paragiraffe

Tonight Shaun and I made this Warm Butternut and Chickpea Salad with Tahini from Orangette. It is just as good as you’ve heard. It’s pretty quick, too, although I think we let the squash go slightly too long in the oven, and I didn’t follow Deb’s instructions for double-peeling the squash. The allspice in this recipe is fantastic. Also, I was going to rinse the red onion to take the edge off but Shaun talked me out of it, and it worked out well.

I had salad bar for lunch at Jason’s Deli, so come to think of it I ate a whole lot of vegetables today — just trying to Michael Pollan it. (“Eat food. Not too much. Mostly plants.”)

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