I am not ready to stop cooking with butternut squash yet. No no no, not doing it. While squash is typically a fall and winter ingredient, I don’t really care because (a) I like how it tastes and (b) this one from the grocery store tasted perfectly perfect.
I love this salad because it is simple but there are so many different flavors going on. Sweet butternut squash, tart cranberries, earthy greens and the light crisp of toasted pecans. I highly recommend investing the effort to make the homemade Apple Cider Vinaigrette dressing, too! It is a great addition to an already perfect plate of goodness.
I try not to use the word “favorite” too liberally, but I am definitely going to say it here. Eggs Benedict is (one of) my favorite breakfast or brunch foods of all time.
There are so many different styles and interpretations of this dish, but for me, there are two key things that make it great: an egg that has been poached to perfection and creamy, warm, lemony, homemade hollandaise sauce. I am so fond of this dish that I made it on Valentine’s day to show my mom how much I love her… which is a whole lot.
I’m always looking for new ways to enjoy zucchini, my favorite vegetable in the whole world! In my eggs, in stir-fries, curries, soup, breads… zucchini manages to find its way into alllllllll of the things. Also, as I mentioned in this post, I am starting to experiment around more with warm homemade salad dressings.
Hence, this was born the other day for lunch; a pan-roasted zucchini salad with goat cheese and a homemade vinaigrette with thyme, lemon and honey.
Sometimes it surprises me when some of the most beautiful and delicious meals come together simply because I am trying to use up certain ingredients before they get too old.
This afternoon was definitely one of those meals but man oh man, this did not taste like an accident at all. I had some leeks that I wanted to use up and a pear that was bordering on being too ripe and I started envisioning a salad with Asian flavors, like soy sauce, toasted slivered almonds and sesame oil. 20 minutes later I had a masterpiece salad that was sweet, salty, juicy, crunchy and fresh tasting all at the same time.
Last night my loves and I went out for a late dinner + drinks at a new restaurant to enjoy each others’ company until the early hours of the morning. It was 9 pm and I wasn’t too hungry, but wanting to be a good patron, I ordered the House Salad w/ chicken and a Crispin Hard Cider (and another… and then a beer… but we won’t go there for the purposes of this post.)
It was the BEST house salad I’ve ever had because there were minor enhancements that made the salad so much more enjoyable. Who knew that a traditionally boring house salad could actually be so delicious? It’s amazing how far a little attention to detail can go so I recreated something similar to enjoy again for lunch tomorrow.