Polenta with Squash, Herbs, and Parmesan

Our screens are rattling from the wind outside. Slippers? Check. Robe? Check. Coffee? Check.

Good morning, Sunday. Nice to see you.

It is finally the time of year for the "stick-to-your-ribs" type of food.

Can we just talk about polenta for a second? It's gluten free. It's vegan. It's easy. And you can flavor it any way you want. Um, hello, Awesome. It's such a great change from pasta, rice, or couscous. Plus, if you pour it into a ramekin (or a mug) while it's still hot, the polenta will conform to its shape. Friends and family will be like "Ooooo… fancy schmancy". And all you did was pour it from your stovetop into a mold. To us, there is only one way to cook the stuff in the autumn months. And it is from this book: Harvest of Pumpkins & Squash. It is a must for every bookshelf.

Next, let's talk squash. Yes, Butternut Squash is always a favorite. But it should not be the only squash you reach for at the market. Like I mentioned in our last post, there are so many to choose from! Don't be afraid to break the mold and try some random variety. Don't know how to cook it? Ask someone at the store. Or look it up on the internet. You will be surprised and glad you did.

The recipe called for butternut, but we used a red kuri pumpkin. Do you like chestnuts? Then try this squash. It tastes just like chestnuts (and has a similar texture). Added bonus: the color is beyond gorgeous.

Because we used someone else's recipe, we will refrain from posting the method of cooking. (Did you buy this cookbook already?) We will say this much, however: Melting butter (it doesn't have to be a lot, guys) with salt, herbs, and tossing in squash will give you such an appreciation for the vegetable. Pumpkin pie is great. Breads are nice. But really just eating roasted chunks of the stuff - there is nothing better. And it is not sticky-sweet like all of the popular American uses for pumpkin and squash. If you are going to take the time to cut and roast pumpkins savor and enjoy your efforts. You might never buy the canned purees again.

Happy fall! And happy squash picking! Now go out and buy yourselves a bag of polenta and have some fun.

Squash and Feta Tacos with Salsa Verde

On nights when I just want to disconnect from it all—whether it's a stressful day at work or family banter via text—I find that cooking really grounds me. The jazz goes on, the wine gets poured, the cutting board gets put on the counter and BAM! I'm in my happy place.

Cooking from scratch brings Charlie and I such joy. We live in such a fast-paced, technology-driven world. The art of making, using your hands, feeling the textures of food—these are the things that ground us. It's a reminder of who we are and where we are.

So let's talk Mexican Tortilla's, guys.

Vegan? Yes.

Gluten Free? Yes.

Are they difficult to make? No.

Seriously. Make tonight "taco night".

If you have corn flour and water—surprise!—you can make tortillas. It's a 2/2 ratio: 2 cups of corn flour (masa harina) to 2 cups of hot water. (I also added 1 tsp salt.)

1. Knead mixture into a ball
2. Let the dough sit for 30 minutes
3. Mold smaller balls from the rested dough
4. Press to form your tortilla (this part helps relieve office stress)
5. Toast on a skillet

The fact that these are so easy will make you never want to buy store bought again. Ever. And think of the economics: That one bag of masa makes a LOT of tortillas.

My farmers market (shoutout to DC's FreshFarm Markets) has some really great vendors. The stand where I like to buy most of produce from (Garner's Farms) has the coolest stuff. And organic, too! Plus they are just super nice people—always willing to answer questions that one might have. Last week, they had this basket of gorgeous squashes. People, we are talking magazine-cover type stuff. In the bag went two types: Kabocha (Charlie's favorite) and a Red Kuri (the color blew my mind—I had to have it).

If you have not cooked with either of these before, I highly recommend that you do. Acorn and Butternut are popular for a reason, but there are so many more types of squash to sample. The Red Kuri, in particular, had a very chestnut-like flavor. Who could say "no" to that? Move over, Butternut.

My taco filling was a mixture of feta cheese with the above squashes roasted. (You could easily replace this with avocado to keep it all vegan.)

Now let's talk Salsa Verde, guys. In fact, let's talk hot peppers. Scared? I know, me too. I was chicken to touch it and used a sandwich bag in lieu of gloves. Did it work? Yes—so you should try it too. What a difference from canned. They were fresh, smoky, and vibrant. I used half a Serrano, no seeds or ribs. (I told you I was chicken.) That amount provided just enough heat.

A friend of mine has recently been using cashews in what she cooks. I was inspired. Having cooked for my lactose-intolerant cousin, I have been educated on the power of cashews, and nuts in general. Using soaked cashews, I pureed this along with leeks and chard to make my Salsa. That's right: Chard. Chard is great and everything, but aren't you all tired of the tried-and-true sauté with garlic and oil? I know I am. This was a super cool way to use the vegetable, keep it raw, and not know that you're eating leafy greens. Trust me. You're vegetable-phobic friends will never know.

Salsa Verde: Puree 1/2 bunch of de-ribbed Swiss Chard with 2 Tbs leeks (washed and chopped), 1-2 tsp cumin, 2 tsp salt, 1/4 tsp oregano, and 1/2 cup of cashews (soaked in hot water for 30 minutes). It's delicious and it's vegan. Again, you're friends will never know.

And that's how I spent my glamorous evening off in the city: cooking. Sometimes pressing out a batch of tortillas (along with some tunes and wine) is all you need to wind down from the day's stresses.