at the market: winter squash + 5 ways to use it

Winter squash is abundant this time of year- so many colors, textures and flavors to choose from.  I always buy a bunch and keep them on the table as a sort of "fruit bowl" type centerpiece because they are so pretty.  My favorites are kabocha, red kuri, delicata, and butternut.  These all have dense, sweet… Continue reading at the market: winter squash + 5 ways to use it

squash your dinner plans.

Tonight I checked the fridge and saw that one of my cilantro bunches was on its last legs. So I decided to make a dinner around it to use it all up, so it wouldn't go to waste.  I decided on a cilantro-pumpkin seed pesto I used to make years ago with salmon.  Original recipe… Continue reading squash your dinner plans.

a fall meal prep: basics edition

If you can squeeze in a little time on the weekend, do this: head to the market and pick up fresh, seasonal fruits, veggies and greens.  Wash them and store them so that they are ready to use.  Then make a few basics- these will vary depending on your preferences.  For us, I like to… Continue reading a fall meal prep: basics edition

at the market now: beets + 5 ways to use them

I just adore beets.  Those gorgeous colors, that deep earthy sweetness, and the fact that they come with a free bunch of greens attached!!!!  YES please.  In all honesty, I really used to be disgusted by them, though.  I thought they tasted like dirt.  Thankfully my taste buds aren't petulant babies anymore.  Beets are abundant… Continue reading at the market now: beets + 5 ways to use them