i love winter squash. acorn, delicata, butternut, pumpkin…shall i go on? but i for some reason, i had never tried spaghetti squash before we made this recipe.
i can’t believe that thanksgiving is only a few days away! i know that most of you probably have your thanksgiving menus set already, but just in case you’re looking for another dish, i thought i’d share this amazingly delicious vegetarian tart with you. it has all of my favorite holiday foods – spinach, walnuts, cranberries, celery, and onions, plus chickpeas to hold the other ingredients together. we made it for a fakesgiving last night (which was a great way to celebrate with friends AND try out new recipes!), and absolutely loved it.
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.
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i have to apologize to you: it’s taken me over two months to post this recipe, although it’s one of the best dips i’ve ever tried. a friend made this for a bbq waaaaay back in may, and i promptly asked her for the recipe (after eating a ridiculous amount of it, of course).
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i bought some tortilla chips a few weeks ago that were on sale. it was a mistake. the chips weren’t very salty and they weren’t very crunchy. so what’s a woman to do with sub-par tortilla chips? make tortilla soup!