I have resisted pasta for many years. Other people can’t get enough of it – I could take it or leave it. But life in our household has been pretty crazy lately, and I have been embracing pasta as a way to get dinner on the table relatively quickly instead of having to resort [...]
a title=”Stuffed Kabocha Squash by The Domestic Front, on Flickr” href=”http://www.flickr.com/photos/amusebouches/8379744890/”>
This recipe, which is adapted from Dorie Greenspan, may not pass the five year old test (until she TRIES it) but it is one of my favorites. Dorie calls it “Pumpkin Stuffed with Everything Good” and it really is stuffed with, if not everything good, many good things. Things like bread and cheese and bacon and cream and garlic, and just to up the vegetal quotient, I added red chard, which only added instead of detracted. Since it’s nearly impossible to find an edible pumpkin outside the months of October and November, I make it with Kabocha Squash, which I prefer to pumpkin anyway. This dish also looks better in person than it does in photographs, and tastes better than it looks (I must convince the five year old of this). (As an aside – raw vegetables are BEAUTIFUL to photograph, but the second they’re cooked they look far less appealing. C’est la vie.) You can also omit the bacon the make it vegetarian, but please don’t leave out the cheese. [...]
I like to pack my own lunch. Yes, I’m giving up the social hour at work, but frankly the lunch offerings in my neighborhood tend to pale in comparison to what gets produced in my own kitchen. I wish I could say that it’s because I’m an amazing cook, but really it’s just that corporate lunch spots tend to be that uninspiring. Too unhealthy, too bland, too expensive, too time consuming. All I want for lunch on a work day is something to eat (at my desk, in the office kitchen or outside near the fountains) that gives me a jolt of flavor and wakes up my palate without making me want to sleep for the rest of the afternoon. And, surprise surprise, that usually comes from home.
The question then becomes what to bring. Once you’re freed from the time constraints of a one mile radius of your office, the world really becomes your oyster, with certain limitations. Not for me are the lean cuisines heated up in the communal microwave by my coworkers, the aroma of Fiesta Grilled Chicken or Oven Roasted Beef Burgundy permeating the floor. Leftovers can be nice and quick, but they’re not always available and I hate reheating for the above mentioned aromatic reasons. A sandwich only reaches its pinnacle of sandwichness when it’s freshly made, and doesn’t spend at least four hours curled up in your purse or desk drawer waiting to be eaten. What I really want is something that can be made in advance (because who has time to cook lunch every morning?), holds well (preferably at room temperature) for several hours and still tastes and looks appealing and fresh.
Enter this salad — roasted vegetables, beans for protein, and a bright salsa verde to lend color and flavor. It’s satisfying (all that fiber!) without being stultifying and will wake up your tastebuds without earning you dirty looks from your coworkers. You can make it on Sunday and eat it for the next three days and the flavor stays fresh. Just don’t get too intimate in a meeting — the garlic may scare people off (this may, however, be a bonus). [...]