Like Liz, I also struggle with keeping vegetables healthy but interesting and tend to default to the “same old, same old” recipes.  I’ve been trying to solve veggie burnout by preparing more seasonal recipes, which forces me a little bit out of my comfort zone.

Lucky for you, we’ve done a little legwork and along with the Broccolini, I’ve found two more delicious vegetable recipes that surprisingly do not involve cheese and are still reasonably healthy. By adding toasted nuts and some dried fruit to roasted butternut squash, it becomes a much cozier, satisfying vegetable option.  As for the second side, if you are lucky Liz and I will be over our Brussels Sprouts addiction eventually. But until further notice, we still like them truffled, as a salad, as a cheesy gratin, and now with apple cider and cinnamon.

I hope you take these two unique variations on winter vegetables and make them your new side-dish essentials!

Butternut Squash, Pecans, and Currants
NY Times

2 small butternut squash (about 2 pounds each)
7 tablespoons extra  virgin olive oil
5 thyme sprigs
Salt and pepper
3 garlic cloves, finely chopped
1/2 cup coarsely chopped pecans
1 tablespoon sugar
1/4 cup Champagne vinegar or white wine vinegar
1/4 cup currants or cranberries
1/2 teaspoon chili flakes.

Heat oven to 450 degrees. Cut the squash in two at the base of the neck, discarding the hollow bulb end. Peel the rest and slice into  1/2-inch disks. Toss the squash in a large roasting pan with 2 tablespoons of the olive oil, thyme and salt and pepper to taste, and arrange in a single layer.  Roast the squash, turning once halfway through, until tender and beginning to brown, about 30 minutes.

Meanwhile, in a large skillet over medium heat, combine garlic and one tablespoon of the remaining olive oil. Sauté until fragrant and tender, about one minute. Add pecans and sugar, and toss until the sugar has melted and the pecans are lightly browned, about 2 minutes. Whisk the vinegar into the remaining olive oil. Add the pecan mixture, currants and chili flakes. Mix well, and season with salt and pepper to taste.

Arrange the squash on a warm platter and top with some or all of the dressing.

Cider-Cinnamon Brussels Sprouts
Epicurious

1 tablespoons olive oil
2 cups brussels sprouts, halved
1 large apple, diced
1 large pear, diced
1 cup apple cider
1/4 teaspoon cinnamon

In a large pan over medium heat, heat oil. Cook brussels sprouts cut side down, flipping once, until browned, 10 to 12 minutes. Add apple and pear; cook until soft, 5 minutes. Add cider and cinnamon; simmer, stirring, until all liquid cooks away.

You know what get’s old, really fast? Steamed vegetables. I’ve been attempting to start the year off right and eat mostly healthy, clean foods (as in, not a cheese-loaded carb) for dinner. But you can only steam green beans or broccoli so many times in one month before boredom sets in. The lemon breadcrumbs in this dish add just the right amount of “indulgence” to keep steamed vegetables interesting. (Actually, the lemon breadcrumbs are so delicious I’m already plotting what kind of cheese-loaded carb I can add them to…) Plus, broccolini has lots of iron in addition to vitamin C which is good news for those of us who are (mostly) spinach-adverse.

Broccolini with Lemon Breadcrumbs

adapted from Food & Wine, serves 4

1 slice of bread, torn (I used multigrain)
1 tablespoons unsalted butter
1/4 teaspoon crushed red pepper
1/2 teaspoon finely grated lemon zest
Salt
2 bunches Broccolini (8 ounces each), ends trimmed
3 tablespoons extra-virgin olive oil
2 garlic cloves, minced

In a food processor, pulse the bread until large crumbs form. You could also probably just tear it up…add the butter to skillet and heat over medium until melted. Add the breadcrumbs and toast for a minute or two, until golden and crispy. Sprinkle with red pepper and salt to taste. Remove to a small bowl, add the lemon zest and stir together.

Bring a pot of water to a boil. Add the broccolini and cook for no longer than 3 minutes. Drain in colander and rinse with cold water to stop the cooking. Dry thoroughly with paper towels.

Heat the oil in the same skillet. Cook the garlic for 1 minute, until it’s just starting to darken. Add the broccolini and cook until browned in spots, about 2 – 4 minutes. Transfer to a serving dish and sprinkle with bread crumbs. I like to add a little more lemon zest on top. Serve immediately.

No one (I am friends with) argues with a cheese tray.  They are a fast, easy hit of an appetizer and – really - who doesn’t love cheese?  But when I say “cheese tray” don’t even let the painful image of cubes of processed cheddar on toothpicks cross your mind. As you may have noticed, that isn’t kosher around these blog parts.  Instead think of soft, billowy triple cream clouds, cave-aged Stilton wedges, and truffle oil infused honey with toasted walnuts.  While hanging out at the pool several summers ago (wishing we hadn’t indulged in so much triple cream goodness!), my mom and I discovered this new way to serve cheese decadence at your next party in her Southern Living Magazine… resting on top of an edible puff pastry “tray” adorned with fresh herbs. Darling, right? Since then, it has been hiding out as a bookmark in one of my cookbooks just waiting to be re-discovered. So on Friday night when I made good on one of our blog vows and hosted a dear friend for dinner, I thought it was the perfect time to finally give this recipe a go.  Not shockingly, it was absolutely delicious.  So, who wants a cheese tray?  Yep, that was easy.

Puff Pastry Cheese Tray
Southern Living Magazine, May 2009

1 Puff Pastry Sheet, thawed
1 large egg
2 teaspoons water
herbs (fresh or dried)

Preheat oven to 400 F.  Whisk together egg and water.  Unfold thawed puff pastry sheet on an ungreased baking sheet.  Brush with egg mixture.  Cut 4 1/2 inch wide strips of puff pastry from each side of pastry sheet.  Place strips along outer edges of pastry, overlapping and trimming ends as needed.  Prick bottom of pastry generously with a fork.  Press fresh herb sprigs into pastry base OR sprinkle with your favorite dried herbs.  Bake for 8-10 minutes.  Prick again with fork (to prevent rising) and return to oven to bake for 8-10 more minutes, or until golden brown.  Let cool on pan for 2 minutes and then transfer to wire rack to completely cool.

Top with your favorite cheeses.

We have a thing for turquoise – whether it be a wall color, an accent doodle in a vignette, or a necklace, we’ve long been smitten with this gorgeous shade. One of these four turquoise statement necklaces (at different price points!) is sure to add that perfect pop of color to your next outfit!

$$$ Chunky Turquoise Necklace

$$ Turquoise Bubble Necklace

$ Chunky Teardrop Turquoise Necklace

$ Lotus Tear Necklace

After working your way through Liz’s incredible Get Ready to Entertain Checklist (Liz may need to come to NYC to help me with mine!), you may want to consider adding this new light bite to your list of go-tos. While fennel likely does not occupy permanent real estate in your refrigerator, the other ingredients undoubtedly do. Nothing too tricky here.  And, not that anyone is counting, but you will earn those all-important bonus points when you divide the dip into four ramekins at the bake stage and freeze the portions you do not consume. As in, you can have friends over with 20 minutes notice bonus points. We like it. Apart from this little competition I have going on in my entertaining head, the thing I really like about this dip is that it is not hummus (but you can serve it with all things you would hummus - crudites, homemade pita chips, etc.), it is not cream-based (but still very flavorful and satisfying), and it is warm for those chilly nights. Winter dip perfection.

Warm Fennel & Parmesan Dip
Martha Stewart

3 tablespoons extra-virgin olive oil
3 fennel bulbs, trimmed and cut into 1-inch wedges
4 garlic cloves, slightly crushed
Coarse salt and freshly ground pepper
1/4 cup plus 2 tablespoons, finely grated Parmesan cheese

Preheat oven to 400 degrees. Heat oil in a large heavy ovenproof skillet (preferably cast-iron) over medium-high heat until shimmering; add fennel, pressing down so that most of it fits snugly in a single layer. Add garlic to skillet. Brown fennel on 1 side for 4 minutes. Flip, and sprinkle lightly with salt. Cover skillet with parchment-lined foil, and transfer to oven. Roast until fennel is very tender, 20 to 30 minutes. Let cool slightly.

Raise oven temperature to 450 degrees. Puree fennel and garlic in a food processor until smooth. Season with salt and pepper, and stir in  1/4 cup cheese. Transfer mixture to a 3-cup baking dish, and sprinkle with remaining 2 tablespoons cheese. Bake until dip is hot in center and cheese is golden brown, about 20 minutes. Serve immediately.

Atlanta Homes Mag

Part of our vow to return to the classics in 2012 is to entertain more – bring back the dinner party we say! I’ve found that it is far easier to do this (and often!) when you have a well-prepared kitchen to begin with. Even if you are just wanting to cook more for yourself this year, I promise it will be easier when your kitchen is ready and you’re not having to stop at the store for ingredients every day on your way home. Some people would call this “spring cleaning,” but I really think it’s more practical to do this in January to start your year off right. For a printable checklist, click here for a  Kitchen prep List.

ps: I realize this post probably makes me look crazy. I’m fine with that.

Fridge and Freezer
Start by cleaning it out – dump any suspicious looking condiments or packaged foods, and toss anything that you know has been in there way.too.long. Salad dressings and Asian sauces I never use, I’m looking at you. Clean out the veggie and meat drawers, and really give them a good wipe down – this is where the nasty stuff resides in my experience. I prefer to use a green, non-toxic cleaner for spaces my food goes in, such as Method all purpose cleaner.

Clean out the freezer – get rid of anything that is more than a year old. Stock up on Tupperware or glass containers if needed and freezer labels (or at least masking tape and a pen) so you don’t have to play the “is this spaghetti sauce or taco meat and is it from 2010?” game every time you open the door. Wasting food is my number one pet peeve, so I freeze and label everything: leftovers, surplus grocery items like chicken breasts, extra sauces or cooked meat, chicken bones and borderline old vegetables for making stock, etc. Ice cube trays are great for storing tablespoon sized portions of tomato paste, wine, stock, caramelized onions, herbs, and even cream for cooking.

Lastly, stock your fridge and freezer with necessities such as Dijon mustard, Parmesan cheese, bacon, chicken breasts, ground meat of your choice, pizza dough, tortillas, and things you know you use on a regular basis. I also like to keep artichoke hearts, sun dried tomatoes, olives, capers, roasted peppers, jalapenos or chipotle peppers, jellies, and a variety of cheeses on hand for quick antipasto plates or pasta or pizza ingredients. Regular items on my weekly grocery list are plain greek yogurt (can replace mayo or sour cream), cheddar cheese, milk, Italian parsley, green onions, and lemons. Most importantly, analyze how and what you cook, and keep what you need handy so you can throw together dinner in a snap.

pantry

Pantry
Toss anything you know you’re never going to use or is stale – gluten free, fat free, flavor free “healthy” crackers, you’re getting the boot. Check canned goods’ expiration dates. Replenish spices as needed – they say you should only keep spices for 6 months to a year (a rule I don’t follow), but at least smell them to see if they’re still fragrant. You can buy small amounts of spices in the bulk section at Central Market, which is a good way to make sure you don’t waste any.

Organize the pantry. Last year I bought a spice rack and canisters for bulk goods, and they’ve changed my life – highly recommended.

I like to stock up on kosher salt, olive oil, balsamic and champagne vinegar, flour, sugar, pasta, brown rice, arborio rice, crackers, crushed tomatoes, beans, chicken stock, garlic and onions. Chocolate, vanilla extract, baking powder and soda are also good if you’re a baker.

Cookware

Inventory your cookware, tools, and utensils – give anything you don’t want or need to Good Will. Guess what, that cookie sheet that is too big for your oven is always going to be too big for your oven. Make a list of items you’d truly like to add to your kitchen, and purchase any necessities. Go ahead and take your stash of 20% off coupons to Bed, Bath, and Beyond and buy yourself some tongs, slotted spoon, or whatever else you’ve been making do without.

Either sharpen your knives or take them to a knife-sharpener.

If your baking sheets or pots look like they are about to kick the dust, try to clean them up with Bar Keeper’s Friend and some elbow grease. I promise, it works – everything will look brand new.

via pinterest

Tabletop
Organize your dishes, glasses and serving pieces so that (most) everything is easily accessible. You’re never going to use that beautiful glass salad bowl if you can’t even see it in the cabinet. If it’s feasible, replace any broken or chipped pieces – you don’t want to remember you now only have 7 salad plates five minutes before your guests arrive. On my personal to-do list is to finally purchase those last 4 sets of flatware and replace a couple of wine glasses.

Inventory and prepare your “special occasion” items. Polish silver platters or serving pieces and make sure your vases are clean. Make sure you have a stockpile of candles – I like to have white tealights, votives, and tapers on hand. Nothing dresses up an evening better than candlelight. I also like to have a couple bottles of affordable “house” wine on reserve and plenty of elegant paper cocktail napkins. If you’re extra-fancy, keep a bottle of bubbly on reserve as well.

via Williams Sonoma

Linens
First make sure all of your linens are clean. You can bleach your white linens, and spot treat or hand wash any stubborn stains. (Note to registering brides, get white linens so you can bleach them.) Dry clean if necessary, and if all else fails – toss the stained linens and replace them. However, I find most stains will come out if you treat them with a stain remover and wash promptly.

Iron everything – there is nothing more annoying to me than having to iron place mats at the last minute. It is easiest to iron linens partially damp, so either pull them out of the dryer early or spritz with water. Iron damask or embroidered linens on the back side only (Granny said so). Hang your tablecloths and even place mats if you don’t have a drawer large enough to lay them flat. I go ahead and fold my napkins before storing them.

Check your dishtowels, aprons, and oven mitts too – delegate the really stained ones to the trash or cleaning bucket. Replace if necessary.

Clean
This is the least fun, so go ahead and do it now and be done with it for a few months.

Wipe down all appliances and countertops (this should be done often, as in daily or weekly depending on how often you cook). Clean the backsplashes, sides of the fridge, inside of microwave, fronts of cabinets, baseboards, or anywhere else you notice splatters. (I find them every.where.)

If you can move any of your appliances easily, dust and vacuum behind and around them. Clean the vent on the fridge, wipe out the drawer under the oven, run the self-clean cycle on the oven, and scrub those drip pans until they shine again (Bar Keeper’s Friend again).

cookbooks

Bonus points
Organize your recipes – either online or magazine clippings. Condense all those google docs into one, organize your bookmarks, set up Evernote – whatever works for you, just do it. I also like to clip recipes from magazines, so I have two cute binders I filled with clear sleeves to put them all in.

Flip through your cookbooks and make a list of dishes you’d like to make. If you’re really OCD (or bored), go ahead and put together dinner party menus.

Make a list of your “go-to” appetizer recipes that require very little prep and try to keep those ingredients on hand. Sliced salami and cucumbers, a cheese plate, pepper jelly on cream cheese, artichoke tapenade, baked brie, spiced nuts, etc. Make a list of fail-proof entrées that you’ve mastered as well. There is no reason you can’t serve spaghetti and meatballs or tacos if it’s well-prepared and well-presented.

Check your calendar – know in advance what nights are good for you to have guests over, and what nights you’d like to have leftovers ready for (Tuesdays in my world because my workout class lasts until 7). I like trying to plan my menus out for each week too – it helps with grocery shopping and post-work stress levels. Cute notepads encourage menu planning, FYI.

Purchase cheap (Ikea, PB caterers set) sets of white dishes for entertaining. I’d get 24 dinner plates, salad plates, bowls and flatware sets. I would get 60 appetizer plates and wine glasses if my budget and storage space allowed.

Download Kitchen prep List.

After a week of warmth in Texas, I shivered my way back to NYC over the weekend and while it might be the coldest on my personal record, I am glad I am back to my cozy apartment.

While some may have a preference, in my opinion it is just as impossible to get used to the heat in humidity in the Bayou City as it is the unbelievable northeastern chill.

So instead of pretending to get used to extreme weather conditions, you find ways to deal. With everything from sleeping bag style coats to ear muffs to fur-lined boots, there are ways to cope.

While it is of utmost importance to feel comfortable outside, it is incredibly essential to feel alive inside…since that’s where we are inevitably going to be the next several months!

While there is no questions in my mind that interiors influence mood, sometimes it is difficult to pinpoint what it is about a particular space that makes you feel warm despite the falling temperatures outside.

If you pay close attention to these beautiful images, the subtle addition in all of them is something alive, something thriving, and something awake despite the potential for dismal weather.

While nothing more than a simple reminder, it is a good one to pay attention to: add life to your life.  Splurge on that bouquet of flowers and remember to water you plants because a little bit of life will improve mood and work to usher in sunshine and, eventually, springtime.

We are not usually the biggest fans of “kitchen gadgets.” With a petite and a tres petite kitchen between us, these co-bloggers simply do not have room for many single-purpose gizmos, and we get by just fine without them. The olive oil sprayer is a necessity though. We don’t like to use “non-stick” sprays because we’re really not sure what’s in them, plus they can’t be good for the environment. We prefer to use pure olive oil when cooking, but sometimes it’s hard not to overdo it when pouring straight from the bottle. With an olive oil mister you can give vegetables, chicken, and crostini a light coating of olive oil – just enough to help with browning and add some flavor. You can also mist your salads with oil (vinegar might even work too!), saving precious calories (so you can add extra cheese!). You can find the Misto Olive Oil Sprayer here.

Recipes to test your new Olive Oil Sprayer on:

Sweet Pea & Ricotta Crostini – spritzing the baguette slices makes for super quick crostini!

No Fuss Romaine Salad – spray just the right amount of oil for a healthy salad

Pecan Crusted Chicken – will make that crispy coating extra crispy!

Roasted Brussels Sprouts – save a few calories by not drenching the dish in oil

I’ve been eating my way across Houston this week. Which, as I am sure y’all have picked up on, is totally normal for this duo. I may have access to some of the best restaurants in the world living in New York, but there is something very tasty about coming home to Houston.  The problem with eating out in NYC is that there are endless options paired with a good dose of self-inflicted pressure to make trying out new restaurants “worth it” – back home there is no guess work.  May I please have Tex-Mex, my favorite pizza, my favorite fancy comfort food, and a cheese board, from all my go-to places, ahem, immediately? The other thing I miss, and have not been good about in New York, is having friends over for a little snack and some wine.  Don’t worry, with our vow to return to classics in 2012, I am back on the bandwagon and will start with this Texas favorite: Love Dip.  Nothing fancy, this delicious dip has baffled Central Market visitors for years (“Is it really just cream cheese based?  How does it taste so good!?”), and will surely land a spot on your entertaining go-to list. This has Super Bowl written all over it. Enjoy this lovely taste of Texas with crudites, crackers, or as a spread on a sandwich.

Love Dip
Homesick Texan

8 ounces cream cheese, softened
1/4 cup tomato salsa
1/4 teaspoon dried tarragon
1/4 teaspoon salt
1 teaspoon chopped cilantro
1/8 teaspoon lemon juice

Combine  all the ingredients except lemon juice in a blender or food processor and mix until smooth. Add lemon juice to taste.

Serve with crackers, country bread, tortilla chips, or veggies.