I know it’s October, and tomatoes are so last month, but my tomato plants are blissfully unaware of the impending cold. We have so many tomatoes right now we cannot keep up. This cherry tomato confit (delectable topper of all things) and this simple spaghetti have been on repeat, so I cannot complain. The beauty…
pasta
Roasted Tomato, Shallot + Caper Confit
I’m not a raw tomato person. I know we’re in peak tomato season when it seems as though everyone is biting into giant tomatoes like apples, but that is not me. Sure, I’ll enjoy a hyper-seasonal heirloom tomato salad or I’ll tolerate raw tomatoes obscured in a veggie sandwich, but otherwise I much prefer them…
Pasta with Roasted Delicata Squash + Creamy Sage and Arugula Pesto – Gluten-Free and Dairy-Free
I can sum up my love for delicata squash in two words: no peeling. That’s right – its skin is tender and edible. You get all of the autumnal, squashy goodness without the trouble of peeling it. And without the risk of chopping your hand off. Does any one else get slightly terrified every time…
