Before I continue though, I must share this: on Twitter yesterday I saw this tweet and it made me laugh out loud. It came from someone running a fake Chris Rock account, but nevertheless:
Most people don't realize this, but you can eat organic, all natural, gluten-free food without telling everyone around you.Fantastic! Mr. Fake Chris Rock, rest assured that I do realize this, and yes, I see that I am being made fun of. Totally fine.
As I was saying, I'm still cooking up a storm... Summer was fantastic, full of berries, chard, endless zucchini, all sorts of tomatoes, red peppers, eggplant, cauliflower... the list goes on and on. As fall vegetables take hold, I shed a tear at the loss of my beloved red peppers and raspberries, knowing I must wait many months for their return. Sigh.Meanwhile, I will simply stuff my face with other lovely delectables! Tonight I made a favorite of mine from last year, Moroccan-Style Stuffed Acorn Squash. Uh-mazing still. But I've added a few more to the recipe box, and rather than stretch them out, I will list them all here... I have found them through various sources, and will only share the links here, for you to explore yourself. Trust me, they are a wonderland of yummy-ness.
Brown Rice Mushroom Pilaf - I don't know which part of this I like most, but toasted walnuts have become my new last-minute flair for several meals.
Farmer's Market Chowder - I'm a little late to the party on this one... you may have to use canned corn at this point, but it's still definitely worth it.
Risotto-Stuffed Mushrooms - Oh my heart this is fantastic! But I tweaked just a tad and it worked perfectly... rather than make this as an appetizer I stuffed the risotto into meal-sized portobellos. Trust me. Perfection.
Butternut Squash Risotto - Last but not least, my first butternut squash of the season awaits on my kitchen counter. Oh the joys!
i propose a squash potluck: everyone must bring something made from squash.
ReplyDeleteare you in?!
Sounds pretty fantastic to me!
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