It’s official. I have a new vegetable crush, and a really big one for that matters. One as big as the vegetable in question: rutabagas! You know, these massive, round turnip look-alikes? Though my obsession only started last week end, I already bought rutabagas twice over that single week. I’m not kidding, this (see photo) is a serious matter. Continue reading “Rutabaga Latkes”
I’m feeling fancy today! Food wise obviously, since it’s 11am and I’m still wearing sweatpants. I guess Valentine’s day just makes me wish for more than one of my go-to lunch recipes. So here I am, sharing this ~fancy~ dish with you. As my obsession with squash grows stronger, I decided to experiment again with my favorite pairing: acorn squash and feta cheese. This recipe really hits the spot if you crave a combination of the caramelized squash flavor, and the feta cheese’s tanginess. Plus it’s easy, delicious, and it looks ridiculously good when dressed on a plate. Don’t hesitate to try it if you want to impress your friends, family, or special someone. You won’t regret it. Bon Appétit!
Recipe loosely inspired by Lark & Linen
Prep Time: 10 min Cook time: 40 min
- 1/2 acorn squash
- 4 oz crumbled feta (room temperature)
- 1-2 oz whipped cream cheese
- a handful of arugula or spring mix
- olive oil
- 1/4 cup balsamic vinegar
- salt, pepper to taste
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Cut the squash in 1″ wedges and drizzle with olive oil. Place on the baking sheet and sprinkle with salt and pepper. Bake for about 40 min, or until tender and golden brown edges.
- While the squash cooks, whip the feta in a food processor with the cream cheese. This should take about 4-5 minutes until the mixture becomes really creamy.
- Next, reduce the balsamic vinegar in a small pot on medium heat. When it thickens, set aside.
- Lightly toss the arugula with olive oil, vinegar, salt and pepper.
- Spread a dollop of the whipped feta on a plate, drizzle with the balsamic reduction and top with the roasted squash wedges and the mixed greens.
I’ve been on a seafood pasta trend lately. I don’t know why, but I just love all the different combinations possible. As a follow up to my Totally Tuna pasta recipe, I decided to get my hands dirty with some good ol’ smoked salmon. This version blends the fish with a creamy sauce and caramelized onions. The flavors are amazing and really make for an original dish. If you ever get bored of your typical marinara, take a plunge with this salmon sauce (yes, pun intended). Additionally, this dish comes together really quickly. The sauce is ready by the time the pasta is cooked, which takes about 15 minutes total. Bon appétit!
Prep time: 15 min
- 100g penne pasta (preferably whole wheat)
- 1oz. cream cheese
- 1-2 slices smoked salmon
- 1/4 yellow onion
- 1 tbsp tomato paste
- olive oil
- salt and pepper
- Bring salted water to a boil. Cook the pasta until it reaches the texture you like (mine is al dente in 10 minutes).
- While the pasta cooks, sautée the diced onion in a pan with salt and olive oil. When it becomes brown and slightly caramelized (about 5 minutes), add about 2 tbsp of the pasta water and let it evaporate.
- Add the cream cheese and let it melt. Next, add the tomato paste with two to three spoonfuls of the pasta water. Stir well so that the sauce becomes homogenous and let it cook for an extra couple of minutes.
- When the pasta is almost done, add about 3/4 of the smoked salmon bits and adjust the seasoning of the sauce with salt and pepper. Stir in order to incorporate all the ingredients together.
- Reserve about 1 tbsp of the water before you drain the pasta. Then, toss it with the creamy salmon sauce until it is well coated. At that point, you can use the extra pasta water to make your sauce more fluid. Top with the rest of the smoked salmon and enjoy!
TIP: You can squirt some lemon juice on top of it for extra flavor!