here in california, we’re starting to head out of squash season and towards the lighter veggies of spring, as the days get longer and the weather warms up a bit. so when we decided to have a potluck with our friends this weekend, i knew that it was the perfect opportunity to make this fabulous stuffed squash dish, before squash completely disappears from the store.
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it’s been quite a week, my friends, full of sadness (a loss in the family), as well as fun (showshoeing at lake tahoe), so i hope you’ll bear with me if this post is a little all over the place.
i love indian food, but it’s a genre that i haven’t experimented much with in my own kitchen – i prefer to let the experts handle it. but there is a dearth of good indian food restaurants in the town where i live. so this puts me in a bit of a quandry.
i wish i could take credit for this recipe, but i can’t. this recipe is the spaghetti sauce i grew up eating – a standard, week night meal, and one of my favorite comfort foods.
as i was beginning to come out of my post-holiday cooking hiatus, i read a blog post over at smitten kitchen (have you checked out her website? it’s fabulous!) about a barley risotto with beans and leafy greens. i had never tried to cook anything with barley, and the pictures left me absolutely drooling, so i starred the post (my version of clipping a recipe out of a newspaper), and vowed to come back to it.
hi everyone! i’m back from a trip to lovely oahu with mike’s family and ready to share more recipes with you!
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