Roasted Vegetable Salsa

I came into a large bounty of fresh vegetables this week, and started brainstorming all of the foods that I can make with them before they go bad. I settled on salsa because it's delicious, easy to share, and uses a ton of veggies! This recipe makes two jars' worth. Enjoy!

Baked Spaghetti Squash

I've made a couple spaghetti squash recipes before and, when I was given a fresh garden squash from a good friend this week, I almost made one of the ol' faithful recipes. I'm glad I decided to go rogue and try something new. This recipe was delicious, portioned, and easy to make. Oh, and spaghetti squash is much healthier to eat than spaghetti noodles! I got the idea for this recipe from a food blog called Cooking with my Kid; the only differences are that my recipe is meatless and I cooked it on my own (no kids here!). My recipe makes two servings.

Me vs Myself: A Mac & Cheese Competition

My awesome friend hosted a get-together at her house this weekend, where she hosted a rib competition and a mac & cheese competition. It was going to be my partner & me competing against each other for the mac & cheese competition, but I ended up making both of our recipes for the competition, so it was literally a win-win for me. I made two delectable recipes: a truffle cheddar mac and a beer & gruyere mac (yes, I did choose the ingredients based on the fact that they rhymed). The beer & gruyere won the competition, but I'll let you choose what you think is the tastiest! I hope you enjoy.

Leftovers Club: Gouda, Parsley & Sun-Dried Tomato Muffins

I was a bad blogger this month because I didn't post my Leftovers Club post in time. I did still make a delicious recipe and will still send it to my Leftovers partner (remember Ruthy from Omeletta? We were paired again!). These muffins are super-savory and best when they are warm with some butter. I got this recipe from Taste for Adventure, and it makes 12 muffins.

Sweet Summer Corn Un-Pudding

For the Fourth this year, I decided to make corn pudding (what's more American than corn, I ask you?). Of course, after I had already cooked it all the way, I realized that I forgot to add milk. So, it came out as more of a sweet corn quiche or something (I'm calling it 'un-pudding'). After tasting it, I decided to still bring it to the party I was headed to, and it was actually a hit. This one was adapted from a recipe over at NPR Food. This recipe makes one 8x8 pan.

Spinach, Mushroom & Cheese Crepes

I can't believe that I have been writing this blog for a year-and-a-half and have never blogged about crepes. First off, I LOVE CREPES. Like, I probably have an unnatural obsession with them. There was a time when I first moved into my own apartment that I ate Nutella crepes every morning. Coincidentally, I gained a lot of weight then, too. But that brings me to my second point: I've been making crepes long before I really knew how to cook much else. I guess it's because it's a pretty easy recipe and most (if not all) of the ingredients are things that people just happen to have in their cupboard at any given time. It's important to note that I am not a "fancy" crepe maker. I don't own a griddle or one of those crepe-smoother-outter things (which are apparently called 'batter trowels'), but don't worry -- they will turn out tasty with or without the extra equipment. This recipe makes one thicker crepe (which is what I made for myself) or two thin crepes.