I love Saturday mornings–the sun seeping through the blinds, gently waking me from my slumber, with my warm, furry dog curled up at my feet, and my love sleeping at my side. This is by far my favorite way to start the morning, slowly and gently. My husband awakes, and we talk about what we will do to fill our day and what we might make to fill our bellies. I then stumble into the kitchen, still rubbing the sleep from my eyes, and put the kettle on for a warm cup of tea. On this particular Saturday I wanted to make something simple, yet special to nourish our bodies. I decided on a skillet featuring this beautifully bright purple sweet potato I picked up from the market. I’m really loving my new vegetable spiralizer, which is what I used to turn the sweet potato into a sort of hash. I tossed the hash with some chipotle peppers, added eggs, avocado, and some greens and called it a meal! Continue reading
I believe we’ve just turned the corner here in Nashville. It seems like we are finally making our way into the cooler temperature of fall. I’m so thankful I live in a place that has distinct seasons. I always get excited when the seasons begin to change, and I start to see different produce in my CSA box. Oh how I’ve missed you butternut squash, dark leafy greens, pumpkin, beets, brussels sprouts, and carrots!
One of the things I received in my CSA box this week was a butternut squash, and I decided on trying it roasted in a frittata. Did you know butternut squash is actually a fruit, rather than a vegetable because it contains seeds? It’s really a powerhouse of a fruit! It’s full of vitamins A and C, which are helpful in maintaining good vision and a healthy immune system, and boasts loads of antioxidants, specifically carotenoids (think orange and yellow fruits), which can prevent cancer and heart disease. This squash also contains 15% of your daily value of folate, which pregnant women need for healthy fetal brain development. The seeds, which are a good source of iron, can be washed and lightly roasted for a delicious snack.
A frittata is very versatile, and a great way to enjoy vegetables from your farmer’s market or CSA, especially ones you aren’t sure what to do with. I will admit I’ve never had mustard greens, let alone cooked with them. So, for me this was a good introduction. Slightly spicier than kale, the mustard greens added a nice kick, nuzzled up against warming butternut squash, and complimented with the sweet, rich flavor of caramelized onions, this frittata is a great way to celebrate fall produce!
We will be going out of town soon, so our fridge is looking a bit bare. These tacos came together by using things we had on hand–grilled corn from a cookout with friends, jalapeños from my garden, and salmon from a dear friend’s dad in Alaska, who is a fantastic fisherman and an even more wonderful human. Sometimes these simple dinners are the best ones. The tacos were a delicious combination of sweet-from the corn, and spicy-from the blackening seasoning and jalapeños. And it all comes together in about 15-20 minutes, which is perfect for weeknight cooking.