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Pasta & Grains

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    Spaghettini with Tomatoes Confit

    Hello, friends! Hope you had a wonderful Thanksgiving. Ours was mellow but with a giant menu that kind of spanned the entire weekend. Should you have experienced something similar, you might be feeling some cooking fatigue, and your fridge might be scarily empty. Mine certainly is, but I'm avoiding the grocery store. Welcome to the Post-Thanksgiving Scaries, where it's totally acceptable to subsist off of leftovers for a week straight. Stuffing for breakfast anyone?

    If your turkey supply is finally dwindling, here's an easy recipe to help you ease back into things: Spaghettini with Tomatoes Confit.

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      Roasted Delicata Squash with Farro

      'Tis the season for orange food. Sweet potato, pumpkin, acorn squash, butternut squash, etc. etc. But the sleeper hit for me is always delicata squash. Think of it as butternut squash's cooler little sister, mostly because it packs the same flavor, but you don't have to peel it. If you've ever peeled and cut a butternut squash, you know this is joyous news. The skin is soft and edible and packed with nutrients. Here, the flesh gets a coating of parmesan, bread crumbs, rosemary, cinnamon and butter for a warm-spicy, crispy topping. Then the whole thing gets nestled on a bed of farro with more parmesan (because why not?) and arugula. It's Italian food meets fall comfort food, and it brings the kind of happiness that just makes you want to rub your belly. No judgement. Enjoy!
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