(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

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

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

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

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

spicy pineapple + parsley salad with avocado + chilies

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

parmesan-ricotta spaghetti squash fritters with crispy fried sage

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

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

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

Samosa Croquettes with Harissa Yogurt Sauce

Oh heyyo friendsies! Long time no chitchattle. Somehow those five days of Mexican bliss I referred to in my last post stretched out into more than a week of no bloggy blogging – and real talk, it was kind of splendid. Not that I don’t love hanging ‘round these parts talking about donuts and dranks, but it is just toooo nice to have someone else – yeah, like someone that’s not me – do the making of the dranks and the delivering of the dranks while I do the lounging on the beach. Which, I’ve determined, I kick major ass at, BTW. I am a superb beacher-upper. Er. Play on, playa. Heh. Also, pirate ships. And THE BEST TACOS I’ve ever had, ever, ever. WhAt! So I made these croquettes (can we call them ‘quettes?) approximately forever ago with the intention of posting them up sometime before all that #soletspigout bidnit, and then. Well, life happened or something. And by life happened, I mean Keeping Up with the Kardashians. Because I’m like three seasons behind. And who needs sunshine. If you’re even one-tenth as smitten with samosas as I am, you’re gonna dig these croquettes ‘quettes something fierce. They’ve got … Read More

Pineapple-Mint Coconut Water Frappé (vegan, paleoish)

This morning I woke up with sunshine practically pouring out of ears, my heart lighter ‘an air and a serious spring in my step. It’s summer, you guys. Not almost summer or might as well be summer but the real thing. Warm. Glorious. And my day planner Google Cal is finally awash with long, sleepy weekends, fancy pants dinners and aeroplane travel to places near and far. Columbus, Las Vegas, Puerto Vallarta. Tahoe, Mammoth — and, if I can swing it, maybe even a late summer roadtrip through the Pacific Northwest. It’s a lot in a little time, and before I know it, I’ll probably be one big ball of whiney woeisme, but for now I’m just gonna go ahead and bask in the glow that is a proper summer vacation. And drink me a drink that is unapologetically literal in its celebration of the season. (Because it’s sunny yellow. Poetic, right?) Growing up in Sacramento, summer was sticky forearms on the counter at Vic’s Ice Cream. Long drips of mint chip, the sharp, puckery fizz of a lime ricky. Tall cups of pineapple sherbet passed across the counter — sweet, frothy and impossibly cold. Blissful on a hot day, for sure. But … Read More

Roasted Beet Soup with Garam Masala & Green Garlic Cream

I did it again. It’s getting dangerously close to 90 degrees outside, and here I am talking about soup. I feel like we’ve been here once before. Ah, yes, the Famous Cheesy Broccoli Soup of Spring 2014. Jeez, it wasn’t even that long ago. But this time is different. This time, I know you guys will forgive me. Because look at this soup. Its supremely lovely hue. That hypnotic swirl of green garlic cream that begs of you to put down the remote…pick up the spoon…you are not Olivia Pope…you are not Olivia Pope…you ARE NOT Olivia Pope… I suppose now might be a good time to confess just how many eps of Scandal I’ve devoured in the past 24 hours. I’d heard all the rumors, but in short? UH.Dicted. It makes coping with the 80+ degree temps inside my house nearly tolerable. Frequent trips to the freezer are helping, too. Open freezer. Insert head. Consult box of Arm & Hammer from 2011 on how best to go about asking landlord for an AC unit. Realize you’re consorting with an air freshener. (A stale one at that.) Opt instead for the well, it can’t get any worse route. Make soup. And here we are again. … Read More

Strawberry-Lime (Coconut) Agua Fresca

It’s my birthday week around these parts — and who’s got two thumbs and loves herself a birthday cocktail? THIS GIRL. Sadly, the only booze we’ve got in the house at the moment is brown, and unless there’s a good glug of ginger beer involved (or bacon and dates) (or ice cream and fruit) (or peer pressure and prayer), I’m not big on the brown. I know. I’m a huge disappointment. What kind of foodie takes issue with whiskey? Maybe the kind that turns FUCHSIA in the face at first sip. We’re talking the shadowself of every blemish I’ve ever had, incarnate. On mah face. But who knows, maybe I’ll grow out of it this year, ya think? That’d be worth a whispered wish across a flaming field of birthday candles. So. Until then. Did someone say mocktails? I am a huge sucker for strawberry sippables. Strawberry Quik? Ismyjaaaaaaam. So much so that I made a pie out of the stuff. Well, not the actual stuff. But Quik-like stuff. A frozen pie. With a cereal crust. Yeah. ‘Member that? It was a fun time. I’m also pretty partial to the cool, hydrating bevvies known as agua fresca(s). Particularly when they’re heavy on the fruit and the agua is of … Read More