(vegan) caramelized red kuri pasta with white wine and olive oil + news!

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A savory and surprisingly hearty vegan/vegetarian pasta ready in about 30 minutes (with GF variation). Find the full recipe at www.thepigandquill.com. #vegan #vegetarian #glutenfree #pasta #recipe #squash #fall

Pasta first — or news first? Let’s do pasta. Because, hello, it’s pasta. Or in Giada speak: PAHSS-teh. Luvluvluvluvluv. This one has been in the queue for only way too long. Back before I tricked you into making Thanksgiving in under an hour (you guys — it’s tomorrow. If you don’t have a game plan, you might want to click that link). Before I turned your delicata into a beautiful mess of garlicky stickyness that is anything but delicate. And waaay before I left the country to eat all the ham products ever made. (I’m losing track of these attempts to shove my Instagram feed down your throats, so maybe just do us both a favor and follow me already, please/thanks.) And in that time, I’ve probably made this dish thrice more. Because 1) I’m more than slightly winter-squash obsessed. And 2) it’s just THAT good. Savory squash and earthy sage and that background of sweet-salty nuttiness that comes from cooking down veggies to the point of caramelization — in wine and brown sugar, no less. Add in a heap of my favorite short-cut pasta (not to be mistaken with shortcut pasta, for which there is also a time and place), and … Read More

Em(vegan) caramelized red kuri pasta with white wine and olive oil + news!

(10 minute) pear + ricotta crostini with honey + thyme

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10-Minute Pear + Ricotta Crostini with Honey + Thyme | the pig & quill | #recipe #thanksgiving #appetizer #snack

So, just to get a few things off the table before I go all (non) recipe on your butts: Spain is RIDICULOUSLY gorgeous. I’d heard all the things about all the cities we’d be visiting, and I went in completely assuming I’d leave with a strong bias toward one or the other, but so far I’ve fallen in love with little bits of Barcelona (the jamón, Gaudi everything, and some of the most excellently executed vegetarian food I’ve had in a while), San Sebastian (pintxos, of course — and the views!) and Madrid (palaces and patatas — what’s not to like??). I’ll do the best I can to get a recap up on the blog in the weeks (ok, let’s be real: months) to come, but if I don’t, I’ve been posting a few snippets on Instagram along the way if you wanna get all caught up. UM, how traumatizing is the end of ET? Seriously, my mom is already crying, and if it weren’t for my fear of dabbing this shitty, scratchy hotel toilet paper all over my preciously just-eye-creamed eyes, I’d be right there with her. #foreignTVproblems I ate chicharrones for dinner. Alright, let’s blog about crostini. I kind of … Read More

Em(10 minute) pear + ricotta crostini with honey + thyme

60-minute (mini) thanksgiving: mayo-roasted chicken wings, cranberry and spice brussel sprouts + pumpkin-pecan stuffing

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60-minute (Mini) Thanksgiving: Mayo-Roasted Chicken Wings, Cranberry + Spice Brussel Sprouts and Pumpkin-Pecan Stuffing with Cheddar + Thyme // the pig & quill // #thanksgiving #holiday #fall #recipe

Holy freaking (American) Thanksgiving is in two weeks. I say that like I’m telling you something, I realize. Like you don’t know that for yourself. But that’s only because things like calendar events tend to get away from me, so I need subtle reminders — like Target swapping bins of Reese’s ghosts for motorized Lazy Susans topped with shiny plastic trees — to shake me out of my “it’s squash season but let’s pretend it’s still summer” daydream. So just to be clear: I know you know it’s almost Turkey Time. But I’m gonna go ahead and keep freaking out. Fortunately — and here’s where you’re going to be really impressed by me — I anticipated the shit out of this freak out. I knew old T-Givvle (← that happened) would schneak up and bite me in the butt, and I totally beat it to the punch by whipping up this tiny feast before I even packed my bags for this year’s mo-do trip (to Spain!). Ok, maybe that doesn’t say much because I am the world’s WORST procrastinator when it comes to packing. Also, Spain update: I ate like a kilo of salted piggy parts today, which *phew* is cool given the whole a-kilo-is-pretty-much-just-an-ounce conversion … Read More

Em60-minute (mini) thanksgiving: mayo-roasted chicken wings, cranberry and spice brussel sprouts + pumpkin-pecan stuffing

fried honey-garlic delicata with white miso + furikake // gf + vegan

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fried honey-garlic delicata with white miso + furikake // the pig & quill // #glutenfree #fall #vegan #QSquaredNYC

You guys, I’m back from Boston, and I had more good times with the bestie than one is supposed to have on a “work” trip, I’m almost certain. We ate all the things (you should def skim Insty for the recap — ps, follow me! :)) and walked all the places (it’s normal to draw every comparison between Hogwarts and Harward, right?). We even cooked LIVE lobbies for the first time ever, and no one died (well…). But but but! They didn’t scream! So it was about 900 times less traumatic (for me) than I expected. Also, when I say we cooked lobsters, I mean Mir and her boy cooked lobsters while I busied myself slathering too much bread with too much butter because duh. Aaaand, I visited an H Mart for the first time and about lost my isht right then and there. Have you guys been? It’s like the AAA Five Diamond equivalent of schmancy Asian grocery stores. Liiiiike: H Mart:Generic Asian Grocery::Sanrio Store: Stationary Shop For real. Except everywhere you turn, there’s a new clinically packaged container of tiny fishies or the biggest daikon ever to ogle instead of a million fruit-shaped erasers to smell. I know you’re … Read More

Emfried honey-garlic delicata with white miso + furikake // gf + vegan

spicy pineapple + parsley salad with avocado + chilies

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spicy pineapple salad with avocado and chilies | the pig & quill

Greetings from Boston, friends! I just flew in from California and BOY are my arms tired. Is that still a thing? Seriously though, I’m but five hours off the plane and I can already admit to suffering from some serious jetlag. Except, it’s the kind of jetlag that hits you before you swap time zones. Before you boarded the plane. Alrite alrite, before you even checked for the third time that, yes, you packed your charger and yes, the garage door is closed – and wait, should I bring a scarf for the plane? you know how cold I get — aaaaand it’s time to get to the airport already. So basically not at all jetlag and all the way a case of chronic distraction that somehow allowed me to completely space the fact that the internet is abuzz with witches’ brews and finger-shaped treats (sidebar: ew) and peeled grapey things that can only mean it’s Halloween week. So while I should probably be posting Halloweeny (heh, weenie) treats to quell those sweet teeth of yours, instead I give you salad. Cue the violins…  But thassokaaayyyouguyssssss! I have a feeling you’ll forgive me. Because pretty. *eyelash-batting emoji* See see see???? … Read More

Emspicy pineapple + parsley salad with avocado + chilies

parmesan-ricotta spaghetti squash fritters with crispy fried sage

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parmesan-ricotta spaghetti squash fritters with crispy fried sage | the pig & quill | #grainfree #vegetarian #fall #recipe

When we lived in San Luis Obispo — that is, a near lifetime ago, full of workdays ending at 4pm, leisurely evening bike rides and long morning strolls through the quaintest of downtowns (remind me why we left again?) — one of our favorite lazy Saturdays was a drive through the hills of south county, taking the seemingly less-traveled backroads past horse farms and vineyards, through sun-shattered corridors of black oaks, all the way to Pismo Beach. Ok, full disclosure: it’s maybe a 20-minute drive, but as the saying goes, distance — or maybe just time — makes the heart grow fonder, and the nostalgic poet within is apparently wholly smitten with every detail of those carefree jaunts, efficient as they may have been. We’d pass the time at Pismo with a nap on the sand, bread bowls of briny chowder thicker than sausage gravy — and too many instances of me charging down the pier, attempting to sneak up on seagulls and instead reeling with fear when they’d boldly stand their ground. Because apparently I was (um, am?) a hyperactive 9-year-old. At dinner, we’d forego the trendier Pismo dining scene for the comfort of Rosa’s, a homey enclave of heirloom Italian recipes, … Read More

Emparmesan-ricotta spaghetti squash fritters with crispy fried sage

cream cheese + pepper jelly (or blueberry) pop tarts

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easy homemade cream cheese + pepper jelly (or blueberry) pop tarts | the pig & quill

Oh looksie there! We meet again. Pardon my absence while I’ve been off playing Let’s Not Break the Internet. You know that game where you’re basically betting against Newman’s head popping up with a taunting “ah-ah-ah” and crossing your digits that if all hell breaks loose you can wrangle the raptors before that chunky little monkey runs off with the Barbasol can? Is that not how it goes? I feel like you feel me. I mean, if you’re reading this, that’s probably a good sign. The internet is still intact. And you’re maybe even lookin’ at a snazzy new P&Q! Or else everything is 1’s and 0’s and looks like total butt. (  |  ) Over the next couple of weeks, I’ll be updating a couple of other fancy features, like adding recipes you can actually print (oh heeeeeey 1993) and a recipe index so you can look up stuff by season or dietary restriction or booger content. Just joking on that last one. Unless you like you some boogies. Not that you’ll find any here. I mean, I don’t put boogies in pop tarts. But I can’t control what you do in your own kitchen. …what… Is this where I rewind and say if you’re … Read More

Emcream cheese + pepper jelly (or blueberry) pop tarts

Chile-Lime Watermelon Paletas (vegan + paleoish/gf)

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A couple weekends ago, Chris and I were holed up in a Truckee hotel for a night during one of his mountain bike races. He was in the bathroom tending to one of his “it’s cool, I think a butterfly bandage should hold it together” injuries (ew) while I distracted myself with Food Network in the bedroom. Because that’s what married people do in swanky euro-mod hotel rooms. First aid and cable. Anyway. Diners, Drive-Ins and Dives was on, of course (is it not always?), and exclamations like BANGARANG and BOOYAH and TAKE ME TO FLAVORTOWN were shooting out of the TV like Cyclop’s laser beams. HOLY CLAM, BATMAN.* GIVE THAT BAD BOY A TASTE. And that’s when it hit me. Blind people probably think Guy Fieri is a porn star. I mean. Is that an OK thing to have people believe? I don’t think so. I think not at all is that OK. So, Public Service Announcement: Guy Fieri is the host of a food show. Tell your blind friends. Moving on. Bangarang-Booyah-Flavortown-Paletas!!!!!!!!! In case you were wondering, I’m in 100% denial that summer is anywhere near over. I’m getting watermelons on the weekly from my CSA, tomatoes are … Read More

EmChile-Lime Watermelon Paletas (vegan + paleoish/gf)

Grilled Melon and Prosciutto Caprese (grain-free) – and a P&Q birthday

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Somehow, today marks two years that I’ve been blogging here with all of you (!!), and I’m feeling rather romantic about a number of things. About the blog, yes. And also: every stitch of clothing in the latest Anthro catalogue. This sofa. Chef Sean Brock. Be still my beating heart, this is a crush I won’t be shaking any time soon. I had the chance to dine at the original Husk restaurant in Charleston, South Carolina when my mom and I embarked on our unforgettable Southern Eats birthday road trip this time last year. We arrived for lunch just as the restaurant opened, my pulse as tickled with anticipation as my skin was tacky with the coastal Carolina humidity. The burger lived up the hype. The impossibly creamy grits a whimsical celebration of a cuisine that, as Sean insists in his season of The Mind of a Chef, really is rooted to the soil of the South and the fruits, veggies and heirloom grains it pushes forth. Of course there’s pig, and fried chicken, white gravies — all of which is slap yo’ momma good (I refrained, as she was to be my travel companion for a good week or more). But it’s so … Read More

EmGrilled Melon and Prosciutto Caprese (grain-free) – and a P&Q birthday

Hawaiian Street Corn with SPAM + Pineapple (gluten-free)

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Hey guys, and welcome to Day Two of Street Corn Two Ways. It’s a pretty efficient series. Yesterday, we started things off with this classic Mexican Street Corn thingy and today we’re wrappin’ it on up with an islandy (I guess? For lack of better descriptor?) spin that’s sweet and salty and soy-y and scallion-y and best of all bests — SPAMMY. *contented sigh* SPAM is, no joke, one of my most favorite food groups ever. Like, remember that time I was like, “out with factory farmed meat!” Um, canni tell you a secret? I never ditched the SPAM. (Shhhhhhhhhh, fancy people think this blog is clean and legit and whole foodsie and stuff.) I almost always eat SPAM the same way, which is browned with a little shoyu and sugar and served with hot rice, salty-sweet furikake and a drippy egg (optional but highly encouraged). Sometimes, it’s more than acceptable to swap the rice for, I dunno, RAMEN. And this summer — because that’s when genius epiphany happened to strike — it’s aallllll good to put that slivered SPAM all over some nutty grilled corn with sweet-tart pineapple, sharp scallions and mayo. It’s Hawaiian Street Corn, dudes, and you can (and should) … Read More

EmHawaiian Street Corn with SPAM + Pineapple (gluten-free)