Roasted Acorn Squash Salad + Speaking Honestly

I am going to be completely honest with you.

There are very few things I like about Fall.

I know, know.  Your shock and dismay are not lost on me.  I know I am supposed to be a lover of the seasons changing, of the leaves going from green to reds and golds, of the thought of scarves being tied around my neck.

And in a way, I do like those things. Honestly.  I mean, I have never seen the Northeast during this time of the year, but I bet it is fantastic.  And yes, I do appreciate getting to pull a pair of boots out of the closet. The smells, oh... even I must admit the smells are great.  Cinnamon and apples baking, pumpkin soup cooking.

So I guess it is not that I dislike Fall, it is just that I like Spring and Summer better.

And Winter?  Except for Christmas, I could totally do without it.  (Now before you get all "but-you-live-in-california-so-you-don't-know-what-winter-really-is..." -- and you are totally right -- let me share what Winter means to me: rain and shortened days. That pretty much is the sum total of Winter after Christmas has passed. So no, I do not like Winter.  I really, truly don't.)

But despite all that, there is something that Fall totally takes the cake on: the produce.

I adore Fall produce.

Pumpkins.  Apples.  Brussels sprouts (yes, even brussels sprouts).

Pears, cranberries, sweet potatoes... my list can go on and on.  I love 'em.  They are full of flavor and full of color.

My favorite of all the Fall produce, though?  Squash.  I mean, I know it is technically "winter squash", but those butternut and acorn squashes that come out around this time of year?  I cannot get enough.

Summer is fantastic, but summer squash will never be able to compete with these guys.  Need proof?  It's right here:

ROASTED ACORN SQUASH SALAD

Recipe adapted from Gourmande in the Kitchen

SERVES 2 •  PREP TIME: 15 MINUTES  •  TOTAL TIME: 50 MINUTES

ingredients

• ¼ cup sliced almonds
• small acorn squash
• tablespoon olive oil
• sea salt and freshly ground black pepper
• ½ cup apple cider vinegar
• ¼ cup honey
• 5 oz. fresh greens, washed and dried
• 2 oz. goat cheese

directions

1. Preheat the oven to 400 degrees.  While it is preheating, cut squash in half and scrape out seeds.  Cut the squash into quarters, leaving the skin on.
2. On a large baking sheet, place squash skin side down.  Drizzle olive oil on top and sprinkle with salt and pepper.  Roast until tender, about 40 minutes.
3. While squash is roasting, make reduced apple cider vinegar: pour the vinegar in to a heavy bottomed saucepan and place over medium heat.  Add honey and stir, allowing to come to a simmer.  Cook until the vinegar is reduced to about half of the original volume.  Remove from heat and set aside to cool.
4. Once cool, toss greens with about 1 tablespoon of the reduced vinegar.  Store the rest of the vinegar in a sealed container. 
5. When squash has finished roasting, remove from oven and let cool slightly.  Place on plate and top with greens, almonds, and goat cheese.  Drizzle more vinegar if desired.

COST: $3.49        COST PER SERVING (2): $1.75

Unprocessed    //    Gluten Free    //   Vegetarian

Grown-Up Grilled Cheese

Grilled Cheese: The American grilled sandwich of choice.

I am all down for Kraft Singles between bread, and I get that that is what 'grilled cheese' usually means, but the grown-up version of me just hasn't really accepted this as actual food in recent years.  The ingredient list is quite long and well, the texture is a little odd to say the least.  And I would go for cheddar or colby, but those give me a bellyache.  And so grilled cheese became a thing of the past for me.

Until I was scrolling through Blog Lovin' the other day (which is way cooler than Google Reader ever was and you totally need to get it NOW and not later...) and I came across the most delicious looking grilled cheese sandwich I had ever seen: Avocado, mozzarella, and jalapeno-chimichurri.  OH YES.

I looked at Erin's recipe (over at Naturally Ella) and thought jalapeno sounded too spicy, and mozzarella too gooey (my stomach does not like gooey cheeses).  But the whole concept -- avocados + chimichurri + different cheese -- was a winner.

I didn't even know was chimichurri was but recently I have been seeing it pop up everywhere.  A quick internet search shared with me that it is basically an Argentinian style sauce used on top of meat, and another quick look, this time at the ingredients, showed me it is very similar to pesto, with red wine vinegar added to it.  Simple, fresh, and I had all the ingredients in the house.  Perfect.

I opted for goat cheese because (A) I had it in hand, (B) my stomach doesn't mind it, and (C) the ingredient list was goat's milk, cheese cultures, and salt -- as the ingredient list should be.  Grabbed an avocado and some bread, and went to work.

And they were fantastic.

That's the beauty of the blog world.  There are so many great things out there.  Sure, there are many that aren't going to suit your fancy, but there are some real gems.  I have tons of bloggers that I love following -- some for food, some for life, some for no real reason at all other than they share great/random/funny/deep things with me.

Today for the Blog Every Day in May Challenge, I am supposed to profess my love for a blogger, and I am having a hard time coming up with just one.  There are so many great blogs out there and even greater people behind these blogs.  Those of you who visit regularly (Cassandra / Ana / Lynna ), those who inspire me to strive for more in the kitchen ( Naturally Ella / A Couple Cooks / Happy Yolks ), and so many others...

But there is a group I would like to make a super shout out to: My Sundays with Joy girls.  Carrie over at Bakeaholic Mama started the group a little over a year ago, and I jumped in.  Little did I know that I would form true friendships from this group, with so many.  Not only do we bake together, but we share things from outside of our blogs together.  Engagements, moving, difficulties and loss... we have a group on Facebook that shares sweet treats and sweet moments.  And I love being a part of a group like that!  Wanna know something cool?  Joy the Baker is a part of our group (as it IS her book we are going through ;) ) and she takes the time to read what we write and encourage us along the way.  Let me tell you -- it means a lot to have one of the most well-known bloggers tell you that your photos are gorgeous. But it also means a lot when other 'small-time' bloggers such as myself offer words of encouragement and help along the way. What a great group to be a part of!!!  Thank you, ladies!

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AVOCADO – CHIMICHURRI – GRILLED GOAT CHEESE SANDWICH
Recipe adapted from Naturally Ella

SERVES 4 •  PREP TIME: 10 MINUTES  •  TOTAL TIME: 20 MINUTES

Ingredients

• 1 cup packed parsley
• 3-4 large basil leaves
• 3 cloves garlic, peeled
• ¼ cup red wine vinegar
• ½ cup olive oil
• salt, to taste
• large avocado, sliced
• 4 oz. goat cheese (soft / creamy)
• 4 slices sourdough
• spreadable butter

directions

1.      Make chimichurri: In blender/food processor, blend parsley, basil, and garlic together.  Add vinegar and olive oil and blend again, until desired consistency. 

2.      Heat non-stick skillet over medium heat. Add a thin spread of butter on the outside of two pieces of bread.  On one slice (on the non-butter side) spread half of the goat cheese, layer half of the avocado, and spread chimichurri on top. Cover with other slice of bread and carefully put into skillet.

3.      Let cook until lightly golden on bottom and, using a large spatula, flip.  Cook remaining side until golden brown.  Remove from heat and cut in half.  Repeat to make second sandwich.

(You might have chimichurri left over.  Place in an airtight container and refrigerate, up to three days.)

 COST: $5.88           COST PER SANDWICH (2): $2.94

Risk-Taking and Crispy Goat Cheese Salad

Goat cheese.  It's one of those things that I am pretty sure I said at one point, "Bleh.  No thank you!"  Other things that were on that list?  Beets (because they smelled like the earth), dancing (because the rhythm gene was apparently absent upon my conception), and dating a Brazilian boy (because I had no desire to have some Rico Suave sweep me off of my feet just to break my heart a few days later).

Good thing we are willing to take risks, right?

I now love goat cheese and beets, dancing is one of my favorite things (rhythm or no), and that Brazilian boy?  I married him.

Take risks, Friends!  They pay off, trust me.

And if for some reason they don't, well, at least you tried.

So, if you love goat cheese, this salad is for you.  And if you don't, this one's for you.

Recipe from Everyday Food, March/April 2003

Ingredients

• 1/2 cup olive oil, plus more for baking sheet
• 3 large red potatoes (about 1 pound)
• 1 large egg
• Salt and pepper
• 1 1/2 cups plain breadcrumbs (I used Italian)
• 1 twelve-ounce log fresh goat cheese
• 1 tablespoon white-wine vinegar (I used rice vinegar)
• 1 tablespoon grainy or Dijon mustard (I used regular mustard)
• 8 ounces mesclun or mixed salad greens

Directions

1. Heat the broiler. Brush a baking sheet with oil; set aside. Place potatoes in a medium saucepan, cover with cold water, and bring to a boil. Simmer until fork-tender, 20 to 25 minutes. Rinse potatoes under cold water until cool enough to handle, and cut into 1-inch chunks.
2. In a shallow bowl, whisk egg with 1/4 teaspoon each salt and pepper. Place breadcrumbs in another shallow bowl. Slice goat cheese into 8 rounds, and pat each into a disc about 1/2 inch thick. Dip disks in the egg and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
3. In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Set aside.
4. Brush disks lightly with remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
5. Toss mesclun and potatoes in the dressing. Spoon salads onto plates, and top each with two cheese disks.
   
   

   COST: $5.59   COST PER SERVING (4): $1.40

Stinky Pee and Asparagus & Goat Cheese Pasta

Be forewarned, I am going to be talking about bodily functions.  Well, more specifically, one bodily function: pee.

I know, I know.  Ew, gross!  But honestly, it isn't really.  We all do it.  And some of us, after eating asparagus, do it with a little stench attached. 

Actually, that's not the truth.  I read this article recently that stated that everybody gets stinky pee after they eat asparagus, but only 20% of the population has a gene that allows them to smell it.  What a privilege, huh?

So these people who have this gene, these "Super Smellers" can pick up the scent of asparagus when they, you know, go.  Or when others around them go.  However, these people are often able to smell other smells that might be hidden to the rest of the population -- good smells.  Which is why I am proud to say I am a super smeller.  Asparagus pee, and all.

Pee aside, there is something else I should say about asparagus:  You want to roast it and mix it with goat cheese and pasta and then eat a lot of it.  You really, really do.  Trust me.

Trust somebody who writes about pee?!  Yes.  Because it means I am honest.  And I honestly think you will enjoy this dish.

How about you?  Are you a Super Smeller?  If you are, be proud.  We are small group, but united we can stand strong.

Recipe adapted from Everyday Food, May 2007

• Prep Time 20 minutes
• Total Time 25 minutes
• Yield Serves 4

Ingredients

• 2 bunches asparagus (2 pounds total), tough ends removed
• 4 tablespoons butter, cut into small pieces
• 1 lb. fusilli
• 5-8 oz. soft goat cheese, crumbled
• 2 to 3 tablespoons snipped fresh chives, for garnish

Directions

1. Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
2. While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
3. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

COST: $10.22     COST PER SERVING (4): $2.56

Baked Eggs in Chunky Tomato Sauce (Vegetarian)

If you are a lover of veggies, you have come to the right place.

Onions, bell peppers, tomatoes, spinach, and garlic... cook them up, drop eggs in the mixture, bake, and top with goat cheese and cilantro.  Ta-da!  It is really that simple, and quite amazing actually.  This is a recipe I would have never thought of myself, which makes me appreciate all of those cooks in the food magazine kitchens all the more.

 Let me warn you, however -- your house will smell like onion and bell pepper long after the food is gone.  As I was driving to work I kept smelling this oniony-smell so I rolled down the window to see if it was coming from outside, and then I realized that it was I that smelled like onion.  Or rather, my clothes did.  Clothes that were tucked away in my closet while I was cooking.  Curse of a small apartment, I guess.  At least it wasn't the smell of fish, right?

This brilliant recipe comes from the January/February 2012 issue of Everyday Food by Martha Stewart.

• Prep Time 20 minutes
• Total Time 45 minutes
• Yield Serves 4

 

Ingredients

• 2 teaspoons extra-virgin olive oil
• 2 large bell peppers (red, yellow, or orange), stemmed, seeded, and diced small
• 1 large yellow onion, diced small
• 3 garlic cloves, minced  (I did six.  We love garlic.)
• 1 can (28 ounces) diced tomatoes
• 2 1/2 ounces baby spinach (2 1/2 cups)
• Red-pepper flakes (optional)
• Coarse salt and ground pepper
• 8 large eggs
• 4 ounces goat cheese, crumbled (1/2 cup)
• 2 tablespoons chopped fresh cilantro

 

Directions

1. Preheat oven to 400 degrees. In a large nonstick skillet, heat oil over medium. Add bell peppers and onion and cook, stirring, until softened, 8 to 10 minutes. Add garlic and cook until fragrant, 1 minute. Stir in tomatoes and cook 3 minutes. Stir in spinach and pinch of red-pepper flakes, if using. Season with salt and pepper.
2. Transfer sauce to four 14-ounce gratin dishes or a 2-quart shallow baking dish. With the back of a large spoon, make 4 wells in sauce and crack 2 eggs into each. Bake until whites are set but yolks are still runny, about 25 minutes, rotating dishes halfway through. To serve, top with goat cheese and cilantro.

Cost: $8.67                    Cost Per Serving (4): $2.17