My scarves and cardigans are back in rotation and now soup always sounds like a good idea. I haven’t worn my boots, but I sure wish I was when a big gust of wind in the parking lot at work blew sand in my face and somehow filled my shoes with sand, which were close-toed flats. We had our chimney cleaned by a guy who looked nothing like Dick VanDyke, too. I knew he wouldn’t but I secretly hoped.
This week we received red beets, swiss chard, butternut squash, potatoes, mini red and green cabbage, onions, Italian parsley and Nasturtium edible flowers.
Marc is not the biggest squash fan, so I’m always looking for unique squash recipes. I saw Laura’s OMG-Vegan Butternut Queso and knew I had to try it. It was so good! You definitely can’t skip the pickled jalapeño because it gives the sauce a flavor that strangely reminded me of nacho-flavored combos. It’s been a really, really long time since I’ve had combos, but I swear it was the first thing to come to mind.
I added another dash of pickled jalapeño brine, more tamari and more nutritional yeast because I think my butternut squash was on the large side. It made two huge meals for us. Our only complaint was that while cheese stays lava-hot for a long time, this queso cooled very quickly. Next time I’ll make the nachos in smaller portions and keep the rest of the queso warm in the pot for another batch. I put the very last of my CSA tomatoes on top of the nachos, along with more pickled jalapeños and cilantro. Get the recipe over at The First Mess.