Almost Meatless. The nice thing about it is that it can be a great vegetarian dinner or you can add a bit of crumbled sausage to it if you’re feeding people who can’t fathom why you would ever have a meal without a bit of animal protein (I, admittedly, used to be a card-carrying member of this group!). But really, doesn’t sausage make everything better? I digress! If you plan ahead and cook the squash, the rest of this meal is pretty easy and straightforward. And for a cold, foggy fall or winter night it’s the perfect comfort food...actually a little reminiscent of Thanksgiving (which lovely flavors I personally think shouldn’t be relegated to just once a year!) Pair it with a full-bodied Chardonnay (we chose Frog’s Leap 2009) and a week night meal turns into an intimate occasion worth savoring!
this recipe on epicurious.com, and it’s a keeper!
This is another DIY night so feel free to wing it and do whatever you would like with eggs tonight...some of our favorites are below:
This is a yummy vegetarian dish and only takes about 30-35 minutes from start to finish, so great for a week night
I LOVE eggs...so much so that I often say if I was stuck on a desert island for the rest of my life with only one food to eat eggs would be my immediate choice. So versatile, delicious and nutritious. That means when I find an egg meal worthy of dinner I get very excited. A friend of mine shared this recipe with me that she found a while ago on smittenkitchen.com (which is a fab site that I aspire to be even 50% as great as some day!) and swears she makes it at least once a month now, so I’m looking forward to adding it to my recipe repertoire!
Broccoli Rabe is also known as Rapini and what we love about it in particular is how the greens develop a slightly bitter, horseradish-like flavor, yum. Orecchiette is an ear shaped pasta that stays nice and firm when cooked so that it has a nice bite to it. Try this one out, you'll love it...I promise!
So it happens sometimes...you spend the time and energy trying a new recipe and you just don’t love it. Oh well. It’s not that this recipe was bad....there just wasn’t anything super compelling about it and to be honest I kind of felt like I was eating a vegetarian Gyro without the onions, tomato & pita (which I kind of missed....so maybe fold these stacks up and throw them in a pita!).
The eggplant cooked up nicely though and made delicious quesadillas for my leftover day (combined with sauteed mushrooms, onions and canned artichoke hearts). The minted yogurt was a nice twist on Tzatziki but would fare better as a sauce than a substantial filling.
This is a DIY day recipe! So feel free to be creative and create your own recipe, go on-line and find a new recipe or make something else entirely. That’s the beauty & flexibility of DIY Days in the Menu. In case your curious here is my general approach for this dinner when I make it:
So after a bit of tinkering this came out quite yummy. Nice and creamy with slightly firmer chunks of squash for great textural differences and flavor. The big shavings of parmesan really added the perfect finishing touch as well (but doesn’t cheese always have a way of doing that?)...very nice warm your soul winter supper!