Do you ever feel like you have to claw your way up to being productive?
This is such a hectic time of year. Not only do the days seem shorter, but people seem to move faster too. We want to accomplish so many things and check off all the important to-do’s from our lists. I think we all need a breather. Well, this Curry-Roasted Red Kuri Squash Soup is meant to do just that. Let’s all take a moment and enjoy a good, hearty, warm bowl of soup.
It’s not often that I bake. I tend more towards the savory side of things for every meal, including breakfast. But sometimes, you just need a sweet treat. And lately I’ve been baking more often. I’ve found an awesome cornbread recipe that I honestly don’t know how I’d improve upon (you my girl, Alex Guarnaschelli!). I’m working on an easy gluten-free brownie recipe that uses coconut flour instead of all purpose. And then there are these Simple Ginger-Spiced Apple Muffins.
Hi friends! Happy Election Day. Hope ya’ll voted and stuff. It’s getting colder out around here, rainy and cold and dark. Nick lovingly describes this time of year as the time when we eat a lot of bright orange meals. I can’t help it, I love me some squash (and sweet potato and carrots and… you get the point). This Brown Rice Congee with Roasted Red Kuri Squash does not disappoint. If you’ve never had congee before, I highly recommend. It’s literally comfort in a bowl.
Guys, this salad is so festive! When I saw those teeny tiny beautiful sweet bell peppers at the market I couldn’t resist. They work great in this salad because they’re hearty and crunchy and pair very well with a light and creamy tahini za’atar dressing.