Author: Tara Roberts

Couscous with Roasted Winter Squash, Apple, and Chorizo

Well, it is the week before Thanksgiving and in between all of the prep for the big day, we’ve still got to eat…cue seasonal, easy recipes that can make a lot.  I made this recipe last night and it is delicious and full of flavor.  I wish that I had doubled or tripled it; which you can easily do (as long as you have a big enough bowl to mix it all in.)  My one tweak would be on the apples.  I used granny smith and cut them into 1/2 inch dice as instructed; they disintegrated.  Next time, I would cut them into 1 inch pieces or reduce their cooking time.  Everything tasted great, the apples were just off texture-wise.  Also, definitely taste at the end and don’t skimp on the smoked paprika.  Happy Thanksgiving!!

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Sweet Potato Cheesecake

Not panicking, really…well, maybe a little.  Thanksgiving is 2 weeks away!!! It snuck up on me a bit (as I knew it would, due to the fall vacation,) but I am feeling like I can still pull it all together, kinda.  I made a tentative menu this week and have ordered the turkey that I want, so that part is under control.  I know the potatoes that I want to have, still looking for green veggie recipes and had decided on dessert.  Then, I saw this recipe and thought; well maybe two desserts, who needs green vegetables anyway (me, after 2.5 weeks of vacation food.)  Still, I am sorely tempted to make this.  I do love a good cheesecake and how southern that it is with sweet potatoes.  I will keep you posted, but just in case anyone is looking for a show stopper dessert…let me tempt you.

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Butternut Squash Soup with Brown Butter

Well guys, I made it back from vacation; tired and in need of another vacation, but I digress.  We had a lovely time and weather just could not have been better, but coming home to cold temps (it was 28F here,) not much in the fridge, and with a cold, meant that the squash I squirreled away before leaving was going to become soup.  Then with my vacation addled brain, it became a choice of which recipe to make.  So, shopping in my fridge and pantry revealed butter, leeks, carrots, shallots, and vegetable stock, so this is the one I chose.  Plus, I believe brown butter makes everything better.  There are a few steps (particularly if you make your own stock,) but it is well worth it in the end.  I would definitely double the recipe next time.  It heats up well and do not skimp on the garnish and crusty bread. Ciao!

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Custardy Apple Squares

I am a newbie to the Dorie Greenspan cult, but I can see why she has built up such a following.  She writes clear recipes that are easily reproducible.  Believe me when I say, as a recipe junkie, when you find a consistent author, you stick with them, because there are so many poorly written recipes.  It happens all of the time, you see a beautiful picture and read what looks to be fairly straight forward instructions and then try to make it and realize the reason there are only 5 steps is that the other 20 are either written in invisible ink or were lost somewhere in editing.  I have had no such issue with Ms Greenspan’s recipes, which is why I bring you this one today.  No, I have not made it yet, but have every confidence that it will turn out well.  Plus, since apples are in season, but we seem to be experiencing some dog days of summer, it feels like a fall treat that is not too heavy.  I will not be able to partake until November, since I will be away most of October, so post some pictures in the comments when you guys try it out.  As a side note; since I will be away, no recipe posts until I return in November.  Happy Halloween!!

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Summer Spaghetti with Uncooked Tomato Sauce

By the calendar we have reached fall, but the temperatures still feel pretty summer-y, so I decided to take advantage of late season tomatoes and make this dish last night.  It was so easy and delicious that I wanted to share it with you guys even though it came from a cookbook (Melissa Clark’s Dinner: Changing the Game) and I was unable to find a link to share online.  First, grating the tomatoes is a brilliant idea!  I have made other uncooked sauces that diced the tomatoes, but the grating makes it so much easier to mix everything up.  Second, ricotta salata is pressed, salted dried and aged, so taste as you go to make sure that you keep the salt level where you like it.  The cheese should be easy to find at most larger grocery stores in the fancier cheese case.  Also, make sure you serve with that dollop of fresh ricotta, it takes this dish to creamy heaven!

Note:The picture is not of this recipe, but of a similar one from Smitten Kitchen.

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