Perfectly seasonal, very easy to make and very hard to resist baked pumpkins stuffed with couscous, blue cheese & pine nuts.
Fragrant herbs and filling grains or carbs is usually my go to for easy lunches or fuss free dinners. A little bit of couscous, quinoa or wholewheat pasta, brown or black rice, faro and barley are on heavy rotation year round, alongside lots of greens and maybe eggs or fish. In the colder months, I like to pair them with thick skinned vegetables, roasted with generous amounts of extra virgin olive oil until they almost collapse, and their flesh is almost sweet as honey. [READ MORE]