seasonal recipes

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Acorn Squash with Wild Rice Stuffing

Thursday, December 1st, 2016

I’ve been loving playing around with Instagram stories these days. It lets me post a step by step cooking tutorial and it’s just. so. fun! Last night I made Asian soup bowls with a richly flavored broth and a variety of vegetables for a make-you-own bowl dinner. I posted a play by play on my stories and the feedback was amazing!

I made these stuffed acorn squashes last Friday, using some of my leftover bacon-wrapped turkey from Thanksgiving. I posted a story as I made them and I got lots of requests for a formal written recipe. I managed a quick photoshoot, even though it was a hectic Friday and do I even need an explanation? I mean just look at these?!

I really love the idea of making this after Thanksgiving with some leftover turkey, but if you don’t have any, just leave it out and keep it vegan. With or without the turkey, this is a beautiful side dish that’s perfect for the fall, winter, holidays or just a weeknight cozy dinner. I put a poached egg over some leftover rice and lemme tell you….sooooo good!


Related Recipes:

apple and sausage stuffed butternut squash
za’atar roasted kabocha squash with silan
turkey roulade with five minute stuffing
unstuffed mushrooms

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Pumpkin Pie Smoothie

Sunday, October 20th, 2013

With pumpkin season in full swing, my foodie feeds are overflowing with sweet pumpkin recipes. And I can’t get enough. I bookmark one recipe after another, promising myself to try every one. But truth be told, I’ve been too busy developing pumpkin recipes of my own. I’ve got pumpkin ricotta pancakes with cranberry maple syrup in the works. And then there’s a mouthwatering pumpkin pot pie that’s coming up.

All my pumpkin playing left me with some extra canned pumpkin that I refused to throw away, so I decided to whip it up into a delicious pumpkin pie smoothie. It came out even better than expected – with the taste of a milkshake, but the calories of a healthy smoothie. For all the pumpkin lovers out there – it doesn’t get better, quicker, or easier than this!

 

Other BIB pumpkin recipes:

pumpkin whoopie pies 
pumpkin cake
pumpkin crisp
pumpkin banana bread
baked pumpkin oatmeal

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Snap Pea, Corn & Red Currant Salad

Tuesday, July 10th, 2012


Sometimes, you don’t have to think up a recipe, it just writes itself. When I came home from Kelder’s Farm with these delicious farm fresh ingredients, I knew I had to eat them exactly how I picked them – raw. No red currant jelly or snap pea stir fry. Just a simple recipe to bring out the freshness of the ingredients.


With no cooking involved, this salad comes together in no time. Because the produce is farm fresh and in season, it’s naturally sweet, so you don’t need much to bring out the flavors. I seasoned it simply with oil, lemon, salt and pepper and the results were light and refreshing. The tart currants are the perfect balance to the sweet corn and the raw peas add a brightness to the salad. With it’s beautiful colors and crispy sweet taste, this salad makes the perfect addition to any summer meal!

1 year ago: sushi salad II

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