Name: Virginia Ross
Class Year: 1966
Country of Residence: United Kingdom
Autumn and winter holiday dinners feature a pie made of pumpkins or pecans, but our family favourite uses both ingredients. Pecans, which are abundant locally, come in a variety of shapes, sizes, and tastes – all delicious.
Name: Katia deSouza
Class Year: 1999
Country of Residence: Formerly Switzerland, now USA
Before I moved to Switzerland, I got caught up in the seasonal ramps crazy at the farmers’ market. I really missed them until I discovered the alternative, bärlauch. I then realized that I could forage for them along my favourite running trail in Basel and I knew what I had to do…make pesto. Since I have an allergy to all nuts accept peanuts and almonds, pesto is generally out of reach for me. Green almonds, which are also very seasonal, are a great alternative to pine nuts. But you can easily sub pumpkin seeds for a truly nut free alternative.
Name: Patricia Simon
Class Year: 1968
Country of Residence: Germany
I first had this in the Engadin (Switzerland) about 40-50 years ago, and I thought I was in heaven. But it didn’t occur to me for decades to try to make it myself. A few years ago I found a recipe in a magazine and, being a MHC alum, thought “why not?”. The rest is history (and hips).
By continuing to use the site, you agree to the use of cookies. More Information
The cookie settings on this website are set to "Allow Cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.