i love winter squash. acorn, delicata, butternut, pumpkin…shall i go on? but i for some reason, i had never tried spaghetti squash before we made this recipe.
i can’t believe that thanksgiving is only a few days away! i know that most of you probably have your thanksgiving menus set already, but just in case you’re looking for another dish, i thought i’d share this amazingly delicious vegetarian tart with you. it has all of my favorite holiday foods – spinach, walnuts, cranberries, celery, and onions, plus chickpeas to hold the other ingredients together. we made it for a fakesgiving last night (which was a great way to celebrate with friends AND try out new recipes!), and absolutely loved it.
friends, let’s take a moment to discuss one of my favorite foods: savory pancakes. from fritters to pancakes to latkes, the savory pancake is my go-to weeknight dinner, and a great way to make a quick, vegetable-heavy meal that is delightfully crispy on the outside (in case you’ve missed some of my previous posts, this list of links will catch you up: chickpea patties, corn fritters, potato latkes, quinoa cakes, sweet potato latkes, vegetable pancakes, and zucchini fritters).
i know, i know, crumbles are usually sweet. but when we saw this recipe for a savory crumble, we knew it would be a fun one to try out.
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we’ve been having way too much fun this summer. in between visits from many different groups of family and friends, attending two weddings, traveling to vancouver a couple of times, and celebrating several birthdays, we’ve also been trying out lots of restaurants that are on our seattle restaurant bucket list.