After 8 years in the city I finally made it to a restaurant during Restaurant Week, except I forgot my camera. C’est la vie. In any case, I went to Blue Fin with my friend Crissy, where I had a wonderful salmon with swiss chard, cippolini onions, parsnip puree, and a blood orange vinaigrette.
I’ve also been doing quite a bit of cooking again. My most recent concoction was a pesto spaghetti squash with sauteed onions, peppers, and chickpeas.
Place half of a squash in a microwavable dish, cut side up, with a bit of water on the bottom. Cover with plastic wrap and microwave for 10-15 minutes depending on the size of the squash.