Wow. Today was really a day, if you know what I mean. It started out with very few hours of sleep, became more harried and more chagrined as I rushed off to an early morning meeting that turned out not to be today, and was compounded by my darling son spitting up on my crotch in front of an old friend. Twice.
Do you know what made today really shine? (Aside from the cutest giggles and looks of delight Jake shot my way after he plastered me awkwardly in white goo…)
It was these tacos. Yep. Great texture, bright flavors…what more could a girl ask for?
Now, I know it sounds weird to combine spaghetti squash and black beans, but this colorful, quickie meal just works! I promise these tacos will really light up your day! (Plus, if you are finding yourself tired of the sweetness of winter squash, and can hardly bear to think about how long it will be until asparagus or broccoli come your way, this is a great meal to change the pace and still incorporate seasonal ingredients!)
Do you ever go to a restaurant and order exactly the right thing? It sounds like a small detail (duh, who intentionally orders badly?), but if you’ve ever agonized over a decision about what to order and come away unhappy with your choice, then you are probably also familiar with the sheer bliss of ordering the best dish on the menu, the one thing that can truly satisfy you, for that particular meal.
A few weeks ago I went to brunch at a pub in DC, the Drafting Table. I fretted over what I should order, and ultimately decided to ignore the waitress, who recommended a different dish, and go for this salad. And literally every bite made my taste buds sing! This salad was more delicious than I could have imagined, and it turned out to be exactly what I wanted.
True, it’s a bit decadent for a salad. And a bit involved to make. But I swear it will be worth the effort! A perfect blending of sweet, salty, fresh, tangy, creamy, crunchy, chewy…I am overflowing with adjectives, just like this salad is overflowing with flavor and amazingness.
It’s the middle of January! I am already flagging on my New Year’s resolutions to eat healthy. Is that just me?
It’s time for a delicious pick-me-up.
And what is more delicious than a glut of hearty, colorful veggies, stirred into some slightly chewy, nutty quinoa? My good friend Sarah over at Well Dined agreed with me, so this week we tucked in and made ourselves this amazing lunch! You should, too.
As Fall officially winds down, it’s time to use up the last of our beautiful orange squashes. And boy, is this galette a delicious doozy! Seriously, I wish butternut squash were in season all year long so I could make this more often…although the anticipation is pretty sweet, too.
Just close your eyes and imagine it…a flaky pastry filled with sweet squash and caramelized onions, which are hot and sweet at the same time…top it off with creamy, salty fontina cheese and the most glorious of herbs, sage (by the way, does sage smell like Christmas to anyone else?)! If you had all of those things, you would basically have the best dinner ever just waiting for you to devour it.
Okay, I admit that a galette takes a few hours to make…you may want to cozy up to a glass of wine and hang out with a great friend while you make it! And I promise, it will be worth the wait!
It’s no secret that I love pumpkin things. Sweet or savory, pumpkin has got my attention! I know that Thanksgiving is over and I should be moving on to more wintery flavors, but I just can’t give up on pumpkin for the season yet.
Take these awesome pumpkin gnocchi, for example. They are simple to make and full of rich, pumpkin goodness! What’s not to love?
I added a less traditional spicy tomato sauce (you know, instead of a brown butter sauce), which cuts down on the calories a bit, in case you are still recovering from Thanksgiving. The sprinkle of sage makes it just divine!