Caramelized onion -

by Emily

Super Spiralizer: Butternut & Zucchini Noodles with Sausage and Parm

It’s time. Time for another spiralizer recipe! This one is chock-full of delicious zucchini and butternut squash and plenty of sausage and cheese. So you really don’t feel like you’re eating boring “health food.” It’s just delicious, delicious dinner and I promise you will love it. The sweetness of b-nut squash and caramelized onion marry with the saltiness of parmesan cheese, chicken sausage, and the earthiness of brussels sprouts and mushrooms.

There’s so much flavor in this dish that you don’t need an actual sauce. Tossing everything in coconut oil and parmesan should do the trick, just make sure to add plenty of fresh cracked black pepper at the end. Of course, if you love a marinara or an alfredo on your noodles, go ahead and add your favorite sauce into the mix right before serving.

Butternut & Zucchini Noodles with Sausage and Parm

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by Emily

Blue Cheese & Caramelized Onion Stuffed Acorn Squash

HAPPY OCTOBER!! Time to bust out some serious fall flavors. Let’s start the month with an ultra-delicious squash recipe! I made this last night after work – you can prep the whole thing from start to finish in about 30 minutes, score! It was a huge hit. The sweetness of the squash, onion, pumpkin, and cinnamon are perfect with the salty bite of the blue cheese and the heat of the cayenne.

Stuffed Acorn Squash with Caramelized Onion + Blue Cheese

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by Emily

Bacon, Spinach, Swiss & Caramelized Onion Dip

I know the Super Bowl is over (GO HAWKS OMG!) but I see no reason why I can’t share my latest dip recipe with you. I mean, DIP! Who doesn’t love it? It’s not like you can’t eat dip just because football season is over (*sob*). After all, we still have basketball, Oscars, random Saturday nights when you feel like staying on the couch with a box of wine, Costco-size bag of chips, and bucket of dip all night, etc… So here we go.

This isn’t anything revolutionary, but it’s all of the best snacking kind of flavors combined into one. Salty bacon? Yep. Sweet caramelized onion? You know it. Refreshing spinach? Heck yes, you’re getting your iron, son! Savory, cheesy…cheese? YES! I tried to keep it kiiiinda light by incorporating some lowfat ingredients in my Creamy Dip Trinity (cream cheese, mayo, sour cream) but let’s be real. You’re eating bacon pulverized into a dairy base, so “light” is pretty relative in this case. But it’s worth it.

Bacon, Spinach, Swiss, & Caramelized Onion Dip

by Emily

Comfort Food Extravaganza: Cauliflower-Pumpkin-Ricotta Gratin

It’s that time of year again…daylight savings is totally messing with my body and making me crave warm, rich comfort food as soon as I drag my sorry butt home from work. I can’t help it, when it gets dark outside at five pm I just go into hibernation mode, aka sweatpants and cheesy food in front of the TV mode. Fortunately I have a lot of tricks up my sleeve when it comes to fall and winter comfort foods so I don’t actually pack on as much weight as a slumbering bear.

For example, cauliflower! It’s such a versatile vegetable. Use it in place of white, starchy carbs like pasta or potatoes and you have a super indulgent and cozy yet much healthier meal. When I was grocery shopping at Central Market last weekend I found some beautiful orange cauliflower on sale (the color is so fun! And it means that the cauliflower is especially high in beta-carotene, the same reasons carrots have that great orange color). I knew I had to do something with it…then orange made me think of pumpkin…I still had some pumpkin puree and ricotta left over from the pumpkin lasagna I made last week… BAM. This recipe was born. It’s way quicker and easier to make than your traditional gratin (which are traditionally creamy dishes topped with browned cheese), not to mention way healthier. And it’s totally creamy and satisfying! You won’t regret this one.

Cauliflower-Pumpkin-Ricotta Gratin

in Cheese / Recipe / Veggie 2 comments

by gansie

Getting the Most Out of Your Boyfriend, Roommate, Sister, Dad, etc

You know when you find something that your boyfriend, roommate, sister, dad, etc…can do really well—and it totally shocks you—and then you make that boyfriend, roommate, sister, dad, etc…keep doing it? Well, I discovered Bennett can poach the hell out of eggs.

The discovery occurred over Father’s Day. We finished our annual Gary Poppa 5K and the family looked to me to create a festive lunch. I dreamed up a take on eggs Benedict with a mini savory waffle standing in for an English muffin. It was then topped with caramelized onion, a poached egg and a creamy roasted red pepper and basil sauce all with a side of crispy potatoes. I delegated the tasks: my dad took on the waffles (I know, it’s Father’s Day but my dad adores cooking so it’d be unfair to make him just watch), my sister helped me with the sauce, my brother mixed up cocktails and I turned to Bennett for the poaching.

It was his first time poaching so he read a few articles, stressed out, and then poached 8 eggs. And only 2 (the first tw0) were overcooked. The eggs we used that day were a bit older and through his research we learned that poaching with fresh eggs makes the whites stay together more. We vowed to poach the next batch of eggs bought from the farmers market.

This brings me to my next spin on eggs Benny.

in Breakfast / Eggs / Recipe 2 comments