Some of the Food We Ate in September

Butternut Squash & Hot Italian Sausage

I’ve been craving all things fall - and butternut squash & sage is peak fall to me. Brown sausage. Then clear out pan & sauté onions and butternut squash. Add chicken stock & cover to steam for ~6 minutes. Add the sausage back in with sage. Top with Parmesan and serve 🍂

Soft Boiled Eggs & Arugula Salad

Bed of arugula with a quick red wine vinaigrette topped with soft boiled eggs (put cold eggs in boiling water for 6 minutes exactly) topped with everything bagel seed mix and avocado topped with the same + crushed red pepper flakes. Ideal lunch 🥗

Fried Eggs on Sourdough Toast

Topped with sriracha. Enjoyed with a vanilla oat milk latte from The Mill Valley Depot. My GOAT breakfast 🐐

Baked Salmon & Broccolini

Bake both @ 425°. I kept brushing teriyaki sauce on mine every few minutes then topped it with toasted sesame seeds and scallions post-oven.

Soft Boiled Eggs & Left Over Tomato Sauce

This is my favorite way to use left over tomato sauce. A poor man's shakshuka with everything bagel seed mix.

Miso Chicken & Asparagus

This NYTimes recipe is a great way to use miso and spring time asparagus.