Autumn Greek Salad

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Lately, my biggest fear and greatest hope are the same thing.

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Is that the opening verse of a pop song or what??? Call me, T. Swift.

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It’s true, though. It’s like I’m so terrified of this thing happening, but I also I kind of desperately want it to………….

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So I live in a townhouse and share a wall with neighbors on the left and the right. They are fine folk, kind, agreeable, all that. I work from home so I spend a lot of time inside said townhouse. While I work or do house chores or just generally live, I have music playing. The genres vary depending on my rapidly changing moods. I can go from top 40 to indie to Broadway to Christian to folk to emo jams I used to have as my MySpace songs all in a day’s work. No matter the genre or my mood, I sing along. And I only have one volume. Can you guess what it is? Basically a deafening, blood curdling scream. You would think I would have more consideration for my neighbors, but nah. I’ve got the music in me, what can I do?? I have a sneaking suspicious my neighbors have all heard me at least 39458 times and they make fun of me to their friends. The thought brings me to my knees in terror, but also….do you think they think I’m good? Like, what if they tell their friends that their neighbor is maybe a professional singer and they send recordings of my performances to them to prove my talents??? That would be neat.

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Eventually, I’m going to find a strongly worded letter in my mailbox telling me to invest in a muzzle.

 

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 4-6 cups of arugula or mixed greens
  • 1 spaghetti squash, halved + deseeded
  • 1 butternut squash, peeled + deseeded + cut into cubes
  • 1 pint of cherry tomatoes, halved
  • 1 english cucumber, sliced thin
  • 1/2 a red onion, sliced thin
  • 1/2 cup of kalamata olives, halved
  • 1/4 cup of apple cider vinegar
  • 1 tsp. of garlic, minced
  • 1 tbsp. of Dijon mustard
  • 1 tbsp. of agave
  • 1/3 cup of olive oil + 2 tbsp.
  • S+P, to taste
  • Pumpkin seeds, for serving

How to:

  • Preheat oven to 400 degrees
  • Arrange spaghetti squash halves on a baking sheet + drizzle with 1 tbsp. of olive oil + some S+P, arrange cut side down
  • Line another baking sheet with foil + arrange butternut squash in an even layer + drizzle with 1 tbsp. of olive oil + S+P
  • Bake both for 40-45 minutes, tossing butternut squash once in the middle of cooking + checking on your spaghetti squash to make sure it’s not charring
  • Once cooled, pull out the spaghetti squash noodles
  • Meanwhile, combine apple cider vinegar + garlic + Dijon + agave + remaining olive oil + S+P
  • In a bowl, combine tomatoes + cucumber + onion + olives + 1-2 tbsp. of the apple cider vinaigrette, let marinate until ready to serve
  • To serve, arrange some greens on a plate + top with spaghetti squash + butternut squash + marinated veggies + pumpkin seeds + a lil more dressing
  • Hopscotch your fork from squash to squash, getting a lil bit of everything on your utensil, then slingshot it all into your pie hole, repeat until you are full or your wrist is exhausted from slingshotting

Pasta Fagioli

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I am not one to time my food posts with whatever made up national holiday it is like some of the *kewl* bloggers do.

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UNTIL TODAY, SUCKERS!!!! Take that, better bloggers!!!

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I mean, it was a complete accident, but apparently today is National Pasta Day.

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Like all of these fake holidays, I feel like the same ones come around 8 times a year. I’m not complaining. I try to celebrate things like tacos, cookies and pizza on the daily. I appreciate these excuses. But who started this? Like, who was the guy that was eating a nice seafood bisque one crisp autumn night and was like “Wow, yes, from now until the end of the time we, as a country, should celebrate seafood bisque on this day annually.” Seafood bisque day is 10/19, by the way. I was trying to think of what day I would create and immediately thought of the unsung hero of everyone’s favorite dish and also just the best vegetable there is – the onion. I Googled and SOMEONE ALREADY THOUGHT OF THIS, OF COURSE. At least my baby boos (onions) are getting their moment in the sun on June 27 of each year.

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Bless, there is even a day for the rutabaga, like when will this madness stop.

 

 

Time: 45 minutes (prep + cooking) | Serves: 4-6

Ingredients:

  • 1 package of pasta
  • 1 can of chickpeas
  • 1 can of cannellini beans
  • 1 onion, chopped
  • 3 stalks of celery, chopped
  • 3 carrots, peeled + chopped
  • 4 tbsp. of garlic
  • 28 oz. can of crushed tomatoes
  • 1 container of vegetable broth
  • 1/4 cup of fresh basil, chiffonaded
  • 1 tbsp. of crushed red pepper
  • 1 tsp. of italian seasoning
  • S+P, to taste
  • 1 tbsp. of olive oil

How to:

  • Add oil to whatever brand of quick pressure cooker you have + set to saute
  • Add onion + S+P, cook 3-4 minutes
  • Add celery + carrot + S+P, cook another 3-4 minutes
  • Add garlic, cook another minute
  • Add in pasta + tomatoes + vegetable broth + beans + red pepper + italian seasoning + S+P
  • Close the lid + pressure cook on high for 4 minutes, let the steam release naturally for 5 minutes, then flip the lil switch + let the rest of the steam release
  • Stir in basil + more S+P to your tastes
  • Serve warm
  • To cook on the stovetop, just saute your veg in a skillet over medium heat, add all ingredients except pasta from the pasta step (boil your pasta separately) + cook for like 20 minutes, then add pasta + basil + serve!
  • Contort body into shape of favorite noodle + have sweetie gently pour pasta fagioli around your body + become one with the dish

 

Adapted from here!

Vegan Crab Cakes with Succotash

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I have been run over by a truck.

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At least that’s what it feels like.

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All of our family was just in town. AND I MEAN ALL OF OUR FAMILY.

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Don’t get me wrong, I loved every second of it and wish I could live next door to all of these humans for the rest of my life, but I’m plumb exhausted from entertaining! Choosing dinner locales, coordinating schedules, shopping at the local boutiques and having people spoil me, it just takes a lot out of you! Really, we loved showing everyone around where we live and introducing them all to our pals, but I think I ate at “the” breakfast spot in town more times in the last week than in the entire 1.5 years we have lived here. Another high note – they were all here to celebrate Garr and his work accomplishments, so I liked hanging on his arm and testing various conversation topics and pleasantries I’ll one day use as First Lady.

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Visit capped off with my dad falling down our stairs & possibly breaking some toes & now he keeps threatening to sue us.

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • 1 can of chickpeas, rinsed + drained
  • 4 hearts of palm, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 jalapeno, diced
  • 1 cup of panko breadcrumbs
  • 1 tbsp. of garlic, minced
  • 1 pint of grape tomatoes, halved
  • 2 ears of fresh corn, shucked
  • 1 cup of frozen lima beans
  • 1/2 cup of roasted red peppers
  • 5 tbsp. of olive oil
  • 2 tsp. of smoked paprika
  • 2 tsp. of garlic powder
  • 2 tsp. of onion powder
  • 2 tsp. of lemon pepper
  • S+P, to taste

How to:

  • In a food processor, combine chickpeas + celery + jalapeno + 1/2 the breadcrumbs + 1/2 the smoked paprika + 1/2 the garlic powder + 1/2 onion powder + 1/2 lemon pepper + S+P, pulse until well combined
  • Add mix to a bowl + add chopped hearts of palm + some more S+P, combine well
  • Add remaining breadcrumbs to a lil bowl
  • Heat 2 tbsp. of olive oil a skillet over medium heat
  • Form chickpea mix into 8 or so patties, dredge in breadcrumbs + add to skillet about 3-4 at a time, cooking for 3-5 minutes per side
  • Once cooked, add 1 tbsp. of olive oil to the skillet over medium heat
  • Add tomatoes + corn + lima beans + remaining smoked paprika + garlic powder + onion powder + lemon pepper + S+P, cook 7-8 minutes
  • Meanwhile, add roasted red peppers + garlic + remaining olive oil + S+P to a food processor + process until smooth
  • Serve warm cakes on top of succotash with red pepper sauce drizzled on top
  • Make a lil cakey succotash sammie by spreading some sauce on a cake + topping with succotash + placing another cake on top – bite into that sucker like a ham + cheese on white bread!

 

Idea from here!