Just like everybody else, I often find it hard to come up with ideas for dinner. I was looking for something to inspire me to make dinner and I had just read about this garlicky, salty skillet bread on the Food In Books blog. It was amazing! I served it with herbed olive oil that I made with parmesan, Italian seasoning, salt, pepper, and crushed red pepper. Thanks, Food In Books, for the inspiration!!!
So I had bread, now what!?
That got me totally inspired to get creative in the kitchen and how I came up with this Pecan & Cherry Stuffed Squash recipe!
Am I the only one who peels their asparagus to get every inch of asparagus goodness out of a bundle? It’s kind of a pain, but I like that I can salvage more of the veggie, especially the fat tough stalks! I like to use my microwave steamer because it cooks up asparagus perfectly every time, and I can cook it in about three and a half minutes! I dropped and cracked my old Tupperware steamer so I’m now using this one. It’s my experience that asparagus is better if you blanch it, then grill it, or sauté it, so you’ll love my “one-pot” method using the microwave steamer.
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