Winter squash and spinach pasta bake. 1 large egg1 cup (250 grams) ricotta1 cup (100 grams) finely grated parmesan, divided1 cup (85 grams) coarsely grated fontina cheese1 1/4 cups (300 grams) water3 tablespoons (45 ml) olive oil, divided1 tablespoon kosher salt (I use Diamond; use less of other brands)Freshly grated nutmeg (optional)Freshly ground black pepper1/4 to 1/2 teaspoon red pepper flakes, to taste3 garlic cloves, thinly sliced5 ounces (140 grams) baby spinach, roughly chopped2 tablespoons thinly-sliced sage leaves or 1 teaspoons chopped thyme leaves (optional)1 1/4-pound (560-grams) butternut or another sturdy winter squash, peeled, seeded, sliced thin or 1 pound (455 grams) in prepared chunks, sliced thin8 ounces (225 grams) dried pasta (see Note), broken into pieces if large/long Heat oven to 350°F (176°C).
One Pot Penne Pasta Recipe. Today’s penne pasta recipe is brought to you by…our dishwasher!
Here’s what happened: Our dishwasher recently broke, which has made me realize just how many dishes we (mostly I) use in a day. For example, I start with a big glass of water first thing in the morning before I make a smoothie. Next comes iced cold brew coffee. Zucchini Lasagna Recipe. It’s back to school season and even though no one in our family is going back to school (although how cute would doggie lunchboxes be!?)
, I still wanted to share an easy recipe that would be great for a busy weeknight. Everyone loves lasagna, so I put it on my “to make for September” list. My plan was to use the last-surviving summer vegetables, particularly zucchini since it’s still growing rampant. Instead of using regular ricotta as the filling, I would make a healthier ricotta.
Pumpkin Coconut Curry Recipe. I made a lot of things with pumpkin over the weekend – not just because it’s the cliché fall food blogger thing to do, but because I roasted one pumpkin and cooked from it for days!
It was the roasted pumpkin that kept on giving… I’ll admit that when it comes to pumpkin I often reach for a can, but the flavor and texture that come from a fresh pumpkin are really worth it. I made pumpkin hummus, pumpkin salad, pumpkin soup… and of course the pumpkin coconut red curry sauce that is pictured here.
This sauce is rich and creamy, so to keep things light, I topped these bowls with vibrant steamed vegetables and baked tofu. GRILLED CABBAGE WITH SUNSHINE TAHINI SAUCE. Pin it!
Pin it! Popping in real short and sweet today with another awesome grilling recipe. We went on a road trip to Nashville with Mark’s fam last weekend, which was honestly a total whirlwind. Then we came home, settled a teeny bit, got the garden planted.. and then we picked up the newest addition to our family! Stuffed Sweet Potatoes, Many Ways Recipe. For so many years, I didn’t think I liked sweet potatoes.
It turns out, I LOVE sweet potatoes and I don’t like marshmallows (which is how they were always served to me growing up). These days, a baked sweet potato is one of my go-to dinner solutions, especially for chilly fall nights when I’d rather stay inside than head out to dinner. To show just how much I love sweet potatoes, here are stuffed sweet potatoes – four ways! This post is in partnership with Wolf as part of their Reclaim the Kitchen Initiative. The goal with Reclaim the Kitchen is just how it sounds – we’re trying to inspire people through practical meal ideas and tips to get in the kitchen and spend quality time with family (or in our case, a loved one and the dogs!) Each of these four sweet potato recipes are simple and full of flavor. 1. A Really Good Chana Masala Recipe. Crispy Quinoa Cakes with Roasted Red Pepper Sauce - Wendy Polisi. Farmers Market Asparagus & Potato Pizza Recipe - Love and Lemons. If you caught Monday’s post, I wrote all about my strategy for coming up with a dinner recipe while shopping on the fly at the farmers market.
And, drumroll please… here’s what I made! It’s a big green, veggie potato pizza loaded with chopped asparagus, asparagus ribbons, cheese, flowering thyme, chives, and those pretty chive blossoms that I got at Chicago’s Logan Square Farmers Market. Communitytable.parade. Lemongrass Turmeric Curry Paste Recipe. I thought I'd share a recipe that I find myself making in increasingly large batches.
It's a curry paste, and I keep a small container of it, fresh, in my refrigerator. I keep backup containers in the freezer. And, I make extra to hand off to pals. Actually, let me back up a bit. Those of you who are regular readers know I tend to share a good amount of curry recipes - both here and in my books, and I often call for you to use whatever favorite curry paste you have on hand. After making a batch, the first thing I do is figure out the amount of paste I might use in the coming days. Corn Fritters with Spicy Zucchini Salsa recipe. Lemon Pesto Spaghetti Squash Recipe. Back by popular demand – spaghetti squash!
If you’ve been following for long you’ll know that I haven’t always been the biggest fan of it. But here’s what I’ve learned: it’s best to get the “spaghetti” thought out of your mind. As pasta, it’s kind of mushy. As a roasted vegetable that happens to form into little strands, it’s so delicious. Especially with a squeeze of lemon and a few dollops of pesto. Spaghetti Squash with Asparagus, Ricotta, Lemon & Thyme — Vegetarian Recipes from The Kitchn. I picked up a bunch of asparagus and a spaghetti squash at the farmers market over the weekend, which is an excellent reflection of the season right now: the very end of winter transitioning into the briefest hint of spring.
What fun it would be to come up with a light supper dish that uses both of these ingredients! Inspired by Emily's Spaghetti Squash with Ricotta, Sage, and Pine Nuts recipe, I roasted the squash and the asparagus and combined them with ricotta and pine nuts for richness. Wild Mushroom Risotto recipe. Mushroom Tart Recipe. Vegetable korma recipe, how to make veg korma. Vegetable korma recipe – aromatic and spiced curry made with mix vegetables. korma or kurma is a curry dish which is popular in india as well as in central asia. the base of the curry can be coconut paste or coconut milk, yogurt, cream, onion or tomato paste or nuts-seeds paste or a combination. in the north indian and mughlai cuisine generally yogurt and cream are added. whereas in the south indian versions, coconut is used along with some nuts-seeds. there are many many variations of making a korma. the taste and the flavor varies with the cooking technique and the ingredients that are used in the korma. one of the most famous korma from north india is navratan korma.
Low-Cal Tomato and Squash Crumble. Nutritional information Serves 4 Tomatoes are baked with summer squash under a blanket of crispy breadcrumbs. 3 Tbs. butter or margarine 1 ¼ cups fresh breadcrumbs 2 Tbs. finely chopped parsley 1 small yellow onion, chopped (1 cup) ½ lb. small yellow crookneck squash, diced (2 cups) 3 cups cherry tomatoes 1 clove garlic, minced (1 tsp.) ½ cup grated Swiss or Gruyère cheese 1. Preheat oven to 400°F. 2. 3. July/August 2012 p.60. Yoga Pot. © 2010 Green Kitchen Stories This past weekend I was attending a 2-day-pregnant-yoga-course at Atmajyoti yoga school in Stockholm. It was wonderful. I first started practicing yoga when we spent a month in India one year ago and I have been doing yoga almost every day during my pregnancy. Butternut Squash Pasta Recipe. Creamy Butternut Squash Pasta Creamy Butternut Squash Pasta with crispy sage leaves-a comforting pasta recipe for fall! Butternut squash always makes me think of the song, ‘Build Me Up Buttercup.’
I always start singing the classic song, but change the lyrics to “build me up butterNUT.” Butternut orecchiette with arugula + fishing. I had a tiny laugh. I also felt like a piece of shit. The implications of yuppie-dom glaring from the page. My mind went to the organic arugula on the top shelf of my own fridge. I generally dismiss most artisanal/gourmet foods as frivolous kitchen fodder, things that take up space and generally come in tiny/way too festered packaging. Gourmet food shops are a source of annoyance for me, watching people examine and buy small-batch jams, grinders, artisanal waffle mixes and ceramic crocks of herbes de Provence–things no one needs, thought-to-be foodie merit badges, the like. Despite the presence of some semi-unusual ingredients that I sometimes call for here (‘sup extra virgin coconut oil and smoked paprika!) There are different lives, different approaches to nourishment and the thoughts that surround. Lentil Stuffed Peppers.
Vegetarian Recipe of the Week. Rainbow Stir-Fry Recipe.
Mexican Vegetarian. Pasta. Cold Soba Noodles Recipe. This was the scene on my counter at 7a.m. the morning we flew from San Francisco to Tokyo. Lunchbox ready, suitcases by the door. Burst tomato galette with corn and zucchini. Roasted Squash, Chile, and Mozzarella Salad Recipe. This gem, The Kinfolk Table, arrived on my doorstep on Friday. I carried it straight up the stairs, down the long hallway, and into the kitchen where we started cooking from it on the spot. Heather's Quinoa Recipe. Spice Market Sweet Potato and Lentil Packets Recipe. Nutritional information.