via how sweet eats
After a weekend of little to no veggies, Sunday night I wanted nothing but. We went meatless, and much to my great pleasure, this hit the spot... Even my butternut squash leery husband said, "I'm converted... I liked this, a lot." Bingo. Jessica's original recipe calls for a feta cheese topping, but I used goat cheese with herbs and served with a toasted french loaf that provided a great textual contrast. I've already recommended this to my family as a Thanksgiving or Christmas side dish! Earthy, homey, and very satisfying.
Monday: Quail in Wine and Steamed Veggies
We've been here, done this before. It's a great recipe, but this week, it didn't hit the spot as much as I wanted it too. I was cleaning out the freezer, and I think as I cooked it as an obligatory, use it or loss it. Blah.
Tuesday: Penne with Butternut Squash and Goat Cheese and Roasted Brussel Sprouts
I was a single lady and wanted to try this recipe I'd pinned on pinterest. I had high expectations after a friend raved about it, and let me tell you, this did not disappoint!! I followed Giada's recipe to a T and the farmer's market homemade pasta was perfectly al dente, butternut squash and onions sweetly caramelized, goat cheese creamy (like a mac and cheese almost!), walnuts crunchy, and earthy undertones with the basil. I LOVED this. I'm making it again this Thursday night and I may add some crumbled bacon as well to please my carnivorous husband.
Wednesday: Crock Pot Chicken Tortilla Soup
This was my first crock pot recipe of the fall, and gosh, these things can be a life saver. So easy and the soup was tasty! I haven't had a taco/ tortilla soup in the longest time so this was a nice change for me... and really cheap to make. I will keep this on the back burner on cold wintery days. I halved the recipe but I did have to add more seasonings than the original.
What's cooking in your kitchen?