My sister talked up this Cooking Light recipe to me, and I have to say, it’s quite good. I can be a little finicky about butternut squash (I think it can take over and make things too sweet) but it really gets balanced nicely here by all the other elements.
It’s a good make-ahead recipe – I made all the components the day before but left the sauce and cheese separate from the remaining ingredients. The next day, I tossed the pasta mixture with the sauce and added the cheese, and baked.
Filed under pasta dishes, WW-friendly
This marinade is awesome and versatile. Also awesome? Swordfish; I can’t really get enough of it lately.
Filed under fish dishes
One of two recipes I made for dinner from the Barefoot Contessa Back to Basics cookbook. This is a nicely balanced fall/winter salad. Pictured with Indonesian swordfish (recipe to follow).
Filed under salads, vegetarian
John made this for dinner this week and it hit the spot. It wasn’t quite as WW-friendly as I hoped on account of all the nuts, but hey.
Filed under poultry
John outdid himself this year for Valentine’s Day. Steak frites for dinner: ribeye with roquefort butter, skinny truffle fries. Plus spinach salad and a Scotch and cheese pairing for dessert. It was AMAZING. He even served the fries with a bleu cheese dipping sauce inspired by the cabrales potatoes he made a couple years ago for Vday. This recipe was the steak inspiration.
Filed under beef dishes, main dishes, potato dishes
Filed under main dishes
This peanut sauce + this tofu cooking method + brown rice and chopped cilantro = straightforward, tasty meatless meal.
Filed under vegetarian
These are a little involved, but quite tasty. Warning – the crust is a crumbly one.
Filed under desserts
