I had to share at least one pumpkin recipe for the season. So today is that day! I’m at the tail end of my farmer’s share for the year and we are getting lots of fun harvest vegetables each week, this even included a sugar pumpkin a few weeks ago. While my gut reaction was to make a pumpkin pie, I made a last minute direction change. With all the Halloween candy floating around and my recent addiction to caramel apples (Someone send help!), I decided having one less sweet around might be a good idea.
The very same pita chips I served up to you all last week are yet again making a cameo on the blog today! I realized how easy it was to make my own healthier pita chips and dip and I’ve gone a little crazy with the idea. Last week you saw my recipe for the Greek creamy classic, Baba Ganoush. This week I’m getting a little more seasonal. It’s squash season people. Along with the pumpkin craze comes the runner up, butternut squash. Around this time of year we see tons of recipes featuring sweet squashes. I’m clearly all for it.
In the past few weeks I have been receiving an abundance of eggplant in my weekly farm share box. Normally, I would love to brainstorm dinner possibilities to incorporate this vegetable. But, for the past few weeks I have been doing various meal delivery services (more to come on these in a few weeks) to cut down on time on weeknights. I couldn’t let the eggplants go to waste but, I was in no need to extra produce. I decided to whip up a healthy snack with them instead.
My husband and I have been trying to meet my grandparents for a double date dinner for months now! We hadn’t seen them since our wedding and we had taken our big honeymoon trip and they had just returned from a long cross country excursion. We had so much to catch up on. We decided that there was no better way to talk about Paris than to eat in a true Parisian style restaurant. My grandparents were the ones who introduced me to the beautiful French city back when I was 12. So it was all very fitting.
Sometimes you need something vibrant, fresh and fruity to jumpstart your day! I tend to lean towards more savory breakfast options like eggs and chicken sausage. But, there is something to be said about waking up to a burst of bright foods that are cool and refreshing. Today I’m exploring a food trend with all of you in my recipe. Açai bowls are not entirely new but they have received a lot of attention over the past year. They are even getting fully dedicated shops that serve up just variations of this frozen fruit dish. This past summer after months of wondering what all the fuss was about I stopped in a store in NYC to get my fix.
My best friend recently moved out of New Jersey and down to North Carolina. While I miss her terribly, the one perk of having her leave was getting to travel to a new place. She relocated to Charlotte and it is not a city that I have visited before. By the time she officially moved down there I already had flights lined up for my first visit. She took those first few months to learn the lay of the land and scope out the local hot spots. When asked if I had any special requests for things to do during my stay I had nothing to add to the agenda. In all honesty, I hadn’t heard much about the city in the past and didn’t know what it had to offer. I thought I would let someone else do the planning for once. My husband, on the other hand, had one item that was a non-negotiable. He wanted to experience Carolina barbecue.
Last week I was invited in to try out a new gourmet burger restaurant. The place was Westfield’s newest restaurant scene addition, Butcher Block Burgers. After pre-viewing the menu online before my visit, I had those fun butterfly excitement feelings. It looked like Butcher Block was using a different take on their burgers. We all know that revolutionizing the burger isn’t exactly ground-breaking anymore. It seems that every bar in town now has a creation to call their own. While Butcher Block Burgers certainly has their share of all too common “gourmet burgers” lining the menu, they’re also taking another approach with some of their other menu items. Have you ever eaten a pork burger? What about a shrimp one? There are about nine different patty types on the Butcher Block line up. The diner can choose from the restaurant’s pre-designed and composed burgers or they can build their own from start to finish.
Get those grills fired up; Labor Day Weekend is just about here! I don’t know about all of you but I was getting tired on the same old boring burgers so I decided to jazz it up. With some inspiration from a Food Network magazine where I spotted Broccoli Rabe sandwiches, I had my newest creation.
I’ve been procrastinating on finalizing today’s post for a few days. I feel like by sharing my final page of my honeymoon travel diary, I am closing the book on the experience. I just want to keep reliving all the magical moments. I guess flipping through all my photo books and re-reading these posts will have to do!