Early September is a pretty good time for fresh produce. Most summer fruits and veggies are still in season. But! Fall produce is also starting to be in season. It’s like when The Real Housewives of Atlanta is wrapping up and the new season of The Real Housewives of New Jersey is just starting and they overlap for a few glorious weeks. So enjoy it!
Here’s what I ate this week:
Achiote-Roasted Butternut Squash Tacos // Corn! Butternut squash! Together! I tweaked this one a little bit by omitting the sugar and replacing the black bean salsa with fresh corn thrown in with the caramelized onions.
Pasta with Olives and
Pistachios Walnuts // So I used pimento-stuffed olives in this because they were on sale for super cheap. And I replaced the pistachios with walnuts because I had them on hand. I also used lemon-infused olive oil instead of regular. But this was still delicious!
Veggie Burger with Enoki, Portabella & Shiitake Mushrooms and Morel & Leek Jack Cheese // Sorry, iPhone picture. I got this at Tribeca Tavern in Raleigh. So many restaurants serve awful frozen veggie burgers topped with some sad cheese and iceberg lettuce, so I wanted to give them a shout out for having this delicious burger (made with local ingredients!) on their menu.
Individual Pizza made with Rose Romano’s Italian Gourmet Topping // I received samples from Rose Romano’s to write about here and I’ve been using them to make quick (but tasty!) meals for the past few weeks. They’re authentic Italian-style marinara sauces made with green or red peppers. Although we’ve enjoyed them on pasta and spaghetti squash, these mini pizzas are my favorite thing to do with them: I spread two tablespoons of the green pepper marinara onto whole wheat tortillas, top them each with 1/4 cup of shredded mozzarella cheese, and bake them for 8 minutes at 425 degrees. When they’re done, I sprinkle them with a little coarsely chopped basil. While the pizzas are cooking, you can throw together a quick salad. Dinner in under 10 minutes!
Mexican Chocolate Banana Soft Serve // (Please excuse my chipped nail polish.) I’ve been having this for dessert lately to stave off ice cream cravings. I puree a frozen banana with 2-3 tablespoons of almond milk, a tablespoon of unsweetened cocoa powder, about half a teaspoon of cinnamon and a pinch of cayenne. And then I eat it straight out of the food processor because I’m classy like that.