SQUASH BOATS WITH QUINOA

One day life can seem so routine, and then you look back on particular moments and specific days, and see that a decision you made changed the course of your life. Was it wise to quit my job? I'm not sure yet. But I do know I wasn't fufilled in how I was spending most of my days, and making a decision to change that, be it risky, can't possibly be a bad one. I don't always follow rules, but I am cautious, and attempting a more entrepenurial career is not something I imagined I would do. I admire people who takes chances, and I can dream about what I'd 'rather be doing', but some personalities are comfortable in safe places. Most of us, I would guess. Which is why I am so grateful to have Hugh, whose encouragement in sincerely wanting me to do work that makes me happy, is what pushed me to give my notice. Some days I feel SO GOOD about this, but there are moments I panic and cry. I'm relieved but scared all at the same time. My emotions are incredibly confused and excited, motivated and stone cold frightened within the course of a day.

My plan is to be a renaissance woman; pursuing a number of small projects until I find a rhythm that works. I intend to expand my dinner delivery business, cook for small dinner parties, teach cooking classes, maybe get certified to teach pilates, start a cookbook, work at the local farm a few days a week and sell advertising on this lovely site, so I can spend more time here. I didn't want to keep waiting to be doing things I wanted to do. I wasn't sure what exactly I was waiting for, as there is resounding advice I get from older folk, "there will never be enough money for a house, for kids, for vacations... but you just do it". So thank you to Hugh, for pushing me and believing I have more potential than I think I do, and to my family and close friends who affirm that this is a promising decision. So until I panic and cry again, let's eat squash boats.

SQUASH BOATS WITH QUINOA // Serves 2

You could use any squash, they would just hold different amounts of quinoa filling. I think it would be a great side in acorn squash. You could serve this with a protein, or make it a meal of it's own by mixing your protein of choice into the quinoa. I think it would be nice with a little parmesan cheese to top it off as well.

1 Kabocha Squash

2 tbsp. Maple

1 Tbsp. Olive Oil

Pinch of Salt and Pepper

3/4 Cup Quinoa

1 tsp. Ground Cardamom

1 Shallot, Minced

1 Pear, diced (any type you prefer, but a firm one)

1/3 Cup Basil, Chopped

3 Tbsp. Meyer Lemon Juice

1 Tbsp. Extra Virgin Olive Oil

1 Tbsp. Agave Nectar/Honey

2 Cup Baby Spinach and or Mache Lettuce

Salt and Fresh Pepper to taste

Oven to 425'

1. Cut squash in half and seed it. Mix the maple and olive oil and rub generously onto the flesh of the squash. Roast cut side down, for about 20 minutes. Turn the squash cut side up and cook about another 15 - 20 minutes 'til finishes cooking and caramelizes on top. The cooking time will depend on the size and type of squash you use, continue to test it with a fork. It should be the firmness of a baked potato.

2. While squash is cooking, prepare the quinoa. Bring 1 1/2 cups water to a boil and add the quinoa, cover and simmer for about 10 minutes until the liquid is absorbed. Remove and transfer to a mixing bowl. Add the shallot, lemon juice, cardamom, olive oil, and stir. Allow to cool down about 8 minutes, add the basil, pear and greens to combine **Don't add them when the quinoa is pipping hot, otherwise it will wilt them into a brown mess.

3. Remove the squash boats and let them sit about 5 minutes to cool down. Fill each cavern with desired amount of quinoa mix. Sprinkle the top with fresh ground pepper and serve.

CAST IRON BUTTERMILK CORNBREAD

This has been a good week, some parts of which I will elaborate on later, but the last few days have been... well, important. Since last week, we've gone to Mammoth with some friends to snowboard in gorgeous conditions, I decided to resign from my job to take a risk and pursue what I love doing, AND we were nominated for Saveur's Best Food Blog Awards in the Photography Category. I am simply exstatic for Hugh, as this further legitimizes my compliments of how talented he is. Let's be honest, you would not be here if it were just me and my prehistoric point and shoot. The fact that our name is up there with the popular kids of the blogsphere, is quite the compliment. There are so many talented people mentioned. I know it is annoying to sign up with your email address, but we would really appreciate it if you'd vote. Pretty please? I'll share cornbread?

And yes, I know I said I quit my job and that begs a few questions, but we'll talk about that another time. This is Hugh's day, and the man loves cornbread. I would diagnose him with a minor case of obsessive compulsive disorder. Turkey chili and cornbread find their way into his week more often than most of us would consider normal. We have been trying to create a healthier cornbread, and after many attempts, this is one of those foods you can't cut too many corners on. The recipe here is about as light as we'll go without sacrificing the greatness that is cornbread. It has bursts of texture with the studs of corn, green chiles and background sharpness of the cheddar. Go partake before it's too warm outside for foods like this.

CAST IRON BUTTERMILK CORNBREAD // Serves 8-10

You can skip both the green chiles and cheese if you prefer, with no other changes. A gluten free all purpose flour can be used in place of the pastry flour to keep this cornbread free of the glutens.

1 cup whole wheat pastry flour

3/4 cup cornmeal

1/3 cup cane sugar, plus a little sprinkle for the top

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

3 Tbsp. neutral oil (avocado, grapeseed etc.)

3 Tbsp. unsalted butter, melted

1 1/4 cups buttermilk

2 eggs

2/3 cup grated cheese (white cheddar or goat cheddar)

1/2 cup mild green chiles (4 oz. can, drained)

3 Tbsp. fresh chives, chopped

1 cup corn kernels, fresh or thawed frozen

Oven to 360'

Generously grease a 10” skillet with butter.

Whisk the flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk the oil, butter, buttermilk and eggs until combined and fluffy. Add the cheese, green chiles, chives, and corn to combine. Pour the wet ingredients into the dry and stir until just combined.

Tip the batter into the pan and sprinkle a lil sugar on top for good measure. Bake for 30 - 40 minutes on the middle rack, or until the edges are golden and the center is just set.

ROASTED PARMESAN PARSNIPS

This warm snack makes me dream of a situation that seems to be far from what is possible for my pace of life right now. I would love to be sitting on a sunny porch, neighbors in the street, warm afternoon weather in the mid 70's (which it actually is right now- thank you, California), chatting on big chairs and eating this as a snack with a cappucino that someone else made for me. Probably Hugh, because he is pretty great at all that coffee business. The kind with a heart drawn in the foam, please. You are totally invited, there are so many of you that I would love to get to know better in person. We'd talk food and life... because all of my conversations whittle down to those two subjects. I adore talking food with people who, well, love food. Since you're here and reading, I suppose you qualify. Just to sit with no plan, no responsibilty of needing to be anywhere but on that big chair on the sprawling porch with my warm snack. Our warm snack.

In my mind, these parsnips were going to be like a grown up french fry. I don't know if the end result could fool you as such, but they're still good. Dietetically, I'm not typically one to say 'be generous with the cheese', but the parm is what gives these flavor and is the only fat involved, so adorn them with the crust they deserve. As far as cheeses go, it's not too bad for you anyway. Practically health food, just do it.

ROASTED PARMESAN PARSNIPS // Serves 4 as a side

When you buy parsnips, make sure they are firm and heavy, like a good carrot. If they have any spongy give, they will taste sour and medicinal when cooked. Next time, I will drizzle a little olive oil before baking to get an even better crispness.

8 Parsnips, Cleaned and Peeled

2 Large Egg Whites

1 Tbsp. Dried Oregano

2 Tbsp. Fresh Rosemary, finely chopped

1 1/3 Cup Fresh Grated Parmesan Cheese

Sea Salt

Fresh Ground Pepper

// Dipping Sauce // or you can use your favorite Marinara to save time

1 Cup Organic Tomato Pulp/Diced Tomatoes

3 Cloves Roasted Garlic

2 Tbsp. Extra Virgin Olive Oil

Pinch of Salt/Pepper and Roasted Red Pepper Flakes

Oven to 425.

1. Line a baking sheet with parchment paper or foil and either spray or give it a rub of butter.

2. Cut the parsnips into wedges or halves depending on the thickness. Since they taper so much, I used the ends whole then cut the fat top into fourths. Try to get them as evenly sized as possible.

3. In a large bowl, beat the egg whites til frothy with 2 tsp dried oregano.

4. Working with about half of the parsnips at a time, toss in the egg white and then gently roll in the parmesan cheese. Place each parsnip on the baking sheet, with space in between. Sprinkle the fresh rosemary and generous amounts of fresh pepper and salt. You may even want to give one more sprinkling of parmesan, you want them pretty well doused.

5. Bake the wedges about 20-25 minutes until crispy and cooked through. Rotate and test them after 15 minutes baking as the size of parsnips will vary.

6. While baking, either prepare your own dipping sauce by simmering ingredients listed above, or use your own favorite marinara.