Miso-curry delicata squash with tofu (or AKA, you should make this now!)
I was excited to pick up Super Natural Everyday, a cookbook from Heidi Swanson (of the blog 101 Cookbooks) from the library this Saturday after a trip to the awesome Portland Farmer’s Market at PSU. I’ve wanting to cook healthier (don’t we all), and in general, cook different things besides tortellinis and Mexican-something every day (I could eat Mexican food every day).
Overall, it’s good - a few recipes are like, duh (fruit salad - reallly?? or egg in a hole?), but she has some interesting ones. She uses a lot of healthy ingredients & whole grains, etc.
I was excited to find the above recipe as I had nearly all the ingredients on hand (and had no idea up until that point what dinner was to be, as dinner-out plans had been cancelled). Here is the full recipe on another blog — my only changes were I subbed basil for cilantro, I used lactinato (aka dinosaur) kale, and skipped the pumpkin seeds. Oh, and I pressed my tofu first. Super easy, so tasty (the miso is like a natural version of msg), and full of umami flavors.
Delicata squash are possibly my favorite squash (yay, fall!), as they are very tasty & you don’t need to peel them like their more hard-skinned brothers (I’m looking at you, butternut).