Farewell to Fall Spaghetti Squash with Fried Egg and Mushrooms

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recettebilingue

Right before Thanksgiving, my class was fortunate enough to host the Canal House cooks for the afternoon. Christopher Hirsheimer and Melissa Hamilton form the duo that produces the Canal House Cooking books. These two women create the recipes, cook for, photograph, and publish their own “magazine” three times a year. While their cooking has European undertones, an American heritage influences most of their recipes.

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Fridge Friday: Summer Quinoa Greek Salad

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recettebilingue

Fridge Fridays are back, and with this new edition, I chose to turn some leftovers into a super fresh and tasty summer lunch! The other day, I was browsing my instagram feed when I saw a post with the hashtag “bestovers”. I loved it! Why? Because too often, leftovers are disregarded and go to waste. They’re not “glam”, or “pretty”, or “appetizing”, so some people simply forget them. I’d like to change that vision! Leftovers can be delicious, and in some cases, leftovers can be even better than the original thing. In other words, they truly can be “bestovers”!

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