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.