I recently found the cooking blog Alexandra’s Kitchen through Pinterest, and instantly became obsessed with the gorgeous images and mostly vegetarian recipes. I was inspired to make this Butternut Squash Gnocchi right away, and had the best afternoon roasting the squash, milling the potatoes, shaping the gnocchi, and waiting for everything to come together.
If you make these, take Alexandra’s advice and read the recipe all the way through. I thought I had done this, only to have dinnertime be upon us and realize that the gnocchi needed to be chilled for an hour. Although it is a time-consuming process, it is actually very easy and so worth it to make. The butternut squash, brown butter, and sage are perfect flavors for this time of year, and this recipe is sure to impress your guests!
My French Onion Soup (which is one of my favorite wintertime meals) is on the menu at Pairs & Pours for Wine Down Wednesday. Check out my thoughts and grab the recipe here!
Don’t judge me, but I made this soup for a late breakfast on a particularly chilly morning, and it was perfection. I’ve been really into Swiss Chard since I got it in my first CSA basket, and I’ve been putting it into everything I can think of (especially pizza, pasta, and soup), and as we all know I am obsessed with both eggs and soup, so this was really a winning combination for me.
A quick vocabulary recap: Stracciatella means “little ribbons” in Italian. That’s what the “wisps” of eggs in this dish are (also seen in its cousin, Egg Drop Soup), and it’s also what the inside of burrata is called, expect those are mozzarella ribbons. Stelline is one of Barilla’s newest pasta shapes – little stars for soup! I love them! If you can’t find them, the O’s that look like Spaghetti O’s, Orzo, or any small Italian soup pasta would be a great substitute.
While in Greece this summer, I learned to love a few “new” foods, including olives, octopus, and eggplant. These are all things that I had tried before and not had much of an opinion of – in fact, a few weeks before we left I silently judged a stranger at the grocery store for loading up on eggplant (I know, I am really friendly).
The game-changer for me was a delicious dish of eggplant, red pepper, and potatoes baked in a tomato sauce. The vegetables were tender and had all absorbed the flavor of the sauce and seasonings – I was smitten.
This pasta is a take on the baked vegetable dish that I enjoyed so much while abroad. Eggplant and tomato sauce, I have discovered, is a winning combination and perfect for this time of year when you want a cozy (yet healthy) meal.
If you’re on the hunt for a new, exciting mashed potato recipe for Thanksgiving this year, look no further. Every bite of these mashed potatoes is infused with the special tang of Camembert cheese, and it’s a noticeable (yet mild) surprise for the taste buds. This recipe is unique because the Camembert (with its high fat content) adds all the creaminess that butter and cream would add – so all the mashers need is the cheese and a little milk and you’re set.
I just used a simple Camembert from the grocery store for this recipe, and while it turned out very well, I know a higher-quality cheese would have been even more amazing. A triple-cream cheese, such as Cowgirl Creamery’s Mt. Tam, would be lovely, and a fresh chevre would add a lot of extra tang if your family is more on the adventurous side.
Pumpkin Lasagna sounds a little strange, right? Even though it gets put in a lot of sweet seasonal things, pumpkin is just another squash when it comes down to it, and it makes an absolutely delicious lasagna! I made a full batch of this and it has made many a lovely lunch and dinner for Tim and me. If you’ve never tried pumpkin in a savory dish, I would definitely recommend trying this out – it is definitely going to become a regular dinner item in this house!
There is nothing as fun as Bloody Marys for breakfast on a lazy Sunday. Last weekend, our friends Lindsey and Trevor came over for football…and whenever football is on, I feel the need to start cooking (What can I say, I don’t like to watch football and I love to feed people!).
I like my Bloody Marys fancy and spicy. Since we were entertaining, I made these fancy skewers that worked amazingly as stir sticks. They kept the spices from settling at the bottom, and infused the juice with extra garlic, jalapeno, and lime kick. Have fun with these!