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I had a great afternoon Saturday living the Marin life.  Annie and I met up for a hike to Tennessee Valley.  After unsuccessfully trying to walk Ellie to sleep, Annie headed back to her house and I went shopping and for a spectacular run up Bald Mountain.  Holy cow was it steep but the views were spectacular.

With the baby asleep I served up this butternut squash curry with fried tofu.  It was the perfect amount of heat and we both washed it down with Sauvignon Blanc.  Perhaps too much Sauv Blanc.  Annie’s text this morning?  “Sauv Blanc is EVIL water.”  This dish will show up in the Knitchen again.

It was great to escape to Marin, catch up with such a good friend and enjoy a good dinner.  Now the week starts…

Thai Tofu and Winter Squash Stew

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Star Anise?  The food looks like tide-pooling!  This is what I thought until this dish went in the oven.  This is one of the most outstanding vegetarian dishes I have ever made.  It is spectacular.  The flavors are complex while being inviting.  Mixing the herbs together takes a while.  Once it is in the oven, though, there is plenty of time to drink wine and relax.

Ultimate Winter Cous-Cous from Ottolenghi’s Plenty and the Food Lover’s Cleanse

Digging around on the web for new recipes last night I found this.  I could not find squash puree.  Instead I just bought some pre-cubed butternut squash and roasted last night.  Tonight I pureed it with a little maple syrup.  I also added about a 1/2 cup of broth to the mixture before baking per reviews.

Think of this as a healthy, cream free mac and cheese.  SO GOOD.  On the repeat list for sure.  Perhaps a Sunday night dish, but I was able to get it on the table in about 1 hour.  Quickly sauteed Swiss Chard that was lingering in the fridge (a Kale purchase misfire) with garlic and shallots to add some greens to the meal.

Baked Shells with Winter Squash