Roast Red Pepper Pizza

Now that cooler nights are here, I can turn on the oven to it’s highest temperature to make pizza. This pizza has a mild spicy cornmeal crust that most kids will love. It’s topped with homemade roast peppers with a smoky and candy sweet taste sans the spice. The peppers are layered over a herbal ricotta cheese and baby spinach leaves. Balancing the sweetness of the pizza, salty kalamata olives gently top the roast peppers with a handful of shredded parmesan cheese (try it with asiago, too). The result: A pizza that warms your family’s soul into the first few days of autumn.  Read more

Couscous with Roast Cauliflower and Shrimp

Last year, a few foodie friends raved about Adriana Valez’s Roast Cauliflower recipe. She used to write a food blog at “What I Made for Dinner.” These foodie friends loved her recipe so much; they eventually started reinterpreting the recipe with other spices, including a curry-spiced version. Remembering everyone’s twitter and facebook rave about her recipe last summer, one head of cauliflower was finally and recently brought on a whim. Read more

Quinoa with Roast Vegetables, Feta Cheese, and Chicken

Oh, holy grain, its quinoa! As one commenter on MyLifeRunsOnFood’s FaceBook page mentioned, it’s the fuel of marathoners. In America’s advancement of fast food that is supposed to save the world (it’s destroying it, but that’s another discussion), we’re missing out on interesting and natural ingredients that are also quick to make. People are increasingly curious about alternative choices outside America’s monotonous food system of taste. Quinoa first appears as tightly wound, packed grains (they’re actually seeds). After they cook, they become translucent and spirally. As mentioned before about seeds and grains, quinoa has a slight corn and nutty taste, for it mostly supports flavorful ingredients. Read more

Ginger Lentil Soup with Eggplant Purée
 
Lessons in Moments of Silence
A couple of weeks ago, a beloved neighbor passed away unexpectedly. Of all the people I know, why did it have to be him? My neighbor is known for being bright and positive, and such a statement is not of his spirit. That being said, I realize it’s a terrible thought to utter into words. Grief over a loss has mostly been my experience of late, for his passing is the fourth memorial in less than six months. My perception of life has tilted toward the negative. Attempting to wake up happy, I’m moving with a heavy heart against a strong wind that doesn’t cease to take a break. Read more

Maple Rosemary Roasted Acorn Squash
Maple Rosemary Roasted Acorn Squash

Fall’s squashes are oddly shaped vegetables with knobby textures and contrasting patterns. They’re placed on brownstone stoops, in front yard Halloween displays, or on kitchen tables as decorating pieces. The thought of preparing some varieties of squash is an idea that few people have attempted. After all, who wants to eat the centerpiece on the table? Sure, we’ve all carved faces out of pumpkins, in which the flesh is removed for the making of a pie, and the pumpkin seeds are roasted in a few spices. Besides pumpkin, there are additional varieties of squash, such as delicata, spaghetti, turks turban and acorn that few people try. Perhaps, they’re too beautiful to dissect? Did we forget it’s the inside that also counts? Read more