A Thought For Food » where ideas are brought to simmer

The Cider Mill (Scotch, Apple Syrup, and Grapefruit Bitters) // A Thought For FoodThe Cider Mill (Scotch, Apple Syrup, and Grapefruit Bitters) // A Thought For Food

I failed at posting a Hanukkah recipe. I had one in my head but never got around to making it. I guess I’ll just have to save it for next year. This seems to always happen to me when it comes to holiday recipes. Even this post, a cocktail to ring in the New Year, almost didn’t happen. Vijay, Brandon and I had talked a few weeks ago about doing another What I Drink post, since we had such a blast with the first one. We’re a few guys who not only love food, but enjoy getting creative with our cocktails. And whenever a holiday comes around, you can bet that the three of us have come up with a creative beverage to go with the celebratory feast. But, as I said, we were pretty close to not succeeding in our second installment.

I’m so glad we stuck to our guns, though. Each of us have come up with drinks that use seasonal ingredients and somewhat underused booze.  Brandon’s working with champagne and infused brandy. And Vijay did a little switch up by putting mezcal in his version of a Blood and Sand, and cranberries are always a wonderful addition to a cocktail, both in flavor and color.

As for this little concoction I mixed together, well, it took me a little while until I figured out exactly what I wanted to make.  Originally, I had a hot toddy in mind, but I’d been anxious to try out this little cider syrup trick and I’ve already posted an apple hot toddy… so that was out. Then I considered doing something with mezcal (I know, I’m obsessed), but when I looked in our cabinet, I found that we were all out (GAH!). So, I went with Scotch. Despite my love for a little single-malt goodness, I’ve never had it paired with other ingredients. Well, I’m hooked now. Don’t be skeptical. Try it, and you will be too. Promise.

I’m not sure I’ll be able to whip up something for next week. I might just take a little time off. We’ll have to see. Then again, if there’s some free time and I’m inspired, you may see me pop up here.  If not, I hope everyone has a wonderful holiday.

Happy Hanukkah. Merry Christmas. Enjoy your Kwanza. Or your Festivus.

Oh, and happy New Year.

The Cider Mill (Scotch, Apple Syrup, and Grapefruit Bitters) // A Thought For FoodThe Cider Mill (Scotch, Apple Syrup, and Grapefruit Bitters) // A Thought For FoodThe Cider Mill (Scotch, Apple Syrup, and Grapefruit Bitters) // A Thought For FoodView full post »

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Zaatar Roasted Beets with Honeyed Yogurt, Orange + Pistachio  // A Thought For Food

We had our neighbors over for dinner on Sunday. They’re a lot of fun. By that I mean that they like to imbibe just as much as we do (and they’re really nice, thoughtful guys). We’ve been known to get sucked into the vortex of their porch, where wine is poured freely and in great quantity. A quick hello turns into a three hour gossip session.

When we lived in South Boston, we knew our neighbors but we didn’t have a close relationship with any of them. Most of them were pleasant. Others, not so much.

To be perfectly honest, I didn’t think much about the whole neighbor thing until we’d been here for a few weeks and got to meet everyone. We live on a smaller, dead end street. Everyone’s been here for a number of years. Many grew up on the street, which I think says a lot about the area.  They all look out for one another, helping with yard work or cleaning the gutters or shoveling. It’s all very sweet, in a Pleasantville kind of way. (Except this is Massachusetts… where everyone has a bit of an edge)

Well, I got off track a bit. Our neighbors. Dinner. Sunday. They came over (at 4, because I know our track record and figured it’d be best to start our martini consumption early). Eric smoked a duck on the grill, I made the sides. One of those sides was this roasted beet dish, which our guests enjoyed immensely. In fact, I knew these two were good people when one of them said, “Oh, are these beets? I love beets!” I hear so much from the naysayers (They taste like dirt! Beets? Gross!) that I was thrilled to have a fan in our midst.

Zaatar Roasted Beets with Honeyed Yogurt, Orange + Pistachio  // A Thought For FoodZaatar Roasted Beets with Honeyed Yogurt, Orange + Pistachio  // A Thought For FoodZaatar Roasted Beets with Honeyed Yogurt, Orange + Pistachio  // A Thought For FoodView full post »

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  • Belinda @themoonblushbakerDecember 10, 2014 - 3:33 am

    The relationship you have found with your neighbours is one that is so rare. I have also got to know my neighbours and it has become deeper than that were they are almost like second member of the family. Also you can never have too many food lovers over!
    You plated such a marvellous meal! Gorgeous!ReplyCancel

  • Katrina @ Warm Vanilla SugarDecember 10, 2014 - 6:41 am

    You’re so lucky to be so close with your neighbours! I live in an apartment building where my next door neighbour is my landlord and yells in the hall all hours of the night, and the person below me CONSTANTLY bangs on his ceiling (my floor) with a broom handle every time my husband plays the piano or even randomly sometimes when we’re watching tv! I’d love to have people over and make something like this, but for now I’ll save this beauty recipe for me! Lovely :)ReplyCancel

  • TieghanDecember 10, 2014 - 8:46 am

    That is awesome you have such nice neighbors you can hang with. That does not seem to happen often.
    Beautiful beets! I would gobble them up!ReplyCancel

  • SofiaDecember 10, 2014 - 9:09 am

    This looks AMAZING! Beets are the best…and with smoked duck?? Lucky neighbours you guys have!ReplyCancel

  • naomiDecember 10, 2014 - 11:22 am

    I love the sound of your neighborhood, and the stories about your gatherings–makes me want to be your neighbor and settle in for a drink!

    The beets – I love beets! So naturally I”m all over this, especially with the zatar.ReplyCancel

  • CherylDecember 10, 2014 - 1:20 pm

    Won’t you be my neighbor?

    I like the idea of a porch vortex where good people get sucked into friendly conversation, festive drinks, and wonderful food. Especially when it involves yogurt + za’atar.ReplyCancel

  • ShainaDecember 10, 2014 - 5:57 pm

    I’m so glad you have wonderful neighbors. It makes all the difference. These beets are perfection.ReplyCancel

  • Sylvie | Gourmande in the KitchenDecember 10, 2014 - 6:19 pm

    That’s awesome to have great neighbors that you can hangout with and enjoy a good meal together.ReplyCancel

  • francescaDecember 11, 2014 - 2:54 am

    That porch vortex sounds pretty great :)ReplyCancel

  • LauraDecember 11, 2014 - 10:21 pm

    If you’re asking me, anyone who loves beets and can hold their booze is a keeper friend-wise. These beets especially, which sound perfect by the way. We live on the same, can’t-believe-people-are-this-great-kinda street too. A neighbour from waaaay down brought his snowblower over to clean our driveway today and I was just aghast. Community vibes! Nothing beats (beets?! heh) ‘em.ReplyCancel

  • AgnieszkaDecember 20, 2014 - 8:25 am

    The pictures are beautiful and the food looks delicious. I can’t wait to try this!ReplyCancel

Fettuccine with Grapefruit Sauce, Brussels Sprouts + Manchego

We got home late Sunday evening, unpacked the car, put up a pot of tea, and got ourselves situated on the couch. Maki promptly passed out. We read a little, before heading to bed. I knew that last week wasn’t going to be relaxing. We had a lot on our plates. There was the drive down, the multiple days of cooking, which was then followed by a family brunch, a trip to New York to see Hedwig (our second time this year), and a wedding shoot in Brooklyn. It’s not that we didn’t have fun. We did. But it was the kind of trip where we came back and just crashed.

I avoided work as much as possible on Monday. I took long walks with Maki, watched a movie, and I even got myself on the elliptical for a few minutes (having not used it in over a month, it wasn’t the best experience). There was a little time spent in the kitchen, too. For a while now, I’ve been meaning to create a Brussels sprout recipe. My family is well aware of my love of these guys. The web is inundated with Brussels sprout recipes, though (do a search for “roasted Brussels sprouts” and you’ll see what I’m talking about). The goal was to come up with something a little different and yet keep the dish familiar. As I started thinking of what to do with them, I figured throwing pasta into the mix couldn’t hurt. But how to bring it all together? A creamy grapefruit sauce, rich and slightly tangy.  A touch of thyme. A sprinkle of cheese and a hearty dose of freshly ground pepper. And… done.

Fettuccine with Grapefruit Sauce, Brussels Sprouts + ManchegoFettuccine with Grapefruit Sauce, Brussels Sprouts + ManchegoFettuccine with Grapefruit Sauce, Brussels Sprouts + ManchegoFettuccine with Grapefruit Sauce, Brussels Sprouts + Manchego

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  • Katrina @ Warm Vanilla SugarDecember 3, 2014 - 2:38 am

    Coming home after long trips is the best – especially to a comforting meal! This pasta looks fabulous. I love that sauce!ReplyCancel

  • Liz @ Floating KitchenDecember 3, 2014 - 8:55 am

    Wow – this is so creative. Grapefruit sauce sounds amazing. And I can never have enough brussels sprouts!ReplyCancel

  • TieghanDecember 3, 2014 - 9:13 am

    It always feels good to be home after a trip and when creamy pasta is involved you know things are going to be delicious!! Loving the idea of a grapefruit sauce!ReplyCancel

  • AnnaDecember 3, 2014 - 9:14 am

    Wow. This looks beautiful and sounds incredible! I adore brussels sprouts and have been looking to do something a little different with them. This is it!ReplyCancel

  • Nicole, RDDecember 3, 2014 - 9:59 am

    grapefruit and vermouth with heavy cream? heavenly.ReplyCancel

  • Cookin CanuckDecember 3, 2014 - 10:25 am

    That sounds like one exhausting weekend! I think I would have crashed, too. This pasta is so original and I’m completely intrigued by the mixture of grapefruit and Brussels sprouts.ReplyCancel

  • Heidi @foodiecrushDecember 3, 2014 - 12:00 pm

    I love that you took time for yourself first, then created something special for others. You’ve somehow taken two flavors that I’d never imagine together to create a GORGEOUS pasta. Also, love the new look of the site!ReplyCancel

  • merry jenniferDecember 3, 2014 - 1:07 pm

    It sounds like you had a wonderful week last week. I know you must have been worn out, though, after it all. What a lovely pasta recipe to celebrate your return home. I’m also completely addicted to Brussels – I roast them at least once per week. Thanks for another idea to change things up. :)ReplyCancel

  • Nicole MorrisseyDecember 3, 2014 - 2:58 pm

    grapefruit and vermouth with heavy cream? heavenly.ReplyCancel

  • EileenDecember 3, 2014 - 4:13 pm

    We had one of those come-home-and-crash-immediately trips this past September. Not such a fun aftermath! Hope you guys recover soon. :) Also, grapefruit sauce?? Such a great idea, especially with sprouts!ReplyCancel

  • Kim BeaulieuDecember 4, 2014 - 2:13 am

    I think you really succeeded in creating something super unique with this one. I love the flavours, and that you made pasta with the brussel sprouts. As always your photos are stellar. I love your blog, it feels so peaceful.ReplyCancel

  • ValerieDecember 4, 2014 - 7:30 am

    I am excited to give this flavor combination a try. Looks delicious!ReplyCancel

  • bev @ bevcooksDecember 4, 2014 - 10:27 am

    THIS is all I’ll ever need in life. (plus my babies and husband and dog and a wine)ReplyCancel

  • KellyDecember 5, 2014 - 1:30 pm

    This dish is so creative and looks like a bowl full of comfort! I need to make this. Thanks!ReplyCancel

  • […] fettuccine with grapefruit sauce. holy […]ReplyCancel

  • Jamie | Jamie's RecipesDecember 8, 2014 - 10:04 am

    I am so intrigued by the grapefruit sauce. My family loves pasta and brussels sprouts they would adore this dish.ReplyCancel

  • Jamie's RecipesDecember 8, 2014 - 3:03 pm

    I am so intrigued by the grapefruit sauce. My family loves pasta and brussels sprouts, they would adore this dish.ReplyCancel

  • DeniseDecember 9, 2014 - 7:53 pm

    Rest, and keep healthy during these long weeks. I feel the same pain as we head into our last work project of the year – officially have closed the FVM offices after the weekend!

    This is an outrageous flavor combination! I love the addition of grapefruit, it must add a brightness to the dish, and one can never go wrong with sprouts!ReplyCancel

  • SusanFebruary 10, 2015 - 10:03 pm

    Looks wonderful, tastes wonderful. Didn’t have any cream so used yoghurt instead and LoVED it! Thanks for this great combination.ReplyCancel

Cranberry Sauce Ice Cream

I’ve been on an ice cream kick recently. And by recently I mean since the beginning of the summer. It was such a harmless idea. My sister-in-law thought it’d be fun to bring an ice cream machine down to the Cape house to show her kids how to make it from scratch. A great rainy day activity. They loved the ice cream, but were less interested in the process of preparing it. The adults, on the other hand, became obsessed. The vanilla ice cream we made using a recipe from Melissa Clark over at the New York Times was wonderful; smooth, creamy, and not overly sweet. At that point, we were hooked. What would should we make next? 

While there have been a few misses, most have been hugely successful. Favorites were coffee, Oreo, and, the biggest hit, blueberry crumble. I took a short break from making ice cream, but, over the last month, have gotten back into it. Pumpkin was delicious, as was this cranberry sauce ice cream that I prepared for Friendsgiving. Served with apple cake, it was the perfect balance of sweet and tart. Having made four batches of it over the course of a week, I think I could do with my eyes closed.

Part of the joy of making ice cream comes from watching your creation churn in the mixer. For a while, I’d been using a machine that was a gift from my mom. It worked well enough, but it was starting to slow down. Time for an upgrade! I’d heard from a number of people, including my mom, who’s also fallen hard for homemade ice cream, that the KitchenAid attachment worked well. So, I reached out to my friends over there, who were generous enough to send it over for me to play with. Since receiving the attachment, I’ve used it a half a dozen times, and it’s worked beautifully on each occasion. I find that the bowl freezes quickly, which was not the case with my last machine. The paddle does a great job scraping the sides of the bowl, too. Overall, I’ve been pretty happy with it.

Cranberry Sauce Ice CreamCranberry Sauce Ice CreamCranberry Sauce Ice CreamCranberry Sauce Ice CreamCranberry Sauce Ice CreamCranberry Sauce Ice Cream // A Thought For FoodCranberry Sauce Ice Cream // A Thought For Food

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  • Matt RobinsonNovember 24, 2014 - 1:48 am

    First of all, incredible pictures. I need to give ice cream a shot but I know it would turn into an addiction. LOVE the flavors in this. Hope you guys have a great Thanksgiving!ReplyCancel

    • Brian @ A Thought For FoodNovember 24, 2014 - 8:18 am

      You definitely need to try making ice cream. The kids will love it. And thank you for your sweet words!ReplyCancel

  • Mardi (eat. live. travel. write.)November 24, 2014 - 6:45 am

    Such a brilliant idea, Brian!ReplyCancel

  • Kelly Senyei | Just a TasteNovember 24, 2014 - 8:35 am

    My mouth is watering and your photos are SPECTACULAR!!!ReplyCancel

  • Brenda @ a farmgirl's dabblesNovember 24, 2014 - 8:59 am

    This is just gorgeous. Love the thought of tart cranberry with rich and creamy ice cream. Happy Thanksgiving, Brian!ReplyCancel

  • TieghanNovember 24, 2014 - 9:10 am

    Such gorgeous shots!! Wow! This ice cream sound so great! :)ReplyCancel

  • AshleyNovember 24, 2014 - 10:04 am

    Oh my gosh, that straining photo!!!!! Amaze.ReplyCancel

  • naomiNovember 24, 2014 - 10:55 am

    This is pure genius! I love it. And so perfect for leftover cranberry sauce.ReplyCancel

  • Liz @ Floating KitchenNovember 24, 2014 - 3:11 pm

    This is such a beautiful ice cream! Wonderful ice. And yes to ice cream ALL YEAR LONG! It has no season in my opinion!ReplyCancel

  • Mallory @forkvsspoonNovember 24, 2014 - 3:34 pm

    So glad I bought extra cranberries last week…can’t wait to try this. And your pics…as usual, are just lovely as all get out!ReplyCancel

  • Lise Sullivan OdeNovember 24, 2014 - 4:17 pm


  • omletNovember 24, 2014 - 5:56 pm

    I bet this is so good! These flavors are perfection!ReplyCancel

  • […] wait until you serve them cranberry salsa before the big feast. (I also just found this recipe for cranberry sauce ice cream. […]ReplyCancel

  • Susan GumlockNovember 25, 2014 - 11:11 pm

    interesting. I’d give it a try!ReplyCancel

  • […] Cranberry Sauce Ice Cream | A Thought For Food […]ReplyCancel

  • KellyNovember 26, 2014 - 3:29 pm

    I have an extra bag of cranberries sitting around and now I know what to do with them. Thanks for the recipe! Your photos are beautiful!ReplyCancel

  • Hilary FreemanNovember 29, 2014 - 12:55 am

    I made this a few years ago and still dream of it. So good.ReplyCancel

  • ShainaDecember 1, 2014 - 2:16 pm

    It is unseasonably cold here (already dipping into negative numbers), but I still want this ice cream.ReplyCancel

  • Laura DembowskiDecember 18, 2014 - 8:44 am

    I’ve been craving ice cream like crazy. This is such a fun twist to make me want to break out the ice cream maker.ReplyCancel

 Cauliflower, Fig + Walnut Salad with Tahini Dressing

A chill has arrived in the air. It’s crisp and harsh on the nose. Extra layers of clothing and warm, fluffy socks go on before heading out. The pace of our walks has turned brisk.  I look forward to a mug of coffee or tea, as hot as I can get it without burning my tongue, which I’ll make as soon as I get home. Maki doesn’t seem to want to spend extended periods of time outside either. As soon as we get inside, she immediately curls up on her bed, as if to say, “Ok, I don’t need to go out there for a while!”.

We’re gearing up for our first Friendsgiving dinner in our house. The menu is coming together: a slow-cooked brisket, smoked on the grill and then transferred to the oven for eight hours, and herb and garlic roasted fish. The side dishes are coming along as well. One that will be gracing our table is this cauliflower salad. Or maybe it’s a slaw. Whatever you want to call it, there are some great textures and bright flavors in this side. And pomegranate adds a bit of tartness and, of course, that pop of color that makes this so striking to look at.

Cauliflower, Fig + Walnut Salad with Tahini Dressing // A Thought For FoodCauliflower, Fig + Walnut Salad with Tahini Dressing // A Thought For FoodCauliflower, Fig + Walnut Salad with Tahini Dressing // A Thought For FoodCauliflower, Fig + Walnut Salad with Tahini Dressing // A Thought For FoodCauliflower, Fig + Walnut Salad with Tahini Dressing // A Thought For FoodCauliflower, Fig + Walnut Salad with Tahini Dressing // A Thought For Food

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  • Katrina @ Warm Vanilla SugarNovember 17, 2014 - 3:33 am

    This salad is so pretty! And perfect for friendsgiving or any get together, really. I just love it.ReplyCancel

  • Lail | With A SpinNovember 17, 2014 - 4:52 am

    Perfect salad for friendsgiving or any other celebrations. I love tahini and tahini dressing. The addition of pomegranate makes the salad very festive. Love it.ReplyCancel

  • Liz @ The Lemon BowlNovember 17, 2014 - 8:18 am

    I love everything about this flavorful salad! So much color and so healthy!ReplyCancel

  • Liz @ Floating KitchenNovember 17, 2014 - 8:48 am

    Lovely colors here. Perfect Friendsgiving salad! And love me some tahini – I want to put it on everything!ReplyCancel

  • Nutmeg NannyNovember 17, 2014 - 9:02 am

    Such a beautiful salad! This would be a show stopped on the Thanksgiving table. Yum!ReplyCancel

  • LirenNovember 17, 2014 - 9:03 am

    I’m with Maki, it’s getting chilly, even out here, where I just want to curl up on the couch between ventures outside. It’s so nice to know that winter is here! I’ve been drinking as much coffee and tea as I can, and even just hot water, too. I love how your friendsgiving menu is turning out, Brian. This salad is such a lovely blend of textures and flavors. And quite pretty, too :-)ReplyCancel

  • TieghanNovember 17, 2014 - 9:05 am

    What a beautiful Salad. I just love those pomegranates! Perfect for Friendsgiving!ReplyCancel

  • Jessica @ Jessica in the KitchenNovember 17, 2014 - 11:52 am

    Stunning photos, and beautifully innovative dish!ReplyCancel

  • NaomiNovember 17, 2014 - 12:20 pm

    Such a gorgeous dish. This should be well received at your friendsgiving!ReplyCancel

  • Patricia ConteNovember 17, 2014 - 3:51 pm

    Oh wow! So many of my favorite things! This is gorgeous and would make a great holiday salad!ReplyCancel

  • angela@spinachtigerNovember 17, 2014 - 8:03 pm

    This is so pretty for any holiday. It would be nice for Christmas.ReplyCancel

  • Brandon @ Kitchen KonfidenceNovember 17, 2014 - 8:20 pm

    Such a gorgeous salad! PS. I just tested out the process of seeding a pomegranate under water, and it’s life changing. So easy. No mess.ReplyCancel

  • Jessica @ Golden Brown and DeliciousNovember 17, 2014 - 11:15 pm

    I haven’t had a pomegranate yet this season, and I think it’s just about time. This looks so good!ReplyCancel

  • Brenda @ a farmgirl's dabblesNovember 18, 2014 - 7:41 am

    Absolutely gorgeous. I’ll be making this one for sure!!ReplyCancel

  • francescaNovember 18, 2014 - 8:51 am

    Gorgeous indeed – makes eating salad a palatable idea in winter : )ReplyCancel

  • Graham @ Glazed & ConfusedNovember 18, 2014 - 11:29 am

    First off, I’m genuinely gutted that it’s taken me this long to stumble upon your blog. Kind of screaming out of pure hangry-ness right now because everything is looking absolutely amazing.

    This salad though…. you just combined the greatest things (figs own my heart) and I love you SO much for bringing this into me life.ReplyCancel

  • […] Read more: http://www.athoughtforfood.net/cauliflower-fig-walnut-salad-tahini-dressing/?utm_source=feedburner&a… […]ReplyCancel

  • JoanneNovember 20, 2014 - 6:53 am

    So gorgeous. I’m not sure I’ll have time to make it for Thanksgiving, but I suspect that the colors will be totally perfect for Christmas.ReplyCancel

  • MaxNovember 20, 2014 - 5:39 pm

    This dish looks so delicious. But just one question : what camera do you use and what program to work the photos?


  • Currently Crushing On. | How Sweet It IsNovember 22, 2014 - 6:17 am

    […] cauliflower fig and walnut salad. […]ReplyCancel

  • Averie @ Averie CooksNovember 22, 2014 - 12:15 pm

    Brian this is gorgeous! I love cauliflower, so much! And I love that you worked in pom arils, too! Pinned! Happy Thanksgiving :)ReplyCancel

  • Millie | Add A LittleNovember 23, 2014 - 3:26 am

    This sounds great – I love making cauliflower salad with hazelnuts, pomegranates and honey!ReplyCancel

Lentils + Roasted Acorn Squash + Poached Egg // A Thought For Food

I have to admit something. This dish wasn’t a recipe I had been developing for months and months. In fact, the whole concept came together in a matter of minutes. Two of its key components, the lentils and the poached egg, were premeditated. But I had NO idea what else to include. When I looked around the kitchen for guidance, I realized there wasn’t much to work with; only a head of lettuce in the drawer and a big bag of potatoes on the counter.  And then I saw a small container of roasted acorn squash that I’d prepared the night before. “That should bring the whole thing together.” I thought.

It’s a hearty bowl, ideal for these chilly nights, and, like most of the best weeknight meals, can be adapted based on your crew. The poached egg is a nice choice for protein, as the yolk creates a dressing over the lentils, but sliced chicken or a piece of fish or a crumbly cheese would also make for a nice addition.

Lentils + Roasted Acorn Squash + Poached Egg // A Thought For Food

Lentils + Roasted Acorn Squash + Poached Egg // A Thought For Food

Lentils + Roasted Acorn Squash + Poached Egg // A Thought For Food

Lentils + Roasted Acorn Squash + Poached Egg // A Thought For Food

Lentils + Roasted Acorn Squash + Poached Egg // A Thought For Food

Lentils + Roasted Acorn Squash + Poached Egg


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  • TieghanNovember 10, 2014 - 9:00 am

    This could breakfast, lunch and dinner for me pretty much everyday. It’s all my favorites!ReplyCancel

  • Katrina @ Warm Vanilla SugarNovember 10, 2014 - 9:08 am

    I like recipes that come together quickly! And they’re always super satisfying too. Love this!ReplyCancel

  • KrisNovember 10, 2014 - 9:52 am

    Ok, you basically took looked on the list of my favourite foods, pulled out a few, and put them into one recipe. Eggs, squash, lentils, and smoked paprika in one?! You are a genius! Also so simple! I can guarantee I will be making this for dinner this week.ReplyCancel

  • Liz @ Floating KitchenNovember 10, 2014 - 10:38 am

    This looks perfectly cozy for breakfast, lunch or dinner! Gorgeous photos, as always!ReplyCancel

  • naomiNovember 10, 2014 - 11:57 am

    These are the best kind of recipes. I love the ones that are thrown together without to much production. And this just looks like a bowl of comfort.ReplyCancel

  • Brandon @ Kitchen KonfidenceNovember 10, 2014 - 1:29 pm

    Sometimes the best recipes come together on the fly. And this one looks so simple and comforting. Love it!ReplyCancel

  • NatashaNovember 10, 2014 - 3:26 pm

    Poached eggs are always such show stealers, look at that beaut! I love lentils with eggs, it really is a fantastically hearty, un-fussy combination.ReplyCancel

  • MeganNovember 10, 2014 - 5:48 pm

    Definitely my kind of dinner. It looks so warming and hearty.ReplyCancel

  • Brenda @ a farmgirl's dabblesNovember 10, 2014 - 6:21 pm

    Such a cozy and beautiful dish. Beautiful!ReplyCancel

  • EileenNovember 10, 2014 - 6:30 pm

    I love this idea! Such a simple and hearty combination, and the runny yolk just brings it all together.ReplyCancel

  • Sommer@ASpicyPerspectiveNovember 10, 2014 - 7:53 pm

    Gorgeous! Wish I would have found this BEFORE dinner.ReplyCancel

  • angela@spinachtigerNovember 10, 2014 - 8:24 pm

    Honestly, if you saw my blog, you would see eggs on everything. This is such a perfect meal. Real food. Easy food. Hearty food. Healthy food. Not to mention lots of texture and taste. Now why can’t more people eat like this?ReplyCancel

  • Stephanie @ Eat. Drink. Love.November 10, 2014 - 11:23 pm

    This looks so good!! I love when last minute dishes end up being amazing!ReplyCancel

  • JoanneNovember 11, 2014 - 7:19 am

    I love meals like this that are full of simple, but rich and delicious flavors. The acorn squash and the egg really do tie it all together!ReplyCancel

  • Anna @ Crunchy Creamy SweetNovember 11, 2014 - 8:38 am

    What a gorgeous dish! I love the poached egg on top!ReplyCancel

  • Megan {Country Cleaver}November 11, 2014 - 8:41 am

    Lentils are a big part of our lives here in WA, esp Eastern WA where they grow 80+% of the worlds lentils! I know, lentil-nerd moment. But this is absolute gorgeousness. I will have to make this for Ben ASAP.ReplyCancel

  • Amanda @ Cookie Named DesireNovember 11, 2014 - 8:58 am

    This looks delicious. Sometimes it’s those on the fly recipes that end up being the best. I am always looking for new ways to bring lentils in my life and I do have an acorn squash begging to be used, so I will probably use this recipe this week. Pinning for now!ReplyCancel

  • Jeanette's Healthy LivingNovember 11, 2014 - 12:05 pm

    This is right up my alley – love the poached egg on topReplyCancel

  • Lynn @ Order in the KitchenNovember 11, 2014 - 6:45 pm

    I absolutely love everything about this. Lentils are one of my favorite meals and add the acorn squash and poached egg and you get perfection. Stunning photos as well!ReplyCancel

  • Sylvie | Gourmande in the KitchenNovember 12, 2014 - 3:36 am

    Sounds perfect, the simplest of meals are usually the most satisfying!ReplyCancel

  • KellyNovember 12, 2014 - 1:35 pm

    I love the addition of the poached egg. This looks like the perfect winter comfort food! Pinning now!ReplyCancel

  • Aimee @ Simple BitesNovember 12, 2014 - 10:36 pm

    100% what I want to eat these days. Nailed it, Brian!ReplyCancel

  • Crushing On - Chez UsNovember 14, 2014 - 2:05 am

    […] lentils – breakfast next […]ReplyCancel

  • Friday Food Love | A Cookie Named DesireNovember 14, 2014 - 4:18 pm

    […] Lentils with Roasted Acorn Squash and Poached Egg – Breakfast! […]ReplyCancel

  • Weekend links and photos | Simple BitesNovember 16, 2014 - 5:49 am

    […] Lentils + Roasted Acorn Squash + Poached Egg :: A Thought for Food […]ReplyCancel

  • Make It Like a ManNovember 18, 2014 - 2:05 pm

    This is so gorgeous looking, that it almost makes me want to overcome my fear of lentils.ReplyCancel

  • francescaNovember 20, 2014 - 6:35 am

    Ahh, the ultimate savory breakfast. Well done.ReplyCancel

  • […] Wednesday – Sweet potato & lentil salad Thursday – Vegan cuban bowl Friday – Lentils + roasted acorn squash & mushrooms Saturday – Valentine’s […]ReplyCancel