My wife and I hosted her parents this past weekend, and I was jonesing to make a new recipe while they were here. I had recently received the book The Vegetable Butcher from some friends for Christmas, and was eager to dive in and make some of the recipes. So after a bit of perusing through the book, I landed on this recipe for Cauliflower Steaks, and decided it was a winner for first recipe to make from the book. I had previously seen recipes for cauliflower steaks, but had never actually made them yet, so this was a perfect chance to do so. The end result was nothing short of phenemonal — a recipe I’m sure to make again.
Tonight, I was jonesing to make a new recipe, and came across a delicious-sounding seasonal recipe for Oven-Roasted Butternut Squash, Goat Cheese, & Pecans in my Complete Vegetarian Cookbook. Along with it, I made up a recipe for Baked Maple-Glazed Chicken that ended up being a perfect accompaniment to the squash. If you’re looking for a delicious fall-inspired recipe, give this a shot. You’ll be glad you did!
Last week, I was seriously jonesing to make some new recipes. And since my wife and I love to have “small plates” dinners every so often, I took the opportunity to jazz things up and make all new recipes for the meal, complete with a menu I printed up (because I’m a design geek like that). The menu for the evening included:
- Raspberry Peach Sangria
- Cheddar Bacon Ranch Spread
- Garlic Smashed Potatoes with Sautéed Garlic Tomatoes
- Grown-up Pigs in a Blanket (filled with BBQ pulled pork and cheese)
- Zucchini Boats
- Chocolate Tiramisu Truffles
A little while back my wife and I were in the mood for a nice risotto entrée, and I was jonesing to try something new. After some searching, I found a recipe that used butternut squash, and with a few minor tweaks to the recipe, ended up with one of the most delicious risottos I’ve ever had — creamy and flavorful. If you’re in the mood for a new risotto recipe, give this a shot. You won’t regret it!