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

Savory Pumpkin Cannelloni with Candied Walnuts + Crispy Sage (Dairy-Free)

Savory Pumpkin Cannelloni with Candied Walnuts + Crispy Sage Recipe (via thepigandquill.com) #dairyfree

As I write this, Lana is on the baby cam arranging her bed buddies around the perimeter of her crib, and her baby doll just won’t sit up the way she wants. It’s fascinating to me the way she’ll prop her up, watch her slouch forward, frown, prop her up again, etc., without so much as peep — when I know that, if I were in the room with her, she’d be whining almost instantly for my help. It’s moments like this — little, stalkery episodes where I stand back and admire her persistence or strength (she deadlifted a compost pail full of rocks and carried it across the backyard when I was just out of sight) — that I wonder if my constant presence isn’t a hindrance of sorts. When she comes up against a step and reaches for my hand. When she shoots her arms skyward the moment I walk into her room. (Ut! Ut!) When she pushes her spoon toward me, followed by the oatmeal. Like, you scoop it, mom, not me. I question if all my help is actually hurting her a little, or if she’s just an opportunist. And if it’s the latter, shouldn’t I take advantage? … Read More

fennel spiced tofu bolognese // 15-min fauxlognese

fennel spiced tofu bolognese // fauxlognese recipe (via thepigandquill.com) #vegan #fall #pasta

If there’s one thing I crave every time we take a turn for chillier weather (fine.uh.lee.), it’s pasta. Red sauced, finished with a slick of glossy butter and studded generously with little braised bits of short rib or piggy things — or draped lazily around tender meatballs or glistening crumbles of spiced sausage. Praise the lord. It gets me every time. And if we’re telling stories (when are we not?), at least once a year I’ll be standing in line at the market when I catch a glimpse of unapologetically sexy meatballs on the cover of a food glossy and I’ve got to hop out of line and restock my basket accordingly. Rich, meaty, tomatoey pasta. It’s the kind of thing rainy Sundays were made for. And then there’s this. This. Is weeknight pasta. Red and saucy, indeed, but by all means lighter and simpler — and a little less environmentally intensive than its mootiful counterpart. Though, tofu being a soy product, I suppose even that is somewhat debatable. But we’ll save that conversation for another day. Today we’ll just leave it at this: crumbled tofu, sausage-y spices, jarred marinara and bright herbs. Oh, and it’s on the table in about 15 … Read More

spicy caramelized spam + scallion pasta

spicy caramelized spam + scallion pasta recipe via thepigandquill.com | #pasta #dinner #recipe #summer

You know those foods you can’t help but eat on repeat? Those (often pantry-based) dishes that you come back to again and again, even when the fridge is freshly stocked and the cooler weather is begging you to finally crank the oven and get creative? If you know me, you know I’m talking hot dog sammiches, breakfast for dinner, stick-to-your ribs soup. Yes, soup. Even in the summer I can’t get enough. And this pasta. You guysssss, I can’t oversell this pasta enough — and trust me, I’m about to try. It’s fast, simple and positively addictive. Topped generously with furikake, it’s like musubi married pasta. Married corned beef hash. I LOVE CORNED BEEF HASH. But, like, the glorious, should-be-reserved-for-camping canned kind that you can get all super crispy on the edges. Did I lose you? Are you like, gerl, corned beef hash is not at all where it’s at. If you are, I’ma bet you’re also like, gerl, spam is for email filters, not mah mouf! To which I say: you’re wrong. And then I beg of you: let this pasta change your mind. Just…just trust me. This one time. Because crumbly browned bits is why. Because caramelized. Because it’s spam that’s … Read More

spicy pastrami reuben mac n’ cheese

spicy pastrami reuben mac n' cheese | via thepigandquill.com

Just a quick one today because it’s too beautiful outside not to get the to-do list tuh-dun so the behbes and I can take a walk in the sunshine. I’m strongly contemplating taking along the stroller (we got one! this one! with these wheels!), just to see how it rolls, but then I’d just be that crazy pregnant lady walking her phantom child attempting to talk-text via Siri instead of just that crazy pregnant lady attempting to talk-text via Siri because that’s more normal. But seriously, walking and texting — like finger-slash-thumb-texting — is kinda dangerous in a neighborhood of slim-to-no sidewalks, so crazy is maybe sane in this instance. Eh, ehhhhhhh? Just saying. Also, I’m 97% sure speaking things aloud like “Siri, text Chris: going for a walk period maybe it’ll make me poop exclamation mark” is totallllly socially acceptable. WHO ARE YOU LOOKING AT, LADY WALKING YOUR CAT. I’m with child. What’s your story? I don’t blame you if you’ve stopped reading at this point. This reuben mac n’ cheese, guys, is so, SOOOOOO good. It’s even Chris-approved — and he’s ordinarily a Blue Box Traditionalist, so that’s saying a lot. It’s got everything there is to love about … Read More

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

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

Super Bowl Roundup: 20 P&Q Eats for the Big Game

Super Bowl Roundup: 20 Tasty Eats for the Big Game // the pig & quill

Do you remember your first Super Bowl? I do. My mom and I were living in an apartment off the river, in a little one-bedroom over the manager’s office. One of my favorite pastimes was fastening a paperclip to a string, knotting it clumsily around the end of a stick and dangling it over the balcony. Time and again it’d come back up with a small note attached — or, if I was really lucky, an individually-wrapped Starburst candy, the paperclip deftly pried open and speared through the waxy pink or yellow wrapper. The little things, right? “Hey kiddo,” my mom said, one day. “It’s the Super Bowl this weekend. We gotta go get some junk food.” I didn’t know what the Super Bowl meant (I mean, I only learned last year that the yellow line is virtual, whaaaaat?) — but give me a bag of Keebler Tata’ Skins and a crock of chili-cheese dip, and apparently it’s a memory in the making. Good one, Mom. 🙂 Since then, the Super Bowl has always been as much a celebration of snacking as it is sport, and I know I’m not alone in that tradition. Along those lines, I’ve gathered up a few … Read More

Pig n’ Prairie Pasta (Rigatoni with Easy Bacon & Bison Bolognese)

We’re watching Dexter these days. I hope you understand why that means my posts have been a bit sporadic lately. I’m sure it also explains why I’m hearing the words I’m typing in the voice of Michael C. Hall. Is it still your own inner monologue if it’s in the voice of someone else? In case you’re wondering, it’s still happening. I feel like we hardly even know each other anymore, you guys. So I’m going to try to change that. Here’s a little of what I’ve been up to these days, outside of the kitchen: As we discussed, I’m eyeballing a lot of this guy (bonus points for showing that creme filling who’s boss): And attempting to do more of this: I booked a trip to here for February: (That’s Minneapolis people. And yes, February. Because paste tasted good in kinnygarten.) And here for March: (PDX, yo) And I’m hoping to coordinate a little girls weekend here for April: (Let’s drink wine and Take-a-Napa Valley) I bought these for a STEAL: (Backstory: Kevin is like, “So I read this HuffPost article about how TJ Maxx has great finds on high-end designer shoes. When have you ever seen high-end designer … Read More

Eggplant-Ricotta Pasta Bake

I’m gonna tell you a story about Chris and eggplant. Here we go: Chris thinks he hates eggplant. End of story. It was a short one. Guess I could have thrown in a twist where you thought, for a second, that he liked eggplant. But come on. I can’t fool you. BUT. Here’s something joyful. Chris eats eggplant kind of a lot. He just doesn’t know it. Or maybe he does and he’s a good sport. I guess that’s the one. He’d be less than stoked if he thought I thought he was a picky eater, because really he’s not. He’s just a guy that knows what he likes. Guess that should make me feel pretty fancy, eh? *Wink* OK! So, here’s how you make someone that doesn’t like eggplant not realize that they don’t love eggplant. Mix it with a crap-ton of cheese and orecchiette pasta and bake it in a pretty skillet. With more cheese on top. Right? Amiriiiight? So, make some sneaky eggplant pasta this weekend for your family! Kids and totally not picky at all significant others will eat it right up. Oh, and eggplant lovers will have their itch scratched, too. Winning. Eggplant-Ricotta Pasta Bake … Read More

Watermelon, Orzo and Feta Salad

So I’m back from squeezing the best friend’s baby, and all I have to say is holy cow babies. As in holy cow babies are so cute. Holy cow babies eat ALL the time. Holy cow babies look like little people versions of glow bugs. And holy cow babies are a BUTTLOAD (with capital everything) of work. I had no idea. I mean, and I’m the kind person that even thought I had some idea, but I totally did not. I was so very wrong. I am so very tired. Just, holy cow babies. (I kinda loved it. Shhhhhhhhhh.) Anyway, hope you guys all enjoyed Joel’s little toast-post while I was out exploring the Great Midwest. I was totally sold at ovo-avocado (#ovocado, amiright?), but the bacon and sprouts thing didn’t hurt a bit. Kind of a wonder combo, if you ask me. Love that guy. We’re taking off yet again for the first of three weddings we’re celebrating with dear friends this month, but before I go, how about another little salad to help you hang on to these last few days of summer? It’s a cinch, I swear. And because it’s bulked up with tasty orzo, it feeds … Read More