Last Sunday marked the first day of fall, and I sure didn’t waste any time transitioning from summer to fall flavors. I think I got a little too excited at the grocery store:
At the beginning of last week, I whipped up a big batch of a butternut squash and spinach salad. I used this recipe, but replaced the wheat elbow pasta with barley and the raisins with dried cranberries. Both versions are delicious. But let’s be honest, anything with butternut squash is.
This was lunch for the entire week except for Tuesday when my group went out for a group lunch at work. We went to Beer Works, and I ordered the El Paso salad with grilled salmon. Yum.
Dinners were as follows:
Sunday & Monday
Southwestern stuffed acorn squash. Un-friggin-believable. Seriously obsessed. Check back in for the recipe on Friday!
Grilled flounder topped with the spiced mango chutney that Tim and I bought at the farmer’s market at SoWa. On the side we had sautéed Swiss chard and heirloom tomatoes with balsamic and basil.
More butternut squash… soup style!
I had breakfast for dinner because I was too angry about the events of my day to even think about cooking. Don’t judge my multiple slices toast slathered with peanut butter and Nutella. Actually, who’s judging!? Peanut butter and Nutella is frickin’ awesome. You’re probably jealous.
I went out to dinner with Julia, Lauren, and Jen and enjoyed a yummy salmon dish from Seasons 52. And a flatbread for an appetizer. I just love this restaurant and am so excited that it opened in Boston. I know it from my Atlanta work trips!
I wasn’t very hungry for dinner because I went to Monique‘s housewarming party for a few hours in the late afternoon – evening. I guess my dinner consisted of all the snacks I munched on while I was there!
I also NEED to share my favorite treat / splurge of the week, Patrice’s cherry cheesecake muffins.
This picture totally does not do them justice, but Patrice made the cherry cheesecake muffins for Tricia’s birthday at work this week. Usually I am pretty good at refraining from all the workplace birthday treats, but I am a sucker for cheesecake. And if I’m going to splurge, it’s going to be on something homemade! I also really appreciated that Patrice brought in yogurts too (cheesecake flavored) to offer a healthier choice if people wanted it.
That’s it for today… off to the Minnesota office for more trainings!
What are your favorite fall flavors?
For some of my favorite fall recipes, check out last year’s fall recipe collection!