miglior sito per acquistare viagra generico 50 mg spedizione veloce a Bologna I have a thing for winter squash. Like, I’m obsessed with it. It is not uncommon for me to come home with a bushel of miscellaneous squash and a huge cheesy grin on my face. They are cheap, they store well, they are super nutritious, and they are delicious … what more can you ask for?! So, today, when I came home with 5 spaghetti squashes and 2 butternut squash, Matt didn’t even raise an eyebrow. By this point, its common knowledge. Also, if I am bringing home that many squash, I am more than likely making this cheddar jalapeño spaghetti squash which is seriously one of the most delicious things I make. Its creamy and cheesy and slightly spicy. It is basically mac and cheese, but with spaghetti squash instead of noodles.
This recipe was invented from garden surplus. That will probably be a theme all summer long, so my apologies in advance. My radishes are all poking their little heads out of the soil, which means they are ready to be picked! And my greens are just a heaping mass of overflowing leaves. A girl can only eat so many salads before she needs to find a new use for radishes and greens. I mean really, salads are delicious and all, but not every day. I really wasn’t sure how this was going to turn out, but oh my gosh, we couldn’t stop eating them. Best part? These were quick to whip up and didn’t involve a lot of ingredients. You could get crazy and make the baguette from scratch (they are actually amazing homemade) but I didn’t have time tonight because we decided to make this at 6:00 and had to go to the store to get the cheese still.
What do you do when life gives you more kale than you know what to do with? Make this dip, obviously!! I was going for a spinach dip type of feel, but I didn’t have spinach lol. So I went with the kale and it turned out awesome. Did you know this dip has 6 packed cups of kale? That is pretty dang good. And not to mention, it tastes amazing. Okay, okay, enough bragging, lol. Let’s get on with the recipe!
It is almost asparagus season in PA!! For those of you lucky enough to live in warmer climates, you probably are lucky enough to have fresh asparagus already. Jealous! I’ve thought about putting an asparagus patch in a few times but I have a few issues… I have no space for an asparagus patch and I am too impatient to wait 3 years for asparagus. Mostly, I just don’t have a spot big enough to plant some asparagus and let it go wild. Bummer. Luckily, the farmers markets up here have lots of local asparagus for me to enjoy. This is probably my favorite way to enjoy asparagus!
Spring is FINALLY starting to look like it is coming. There is only a little blob of snow in the corner! Yay! We have been taking the dogs for walks at night which has been really nice. I just started my tomato and pepper seeds this past weekend, I can’t wait to have fresh veggies again! With the warm up, I have been craving lighter and fresher meals. These roasted brussel sprouts really hit the spot the other day. We made these and sweet potato fries and that was the perfect week night dinner for us!