My friend Meg came over for dinner last night. We've been cooking together about once a week trying to use up random veggies on their last legs or experimenting with a Pinterest find. Last night was a little of both. We cooked up some Near East Rosemary and Olive Oil quinoa (tasty, but high in sodium due to the pre-mixed spice packet) and added farm corn and sauteed mushrooms and onions. We also roasted broccoli with balsamic and garlic olive oil...but the highlight of the evening was definitely Meg's balsamic sweet potato recipe adapted from here. Might have to make these for Thanksgiving! Maybe not the prettiest meal, but it was nutritious and protein packed with that quinoa. It also got the Richard stamp of approval (although, that might not mean much coming from a guy who has been living off of Cup of Noodle for the last two weeks).
Side note: I also made baba ghanouj for the first time last night! The oven was hot and I had a couple baby eggplants to use, so I roasted them with garlic olive oil (GOO), pulled out the insides once they were all mushy, and mixed them up with plain greek yogurt, salt, pepper, and paprika. I think a little lemon juice would go a long way here, but I didn't have any on hand. I haven't tried the final product yet, but I brought it to work for lunch today with a whole wheat pita and the last heirloom tomato. Easy and (hopefully) yummy.
After dinner, we watched The Voice (I can't help it, but I am really starting to love watching this and The X Factor!) and made Banana Ice Cream topped with walnuts, dark chocolate chips, and coconut. The food processor nearly exploded at first, but hey, we survived. It was so relaxing to spend time with Meg, who always has good gossip and even better advice. She's absolutely adorable and I'm so lucky to have a friend like her in Charlotte.
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