with the onset of the change to standard time, i learned two things: 1) it is impossible to make dinner after work in enough time to capture any real day light; and 2) stuffed squash does not photograph well. i realize that i have been blogging for five years, so i should know both of these things by now. but i honestly feel like i forget how quickly it gets dark every year.
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ok, i know what you’re thinking: “really, emilie, you’re posting a recipe for salad??” but this is a really good salad. i might be biased, because it contains basically all of my favorite taco toppings into a salad form with a great citrusy dressing. but i think it’s absolutely delicious.
about a month ago, mike and i hosted a movie club night at our place. we decided to make tamales and black beans for our friends (i know, i know: where’s the tamale recipe? it’s coming soon, i promise). after our friends had eaten their fill, we had a lot of black beans left over from the feast. i mean A LOT. plus, we had some extra salsa, corn, zucchini, and avocado. and we had a ton of quinoa left from making these quinoa cakes the week before. so what are two people who hate to throw food away going to do with that situation? make hippie bowls!
this is a recipe that i’ve been meaning to share with you forever. but until this weekend, i had never taken pictures of the process. can you believe it?!?
i was going to write a funny post about how last week i stuffed spaghetti squash into jumbo pasta shells, and this week i’m stuffing beans, corn, and peppers into spaghetti squash.
