FoodFash

Adventure Begins in the Kitchen

Squash With Shallots, Walnuts & Parmesan

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Squash Shallots Walnuts Parmesan

One of the first veggie recipes I remember making as a recent college grad was Nutty Summer Squash with Asiago Cheese.  I loved the texture of the nuts with the squash combined with the saltiness of the cheese.  And I’ve continued to make versions of this recipe {with a twist} ever since.

Chopped Squash

Tonight I mixed things up by caramelizing shallots in a tablespoon of olive oil before adding chopped yellow squash and zucchini.  When the veggies were tender, I added chopped walnuts, salt, and pepper.  And then after a couple minutes of stirring, I served topped with parmesan cheese.

Squash with Walnuts and Shallots

The shallots added a bit of sweetness that paired nicely with the rest of the dish and even better with a hearty peppercorn-crusted steak.

Peppercorn-Crusted Filets

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Peppercorn Crusted Filet 2

When I made a right on to W 5th tonight on my way home from work, I had two choices: CorePower Yoga or Whole Foods.  But as great as a yoga sesh would have been, I knew I’d be happier spending some time in the kitchen. So that’s exactly what I did.

6 oz filet

Me, two 6-ounce filets, and a handful of peppercorns – we got cozy.

Black and Green Peppercorns

I followed this recipe that worked out so perfectly on New Year’s Day.

Peppercorn Crusted Filet

And I ate with a smile, knowing that this steak, my steak, could hold its own against any darn restaurant steak in town.

Eggplant Pizza

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Eggplant Pizza

Miami Beach adventures and NYC visitors knocked me straight out of any routine.  Grocery shopping hasn’t been a real thing in quite some time. Instagram activity is slow and FoodFash activity is even slower.  And when I ever so subtly mentioned to my mother than I’ve been living off of frozen dumplings.  That gasp…  It was time to shop the perimeter.

Sliced Eggplant

Eggplant, tomatoes, and basil sandwiched with a couple of cheeses and sprinkled with salt, garlic powder, and pepper.  I used this post as my eggplant cooking guide and made the rest up on the fly.

Sliced Tomatoes

The only thing I wish I would have done differently is double the amount of tomatoes stacked on each piece of eggplant.  Next time, eggplant pizza, next time!

Coconut Oil & Maple Syrup Sweet Potato Coins

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Coconut Oil & Maple Syrup Sweet Potatoes

After eating the same-ish lunch as much as possible over the past month, I decided to experiment with sweet potato coins at home.  Directionless, I peeled and sliced one large sweet potato and threw into a pot of salted, boiling water for 20 minutes.

Sliced Sweet Potatoes

While the potatoes were boiling, I mashed two tablespoons of coconut oil into one tablespoon of maple syrup with a fork.

I heated an enameled cast iron pan over medium-high heat.  After then, after draining the potatoes, I coated each side of a coin with the oil/maple mix and sprinkle of salt and set them gently in the heated pan.  It only took a few minutes on each side to to get nice and brown before they needed to be flipped.

Coconut Oil & Maple Syrup

As I placed the seared coins on a serving plate and sampled a piece, I knew I’d make these again, for company.