarian.
Pumpkin however is not low in vitamin k – 1 cup/240 grams of pumpkin has 2 mcg of vitamin K (2% Daily Value). The following recipe calls for almost 6 cups of pumpkin (though you can substitute with butternut, Red Kuri, or Golden Hubbard). You can eat it, but share: