If there was a ever a time I wish I vlogged, it would be now, so I could give you all a big ol’ “HELLO!” a la My Drunk Kitchen. (MDK is totally worth the clicks, btw. Harto’s antics crack me up without fail, and that’s saying something, Frederick!) Sadly, they say the camera adds 10lbs, so my video debut is still SEVERAL Pilates sessions away.
In any case, though, I can assure you I’m back from, well… let’s see: late-summer blogger malaise, crazy work (it’s year-end for Feds, and that’s about as much fun as a barrel of bubonic monkeys), serial party-throwing, and, oh yeah, a faboo week in Costa Rica (looks tragic, right?) communing with birds and frogs and snakes and monkeys of the non-bubonic variety.
Now, while I am absolutely a-twizzle with new fun things to write , I did want go get back into the swing of doing Menu Mondays. It’s one of the few things I’ve gotten good (ok, ANY) feedback on lately, so tally ho. And, since we’ve been luxuriating in deliciously crispy fall weather here in D.C. for the past few days, I thought a tasty meal that celebrated back-to-school, the impending harvest, and the no-longer-so-far-away holidays would be just the thing.
We kick off with a crisp, juicy salad of fennel and apples with a bright cider vinaigrette, and continue in that sweet-savory vein with a toothsome combination of roasted butternut squash, kale, and raisins tossed with pasta and Parmesan cheese. Plums nestled in a almond-y batter and quickly baked off make a suitably autumnal conclusion.
These dishes’ dependence on seasonal produce links them together in a very appealling fashion. If, however, you’re like Mr. T and look slightly askance at sweet-savory pairings, you can omit the raisins from the pasta and reduce the cider in the vinaigrette. I absolutely love them as they are, however, and I’d encourage you to try them as-is first.