I just realized that the Superbowl is only a few days away.
Not that I actually care about football. To be honest, I don’t even know which teams are playing! But what I do know is that Superbowl Sunday goes perfectly with a large pot of chili.
When I was growing up, my mom always made white chili for the whole family on Superbowl Sunday–this was, in fact, the first way I learned to appreciate chili, probably thanks to the mountain of crushed Doritos and shredded cheddar cheese I piled on the top before I dug in. Yum.
But this year, I think we should skip the ground meat (well, that’s a no-brainer for me) and load in a rather humongous amount of winter squashes. This recipe uses winter squash in two ways: one, pureed pumpkin is mixed right into the saucy, tomato-y broth; and two, cubed for texture and bulk in the soup. It’s so delicious with a generous splash of balsamic vinegar and shaved pecorino romano on top!
Okay, this post is totally late in coming. But I was a little bit preoccupied. (And yes, it did take me almost a week to recover from throwing the best baby birthday party ever.)
Anyway, from the last week of CSA produce ever (er…at least for this year), I am sharing with you the most delicious macaroni and cheese ever.
Did you know that mac and cheese is one of my favorite foods? And yet, in two and a half years of blogging, I have never once made it for you. That’s because I am a mac and cheese snob. That’s right. You heard me.
I have spent the last two years trying to perfect the absolute best mac and cheese recipe (gouda, asiago, ad pecorino with a dash of truffle oil…yum). But I realized, this is just like the time I thought there was only one perfect chocolate chip cookie recipe. Which is completely silly! Which, of course, means I have been remiss!
When I found a recipe for butternut squash mac and cheese, which is so trendy and so different from the rich bechamel sauces I had been obsessed with, I was so excited!
This mac and cheese is full of flavor. And the weird thing is it doesn’t really taste like squash at all! There is just a tinge of sweetness and warmth from the cayenne and nutmeg. But mostly, the macaroni tastes cheesy and salty from the parmesan and pecorino and just a little nutty from the gruyère.
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!
We have been getting a lot of fall squashes from the CSA! At least two per week, usually weighing in over 1 lb. apiece.
Good thing I love fall squash!
It’s also been fun to get to know some of the different varieties. Normally, I am a butternut-acorn-pumpkin girl, but now I am learning about kabocha, buttercup, carnival, and the lovely delicata.
This is an amazing recipe from one of my favorite cookbooks: Super Natural Every Day. I love that the curry isn’t too spicy, but it perfectly complements the sweetness of the squash. Plus, this meal is so healthy! It combines fresh potatoes and kale, which are also in season right now from the CSA, with fall squash and tofu: Perfect nutritional balance of brightly colored veggies, complex carbs, and protein.
(And the best part was that Dave loved it, despite the kale and squash, which he typically hates! He hoarded all of the leftovers to himself…I’m just saying.)
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.