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?!?
you guys, we’re going through a cold weather spell up here in seattle. and it’s making me want to curl up under a blanket, read, and only leave the coziness of my sofa to eat a steaming bowl of soup.
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.
friends, let’s take a moment to discuss one of my favorite foods: savory pancakes. from fritters to pancakes to latkes, the savory pancake is my go-to weeknight dinner, and a great way to make a quick, vegetable-heavy meal that is delightfully crispy on the outside (in case you’ve missed some of my previous posts, this list of links will catch you up: chickpea patties, corn fritters, potato latkes, quinoa cakes, sweet potato latkes, vegetable pancakes, and zucchini fritters).
a couple of months ago, my friend megan asked me if i had ever made a thai curry from scratch. when i told her that i’d never been brave enough to attempt that dish, we decided that this was a challenge to tackle together this summer.