Today I made a great salad with Bhutanese red rice, edamame, ginger, and tamari walnuts (which really make the dish) from a recipe that I love in Fresh & Fast Vegetarian by Marie Simmons. It happens to be vegan, and it’s been in our regular rotation since I discovered it earlier this year.
J made a recipe he found yesterday on Epicurious (from Bon Appétit) for Sausage Shepherd’s Pie with Sweet Potatoes and Squash. A variation on the traditional shepherd’s pie, it uses Italian sausage as the meat, and instead of regular mashed potatoes on top, it uses a mix of butternut squash, sweet potatoes, and a russet potato. We sampled a bit after it came out of the oven, and it was pretty spectacular! The squash, onion, and sausage all came from yesterday’s farmers’ market (along with the cilantro in the salad above).
Also, for a quick extra meal this week, I threw together spelt spaghetti with tomato sauce from a jar, topped with a great Romano-style cheese made right here in Wisconsin.