Three Cheese Butternut Squash Pasta Bake with Mushrooms + Chard

Three Cheese Butternut Pasta Bake with Mushrooms + Chard Recipe (via thepigandquill.com) #vegetarian #burrata #casserole

Some weeks ago I saw a Tasting Table video on Facebook I couldn’t resist. Jumbo shells, stuffed with roasted butternut squash and ricotta, topped with burrata and baked. It was undeniably appealing, instantly evocative of the frozen, cheese-stuffed jumbo shells my bestie Whitney and I used to heat up for summer lunches back when Costco was Price Club and we still owned more cassette tapes than CD’s. Looking in my fridge, I was heartbroken to remember using the last of our ricotta on that morning’s toast (with sliced pears and honey — never a bad idea) — but was blasted with hope in the form of plenty of parmesan and at least a cup’s worth of aged sharp cheddar, otherwise known fondly around here as “orange cheese” (and exponentially more appealing to a rapidly-approaching 2-year-old whose entire world seems to hang on the texture of her dinner). Taking the same tiny being into mind, I got the squash roasting and browned up a heap of quartered criminis — we’ve had weeks of late where they’re one of only things we’re certain she’ll devour — then wilted down a massive bunch of chard we’d just received in our CSA (in the same pan, no worries) and crossed my fingers … Read More

Recipe: Parmesan-roasted baby kale & cheddar quesadilla (kale-sadilla?)

A quick post tonight since I promised I’d publish the cheesy dipper (or should that be Cheesy Dipper? it does sound quite proper) pictured with yesterday’s Curried Carrot Soup. This is really more a method than anything else. And a great way to sneak a little green into an otherwise guilty pleasure and still please both kids and picky husbands (or wives), alike. (Side note: sneaking healthy stuff into our future behbeh’s food might be motivation enough to start popping those little guys out. I can’t wait for our kids’ technicolor appetites. They will love Brussel sprouts.) Parmesan-Roasted Baby Kale & Cheddar Quesadilla Cook time: 10 mins (plus roasting time, see below) | Serves: 2 Note: Yes, this has more kale than cheese. Which is why you can eat two. Ingredients: 1 batch Parmesan-roasted kale (recipe, below) 3-4 oz sharp cheddar cheese, thinly sliced 2 large (burrito sized) tortillas Instructions Lay tortillas in a large skillet or griddle and top half of each tortilla with cheese. (My little tip? I cook two quesadillas at once by putting them side by side in a square skillet and letting the open halves hang over the edge until I fold them together, just … Read More