As I mentioned a few days ago, I pulled out all of the basil from the garden this weekend for pesto. This is how I know that summer is really over–when it’s pesto time. I freeze it in little individual portions; I know a lot of people freeze their pesto in ice cube trays, but I like using mini muffin tins. Each little cup holds an ounce of pesto, which is perfect for 1-2 people.
Frozen Pesto // I updated last year’s post with the photos from this year because the tiny little iPhone picture I had in that post just wasn’t cutting it. But anyway–frozen pesto! I think we’ll definitely have enough to last until spring this year.
Whole-Wheat Rotini with Pesto & Sauteed Veggies // And then I used the pesto! I sauteed zucchini, mushrooms, and an onion in a little bit of olive oil to serve on the side–you can do that while the pasta is boiling and you have dinner in about 15 minutes, including prep time.
Pumpkin Gingersnap Pie // The first pumpkin pie of the season is always a little bit exciting, isn’t it? I use this recipe for my pumpkin pies because it’s lighter than the traditional version. Like “I can have this for breakfast and not feel guilty” light.
Roasted Tomato-Basil Soup with Grilled Cheese Croutons // I’m actually not much of a fan of tomato soup, but grilled cheese croutons are a game-changer. Can I start putting them on salads too? Because then I might start liking salads.
Curried Autumn Squash Lentil Stew // The plan was to eat half of this last night and have the other half for dinner tonight. It took every ounce of willpower I had not to eat the whole thing yesterday. So good! I used buttercup squash in this since I had it on hand and brown lentils instead of red.