Spiced butternut squash puree? Creamy bechamel? Gooey cheese? Yes please! This dish is so comforting and delicious – just perfect for fall.
Roast some butternut squash with olive oil, salt, pepper, and nutmeg. Mash it up with mascarpone, Parmesan, brown butter, garlic, and shallots.
Stuff the filling into large pasta shells – I used whole wheat to add a semblance of health. I found one box of shells to be too many, actually – so I filled the others with cheese and tomato sauce. (more…)
I LOVE roasted beets – sweet and rich and beautiful, like healthy edible jewels! One of my favorite ways to serve them is in a salad with watercress and fresh mozzarella. But I have made that so many times that I wanted to try something a little different. This version uses goat cheese, a slightly more complex dressing, and a different method of roasting.
Usually I just wrap the beets in foil and roast them. This method involves first placing the beets on a bed of salt and herbs. It imparts just a little bit more flavor to the beets. (more…)
In trying to stick to my resolution to cook more salmon I was looking for something a little different and fun. To my surprise, I stumbled across two different recipes involving salmon and grapefruit. “Is that a thing?” I wondered, “A common pairing?” I had never thought of it before. I decided to take elements from both recipes to make one complete meal. (more…)