Roasted Curried Cauliflower

This Tuesdays with Tory recipe is super simple and incredibly delicious. Make it, I promise you'll love it.

Cheesecake-marbled Brownies

(Sorry, no picture)

These brownies from Smitten Kitchen are very good and very easy.  Sometimes I wonder why people make brownies from a mix since from scratch is so easy.  I ended up baking these 5 - 10 minutes more.

Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto

This recipe is from Food 52.   It is featured as a fall recipe in The Food 52 Cookbook, Volume 2 Seasonal Recipes cookbook, as well as on the site.  A friend works for and contributes to this company, and I think it's so interesting. 

I have had a butternut squash on my counter for months.  I wish I had seen this recipe sooner, as I would have been making it all fall/early winter.  It is delicious!  One of the comments in the cookbook states: "Without any hyperbole, I must say this is one of the most delicious things I have ever eaten." 

The recipe says to roast the squash for about 30 minutes total, but mine was in the (very hot) oven for almost double that.  It just seemed to take a long time to caramelize.  I also only used one squash all on one pan, and am not sure how long it would have taken with two squash in there.  I used about 1/2 tsp of cayenne also, so it had some subtle kick.

The pesto itself is quite easy to make.  Next time, I'll chop my sage a little more finely and "cook" it in the oil slightly longer than suggested.  I used the last of the hazelnuts from my trip to Portland with S.  Also, Whole Foods claims they are not currently importing ricotta salata, so I used Greek Myzithra cheese instead and it worked well.  I would make this pesto again to try over butternut squash ravioli. 

Sourdough Waffles

Last week, Aunt J gifted me a jar of sourdough starter.  I have never used this before, but am excited about the possibilities.  Fortunately, Aunt J has already been using it and has made some suggestions of recipes to try.  I actually found this one on my own, on the King Arthur Flour site.  You prep these the nite before and then stir in the last of the ingredients just before making.  Could hardly be easier!  I really like the results too.  They are a very crisp waffle, with a little tang. I would not say the sourdough taste is that pronounced though.  If you find yourself with some starter, please try these.

Black Bean Soup with Cumin and Jalapeño

I have been making this recipe for years, not sure what has taken me so long to post it. It is incredibly simple, and not too time consuming. I am sure there are black bean soups with more depth, but for the time this takes, and list of ingredients, it is great. Many friends have approved it.

The below photo is not mine, but borrowed. I rarely put Feta on the soup, but last weekend at our superbowl party we added shredded cheeses, which were a must.

Green Rice with Smoked Paprika

While I'm not sure if I love the new direction of 101 Cookbooks, this recipe was well liked. Mom even said "Anne, this is really good!"

I would probably double the arugula butter, and possibly add a bit more to the rice. This a very mild side dish, suitable for many meals!

The Greenest Salad

This salad was very green, and very good! Tarragon is one of my favorite dressing ingredients, and mixing it with balsamic was awesome. The dressing makes a much larger quantity than you'll need for the salad, so you can save for later. I almost overdressed it, be wary. 

Of course, I did not use romaine, I used arugula and spinach, and fresh Feta. My photo didn't look great, so I stole Heidi's!