We had it for dinner last night with garlicky green beans.
–I thought I didn’t like teriyaki until I tried this recipe, and now I’m a total convert.
We usually use potatoes in place of the squash. –This wild salmon soup is a staple for us, and is especially easy to throw together when I have homemade broth on hand. I may do another batch soon, with scrambled egg, for a breakfast version. They reheat in about a minute in the microwave. I kept them vegetarian and used sour cream, refried black beans ( this recipe), brown rice, sauteed ripe plantains, and cilantro for my filling. –For a quick, ready-made lunch solution, I made a big batch of these freezer burritos a few weeks ago and can’t recommend them enough. We have a stash stored in the freezer and they are excellent re-toasted and spread with peanut butter and fig jam (trust me on this one…). I made this recipe for the first time a few weeks ago, after finally buying a new waffle maker, and they’re awesome. –These sweet potato waffles are my new fav. I don’t have a set recipe for today, but thought I’d just share some links to things I’ve been cooking these past few weeks, in case anyone is looking for inspiration: This week, I’m off to Buffalo for Thanksgiving and am really looking forward to the break. It’s been another busy month around here, with more work trips (this time to L.A.) and time spent outdoors enjoying the last of the fall foliage (photo above Suraj took on one of our many walks at a park nearby).