Monday Menu: Squash Quesadillas and Carrot Slaw

It’s officially the end of grilling season… not because it’s too cold to cook outside, which is the reason most people can’t grill in November, but because it gets dark too early now to see what I’m grilling. While I’m always bummed out by the shortening of the days, it is great to get back to all my favorite fall cooked-inside recipes. These quesadillas were a discovery last year on the wonderful Smitten Kitchen blog – they have acorn squash sauteed with poblano peppers and onions, garlic and jalepenos, making for a delicious, hearty, slightly sweet compliment to the cheese and tortilla. The accompanying tomatillo salsa is fresh and hot and beautiful bright green (though fair warning, I was still tasting garlic for hours afterwards!). I love that all these ingredients are in season and plentiful at the farmer’s market right now, and this taste combination is so fall to me. The carrot slaw is a recipe I discovered this summer in Bon Appetit and have made it to go with all the Mexican food I grilled since – it’s delicious. Of course, I could add lime juice and cilantro to just about anything and think it’s the best thing ever… I made it with purple and orange carrots so it ended up being unintentional Halloween slaw!

Here are the links to the recipes:

Acorn Squash Quesadillas and Tomatillo Salsa and Carrot, Cilantro and Chile Slaw (and I always use about 4 times the amount of lime juice called for in the slaw.)

I was so close last night to finishing my brown skirt, but then my serger thread broke and tiredness got the best of me… I just have the hem left to do, so I hope to finish it up tonight and wear it tomorrow!

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