I’m Back: and Whole Grain Salad with Cherries

It’s been a long hiatus. I didn’t intend it, but a new job, a new commute to New Jersey, and all that comes with such a major life change sidelined the blog for a bit. Honestly,  I got so behind that it started to feel to difficult to start back up again. But I’m back. I’m excited to keep talking about food – good, local, … Continue reading I’m Back: and Whole Grain Salad with Cherries

Acorn Squash stuffed with Black Rice

I made this acorn squash, based on the recipe from How to Cook Everything, on a blustery evening. The squash is roasted seperately, then filled with black Japonica rice (instead of the wild rice the recipe called for. The rice is blended with a few tablespoons of fresh-squeezed orange juice, orange zest, and dried cranberries (I actually used craisens), and then garnished with pecans. The … Continue reading Acorn Squash stuffed with Black Rice