Yep. This is happening. Squash. AGAIN. It all started out with just one little pumpkin… And… (I lead a very exciting life.) This dish has a lovely POP of color courtesy of the butternut squash. I realize that it has quite a few components, but the basil oil takes only a few minutes and the sauce, once the squash is roasted, is done in no … Continue reading Mushroom Ravioli with Creamy Roasted Butternut Squash Puree and Basil Oil
You’ll notice a theme running through my last post and those to come. I’ve been experimenting with different types of squash lately (I blame Peter Gabriel. After the 3rd hour of Genesis Radio, it gets weird). If you’re trying to pack more vegetables in your diet, or simply wanting to stay away from grains, this dish is pretty perfect. I opted for a combination of … Continue reading Roasted Spaghetti Squash with Pomodoro Sauce
Yyyyyep. It’s that time of the year! Menus are changing to reflect the season’s bounty and even though it was 90 degrees outside yesterday, I decided to throw on my flannel and get into the fall spirit. I’ve never really cooked/baked with pumpkin before. My family is more of the chocolate pie type so I wasn’t really exposed to it while growing up. Apparently I’ve … Continue reading Pumpkin Ravioli in Sage Browned Butter
I’ve been making this a lot recently. It is QUITE tasty and its budget friendly. One batch costs me less than 10 bucks and it’ll last all week (SUCK IT, Sandra Lee). I love recipes that allow freedom to add/substitute ingredients. I’ve made curried lentils 3 times this last month and its been different every time. I tend to throw in whatever vegetables I have … Continue reading Curried Lentils
Don’t let the word “veggie” fool you, this lasagna is as hearty as all hell. I’m going to skip the “its a great way to get your vegetables in for the day blah blah blah” spiel… JUST. MAKE. IT. Use any vegetables that you enjoy, just be sure to season each one individually before assembling the lasagna (it’ll bring out the flavor in each one). … Continue reading Veggie Lasagna… OH HELL YES.
This is one of those pizzas where the toppings carry it so well, it doesn’t require a sauce. Its also painfully easy to execute. I know I’ve said this in previous pizza posts, but I like to make a big amount of pizza dough at the beginning of the week and then use it as needed for the days to come. The dough actually develops … Continue reading Rosemary Potato Pizza
We just recently finished our vegetables/healthy cooking block in school and one thing I learned (among many) is that there are thousands of ways to prepare vegetables. My favorite: roasted, on a bed of pasta, covered in a creamy sauce. The asparagus in this dish really packs a lot of flavor and the zest adds a refreshing quality. For those health conscious people, roasting vegetables (generally … Continue reading Fettucini with Roasted Asparagus and Lemon-Alfredo Sauce