Here're some more recipes from the September 1997 issue of Gourmet. I tend to think of the 90's as being about 10 years ago, but look at how time flies, it's been 15 years.

A week or so ago I could have used this recipe because I was out of ideas for side dishes. I probably won't put in this much dill, maybe half the amount and see if I like it.

Rice with Dill, Walnuts, and Golden Raisins

1 1/2 cups water
1/4 teaspoon salt
3/4 cup long-grain rice
1/4 cup walnuts
1/4 cup fresh dill leaves
1/4 cup golden raisins
1/2 teaspoon finely grated fresh lemon zest
1 tablespoon white-wine vinegar
1/2 tablespoon olive oil

In a saucepan with a tight-fitting lid, bring water to a boil with the salt. Stir in the rice, and cook, covered, over low heat for 20 minutes, until water is absorbed and the rice is tender.

While the rice is cooking, lightly toast the walnuts and chop coarse. Chop the dill. Fluff the rice with a fork and stir in the nuts, dill, raisins, lemon zest, vinegar, and olive oil. Serves 2.

Sesame Spinach with Ginger and Garlic


2 teaspoons sesame seeds
1 tablespoon vegetable oil
1 garlic clove, minced
1 teaspoon peeled, grated fresh gingerroot
About 12 cups (6 oz) trimmed fresh spinach

Toast the sesame seeds in a small dry skillet until golden. In a heavy 6 quart kettle, heat the oil over moderate heat and cook the garlic and gingerroot in it for 30 seconds, stirring. Add spinach by handfuls, stirring, and cook until just wilted. Serve sprinkled with sesame seeds. Makes 2 servings.

Butternut Squash and Red Pepper Casserole

3 1/2 pounds butternut squash
1 large red bell pepper, cut into 1-inch pieces
3 tablespoons olive oil
2 large garlic cloves, minced
3 tablespoons minced fresh parsley leaves
1 1/2 teaspoons minced fresh rosemary leaves
Freshly ground black pepper to taste
Salt to taste
1/2 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees. Use a sharp knife to cut the squash crosswise into 2 inch thick slices. Working with 1 slice at a time, cut side down, cut away the peel and seeds and cut the squash into 1 inch cubes (about 9 cups).

In a large bowl, stir together the squash, bell pepper, oil, garlic, herbs, black pepper, and salt. Transfer to a 2 to 2 1/2-quart shallow baking dish and sprinkle evenly with the cheese. Bake in the middle of the oven until the squash is tender and the top is golden, about 1 hour. Serves 6 as a side dish.