We started our own eating by season cookbook! Well, not like a real book. It sounds a lot fancier than what it actually is – a binder full of recipes. So, why are we calling it our own cookbook? Well, here’s the story.
If you’ve known us for a while you probably already know that we’re terrible cooks – like we (I) burn water. The truth is we have very little time to spend in the kitchen but the biggest reason is that if a meal is going to take more than 30 minutes… well… you’ve lost me. I’m constantly, and very easily, distracted. That being the case, we eat out a lot because we love good food. In an effort to eat healthier we decided to give cooking at home another try. We searched high and low for an easy to follow, fast and healthy cookbook that fit our taste. With so many cookbooks out there, where do you even begin? How do you pick just one? Some books had delicious looking recipes but were too time consuming. Realistically our schedule would only allow us to cook these on our one night off – I’m not spending my Sunday afternoons in the kitchen. Not gonna happen. Others had easy and fast recipes but lacked the health factor. After hours of searching we realized that one cookbook alone would not suffice.
We drove home empty handed but as we talked about the different recipes we had seen in those cookbooks I quickly realized I could find them…. on Pinterest! After pinning a few recipes, printing them out, and making a grocery list for the week I went out to buy all my ingredients. Then I realized that some of the ingredients we needed were not in season and hard to find. For example, the only strawberries they had were not organic. I shopped the items that were in season, went home and looked up new recipes. The end result?
Just a mere 20 minutes later, BAM! The Acorn Squash Salad. It was my first real attempt at cooking by season. It was a little daunting. I’d never eaten, peeled or cooked an acorn squash, but this was such a simple and easy recipe to follow. I even modified it a bit. I totally felt like I was having a Julia Childs moment. And I realized this recipe is completely vegan!
Granted, this was no 6-hour beef bourguignon; but it was delicious! It may seem like its not really a full meal but the acorn squash is filling. I’ve been inspired to start eating by season, cook, and try new things more often. You can check out the real recipe or you can follow my modified one below.
1 Acorn Squash
1 Peeled Seedless Cucumber
Seeds of one Pomegranate
2 tbsp Coconut Oil
1 tsp Brown Sugar
Salt & Pepper
Cover the acorn squash in salt & pepper. Cook in a large skillet over medium heat with coconut oil until golden brown. Add the brown sugar to caramelize.
In a large bowl, add the arugula, avocado, pomegranate seeds, cucumber and squash pieces. Cover with pomegranate dressing (here).