Acorn Squash + Goat Cheese +Prosciutto Empanadas

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How was your Super Bowl Sunday?  Ours was filled with friends and babies, waay too much food and plenty of wine.  A pretty stellar combination if you ask me.  I had no real rooting interest in the game itself since we’re a Chicago Bears family, but to keep it interesting I placed some prop bets and made sure to catch the commercials and halftime show.  I was rooting for the Panthers (who lost), my turkey chili got a little burnt (oops! was the distraction the toddler or wine?) and I lost most (all) of my bets (i.e. Beyonce’s shoe color, will Peyton Manning cry and/or retire…) BUT these acorn squash + goat cheese + prosciutto empanadas were kind of a winner!

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Crusty White Beans & Roasted Brussels Sprouts {with greens}

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So, this dish combines crispy, roasted Brussels sprouts and crusty, creamy white beans– lots of texture and tons flavor.  The addition of the greens give the whole dish a nutritional boost while freshly grated Parmesan is just icing on the cake.  Essentially, this dish is satisfying and filling but if you simply cannot live without some sort of of meat, I think the saltiness of chopped bacon or pancetta would work fabulously here as well.

Brussels sprouts are a staple of my fall cooking and for the past few years, once this season rolls around, I tend to eat them in bulk.  Usually roasted and straight off the pan.  If you haven’t had sprouts before (um, how?), I feel this is the most delicious way to cook them.  There’s no lingering bitterness and the edges and leaves get super crispy, almost like chips, while the insides soften in the oven. So. Good.  It took me a while to give them a try but once I did, I was hooked.

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