Martha’s Dinner

Black-eyed Pea Salad and the Cheese Flautas
Black-eyed Pea Salad and the Cheese Flautas

Have I ever mentioned how lucky I am to be married to my husband? Despite his hectic work schedule, last night he found the time to make the four recipes featured in the “What’s for Dinner?” section of the October Martha Stewart Living. A few weeks ago I commented with glee that the four-recipe cardstock pull out was all vegetarian. And fall themed. Steve took note of my excitement and made the entire meal. It was a very memorable meal, especially for a Friday night.

Roasted Pumpkin Soup
Roasted Pumpkin Soup

Last night we ate roasted pumpkin soup (from a pumpkin!!!), cheese flautas with cilantro pesto, black-eyed pea salad with baby greens, and apple-cranberry crumble. It was so fall-y and tasty. The cilantro pesto was made with pumpkin seeds instead of pine nuts, and had such a distinct and lovely flavor that I hope to find other recipes to use it. And, of course, the crumble was fantastic, a perfect compliment to my viewing of this week’s Project Runway.

Thanks sweetie!

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