I have a lot of squash in my house.
Like. A lot.
And one of the easiest ever ways to use up fall squash is to roast it and toss it into a grain salad with some greens and cheese. I have been a little reluctant to share this with you, because I feel like this particular combination isn’t terribly original. Quinoa salad. Been there, done that.
But you know what? Sometimes the familiar is just what we need. Sometimes simple food with bright colors and flavors is comforting.
Sarah of Well Dined came over and made this lunch with me. We added in things that are delicious and left out things that are not. Easy peasy.
Sometimes I look in my fridge and think, “Why is there nothing to eat!?” As I am staring at the shelves piled high with perfectly good food, nothing seems like it would come together quickly, and none of my produce and dairy products and leftovers seem even remotely able to work together.
Does that ever happen to you?
Earlier this week when I found myself facing just such a dilemma, I forbade myself to eat cereal for dinner and reluctantly pulled some of my CSA goodies out and set them on the counter.
So let’s talk about winging it. Because the perfect recipe isn’t always sitting right in front of you!
The key to winging it is thinking back to what you have made and liked in the past. We are smack dab in the middle of fall, so of course we need to use up some fall squash. I love squash roasted, with a little bit of spice, tossed into a grain or green salad, with a hefty dose of yummy cheese. How do you like your squash? Maybe stuffed? or turned into soup? or sliced and sautéed?
The beautiful thing about cooking is that you don’t have to stress over the proportions the same way you must with baking. You can tinker with it until it works! Just rely on familiar methods, add things you know you like, and everything will work out fine!
Filed under appetizers & snacks, cheesy, creamy, CSA, dips & sauces, Fall, nuts, quinoa & alternative grains, sides, vegetarian, wholesome
I love food. I especially love good food…stuffed inside of other good food! (No. I am NOT talking about a tur-duck-en. Gross.)
These stuffed peppers are tangy and spiced (not spicy, but full of bold flavors). I used tri-color quinoa, mixed in with corn, black beans, a small chili pepper, and cilantro. I love that this recipe uses sweet potatoes for an unexpected sweetness to contrast with the Southwestern spices. Yum! In short…they are amazing.
Dear Great Country Farms CSA Share,
I guess I owe you an apology. You were right. There is a place for cucumbers in my life. Like in tzatziki. And gazpacho. And tabbouleh, which I also hated prior to this summer.
We have an uneasy friendship, don’t we, CSA share? For weeks, I’ve wanted to stop being bombarded by cucumbers and just get onto the tomatoes and corn and peppers already. But I must admit…you probably knew best. You have forced me to try new things, things I never would have considered if the top shelf of the fridge wasn’t buckling under the weight of all those cukes.
So…sorry for badmouthing you behind your back. Here’s one final cucumber recipe…take it as a peace offering.
Quick! Go buy some farro! You have to make this meal immediately.
It’s full of springy goodness. Green peas and split peas, roasted scallions, and spring greens. Plus goat cheese! You can never go wrong with goat cheese.