The Table | What We’re Eating October 2016
Amy and I are going to start a new periodic series called, “What We’re Eating.” We will also likely be doing similar posts more frequently. By this I mean more reviews or links to interesting food info, stuff like that. A way for us to connect with our readers, without sacrificing the original goal of the blog. Back when we started The Table over three years ago we were so excited to share our favorite recipes with each other and with you. It’s been a blast, but to be honest, it is also a lot of work and we do this purely for fun. The minimal ads you see are purely to help cover some of the cost of hosting the blog, that is it.
I am sure you have seen the drop in posts and this is due to two factors. One, we are both very busy, but that is really not the main issue. It’s also content. We want to share great recipes with you, but we do want them to be great recipes. We could throw things up all the time, but that is not the point. Everything you see on the blog are things we made and really enjoyed eating. Many of them we make frequently. In fact, I cook from the blog several times a month because most of my favorite recipes are here. However, that means that we don’t always have new things to share. We’ll keep looking and will be sure to let you know when we find a winner! In fact, I am sharing a few new favorite finds here today.
This series is dedicated to showing you what we are eating and loving currently. For me, this means that I am still getting my farm share every week and we are transitioning from summer to fall veggies. This means I still have tomatoes, eggplant, and zucchini, but I also have sweet potatoes and acorn squash. Here are some of ways I am using those veggies up and enjoying the cooler temps. Hope these inspire some of your future meals!
Summer Vegetable Black Bean Chili by Some the Wiser: Tim loves chili and I have about ten different vegi versions on rotation. This is my new favorite for using up so many of those great late summer veggies from my box. Plus it’s really tasty.
My Grandmother’s Chili: See, I told you I cook from our blog. Made the veggie version tonight to celebrate the cooler temps before we warm back up tomorrow.
Oven Roasted Okra by Eating Bird Food: We’ve gotten a lot of okra in our box lately and this is the only way I’ve found that I actually like it, short of frying or pickling. Oven roasting eliminates the slime and makes it crispy and delicious.
Spaghetti Squash Burrito Bowls by Making Thyme for Health: I have recently fallen back in love with spaghetti squash and this burrito bowl is a fun and different spin.
Mexican Sweet Potato Skins by Pinch of Yum: Yes, Mexican is a theme, but Tim loves it. And I love these sweet potatoes. One note, I often skip roasting the corn and just use plain frozen corn. Even better, Trader Joe’s sells a pre-roasted frozen corn that is awesome.
Carrot Zucchini Bread by Averie Cooks: Let’s be real, this is essentially cake but really, really good cake. And a reat way to use up any lingering zucchinis
Homemade Applesauce by Pioneer Woman: I use half the sugar and some homemade pumpkin pie spice instead of cinnamon, but other than that, this is recipe is great. My go to when I am overrun with apples in the fall.