Earlier this fall, Andrew and I ended our Euro adventures with a few days in Germany’s capital. To say that Berlin surprised us would be a great understatement. We had heard about its burgeoning food scene, the tradition of kaffee und kuchen (afternoon coffee and cake), and the abundance of top-notch Turkish food, and yet, it still managed to blow our expectations out of the water. Perhaps we got lucky, or perhaps my restaurant research paid off, but I’d wager there’s more to it than that.
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squash
Squash, Pinto Bean, Corn, and Kale Mason Jar Salad
Thanksgiving leftovers are pretty epic on day one, but by day two, I tend to get a little bored by the mild flavors and starchiness of it all. That’s where this rainbow of a salad comes into play. A celebration of fall produce — ok, corn is not really in season, but thawed previously-frozen kernels work great here — it is a fiber-packed antidote to holiday overindulgence, and a great make-ahead option.
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Spaghetti Squash Hash Browns
I’ll admit that I initially bookmarked this recipe for spaghetti squash hash browns from Pamela Ellgen’s The Microbiome Cookbook more out of skeptical curiosity than because I assumed they’d be good. Which is not to say I didn’t have some faith in their tastiness; so far, Ellgen hasn’t steered me wrong — her one-pan pork chops with grapes are a wonderful weeknight option, and the zucchini-based, bean-free hummus (also from this new release) is rather genius. Rather, my skepticism came from a shaky relationship with spaghetti squash.
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