As a retail manager, Thanksgiving marks the beginning of the busiest time of year for me. I rarely spend holidays with my family, but I did get to have a quick visit at home last week where we had a faux thanksgiving. My mom and I did some holiday shopping and then spent a few hours in the kitchen making a few favorite recipes and experimenting on an amazing pasture raised organic chicken from TrueCost Farm. We ended up with delicious new dish and a few tweaks for the next time.
Nothing says fall like butternut squash soup. I’ve been pretending it hasn’t been 85 degrees in Southern California by making soups weekly. Soups are easy comfort food and this one is no different. If you haven’t made homemade soup before, you’ll be surprised at how easy it is. If you haven’t made butternut squash soup, well, let’s rethink those life choices. And if you’re reading this in Minnesota or somewhere else getting snow this week, I think you’re going to want to stock up on butternut squash soup…winter is coming.
Sometimes I forget how satisfying a frittata can be. Aside from being a quick meal, it is a great use to use up vegetables (and anything you want to put in it) that look like they’re getting ready say goodbye. Have lots of half used veggies you need to cook? Throw them in a frittata! Can you sauté vegetables? Can you add eggs to said sautéed vegetables? Can you put that combination in the oven? If you answered yes to those questions, you can make a frittata! If you answered no, well, I want to help you. A frittata is basically a crustless quiche. Along with the fact that this is not made with heavy cream, this is a much healthier alternative to a quiche. It is filling enough by itself, but you can also serve it with baby arugula salad or toast.
Leeks are an underrated vegetable. There, I said it. They are so yummy and not used enough. Whenever I’m in the leeky mood, this is my go-to leek recipe. It’s creamy, cheesy, and most importantly so incredibly leeky! Throw in come chicken and my favorite carb (pasta) and you have a great Friday night dinner.
Sometimes you’re going to have a busy week and need something filling that can go a long way. Butternut squash lasagna is your meal. This butternut squash lasagna was not only filling, but reheats well, making it great leftovers for lunch or dinner later in the week. Don’t be intimidated by the number of steps, it is really easy to make (and easier to eat…). I’m glad I took a break from sweet potatoes to make this lasagna and I love that I can be
lazy efficient with my time by getting many meals out of this one dish. If you own one of the best vacuum sealer, saving the leftovers has never been easier. Happy Meatless Monday!
Around this time every year my company fundraises, usually with a bake sale or pot luck, for AIDS Walk Los Angeles. The walk takes place right in my neighborhood and raises millions of dollars every year to support AIDS Project Los Angeles (APLA). This is the 30th year that AIDS Walk has taken place in L. A. and I’ve been fortunate to participate the last five years. It’s incredibly fun (although waking up super early on a Sunday can be tough if you were out late drinking many of Sharde’s apple ginger cocktail the night before), and it always feels great to give back!
So where does spaghetti pie come in? It’s been the most requested dish for the last five years at our fundraising potlucks! It’s so easy, super affordable and must I mention yummy? And what’s more fun than food shaped like pie?!
If you’re interested in donating to AIDS Walk or learning more visit http://aidswalk.net/losangeles
Sometimes you just want to eat a grilled cheese. Adding tomatoes and homemade pesto to the grilled cheese makes it an acceptable adult dinner in my opinion. If you haven’t made pesto at home before, you’re going to be surprised at how easy it is and tastes way better than store bought! If you are a fan of kale, a great modification is replacing half of the basil with fresh kale. Grab the last of your heirloom tomatoes, dust off your food processor, and let’s get cooking!