Dairy-Free, Entrée, Gluten-Free, Italian, One Pot Dish, Vegan, Vegetarian

A Creamy, Tomatoey, Pumpkiny Sauce

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Need a break from marinara sauces, pumpkin sauce or creamy, Alfredo-like sauces? Look no further. This Creamy Tomato Pumpkin Sauce is the perfect blend of garlic, tomatoes and “cream.” When I was little, it would be the dead of summer, and my mom would harvest tomatoes from our tiny garden. She’d chop up tomatoes, fresh basil and garlic, sauté the three into an easy sauce, and sever over pasta; I think this is where I got my inspiration. With leftover pumpkin and yellow squash, a simple sauce emerged fresh heirloom tomatoes (those colors!), carrots and a little garlic. A splash of almond milk (or whatever milk you prefer) adds a new dimension to the sauce to perfectly prepare it for pasta.

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Breakfast/Brunch, Entrée, Gluten-Free, Meal Prep, Vegetarian

Spring Forward with this Spring Quiche

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It’s almost summer and I’ve been procrastinating writing these parts a wee bit — the descriptions. I made this Spring Veggie Quiche a handful of times during May. I like making quiche crustless unless I’ll be able to consume it in all its glory within a day or two before the crust soggily breaks down. Making the quiche crustless results more like a large omelet, but it retains all of the flavor. Asparagus, zucchini, squash and tomatoes are abundant in the summer and spring. Roasting the veggies enhances all of their natural flavors to be juicy and tender. Tossing them into a quiche with sharp and pungent parmesan only makes things better.

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Dairy-Free, Entrée, Italian, Vegan, Vegetarian

No-Cream-Added Creamy Squash Pasta

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Another fall classic — Creamy Hubbard Squash Linguine with Zoodles & Sage. When my mom and I went to buy local orchard apples and pumpkins at Wallingford’s Orchard, we also picked up spaghetti, delicata and hubbard squash. (Hubbard is a light grayish-blue in color, teardrop in shape and similar to butternut squash in taste.) Maybe I just needed a break from pumpkin, or I’ve just been dying to try this delicious squash linguine recipe I found on Pinterest. The puréed squash is rich and creamy, so much so, you’d never know there’s no cream; the sage amplifies natural flavors and resembles thyme in taste. The hubbard and sage sauce might be bursting with so much flavor that it could be a knockout on its own — soup anyone? Having previously roasted the squash, the only thing to do next was to try this linguine recipe. I added in both “zoodles” or zucchini noodles and sautéed spinach for some needed veggies, and whole-wheat linguine for better carbs. The zoodles and whole-wheat linguine seamlessly blend; you’d never know you’re eating zucchini instead of pasta at times. The modifications were delectably perfect, and I can’t wait to have this again.

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"How To" Guides, Dairy-Free, Gluten-Free, Local Finds, Side, Vegan, Vegetarian

Deliciously Delicate Delicata

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Autumn brings all sorts of fun, unique and seasonal flavor — apple cider, pumpkin and pumpkin spice, different types of squash, roasted vegetables . . . I discovered delicata at the Ithaca Farmer’s Market last fall, and it effortlessly became one of my personal favorites to enjoy. And you leave the skin on so it’s even that much easier to prepare compared to most. If you like butternut squash or sweet potatoes, delicata squash has a similar smooth, creamy and sweet flavor (and can act as a substitute for either in recipes). Delicata squash is sometimes hard to find, but once found, definitely worth the buy.

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