In this house, the side dishes generally play second fiddle to the entrée. I’m usually spending so much time with the main part of the meal that the side dishes are pretty simple, or sometimes, even an afterthought. THIS side dish, however, takes center stage, and it was absolutely the most exciting thing we had at dinner that night.
Yep. This was good. A little too good, but that isn’t surprising when you see what goes into it. If you’re looking for a way to use up some more of the summer zucchini from your garden, this recipe is for you. Or, if you’re like me and don’t have a summer garden, but you have a grocery store or farmers market that sells zucchini grown by people who are much better gardeners than you are, well…then it’s for you too.
People ask me all the time why I started writing a blog. It’s probably a question I get at least once a week. Blogging, though increasingly common, still has this kind of weird aura around it. People don’t get it, and I have to admit, sometimes I don’t get it either. It blows my mind that there’s this little space on the internet with my name on it, that I’m in charge of. There’s also this weird ego-thing around blogging in general. Like, why on earth would I think that anyone would ever want to read anything I’ve actually written…about my dinner, no less? It’s a battle I’m constantly struggling with. I am notoriously bad at self-promoting my blog. It’s only been quite recently that I even tell people that I write a food blog when they ask me what I do. My go-to answer for a long time was just “I do a little work from home.” Anyway, my point is, I often feel like my job is pretty weird.
This is my favorite time of year. The trees are blooming, the grass is green, the sun is shining, and we all would rather spend time outside than in. Springtime always seems like a wonderful gift, after a long, chilly winter, and this beautiful weather we’re having is no exception.
And, like clockwork, the warmer weather gets my husband’s grill-sense going. I had a funny feeling when I saw the weekend’s forecast that he’d want to kick his grill into gear for the season. I was right!
Here comes Peter Cottontail, hopping down the bunny trail, and what does he find? Someone who can’t believe that Easter is right around the corner. Unbelievable!
If you need a festive, Spring side dish to share on Easter Sunday, I’ve got your back. These carrots are delicious, beautifully springy, and they can be made ahead of time and reheated before serving, which is a standard qualification to reach Treasured Holiday Recipe Status in my book.
To begin, you’ll need to quickly fry up a handful of sage leaves in a few tablespoons of olive oil. The crispy sage serves as wonderful contrast to the savory, tender carrots in the finished product, but it serves double duty here.
This is one of those meals that I’ve made often over the years, but whenever I make it, I wonder why I don’t make it more often. It’s an oldie, but a goodie, coming from a cookbook I’ve had since I got married. My mom had the cookbook, made this meal and many others from it, and then got the cookbook for me before we moved into our first apartment. I just looked at the copyright date and it came out the year after I graduated from high school.
I love acorn squash. I’m pretty partial to any squash in general, but I love to indulge in butternut and acorn squash in the fall, when the color or the squash matches the color of the leaves outside my window. I have fond memories of my mom roasting some up with our dinner, and it always involved brown sugar and butter, which made it seem like a dessert vegetable when I was growing up. She’d cut the squash in half, scoop out the seeds, and then fill the middles with brown sugar and butter, which would just sizzle and caramelize and sweeten up the squash as it baked. Good stuff. It’s like comfort food to me.
It’s hard to believe that summer is already winding down. My girls start school a week from now, but I know a lot of kids that have already started…and a few that don’t start until after Labor Day, so those of you in that category can just ignore my end of summer talk for a while. What a summer we’ve had. I fully intended on this summer being a little less busy than last summer, when I felt like I was constantly going, going, going. Well…it didn’t happen. We had a busy, but wonderful, summer and it’s flown by in the blink of an eye.
This is one of those recipes that I’d pinned to my Pinterest feed ages ago, and I finally got around to trying it. Now, I’m bugged that it took me so long! This easy, healthy, baked quinoa dish makes for an absolutely delicious side, or in heftier portions, a super satisfying meatless main dish. It’s chock full of fresh summer flavor, and takes just minutes to throw together.
I started by cooking some quinoa. One cup of dry quinoa yields about three cups of cooked grain. You need about two and a half cups of cooked quinoa for this dish. So, while that was cooking on the stovetop, I prepped my other ingredients.
Earlier this week, I posted a delicious easy recipe for Slow Cooker Pork Tenderloin with a sweet and tangy Orange-Hoisin Glaze. I mentioned then that I served it alongside some amazing little roasted snap peas. I figured that today, it would just make sense to share that recipe as well!