Outside The Pumpkin Box

I’m definitely more of a savory than sweet kind of girl. I don’t really like desserts, but I do like to make them for others. Anyway, it’s pumpkin everything season and I’m leaning in! Over the years I’ve made many things with pumpkin but for this post I wanted to make a seasonally healthy and savory pumpkin dish.

This recipe has heat which makes it perfect for a chilly fall day. This recipe is so simple that I had all of the ingredients in my house before I even decided what to make.

Today we’re making…

Pumpkin Spaghetti Squash with Seared Scallops

While you’re waiting for those to cool down, make your sauce…

I had six scallops so that’s how many I used. They are extremely easy to make. Simply add some butter to a pan, let it sizzle, then toss in your scallops. Sear for about 4-5 minutes or so on each side. Then add it to your dish and top with basil.

This meal is so elegant and healthy to boot. Isn’t it fun to think outside the pumpkin box?

Have a beautiful day!

The Garden Tart

Hello, All!

You can believe me when I say my thoughts are on pumpkins, spooky season, fur, and perfectly chilly days. But, for the moment let’s use some garden veggies that are begging for a purpose. This is truly one of my favorite things to do with a bunch of summer veggies. Not only is this a delicious tart its also Keto friendly. So you don’t have to worry about the carbs with this recipe.

Since we are going to have a lot of layers of flavor lets start with the sauce. Use any kind of pepper I just really liked the vibrant orange since we will be using greens, reds, and yellow in the tart.

what you do:

Mix the dry ingredients, then in a separate bowl, mix melted butter and egg together. Add to the dry and form into a ball. Cover with plastic wrap and put it in the fridge for at least half an hour. After that, cover baking sheet with parchment paper, and press the crust into the sheet. Poke the crust with a fork, and bake on 350 degrees for about ten minutes before adding the vegetables.

Here are the veggies I chose:

Add your pepper purée, and top with whatever vegetables you’d like. Throw that in the oven for about 15-20 minutes. With around five minutes left top with feta, goat cheese, or gorgonzola. I picked gorgonzola because it’s my absolute favorite cheese in the world.

This tart is such a perfect way to save your veggies from an unfortunate fate.

So delish!

I hope you all have a wonderful day and as always thank you for allowing me to share my passions with you.

Dinner in French

Hey, hey, All!

One of my favorite things in the entire world is creating delicious and unique things in my kitchen. Today’s recipe is no exception to unique and delicious. It’s so fancy but, very fast and elegant. I love seafood so much and squid has always been a favorite of mine. I’ve just never cooked it myself.

A goal I set for myself this year was to cook with things I’ve never cooked with before. Remember the beet pizza?

I have a really great cookbook called “Dinner in French” by Melissa Clark. It’s full of fabulous french recipes and I’ve had my eye on this one for a while.

Today’s main ingredient? Like I said is squid! An absolute staple in french seaside towns like Marseille. Which is one of my favorite places I’ve ever been. Their fish market is really something to see. Anyway, back to the recipe. It’s so fast that author Melissa says to make sure you have the table set and your wine poured before you even turn on the stove. But, like, is there any other way?

what you do:

1. Rinse the squid under cool running water. Drain them and them transfer them to a paper towel to dry completely. Cut the bodies into 1/2-inch thick rings and leave the tentacles whole. Pat dry and transfer to a bowl.

2. Place a 12-inch skillet over medium heat. Add 1 tablespoon of the oil and the pancetta, and cook until pancetta is crisp, 7-12 minutes (mine was less). Transfer to paper towel lined plate, leaving the fat in the pan.

3. Raise the heat to high and let the skillet get very hot. Add 1 tablespoon of oil to the skillet.

4. Toss squid with the Espelette powder and a pinch of salt. Here is where I used the paprika instead. But believe me I’m ordering it. Slide in the squid and cook, stirring frequently, until they are cooked through, 1-2 minutes, adding the garlic for the last 20 seconds of cooking. Transfer the squid and garlic to platter.

5. Drizzle lemon juice all over squid and then sprinkle Parker, pancetta, and more Espelette (or paprika) on top. Serve at once, with your bread,if you’d like.

From the bottom of my heart, thank you for stopping by today! I love being able to share this part of my life with you.

Have a fabulous Wednesday!