This recipe utilizes some risotto-style techniques to really mesh the squash and the pasta in a tasty way. You can also save the seeds to roast with olive oil and salt for a crunchy snack later.
Earlier this summer I visited the bay area and discovered Phoenix Pastificio - a pasta-lover's paradise. They make fresh pasta in a variety of excitingly unfamiliar flavors, such as:
- Key Lime Cilantro
- Black Pepper Rosemary
- Sweet Pea
- Grapefruit Basil
- Meyer Lemon with Black Pepper
Found this great recipe, made even greater by making it non-vegan (surprise surprise) with the use of half-and-half instead of almond milk. It’s actually great with the almond milk too, I’d recommend doing a 1/2 teaspoon rather than 3/4 teaspoon salt. Great at breakfast, lunch and dinner.
- meat from 4 steamed rock crabs (large)
- 2 cups sliced beets
- 2 donut peaches
- plenty o butter
- 1/4 cup of herbs: chives, parsley, basil
Bacon, arugula, avocado and fig. Sweet and salty, crunchy and squishy. Everything you want in a sandwich.
Melt butter and sugar together in a pan, then add bananas, water and vanilla. Cook until sufficiently gooey.
I’ve made this so many times since learning this simple, awesome recipe.
A la Jessica Brown.
Cook chopped stems in garlic and hot pepper, then leaves, then when soft add farfalle pasta and toast for a min, then add 1 cup broth at a time once previous broth has evaporated. Stir constantly until pasta is perfetto per te. Add feta when pasta is done.
Egg and cheese on a Portuguese sweet roll: prosciutto, hot pepper, lemon mint, basil, parsley, garlic scapes, cheddar.