Butternut squash gnocchi with garlic butter sage sauce: I’m of course making mine gluten-free and I’ll be using a big butternut squash that I picked up at the farmers’ market this weekend. This gnocchi is seriously amazing; I highly recommend it!
Baked spaghetti squash and cheese: My awesome roommate introduced me to the wonder of spaghetti squash- perfect as a gluten-free substitute for spaghetti! I’m looking forward to trying this basic but hopefully delicious recipe.
Kale rice bowl: I made this last week and have to make it again because it was amazing. As my boyfriend’s brother joked, “Rice bowls are just a carriage for kimchi.”
Pizza bites: I have muffin sized pizza crusts in my freezer waiting to be piled with toppings, like buffalo chicken, butternut squash and sage, or Tuscan white beans.
Sunflower seed butter and apples: I’ve recently become addicted to sunflower seed butter, which is perfect for dipping apples in. The only downside: i’ts absurdly expensive, so try Trader Joe’s version, which is cheaper than the popular Sunbutter.
Corned beef and cabbage: A belated ode to St. Patrick’s Day! I’ve never corned beef, so this may be an interesting adventure. A slow-cooker will undoubtedly make it an easier experience overall!
White bean and sausage ragout with tomatoes, kale, and zucchini: Apparently ragout is “well-seasoned meat and vegetables cooked in a thick sauce.” Sounds like a fancy way to say stew to me, but I like it!
