weekly scenes

While last month was all about picking up and leaving for me, October is setting out to be a month of settling down. Fall's crisp air has definitely arrived, and already I can feel myself wanting to cozy up. For the first time in awhile I have no plans to go off an any adventures any time soon. I've been enjoying the quiet of home, of getting things back in order. I'm excited to have more time to simply be with loved ones. Adventuring this month will come in the version of pumpkin patches and haunted houses, but every night I'll come back home to snuggle in my own bed next to the man who means the world to me. It will be a great month of recharging, getting me ready to pick back up and hit the road once again. I'm sure.

acorn squash and brown rice with pomegranate, pistachio, and kale

Note: This post was previously published here as a part of my freelance work.

In fall we welcome comfort. Cooked soothing foods fill our stomachs with happiness and warmth on a crisp day. Acorn squash and spices like cinnamon evoke memories of a time when things were simpler, when all our cares drifted on a breeze with autumn’s falling leaves. This, is a dish to take you there.

Warm acorn squash mixed with fresh local yogurt provides a creamy earthy balance to this dish’s modern additions: pistachio, pomegranate, and kale. Seasoned with cinnamon and ginger, the spice-derived flavor allows it to be a healthy kickstart for your new season. No butter, no cheese, no large amounts of fat needed. Now how is that for comfort food?

Ingredients:

1 acorn squash

1 cup long grain brown rice

2.5-3 cups water

1 small white onion, chopped small

2 cups chopped kale

1 bouillon cube

1 cinnamon stick

1/2 inch peeled ginger

1/2 cup yogurt

1 lg. garlic clove, chopped into large pieces

1 pomegranate

1/2 cup shelled pistachios

1 tbs rice vinegar

olive oil for sautéing

salt & pepper to taste

Directions:

1. Cut your squash in half, gut out the seeds, and set to roast. You can either roast it at 350F for approx. one hour, or if you’d rather set it and forget it, bake the squash at 200F for 3-4 hours. Remove and let cool.

2. In a small stock pot, sauté onions in olive oil. Once slightly see-through, add rice, and stir it around for a minute. Add 2 cups water, kale, bouillon cube, cinnamon stick, ginger, and garlic. Stir thoroughly, cover, and let cook.

3. In the meantime, gut out your squash and mix together with yogurt. I used Pequa Valley, a delicious local yogurt sold at Greensgrow. Cut open your pomegranate and remove seeds from the white flesh innards of the fruit. Set seeds aside.

4. As the rice cooks down, continue adding water until the grains become fully cooked. Once it is finished, let sit for 5-10 minutes.

5. Stir in squash, pomegranate seeds, pistachio, and vinegar, along with salt and pepper to taste. Let cool a bit more before serving to deliver fullest flavor.

fp me x brooklyn grange

A couple weeks ago I had the pleasure of attending a party put on by our FP Me team at Brooklyn Grange. The place itself was beautiful - a rooftop urban farm situated in Brooklyn's Navy Yard. It was really inspiring to see a full working farm right in the city as this was. The Free People team did an amazing job making the venue come to life with decor touches. The long table embellished with hanging flowers, hand-dyed napkins, and bamboo service ware felt like a dream. Brightly colored and nutritious bites from Nourish Kitchen & Table topped it off for a perfect evening. That spicy beet humus was just...