Fall is here! Apple cider and gingerbread and Pumpkin Spice Lattes (probably the only time I go to Starbucks) and lots of hearty food. I am in love with the flavors of autumn… everything is warm and spicy and tastes like it came from heaven.

So here’s the easiest thing in the world. Spaghetti squash. Probably the most difficult thing about preparing this honker is slicing it in half. Thanks to the scarily sharp knives we just received from Ivan’s parents, I had no problem, but just be careful to cut only the squash and not your fingers!

This is a basic way of roasting a spaghetti squash. From there, you can use the shredded “meat” in so many ways, you will surprise yourself. Here are a few of my favorites…

1. Parmesan and Pea Squash Toss

2. Apple Sausage “Spaghetti”

3. Greek Inspired Squash Salad

4. Spaghetti Squash Carbonara

5. Lemon Shrimp with Herbed Spaghetti Squash

For the Recipes, click here:

Roasted Spaghetti Squash and 5 Ways to Eat It

Believe it or not, despite my absence from Busy As a Brie for three whole days, I have been cooking up a storm. The truth of the matter is, nothing has been worthy of a post. It irritates me to no end when I get giddy about something like Banana Peanut Butter Oat Bread and then it just turns out to be the weirdest and least satisfying baked bummer. Don’t get me wrong, I will still eat it… just slathered with cream cheese or butter… As if it needed anything else added to it.

Or, I made what I imagined would be epically delicious cornmeal crusted grouper, and I will not lie to you, it should have just stayed a whimsical thought in my food obsessed head. I managed to butcher some perfectly innocent fish.

I’m sharing this because it makes me feel very guilty when someone says “you must never make anything short of delicious.” It’s like I’m lying to them by serving something yummy. Should I confess that for every success there are three disasters? This is what happens when you make up your own baking recipes. You definitely learn that science cannot be screwed with… or at least, not that much.

But THIS is good. It is. I promise.

For the Recipe, click here:

Wild Rice with Parmesan “Croutons” and Stir Fried Veggies

Memorial Day Weekend is here! What are your plans? Like most people, we will be off to a BBQ and some sunny pool time! Here’s my first idea for an easy side you can tote with you to your BBQ bash.

These things are as addicting as popcorn. Cauliflower is one of those things people either love or hate, but I bet you could convert a few people with these crunchy poppers. In fact, mix half broccoli and half cauliflower and place them on mini skewers for some easy snacks… Maybe with a little homemade ranch dipping sauce? Did someone say yum?

This is me with my thinking cap on…Tomorrow, another idea for a sweet treat that will be the perfect ending after a juicy grilled burger and a cool swim in the pool!

For the Recipe, click here:

Baked and Breaded Cauliflower Poppers

Here’s a sad story… my computer crashed. I will admit that I should have known it was coming considering it was eight years old and seriously slow. I mean, so slow I could click on an icon, walk away, take a shower, make lunch, and go pick up the dry cleaning only to come back to find my ancient dinosaur still deep in the process of thinking. So, I solely take the blame for not backing up some important things such as… ah… wedding pictures. Yea. I don’t really want to talk about that.

What I DO want to talk about is pickled beets. Pickled beets will take your mind off anything! In fact, when they put them on the salad bar at work, my friends and I practically threw a party.

It’s a wonderful thing to stain your salad purple. But homemade pickled beets not only stain your salad, they stain your fingers, your sink, your cutting boards…so I recommend you wear gloves and get moving on this refreshing afternoon delight.

For the Recipe, click here:

Pickled Beet, Orange, and Goat Cheese Salad

Life is so great! I’m loving everything about the sun and days spent entirely outside that it’s been a little difficult to spend much time in the kitchen. From the moment I wake up and brew some coffee, I’m itching for a good book, a summer berry smoothie and my feet kicked up out on our patio. Turning on the oven just seems like a drag!

Today was the first day in about two weeks that I visited an actual supermarket. My pantry was looking a bit sad. Farmer’s markets have made it easy for me to avoid the usual routine. No complaints here.

This stress free salad would be wonderful with some grilled chicken, fish, or just as it is. I confess, I topped it with some leftover BBQ Pulled Pork and was extremely satisfied!

For the Recipe, click here:

Black Bean Spring Salad

I had a shocker moment at the grocery store today. I was walking by the vegetarian food section when suddenly, the tofu caught my eye. Let me tell you, normally, I look at things like Tofurkey and snicker. I mean seriously, I think it’s a bit insulting to be a vegetarian and have companies trying to make you feel like you’re eating turkey when your intent is to have nothing to do with turkey in the first place!

However, since I started this blog, I vowed I wouldn’t write anything off. Even things that I have always tip-toed around. For example, I never ate that much Mexican food growing up, so therefore, I don’t normally cook with jalapenos and salsas and Chile rubs, but I have discovered that as long as the cilantro stays happily in the garden, I actually really enjoy fresh Mexican inspired cuisine.

I think tofu is difficult because of the texture. It can feel very weird to eat. But since Ivan surprised me with an amazing new grill pan, I thought an extra firm tofu would benefit from some sexy, seared grill marks. My goal was to treat tofu as tofu, not as some sad second rate “meat.” And I am glad I tried it. With these roasted vegetables, it’s the perfect light lunch. Any doubters will be intrigued enough by the pretty presentation to give it a shot.

For the Recipe, click here:

Grilled, Marinated Tofu with Roasted Vegetables

Sadly, I have returned from vacation. I’m always a little bummed to get back to the grind, but at the same time, at the end of a week of eating out and indulging in decadent meals, I have had about enough. It always seems like when I go home to Boston, I come back with a few extra pounds attached to my tummy.

After a long flight which inevitably leaves me dehydrated and craving anything fresh and unprocessed, this soup gets me back on track. My mom would always have this simmering on the stove when I came home from college and it’s probably one of the healthiest soups I know how to make.

Don’t be daunted by all the veggies. Once you have prepped them, your work is pretty much done. Since the weather is finally sunning up, this will probably be my last hearty soup for awhile so I saved the best for last!

For the Recipe, click here:

Genoese Minestrone Soup

It’s funny how sometimes, the best meals can come from unassuming, hole-in-the wall places that, were it not for desperation, you would probably walk right by. During Jury Duty last year, I found myself lunchless, with one meager hour in the downtown, older (and ah, seedier) part of Las Vegas. I popped into Walgreens and the cashier recommended I head across the street to a run-down looking Thai place. I will be honest, I almost didn’t get through the door, but man, I am so so glad that I did!

The green curry that I had that day will forever remain in my memory as my first real experience with bold, balanced, serious Thai food. To me, this is very sad considering I have eaten copious amounts of Thai take-out. I just had no idea that all the other places were so sub-par until I tried this! The ingredients were so fresh and so amazingly layered. I haven’t made it back…in fact, I don’t even know the restaurant’s name, but as Ivan as my witness, I talk about the place all the time!

They may have it over me slightly in the mind-blowing factor, but my homemade version is much healthier and has its own unique character. This is “almost” Vegetarian due to the fish sauce, but you could easily omit this for a completely vegetarian dish.

For the Recipe, click here:

“Almost” Vegetarian Green Curry