My last post waxes poetic about simple summer dinners, and here we are half way through October- Fall food is on the agenda. It’s been a pretty intense couple of months, with a lot of really great food experiences I’m eager to share with you all, so stay tuned! Food recommendations from Montreal, my sad culinary endeavors in Brussels and eating myself senseless in New York are all on deck!
Work has settled down quite a bit, so I’ll be making an effort to post more often going forward!
So, I thought about photographing tonights dinner… but not until I’d already devoured half of it’s rich and flavorful goodness. And really, who wants to look at a photo of a half-eaten bowl of food?
I made an abridged version of Bon Appetit’s Red Quinoa & Summer Squash salad, except I really only used quinoa and zuchinni, and added garlic to the dressing. Then I fried two eggs and plopped them right on top. Wow is that fantastic! (never forget that red pepper flakes enhance everything!)
Should you choose to make this salad, use much less salt then the recipe calls for to wilt the squash. 2 tsps essentially made this dish much too salty, even when I neglected to salt the dressing and the eggs.