I’m headed to Las Vegas on Tuesday to attend Adobe MAX, but a girl still has to eat. So I spent the morning cooking up this spicy Yucatán pork stew with Mexican rice, which will be my dinner until I leave….
It’s officially fall, which means squash is everywhere … and I love it! In fact, I couldn’t resist buying a bag of zucchette pasta at Trader Joe’s and two honeynut squash from the Ferry Plaza Farmers Market recently. With the addition of a few more ingredients, I was able to rustle up this pasta with butternut squash and sage dish.
When life gives you beets, you could boil or juice them. But a better idea is to make roasted beet and barley salad! It’s nutritious, delicious and easy on the eyes. I mean, just look at the color – it’s surreal.
My friend and her husband are coming over for dinner on Saturday. I can’t believe it’s been over three years since our last potluck. This time around, I’ll be preparing a double batch of eggplant meatballs and salad tossed with homemade healthy green goddess dressing.
It’s peak tomato season, and hence the perfect time to prepare this pasta with roasted tomato pesto! Pick up a bagful of Romas and some fresh basil on your next trip to the grocery store or farmers market, and you can whip up the recipe at your convenience.