I want to share with you two tasty dishes I made for myself this past weekend while flying solo.
Both of these serve more than one, but I scaled the recipes down and still had enough for lunches as well.
Success meter (1-3): 3
Stuffed Acorn Squash
Shaved Brussels Sprouts Salad
I found the delicious squash recipe via Let's Eat!, where Ashley (our daughter) credits the recipe to Emily of The Daily Garnish. I am so proud of our daughter who is becoming quite the cook. She is the one who inspired me to start this blog and where I learned my photography skills from (I still have a long was to go). Thanks Ash! Love you!
The recipe calls for orange champagne vinegar which I do not have, so I added a bit of orange zest to regular champagne vinegar. I had a fair amount of stuffing leftover (I cooked only one squash - but the full amount of filling) and had it for lunch two days later. Still it had wonderful flavor.
The Brussels sprouts salad I found on Liz's blog at That Skinny Chick Can Bake and boy can she! If this recipe does not appeal to you, I'm sure you will find something that will.
The salad is garnished with grated hard-boiled egg (Liz omitted) and Parmesan cheese. The next time I make this I will add about 1/4 cup of cheese and a couple of grated eggs to toss in the salad itself for I thought it added a lot of character to this dish.
As Julia Child would say - Bon Appetit!