Shredded Kale and Brussels Sprout Salad

Shredded Kale and Brussels Sprout Salad | coffeeandquinoa.com

Thank you for all your sweet comments on Monday’s post! I loved reliving our wedding day through sharing it with you. There are more photos to come, but first I thought we could use some food to tide us over.

I was up early before work last week, making this salad for a Thanksgiving potluck, when it hit me: now it feels like the holidays. I never, ever cook before work – oatmeal or a smoothie is my max! – so it’s a rare occasion that I’m shredding sprouts before my morning cup of coffee. (Should I have kept that to myself so you’d think I’m a super dedicated blogger who whips up blog recipes in the wee hours? Oops.) In real life, morning cooking is limited to the holidays, when there’s so much food to cook and so little time. Such was certainly the case last week! Somehow, slicing kale at an ungodly hour of the morning felt like something special, and I was suddenly ready for all December’s festivities. Isn’t it nice that raw vegetables can put me in the holiday spirit?!

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Creamy Cajun Cauliflower Pasta

Creamy Cajun Cauliflower Pasta | coffeeandquinoa.com

Remember that time I spent a weekend in the Big Easy (does anyone actually call it that?!) eating alll the food? I promised you (and myself) that I’d create some Cajun-inspired recipes when I got home, and what do you know, here I am doing just that.

Creamy Cajun Cauliflower Pasta | coffeeandquinoa.comCreamy Cajun Cauliflower Pasta | coffeeandquinoa.com

Emphasis on the Cajun-inspired. Because the “cream” in this creamy pasta is, well, a vegetable. Cauliflower, to be exact. And, in my experience, that doesn’t come close to authentic Cajun cooking. The restaurant that inspired this recipe certainly did not let any cruciferous florets near their creamy Cajun pasta. Nope, they used a heavy hand with the real cream, and it was deeeelicious. But in our own kitchens, we have to do things a little differently, right? That’s where the cauliflower comes in.

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Twice-Baked Butternut Squash with Ricotta and Sage

Twice-Baked Butternut Squash with Ricotta and Sage | coffeeandquinoa.com

Twice-Baked Butternut Squash with Ricotta and Sage, a.k.a. The Day I Fell In Love With Ricotta Cheese.

Discovering new ingredients is one of the most rewarding parts of writing this blog. I can only imagine what a cooking rut I’d be stuck in if I wasn’t always brainstorming new recipes!

But seriously, in 2+ years of writing this blog, why has no one told me about ricotta?

I mean, I knew about ricotta, but I’d be surprised if I’ve ever used it. I’ve only ever known it in stuffed shells and lasagna, dishes which (let’s be honest) I’m too lazy to make. But as I was planning this twice-baked butternut squash, Deb from Smitten Kitchen made these Squash Toasts with Ricotta and Cider Vinegar. I served them as an appetizer a few weekends ago, and though I ended up using goat cheese instead out of convenience, it occurred to me that ricotta would be the perfect thing to add creaminess to this twice-baked squash.

Waaaas it ever. The tangy ricotta and sweet, smooth butternut are a match made in heaven. Which brings me to the whole butternut part of the equation…

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Crispy Dry Roasted Edamame

Crispy Dry Roasted Edamame | coffeeandquinoa.com

Let’s talk about a healthy snack that is blowing my mind recently: CRISPY DRY ROASTED EDAMAME.

Yes, edamame as a snack. Can you get into it?

Crispy Dry Roasted Edamame | coffeeandquinoa.com

I know I can. I love edamame in any form – even frozen – and I always sneak a few handfuls when I’m cooking with them. What is it with frozen legumes? I just love them.

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Coconut Almond Butter

Coconut Almond Butter | coffeeandquinoa.com

So many people have asked me how married life is so far. And my response has been that it’s great – nothing has changed. Or rather, it hadn’t, until last week.

Last Tuesday was the first day that our new house cleaners came. And all the sudden, married life is looking like a huge improvement over non-married life!

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