It’s curry weather aka the best time of year.
I have to say one of the best times of my childhood was going to the Indian buffet with my dad. And guys, I took full advantage of the unlimited naan and the palak paneer. Then, we would sit with our plates and watch the football games and eat. It was definitely where I found my love of spice and heat.
There’s a reason why they call me spicy Sarah
Continue reading “Butternut Squash Thai Red Curry Bowl with Chickpeas”
I do not think I have fall-en so hard for a dish. Get it?
If there was ever a Schutz family classic dinner, it’s pasta. You guys have heard me say this before, but my favorite meal as a kid growing up was pasta with my dad’s tomato sauce. It was a staple dinner, mostly because it was one that we would all happily eat and it was so simple to make.
No fuss over here!
Continue reading “Lemomy Brussels Sprout Gnocchi”
With the first full week of October now tucked behind us, I am in full on fall mode. I bought a succulent nestled in a Mexican sugar skull. I broke out the mulled wine. And now, I’m craving all things warm and cozy, and of course, everything pumpkin spice. It is so bizarre because, if you were to ask me last year, I would have said I was totally over pumpkin spice. But who knows? Our tastes always change.
Soup and spice and everything nice.
Continue reading “White Beans and Greens Soup with Yogurt and Herbs”
We’ve made it to fall! And boy thank goodness.
I have said this time and again, but fall food is my favorite season. It is the time of year that I do not feel guilty about turning my oven on. It is the time of year I can still wear shorts but also the coziest flannels ever. Oh and also I can break out my favorite booties. And the time of year I eat my weight in apples. I used to dog honeycrisp apples. Lately, though, all I want for an after dinner treat are honeycrisp apples with a big scoop of yogurt and a drizzle of my favorite nut butter. Oh yeahhhh.
I basically am turning in to a apple at this point.
Continue reading “Cauliflower Steaks with Coconut Chutney”