The calendar may say spring but the weather is giving me undecided. I will admit that early spring is a step up from winter but, I mean, is it really all that hard to be better than winter? My point is this, with the weather still flip-flopping, patio season is still on hiatus. So I will not be posting sun-soaked patio snacks until you can actually make them and enjoy them with your friend without digging out your thermals. Instead, I have today’s Four Mushroom Saffron Pici. Thick rustic strands of hand-rolled pasta dressed with a simple four-mushroom sauce spiked with dry vermouth and finished with a sprinkling of shredded Parmigiano Reggiano. And yes, I did say “hand-rolled”. You’re looking at a cozy kitchen project designed for those chilly mixed precipitation spring days. So let’s get into it!
Sweet Potato Harissa Orzo with Black Olives
We’re in the middle of a cold snap right now and I’m not taking it well. It’s unattractive. I’m very whiney. And I really shouldn’t be because this winter has been very kind to us so far. We’ve had almost no snow and this is the first spell of truly cold weather we’ve had. But still, I hate the winter so much that I can’t see it from a rational adult perspective. From where I’m sitting there is little to love about winter aside from temporarily escaping it. And that’s what I’m presenting you with today, a cozy, carb-tastic escape. This Sweet Potato Harissa Orzo tastes better with rosy cheeks and a renewed appreciation for heavy socks and the wonders of indoor heating. In other words, it’s the perfect dish for times like these. So let’s make it!
Lemony Pearl Couscous with Shaved Brussels Sprouts
Does anyone else feel like they’re crawling out of the holiday season? Don’t get me wrong, I made merry with the best of them but I have to say, I missed my routine. Maybe it’s a sign of my rapidly advancing age but I do like my routine. My daily obligations help me feel balanced even when I’m not. And part of that balance comes from the food I eat. Now, don’t worry, I’m not going to say the D-word or spout a trite “New year, new you” mantra. I’m obviously not cutting carbs but I’m also not eating like every meal is my last. All the chocolate, roasts, and nibbles were fun but I’m more than ready to eat like a normal human again. And this Lemony Pearl Couscous is my first step in that direction.
Gnocchi Stuffed Squash with Spinach Artichoke Cream
It’s December and you know what that means, the holidays are upon us. Now, depending on who you are, that could be a very good thing or a kind of crappy thing. And if you’re like me, it can be either or depending on the day. I am currently wrapping up my holiday shopping, so I’m a little lukewarm on the subject. But even my post-Black-Friday sour mood can’t spoil the joy I get from planning festive menus. Cocktail parties, cookie boxes, and lavish feasts – I love dreaming them all up. Today I’m bringing you a holiday-ready main – this Gnocchi Stuffed Squash with Spinach Artichoke Cream. A vegetarian offering that I think is grand enough to hold its own next to a standing roast and decadent enough to make omnivores jealous. So let’s talk about it!