Acorn Squash with Berbere Wild Rice Stuffing

Makes two servings 

The cost of living in New York City hasn’t left me with the most robust food budget. Combine this with my schedule, which often has me home from work at 10PM, and it’s an understatement to say I have been gravitating towards easy and cheap meals (hello, pasta!).

Somehow I think I am eating more like a college student now that I have graduated college. But, I must do better! It turns out that acorn squash is really cheap and healthy, so this recipe was born, bringing a bit of color into the greyest weeks I’ve witnessed so far in Brooklyn. Acorn squash is rich and earthy, wild rice is chewy and flavorful, portobellos are juicy, silken tofu is creamy, and Berbere is, hands down, my favorite spice blend ever. The result is a lavish and filling dish that goes easy on your wallet…alway a plus in NYC!

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Japanese Fusion Fried Rice

Here’s an all-in-one weeknight dinner that has pizzaz and charm. I love it when a dish comes along that offers a complete nutritional package in one recipe. This fried rice showcases some delicious seasonal vegetables, allowing them to keep their crunch and flavor as they meld into one beautiful dish. If you like the salty umami of a good soy sauce and the tang of rice vinegar, then this is the one for you.

I don’t pretend that this dish is authentic, but it is Japanese inspired. The flavors were exotic enough to keep our palates interested. This one will be entering the regular rotation at our table.  If you made pickled radishes with me, then you are in luck.  They are delicious here!

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