A Thought For Food » where ideas are brought to simmer

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


View full post »

Facebook|Twitter|Pin It|Subscribe
  • 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

Mezcalita de Citrico // A Thought For Food

One of our favorite pieces of furniture is an antique ice box Eric’s mom gave to us as a “house cooling present.” Weighing close to 500 pounds, it took four large men, and some guidance from Eric, to move it in.  It will remain exactly where it stands for as long as we’re here. The thing is a beast. But it’s a beautiful beast and we have a very special use for it: it’s where we store all our liquor. Well, most of our liquor. Beer and wine is stored downstairs. The ice box has everything else. Want bourbon? We have at least four kinds. Gin? Oh, we have plenty of that. Scotch, rum, tequila, vodka? Got it.

Recently, I’ve been playing around a bit more with tequila and mezcal.  I’ve always been a fan of agave-based spirits. Its vegetal flavor (mainly, notes of green pepper) is unlike anything I’ve experienced in other liquor.  I know not everyone enjoys them as much as I do. I have to wonder, though, if maybe the negative association comes from a bad experience with it in college many years ago and now they’ve sworn it off. It might be time to give them another try.

When I’m out at a bar, I’ll often request a combination of mezcal and citrus. I know I’ll get a balanced cocktail with those two ingredients. One evening at The Baldwin Bar, a gem of an establishment that is located north of Boston, I asked Ran Duan, the bar manager, to make me such a drink. A few minutes later, he presented a highball glass with a metal straw sticking out. The first sip took me aback. What is that? It’s good. I know that flavor. I like it. Is that… sesame oil? It may not have been the first time someone’s made a drink with oil in it, but for this guy here, it was life-altering. And that’s where the inspiration for this mezcalita came from.

MEZCAL_Triptych3Mezcalita de Citrico // A Thought For FoodMezcalita de Citrico // A Thought For FoodIMG_1493

You know who else would enjoy one of these drinks? Jessica of How Sweet It Is. Though, there’s a slight problem. Well, maybe we shouldn’t call it a problem… but it’s something that’s getting in the way of her consuming one (or a pitcher) of these: she’s having a baby. A bunch of us bloggers have banded together to throw a virtual baby shower for Jessica. Knowing her, I think she’s going to love every one of these recipes (the epic list can be found below). The idea was to do “trashed up” versions of different food and beverages. When it comes to drinks, though, it’s just all about the booze. And creating a drink that you want to have multiple rounds of. Pretty sure I got those things covered with this mezcalita.

So, I’m raising my glass to you, Jessica! I have no doubt that you’ll be a wonderful mother: caring, thoughtful, and a lot of fun. Just a few more months and you’ll be able to sip on one of these! I’m sure you can’t wait.

Mezcalita de Citrico // A Thought For FoodMezcalita de Citrico // A Thought For FoodView full post »

Facebook|Twitter|Pin It|Subscribe

How I Photograph Restaurants with Canon Lenses || via A Thought For Food

How I Photograph Restaurants with Canon Lenses || via A Thought For Food

Some people just grow up with a brand. For me, it was Canon. It’s what my parents purchased, thus it’s what I learned on. When I bought my first camcorder in film school, it was made by Canon. As Eric and I started taking trips early on in our relationship, it was a Canon PowerShot digital camera that we picked up. So, it made sense that when I started getting more passionate about food photography and blogging that my first DSLR would be from Canon (naturally, a EOS Rebel DSLR).

Over the last five years of taking pictures (thousands and thousands of them), I think I’ve grown a lot as a photographer. In part, it has to do with the amount of experimentation I’ve done; working with natural light, some basic styling, and composition to get the right look and feel for each dish. But there’s no denying that the equipment I’ve practiced on has influenced my work.

Initially, I shot everything for A Thought For Food using the lens that came packaged with the camera body (often referred to as a “kit lens”). It was an 18-55mm f/3.5-5.6 and the results were ok… but the images were lacking the depth that I strove for. After researching lenses, I decided to purchase an EF 50mm f/1.8 II lens. Everywhere we traveled, every time we went out for lunch, I took that with me. It was light and compact, making it ideal for getting in some quick shots at a busy restaurant. I began a series of posts called Silent Sundays, where I did my best to capture the essence of these establishments. A few months later, I was asked by one of these restaurants to take professional photos for them. They liked what they saw in the Silent Sunday post and wanted me to come in to photograph their new menu items, as well as action shots of the dining room and in the kitchen.

After more work came in, I knew an upgrade was in order.  The best resource out there are other photographers, so I reached out to the ones I’d become friendly with. Everyone told me the same thing: spend the money on lenses… then upgrade your body when you’re ready. Since I’m doing a combination of food/restaurant photography, as well as general lifestyle work, I wanted something that would be versatile, allowing me to not only take pictures of dishes and ingredients, but portraits as well. I borrowed a friend’s EF 24-70mm f/2.8L II USM lens and knew that’d be the one to get the job done.

From there, I upgraded my camera body to an EOS 7D. Then I picked up some more lenses: an EF 50mm f/1.2L USM (a worthwhile purchase because of its wide aperture and USM (UltraSonic Motor), which allows the lens to autofocus faster than other models,), an EF 100mm f/2.8L Macro IS USM, and an EF 17-40mm f/4L USM. Last year, I bought the Canon EOS 5D Mark III (which has a full-frame sensor, versus the EOS 7D which is a crop-frame) At $3400 it’s a scary purchase, but I’m absolutely in love with it. For those who feel ready to make the investment, you won’t regret it.

Now that I’ve given you a little backstory, let me explain what’s going on here. A few months ago, Canon asked me to talk a bit about how I use their lenses to photograph restaurants. To demonstrate this, I went to one of my favorites in the area, West Bridge. The design of the space is some of the best I’ve seen. There’s a balance between rustic and modern that they’ve nailed and this also comes through in the food created by Matthew Gaudet.

You can view more restaurant images over on my portfolio site.

Interior of West Bridge in Cambridge, MA|| via A Thought For Food

Canon EF 50mm f/1.2L USM lens

Photographing Restaurants with Canon Lenses

What’s in my bag: 
Canon EOS 5D Mark III Body
Canon EOS 7D Body (backup)
Canon EF 24-70mm f/2.8L II USM
Canon EF 50mm f/1.2L USM
Canon EF 100mm f/2.8L Macro USM lens
Canon EF 17-40mm f/4L USM
SD cards

West Bridge in Cambridge, MA|| via A Thought For Food

Canon EF 50mm f/1.2L USM lens

Interior of West Bridge in Cambridge, MA|| via A Thought For Food

Canon EF 50mm f/1.2L USM lens

Interior of West Bridge in Cambridge, MA|| via A Thought For Food

Canon EF 17-40mm f/4L USM lens

Interiors + Exteriors

Dining at a restaurant isn’t just about eating and drinking, but environment and mood too. Before photographing a dish, I capture other details: table setups, the bar, the kitchen, as well as any signage or outdoor dining area.

The majority of the time, I’m using one of two lenses: the EF 17-40mm f/4L or the EF 50mm f/1.2L.  The EF 17-40mm f/4L is a wide-angle lens, and, therefore, is able to take in a large amount of space in a single shot. The lens also works well in tighter spaces, such as restaurant kitchens. This is what I use almost exclusively for photographing dining rooms. It should be noted that, like all lenses, the results are different if you’re using a crop-sensor camera. It’s a bit more noticeable, though, when using a wide-angle lens, as you won’t capture the same area that you would on a full-frame camera.

When I want to feature a specific section of a dining room or focus on certain details (a row of tables, light fixtures, patrons sitting at the bar, etc) I switch to the EF 50mm f/1.2L.  This lens, with its large aperture (models vary: f/2.5, 1.8, 1.4, or 1.2) allows for a shallow depth of field; a single item can be in focus when everything beyond it is blurry. I’ll use this when I want the image to feel like it’s from the perspective of the patron: looking across a long line of tables or down at a menu. This is seen in the above vertical images of the dining room and table with a place setting. Since I wanted to keep the majority of those images in focus, I went with a higher f-stop (f/6). Yes, the background is a bit blurry, but the table, plate, glass and chair are all crisp. However, you can see the difference if you look at the below food image (labeled “Quinoa, Char and Kale Salad: Left: Canon EF 50mm f/1.2L USM lens, Right: Canon EF 100mm f/2.8L Macro IS USM”) that I shot at f/2.8. The dish is in focus, but the areas in front and behind are not. For more tips, and information, be sure to check out the Canon Explore Lenses website.

The size of the aperture on the EF 50mm F/1.2L makes it so more light can enter through the lens opening, thus making it ideal for low-light environments. This can be the case with a dining room, which are usually not well lit (especially during dinner service). The wide aperture allows me to shoot at a faster shutter speed (resulting in a crisper image) or a lower ISO setting (resulting in less grain (or “noise”) in the photo).

What’s nice about photographing a restaurant using a fixed lens like the EF 50mm f/1.2L is that, as you walk around the restaurant looking for something to take a picture of, you already know the field of view that you’re working with. This means that, in your mind, you already have your shot composed, even before you bring the camera up to take the shot. If I were to use a zoom lens, I’d have to look through the viewfinder and then compose my shot. I find this experience far more enjoyable.

Interior of West Bridge in Cambridge, MA|| via A Thought For Food

Canon EF 17-40mm f/4L USM lens

Quinoa, coconut, radish, pomegranate, and kimchi at West Bridge|| via A Thought For Food

Quinoa, coconut, radish, pomegranate, and kimchi at West Bridge; Canon EF 50mm f/1.2L USM lens


For photographing food, I’m often inclined to go with a fixed lens: the EF 50mm f/1.2L or EF 100mm f/2.8L Macro IS USM. The main reason for this is because the subject I’m shooting is stationary and, therefore, zooming in and out isn’t necessary. The EF 50mm f/1.2L is the lens I use most frequently since the EF 100mm Macro would require that I stand in the middle of the dining room to capture a dish. I not only want a crisp, clean shot of the food, but it makes the subject more compelling to get some of the environment around the plate, which the 100mm won’t provide.

With that being said, there are some instances when the EF 100mm f/2.8L Macro lens comes in handy. For example, there are times when a portion of a dish is more visually interesting than the whole plate. We’ll use the beet and salmon roe toast featured below as an example. While this is a gorgeously composed plate, I find that the textures and colors of the dish are what really make it so striking. Therefore, getting in nice and close to the layers of beet, mustard, and roe, showcase it better than the shots photographed with the EF 50mm f/1.2L or EF 24-70mm f/2.8L .

Speaking of the EF 24-70mm f/2.8L. For a while, this was the lens I used exclusively for photographing food. And it does the trick. While I don’t use it as often, I find that it comes in handy when I need to get an overhead shot of a table with multiple plates on it. The EF 50mm f/1.2L, as you can see, isn’t wide enough (I’d have to stand on a chair or ladder to make that work). The EF 100mm f/2.8L Macro definitely wouldn’t be the right lens. With the EF 24-70mm f/2.8L, I can usually hover above the table and get the shot that way… but I’m also 6’1″ tall.

Quinoa, coconut, radish, pomegranate, and kimchi at West Bridge|| via A Thought For Food

Quinoa, coconut, radish, pomegranate, and kimchi at West Bridge; Left: Canon EF 50mm f/1.2L USM lens, Right: Canon EF 100mm f/2.8L Macro IS USM

View full post »

Facebook|Twitter|Pin It|Subscribe
  • Mardi (eat. live. travel. write.)October 27, 2014 - 6:35 am

    Brian what a great post. It’s been wonderful following along your photography journey over the past few years and reading this just goes to show how much thought and work you put into it. An excellent reference piece – epic, yes, but so useful (and beautiful!)ReplyCancel

  • Los | The Man, The Chef, The DadOctober 27, 2014 - 6:35 am

    Amazing post! Epic is a good word, haha. But there’s a lot of great information here.

    I was lucky enough to finally get my first DSLR earlier this year (T3i) and I still get excited every time I pick it up. I felt it was time for the upgrade, I just had the feeling of needing more from the shots I was capturing because the Canon point and shoot just wasn’t cutting it.

    Like you, I grew up with Canon thanks to my parents. So when I finally got the T3i, I managed to get them to part with one of their lenses. After a few weeks of annoying my wife with the camera quickly becoming an extension of my hand, I knew my first purchased lens was going to be the 50mm. I borrowed my cousin’s and was instantly sold. Now, it’s my go-to lens and I feel saddened in situations where I can’t use it.

    Though it looks like I’m years away from where you are since I’m in no position to be buying more expensive lenses, I’m going to enjoy every second I have with what I have. The way I’ve progressed and the differences I see in my pictures from when I started my blog to now are mind blowing. And I know I can only get better.

    Thanks for the great post!ReplyCancel

  • Gerry @ Foodness GraciousOctober 27, 2014 - 9:21 am

    This is the kind of post I’ve been wanting to read for a while! Packed with info I’ll be reading it many times so i don’t miss anything. I feel like i should be upgrading to a FF after playing with various lenses on my Rebel but anxious to take the big step :)ReplyCancel

  • Amanda @ Cookie Named DesireOctober 27, 2014 - 11:23 am

    I’ve always loved your photography. I’ve always been a Nikon girl for the same reasons you use Canon. It’s what I grew up with. I’ve always been Canon-curious and am considering buying a Canon. The one thing holding me back is that everything Canon seems almost like a foreign language to me. Your post actually helps break down the important things I need to know regarding the lenses and a bit about the cameras themselves. Maybe I will take the plunge one day sooner than I originally thought.ReplyCancel

  • Jen @ My KItchen AddictionOctober 27, 2014 - 11:43 am

    I can’t tell you how much I love this, Brian! It’s epic, but it’s a great read. I read every single word (and, I confess, I am often a “skimmer”)… And, I will probably re-read it.

    I just upgraded to the 6D (thought about the 5D Mark III, but I like that the 6D body is just a bit lighter and less bulky… Also, it has Wi-Fi to connect to my iPhone/iPad for “tethered” shooting, which I guess isn’t really tethered, huh?)… So far, I’m loving it, and trying to force myself to break out of just shooting with my 50mm f/1.4 lens, which has become a crutch for me. Just did a portrait session for some friends with the 24-105mm lens yesterday, and it was surprisingly tough!

    Anyway, I’m now leaving an epic comment. Just wanted to say thanks for sharing all of your insight… It makes it all very approachable, which is fabulous! Of course, now I want to go buy a new lens. :)ReplyCancel

  • Jeanette | Jeanette's Healthy LivingOctober 27, 2014 - 4:09 pm

    Great information – the examples showing the different types of shots depending on the lens are particularly helpful. Thank you for sharing your experiences!ReplyCancel

  • JulieDOctober 27, 2014 - 9:33 pm

    Great post and tons of great advice and tips! I am a huge Canon fan too!! I keep eyeing the Mark III…I have the II and love it!ReplyCancel

  • TieghanOctober 27, 2014 - 11:15 pm

    This post!! I love this post. Reading about photography is my favorite and I am now set to go and by the 5D Mark iii. I need it!ReplyCancel

  • Toni DashOctober 28, 2014 - 4:09 am

    I love this; knowing your history, how you’ve selected your ‘next steps’ in terms of lenses and camera bodies. I especially love seeing the lenses you use for each shot. I love my 50mm lens but have yet to use it in some situations as you have. I noted you did not share any shots using the 24-70mm; with all of your lenses now, how would you use that lens?ReplyCancel

  • Brenda @ a farmgirl's dabblesOctober 28, 2014 - 1:35 pm

    What a great info-packed post! I need to upgrade my camera body and a lens or 2. Or 3. :)ReplyCancel

  • Brandon @ Kitchen KonfidenceOctober 28, 2014 - 5:35 pm

    Awesome post Brian!! I’ve been relying on just one lens recently, and I really need to switch it up a bit. Thanks for the inspiration!ReplyCancel

  • JessicaOctober 29, 2014 - 11:39 pm

    Great post. I have a Niko but feel the same way about getting a lens upgrade. I found a 50 mm lens that works great with food shots. Hoping to get a lens that is more versatile for food and landscape.ReplyCancel

  • JoanneOctober 30, 2014 - 7:31 am

    I love love love this!! I haven’t gotten a new lens in way too long and I’ve been itching for one…since I’m a Canon girl, this was a super useful post!ReplyCancel

  • Lori RiceOctober 30, 2014 - 12:49 pm

    Thanks so much for this! It’s such a helpful post. I’m in that stage where I haven’t upgraded to full frame yet and gathering as much research as I can for when I do. Beautiful photos. ReplyCancel

  • MonetNovember 1, 2014 - 12:14 am

    This was so fun to read. I shoot Nikon, but I love reading about how you do what you do (and what you do is beautiful beautiful work!)ReplyCancel

  • […] post on how to photograph food! that’s […]ReplyCancel

  • Averie @ Averie CooksNovember 1, 2014 - 7:25 am

    I have the same body and the same 3 lenses, the only one I don’t have is the 17-40. But of those 3 remaining, they do everything I want (I think!).

    “While I don’t use it as often, I find that it comes in handy when I need to get an overhead shot of a table with multiple plates on it. ” <– same! I used to use that lens ALL the time but then I got my 100mm macro and I find it's just so much crisper and cleaner and I use that lens 95% of the time. I'll even stand wayyyyy back from the food just to use it rather than using the 24-70 or the 50mm. I just love the sharpness I get from my macro.

    I loveeeeed this post and thanks for sharing and all the details and sample shots. So interesting, helpful, and awesome!ReplyCancel

  • Bri | Bites of BriNovember 1, 2014 - 5:01 pm

    I’m a fan of canon too and have been for some time. A new lens is in my christmas wishes and this was sooo helpful!ReplyCancel

  • Millie | Add A LittleNovember 2, 2014 - 3:04 am

    Amazing post – loved reading all about it!ReplyCancel

  • Christine DavisNovember 4, 2014 - 11:43 am

    Hi Brian, great post and thank you! I, too, am a Canon fan. Quick question, what lens do you suggest (Canon of course!) to do a chef portrait? And also your photos have wonderful tones… may I also ask do you use for your post-production, Lightroom or PS? Thanks so much and again enjoy your blog.ReplyCancel

  • Tiffany | offbeat + inspiredNovember 7, 2014 - 8:51 am

    I love this post so much. Your photos are absolutely stunning and I’m fascinated by your process! I’m a huge fan of Canon too! I have the Mark II and my go-to lenses right now are the 35mm 1.4L, the 50mm 1.4 and the 100mm. I love your tips about photographing naturally, the way the eye would take in a space. Shooting restaurants is so much fun and you do it INCREDIBLY well. Thank you so much for sharing this!! You’re making me want a 17-40! :DReplyCancel

  • Make It Like a ManNovember 18, 2014 - 2:10 pm

    I love your site. The pictures, obviously fantastic. But I also love the way you write. Your voice is so clear, I feel like we’re having a conversation. Bravo!ReplyCancel

  • GerardJanuary 17, 2015 - 8:57 pm

    greetings, can you recommend me a good lens for photographing food?ReplyCancel

  • Ann Hsu KaufmanFebruary 13, 2015 - 7:02 pm

    I just discovered your blog through this post and I really love your photography and your writing! Thanks for the inspiration.ReplyCancel

Baked Branzini with Brown Butter Green Beans and Sweet PotatoesBaked Branzini with Brown Butter Green Beans and Sweet Potatoes

Impulse buys are never ordinary in our house. When we go to Whole Foods to pick up an ingredient or two, inevitably the basket is full by the time we make it to the cashier.  For some, those purchases would be snack foods: cookies, chips, ice cream. And we’ll get those from time to time. But that’s not what often makes its way into our pile. Instead, it’s cheese, olives, bread and fish. Yup, we impulse buy fish. It’s just so hard to pass that counter and not buy one of those beauties.

This happened on a trip to the store last week.  I just went over to take a peek at their selection and saw the gentleman placing fresh branzino on top of bins of ice. I couldn’t resist. Branzino is the perfect fish to prepare as a meal for two. They’re not all that big, so a couple would be sufficient for dinner. Getting them ready for the oven isn’t a huge production either… this can easily be done in under 45 minutes.

Baked Branzini with Brown Butter Green Beans and Sweet PotatoesBrown Butter Green BeansBaked Branzini with Brown Butter Green Beans and Sweet PotatoesBaked Branzini with Brown Butter Green Beans and Sweet PotatoesBaked Branzini with Brown Butter Green Beans and Sweet Potatoes

View full post »

Facebook|Twitter|Pin It|Subscribe
  • Matt RobinsonOctober 20, 2014 - 12:27 am

    Absolutely beautiful. Love the flavoring! Hoping one of these days I will get the guts to make a meal like this. Love the fact that it can be done in 45 minutes or less, which is about all the time we have around here!ReplyCancel

  • TieghanOctober 20, 2014 - 8:52 am

    Wow, this is gorgeous! What an incredible meal!ReplyCancel

  • Brenda @ a farmgirl's dabblesOctober 20, 2014 - 9:37 am

    How do you manage to pull off making whole baked fish look so beautiful?! Wonderful dish!ReplyCancel

  • Kate @ DiethoodOctober 20, 2014 - 9:38 am

    Now that’s how fish are meant to be eaten! And it’s gorgeous!!ReplyCancel

  • DeOctober 20, 2014 - 9:40 am

    So fancy! And I love that it serves two!ReplyCancel

  • naomiOctober 20, 2014 - 10:59 am

    Wholefoods is always a dangerous place. I go crazy and it’s a real wallet zapper, but I can’t complain too much because happy bellies are usually the result.

    Love this recipe. I haven’t tried branzino yet, so your recipe will perfect for my first taste.ReplyCancel

  • Runninsrilankan.comOctober 20, 2014 - 4:09 pm

    Haha – love that y’alls impulse buy is fish! I’ve never had branzino before – is it like tilapia? Your pictures are fantastic!ReplyCancel

  • KellyOctober 22, 2014 - 7:41 pm

    Beautiful photos and this recipe sounds delicious and healthy! What does branzino taste like? Is it similar to haddock or tilapia?ReplyCancel

  • JoanneOctober 23, 2014 - 7:07 am

    I’m pretty sure we’re going to have branzino as the fish option at the wedding…I might have to pass this recipe onto our caterer with HINT HINT as the subject! Looks amazing.ReplyCancel

  • bev @ bevcooksOctober 23, 2014 - 10:20 am


  • […] Stuff branzini with lemon, garlic, and tarragon, then bake them whole. (A Thought for Food.) […]ReplyCancel

  • MonetOctober 25, 2014 - 12:01 am

    You always make fish look so gorgeous. I think even the brownest. lumpiest meal would look stunning in your hands!ReplyCancel

  • […] baked branzini with brown butter. those freaking […]ReplyCancel

  • Millie l Add A LittleOctober 26, 2014 - 3:03 am

    Looks so beautiful and delicious!ReplyCancel

  • FrancescaOctober 26, 2014 - 5:26 am

    Wouldn’t have done this any other way <3 Looks delicious.ReplyCancel

  • Deeba RajpalOctober 28, 2014 - 10:25 am

    Absolutely gorgeousReplyCancel

  • AdriOctober 28, 2014 - 10:31 am

    Lovely work on an Italian classic.ReplyCancel

  • Brandon @ Kitchen KonfidenceOctober 28, 2014 - 4:30 pm

    Gorgeous photos Brian. I really need to practice cooking whole fish. It’s something I’ve never done!ReplyCancel

  • MeetaNovember 3, 2014 - 2:39 pm

    Nothing like whole fish spiced and served with lots of veggies. This is totally my kind of meal.ReplyCancel

  • […] 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 […]ReplyCancel

Halloumi Veggie Burgers // vegetarian, gluten-free

This has been quite the year for cookbooks. The list of gems keeps getting longer and longer. I’ve had the pleasure of receiving advanced copies of a few of them and am constantly impressed with the writing, photography and, most importantly, the recipes. And it brings me so much joy to see that so many of them are created by fellow bloggers. Earlier in the summer, I wrote about Kimberley’s Vibrant Food, which is one of the few cookbooks I have on the shelf in our kitchen. Most recently, I got to check out Jessica’s Seriously Delish, which I constantly go back to for inspiration when I want to get a little playful with my meals.

An e-mail came my way a few months ago from David of Green Kitchen Stories asking if I’d like to check out their latest book, Green Kitchen Travels. No hesitation. Yes. Definitely. I couldn’t wait! I’ve written about my love of their blog and their first cookbook, Vegetarian Everyday. When it arrived, I immediately tore open the packaging, sat down on the floor, and began leafing through the pages. There wasn’t a picture, a recipe, a story that I didn’t fall in love with.  Let’s just say that I have a huge crush on this book.

One of the reasons I connected so strongly to their book has to do with the way David and Louise eat. Like the title of their site suggests, each creation isn’t just flavorful, but, overall, pretty healthy as well. If a recipe isn’t vegetarian or vegan, it’s gluten-free. Sometimes both. Now, I don’t keep a vegan diet, nor am I gluten-free. In fact, I love bread and I adore all dairy products. But when I can find a recipe that omits one of those ingredients and it’s still satisfying, well, I think that’s the sign of a pretty talented cook.

Of the recipes that I bookmarked, the one I knew I wanted to share here was for their halloumi veggie burgers. I was first introduced to this wonderful, salty cheese last year and enjoyed how it held up when cooked over high heat. It’s great in grilled cheese or just fried in a pan and placed on top of a salad. I knew from the start that this recipe would be a success. To give it a slight fall feel and to add a little sweetness to the burger, I grated half an apple into the mixture.

Halloumi Veggie Burgers // vegetarian, gluten-free

I was so excited not just to have the opportunity to cook from their book, but to spread the love here on the blog. And, I’m thrilled to announce that I’m giving away TWO COPIES of Green Kitchen Travels.

Before getting to the giveaway, I should mention that you can purchase copies of the book… so, even if you don’t win, be sure to pick one up.

To Enter: Leave a comment on this post. It can be anything, but I’d love to hear what the most creative vegetarian dish you’ve made or tasted.

Rules: This giveaway will end on Friday, October 24, 2013 at 12:00 PM EST.  I’ll pick 2 winners via random.org and that person will be contacted via e-mail.  One entry per person and entrants must have a US mailing address (sorry international friends) and provide a valid email address. Best of luck!

Halloumi Veggie Burgers // vegetarian, gluten-freeHalloumi Veggie BurgersHalloumi Veggie Burgers // vegetarian, gluten-freeView full post »

Facebook|Twitter|Pin It|Subscribe
  • Laura (Blogging Over Thyme)October 13, 2014 - 10:39 am

    These look wonderful, and that book is stunning! I’ve always been such a huge fan of GKS, and their photographs and recipes.ReplyCancel

  • Liz @ The Lemon BowlOctober 13, 2014 - 10:50 am

    I am dying for this burger right now. Love all of the flavors and thoughtful ingredients.ReplyCancel

  • Kristen D.October 13, 2014 - 10:54 am

    I love making cauliflower carbonara – roasted cauliflower florets with egg yolk, nutritional yeast, and parm cheese. Sooo good this time of year!ReplyCancel

  • Samantha @FerraroKitchenOctober 13, 2014 - 10:54 am

    I LOVE Green Kitchen Stories and need to get my hands on their gorgeous book! These burgers look and sound wonderful!ReplyCancel

  • YoojinOctober 13, 2014 - 12:22 pm

    i love going back to my korean roots and trying to make traiditional dishes plant-based. once, i made a traditionally beef topped bibimbap bowl with tempeh cubes in a similar marinade, and used zucchini ribbons for the rice! it was so good :DReplyCancel

  • Katrina @ Warm Vanilla SugarOctober 13, 2014 - 12:50 pm

    Wow, what a neat combination of flavours!! This looks awesome. Definitely need that book!ReplyCancel

  • Amanda @ Cookie Named DesireOctober 13, 2014 - 1:23 pm

    I love halloumi – I think it’s my favorite cheese ever. My favorite vegetarian meal I’ve tried was an stout-soaked black bean burger. By the way, I would love you forever if you made your own version of that!ReplyCancel

  • Bianca @ Sweet DreamingOctober 13, 2014 - 2:35 pm

    hmm i’m not the most creative with vegetarian meals but i love veggie burgers!ReplyCancel

  • BirdiebeeOctober 13, 2014 - 3:42 pm

    Sometimes I am not very creative when it comes to cooking as I look for something that will satisfy my taste buds in the kitchen. Once vegetarian dish I like to cook is Black Bean and Cheese Enchiladas with Ranchero Sauce.ReplyCancel

  • Andrea MerrillOctober 13, 2014 - 3:42 pm

    These look delicious (and pretty)! I love making pumpkin ravioli and I might try my hand at pumpkin gnocchi soon!ReplyCancel

  • Beth R.October 13, 2014 - 4:34 pm

    This cookbook is breathtaking! I can’t wait to devour it! (I also love playing with seasonal veggies/fruits.)ReplyCancel

  • SarahOctober 13, 2014 - 4:47 pm

    I would love to win Green Kitchen Travels! The most reative vegetarian dish I’ve made is fried feta cheese and eggplant salad.ReplyCancel

  • ChristinaOctober 13, 2014 - 6:24 pm

    I love Green Kitchen Stories’ blog. The most surprising vegetarian meal I’ve made is the roasted portobello burger from Sprouted Kitchen. It changed my life.ReplyCancel

  • EileenOctober 13, 2014 - 8:04 pm

    These burgers are super interesting–I’ve never had halloumi in burger form before! And as for creative vegetarian food, I am certainly into a good cashew cheese or cream with lots of veggie flavors. Maybe roasted red pepper? :) Thanks for the giveaway opportunity!ReplyCancel

  • TieghanOctober 13, 2014 - 9:09 pm

    These look so wholesome and flavorful! I have to get my hands on that book! :)ReplyCancel

  • Kim BeaulieuOctober 14, 2014 - 2:42 am

    This is simply stunning. I love when food is not only delicious but gorgeous at the same time. I really need to check out this cookbook. My daughter used to be a vegetarian and we still cook meatless a couple of times a week. Her bestie is a vegan which I find a little harder to shop for in our area, but we make it work. I live in the culinary black hole, not even kidding.ReplyCancel

  • BrianneOctober 14, 2014 - 9:26 am

    The most creative vegetarian dish I’ve ever made was Heidi Swanson’s Black Pepper Tempeh from Super Natural Every Day. I haven’t had anything like it! I love Green Kitchen Stories for great vegetarian inspiration, too. I have both their apps and they are really great!ReplyCancel

  • ChrisOctober 14, 2014 - 4:01 pm

    These look amazing! Ive been a veggie since i was 11 and tHe best veggie meal I’ve ever had was a banana curry in the Maldives! I’ve tried it loads of times and its never tasted as good- think the setting might have made it!!ReplyCancel

  • MonetOctober 14, 2014 - 11:49 pm

    Beautiful book and beautiful recipe! I love making Vegetarian Indian dishes. The spices, the lentils, the slowly cooked vegetables….all so good!ReplyCancel

  • MichelleOctober 15, 2014 - 12:12 am

    Beet and truffle burgers!ReplyCancel

  • MollyOctober 15, 2014 - 1:37 pm

    That’s a great recipe. Last week I made a Thai winter squash stew with butternut squash, curry and coconut milk that worked out very well.ReplyCancel

  • jessicaisbakingOctober 15, 2014 - 2:18 pm

    I love making cold salads with tons of crunchy extras: cabbage, carrots, seeds, nuts and top it off with a tahini soy dressing!ReplyCancel

  • Sarah H.P.October 15, 2014 - 4:20 pm

    I love when my hubby makes veggie pasties…a British classic with a veggie twist!ReplyCancel

  • […] things from the book I’m excited to try: vegetarian pho, halloumi veggie burgers, ribollita, almond butter blueberry cookies, the green yoga smoothie, and the chermoula baked […]ReplyCancel

  • Sandra LeaOctober 16, 2014 - 6:49 am

    Zucchini fritters. They aren’t that complicated but are always a winner when I serve them.ReplyCancel

  • Alissa McKnightOctober 16, 2014 - 8:39 am

    Amazing! I love making massaged kale salads…the best part is that you can build it according to the ingredients left over! SO much room for creativity. All you need is kale, a grain (quinoa or brown rice), something sweet (strawberries, blueberries, or pomegranate seeds), something crunchy (tamari almonds, pecans, walnuts), and something earthy (butternut squash, sweet potato, or even avocado!). ReplyCancel

  • JennyOctober 16, 2014 - 9:25 am

    These look amazing — super creative and fresh. As for the most creative dish I’ve ever made… I tend to cook from books, but really loved the eggplant porcini “meatballs” featured recently on food and wine: http://www.foodandwine.com/recipes/eggplant-and-porcini-meatballs-in-tomato-sauce. I’d never used eggplant in a veggie ball before, and it was amazing!ReplyCancel

  • bev @ bevcooksOctober 16, 2014 - 9:39 am

    I LOVE GK and I waaaant the book! And all the halloumi.ReplyCancel

  • Kaitlin PetersOctober 16, 2014 - 2:10 pm

    Banana curry! Made this one after getting back from India- nom nom!ReplyCancel

  • Marissa StevensOctober 16, 2014 - 3:13 pm

    Such a thoughtful post with beautiful photos!
    I’m a big fan of grilled haloumi – love the chewy butter texture! My favorite recent vegetarian meal was these fresh corn cachapas with avocado, tomato and poached egg http://pinchandswirl.com/2014/09/fresh-corn-cachapas-avocado-tomato-poached-egg/ReplyCancel

  • Kaitlin PetersOctober 16, 2014 - 6:08 pm

    Banana curry! Just made this after getting back from India. Nom nomReplyCancel

  • SheilaOctober 16, 2014 - 6:38 pm

    I don’t know that this is especially creative, but it was a real plus for me to learn about cooking with smoked paprika to impart a flavor much like bacon to soups and tomato sauce for pasta.ReplyCancel

  • KrisOctober 17, 2014 - 12:33 pm

    These photos are utterly gorgeous! After reading both Laura’s post and your post, I’m seriously in need of this book. I mean, come on! These burgers! And even though I live in Canada, I do in fact have a US mailing address. So I’m going to tell you that I loved the vegetarian food at Zahav in Philly. It’s a middle eastern-inspired restaurant and it’s phenomenal. My go-to for never-fail, always mind blowing vegetarian food at home is anything that Dennis Cotter makes. His book, For The Love of Food, is one of my all-time favourites for all food, in general.ReplyCancel

  • Brooke JOctober 17, 2014 - 3:42 pm

    This looks so good, can’t wait to try it!ReplyCancel

  • […] Halloumi Veggie Burgers and a Giveaway (A Thought for Food) Chicken Enchilada Casserole Recipe (Gimme Some Oven) […]ReplyCancel

  • ErikaOctober 18, 2014 - 12:43 am

    Ooh, I ADORE your photos of these delicious patties inside those cute lettuce leaves! The most adorable. The most delicious/creative vegetarian dish I’ve ever had…hard to pick just one, but I think I’ll go with the raw taco at this formerly veg restaurant in Houston called Radical Eats–it was a red leaf of cabbage stuffed with marinated mushrooms, sprouts, avocado, sunflower seeds and some magical soy-based marinade. It actually did not sound that appealing to me since I’m not the biggest fan of mushrooms, but it turned out to be SO delicious that my boyfriend ordered it the next time! That’s pretty much a vegetarian miracle.ReplyCancel

  • Emilye LinOctober 18, 2014 - 1:39 am

    I love their blog! Would love to obtain a copy of their book. The most creative vegetarian dish i have tasted is a Chinese sweet pastry made with potato and dyed pink with dragonfruit.ReplyCancel

  • Martha ElderOctober 18, 2014 - 12:17 pm

    Delicious.. Over the top good.ReplyCancel

  • KatherineOctober 18, 2014 - 3:22 pm

    I love recipes that use jackfruit as a meat substitute. Carnitas, pulled pork — it all works phenomenally!ReplyCancel

  • Linda DavisOctober 18, 2014 - 4:15 pm

    I cannot wait to try this! The lovely presentation is so satisfying as well. ReplyCancel

  • RachelOctober 19, 2014 - 12:51 am

    I love making the fresh corn polenta with tomato and eggplant from Yotam Ottolenghi’s Plenty.ReplyCancel

  • Kelli GOctober 19, 2014 - 1:53 am

    I love to make baked zucchini boats. I scoop out the insides of zucchinis, and boil them for just a minute. In a skillet I combine the insides, chopped onion, red bell peppers, and mushrooms. I then put the inside back into the boats, pour tomato sauce over it, pile on top mozzarella cheese, and bake it in the oven. It’s amazing vegetarian style, or with the addition of spicy italian sausageReplyCancel

  • claraOctober 19, 2014 - 10:51 am

    Hi there, last week I did something I used to eat as a kid but adapted it for a vegetarian. So it is very simple but super delish!
    Its a kind of a shepherds pie but instead of using meat I used lentils, did a nice sauce and covered it with mashed potatoes.
    Tucked it in the oven for 30 minutes and had the most comforting meal!ReplyCancel

  • LynOctober 19, 2014 - 7:10 pm

    I made this chickpea coconut curry and it was deliciousReplyCancel

  • AmyOctober 20, 2014 - 12:19 am

    My favorite vegetarian dish is veggie potstickers with mushrooms, cabbage, carrot, egg and chives! So tasty, yet so nourishing.ReplyCancel

  • Mike WilsonOctober 20, 2014 - 3:08 am
  • Amy F @ teaandsageOctober 20, 2014 - 3:51 am

    I just discovered your website and these recipes look delicious! I look forward to trying them.ReplyCancel

  • Mabel @ Miss HangrypantsOctober 20, 2014 - 5:00 pm

    If it’s no meat Monday, I eat hummus all day. Every kind of variation! edamame, roasted garlic/pepper etc…ReplyCancel

  • Chris HartOctober 22, 2014 - 2:57 pm

    This looks awesome. My latest vegetarian dish was a kale and broccoli slaw with shredded carrots, dried cranberries, pepitas, and poppyseed dressing.ReplyCancel

  • […] Thai by Anya from Golubka. Lemongrass & Coconut Summer Rolls by Sara from Sprouted Kitchen. Halloumi Veggie Burgers by Brian from A Thought for Food. Ribollita (Tuscan Vegetable Stew) by A Couple […]ReplyCancel

  • Amanda BolenOctober 22, 2014 - 4:42 pm

    I love to get creative with beets: smoothies, burgers, balls, salads, slaws…love the color and the taste! The recipe looks great and can’t the cook book appears beautiful.ReplyCancel

  • […] Thai by Anya from Golubka. Lemongrass & Coconut Summer Rolls by Sara from Sprouted Kitchen. Halloumi Veggie Burgers by Brian from A Thought for Food. Ribollita (Tuscan Vegetable Stew) by A Couple […]ReplyCancel

  • CarolaOctober 22, 2014 - 11:55 pm

    I love the recipes from Green Kitchen Stories and would love to win their book! One of my favorite vegetarian recipes is a broccoli salad with carrots, almonds, bananas and smoked tofu fried with kurkuma. Yummy!ReplyCancel

  • ali celestinoOctober 23, 2014 - 12:00 am

    Rosti Casserole with baked eggsReplyCancel

  • HannahOctober 23, 2014 - 3:38 am

    I have never thought of grating halloumi! Ingenious!ReplyCancel

  • AaronOctober 23, 2014 - 10:11 am

    It isn’t necessarily creative, but I love making and eating Yotam Ottolenghi’s hummus.ReplyCancel

  • sarahOctober 23, 2014 - 10:25 am

    Such a beautiful post! I have this book on my wishlist, I’d love to win a copy. I used to make a killer vegetarian lasagna when my husband and I were first married. I should go find that recipe…ReplyCancel

  • OanaOctober 23, 2014 - 10:45 am

    That book and recipe sure look great! One of my favorite vegetarian dishes is roasted/grilled tomatoes with boiled cauliflower and chickpeas and lots of basil and garlic.ReplyCancel

  • Antonella CorteseOctober 23, 2014 - 10:59 am

    Thank you for having created your blog and website :-) I enjoy perusing the recipes and have made quite a few … my husband is vegetarian (but he does enjoy fish). His favourite dish is the cauliflower couscous :-) We enjoy it in the fall especially!ReplyCancel

  • S SmithOctober 23, 2014 - 10:59 am

    Adventures in beautiful, healthy, environmentally-sound cooking — what’s not to like?!ReplyCancel

  • Isabel MartinsOctober 23, 2014 - 11:11 am

    I really love to make salads, combine different ingredients and create a special sauce from scratch! I am getting particularly good at it :) I would absolutely love to have this book and will buy it even if I don’t win it here, their blog is amazing!ReplyCancel

  • Funda YildirimOctober 23, 2014 - 11:12 am

    This is my all time favorite burger! YUMM ^_^ReplyCancel

  • lisa stamOctober 23, 2014 - 11:31 am

    I Absolutely love the green kitchen, i love the look, i get a great feeling with it and what I make from their recepies taste great!ReplyCancel

  • Sharon EngelOctober 23, 2014 - 1:08 pm

    Just discovered your site via Green Kitchen Stories. Love to all of you for keeping it Vegetarian. I just make a few adjustments in order to make it Vegan. Thanks.ReplyCancel

  • SandraOctober 23, 2014 - 1:09 pm

    Not “creative” but deeelicious – beetroot borani at Morito in LondonReplyCancel

  • KelseyOctober 23, 2014 - 1:23 pm

    This looks soo good! Can’t wait to try it along with other recipes from the book. There is a brand new vegetarian restaurant in LA called the Gadarene Swine with a dish called “crispy lollipop kale” that was so amazingly flavorful and delicious you’d think they snuck a stick of butter in it. I can’t wait to go back and have it again.ReplyCancel

  • MelissaOctober 23, 2014 - 2:01 pm

    I love the visual and tactile textures in the GKS recipes and photographs. Both are truly an art form that they have collectively mastered. So great to see two people do what they love and share with the world. I would love to have a copy to drool over!ReplyCancel

  • Chantelle BeattieOctober 23, 2014 - 3:04 pm

    These looks yummy! I love making tabbouleh with flat leaf parsley, fresh tomatoes and load of olive oil and lemon juice! But the most creative vego dish I’ve made would be my roast vegetable pie with a basil pesto! It looks like a cake when it come out of the oven! mmm :)

  • Daniela Murtin CarterOctober 23, 2014 - 3:08 pm

    You guys are awesome! I love reading your blog and living vicariously through you :) My wish is to move to Sweden so hopefully I will be able to meet you in person one day. I love making fall-inspired meals. Roasted pumpkin or butternut squash with quinoa and kale is easy, nourishing and yummy. ReplyCancel

  • Marie-Émilie Paré-PleauOctober 23, 2014 - 3:30 pm

    This looks amazing and the recipe goes into my box to be creative I love to mix many legumes and add things like sweet potato fries with cinnamon and a dose of protein like falafels. Being creative for me is playing with colours in my plate !!! ReplyCancel

  • Milk Crate CastleOctober 23, 2014 - 3:40 pm

    Oh yum, these look so delicious! The biggest hit here with the kids has been the zucchini latkes, though the apple, zucchini and carrot pancakes the other day were also a big hit. I probably need to branch out from Zucchini!ReplyCancel

  • thefoliaOctober 23, 2014 - 3:50 pm

    This looks like a dream lunch…yummy! So many dishes to love,but it all boils down to the prized avocado, simply slice in half squeeze lemon and sprinkle a dash of salt, pepper and turmeric. No dish necessary, just scoop it out with a spoon. Viva la little clean-up in the kitchen. Happy Nesting.ReplyCancel

  • Madeline Roberts VannOctober 23, 2014 - 3:53 pm

    I don’t know if I have a favorite vegetarian dish! Or most creative – off the top of my head, it might have to be the whole grain shiitake mushroom dumplings my mother makes. Or maybe a veg tangine. Hmmm.ReplyCancel

  • Shannon BraithwaiteOctober 23, 2014 - 4:26 pm

    I LOVE this family and their blog/cookbook. Photos are exquisite and the food is amazing. Now I’m not a cook, but out of necessity I created a pizza that my husband, and 2 yr old enjoy: roasted eggplant (long skinny ones, user the broiler skins up until they char and the flesh is soft), mashed up and spread over the dough with garlic, salt, and goat cheese. After it comes out of the oven, drizzle with olive oil and balsamic. Yum!ReplyCancel

  • Susanne PapawassiliuOctober 23, 2014 - 6:17 pm

    I love their work. They are super nice, answer the silliest of questions and have great taste in so many things. Food, thoughts, words, love.. ;-) I made their paleontology vegan bread for a party and it was a biggggg success. Their blog and app are great fun and the books must be too. Very inspiringReplyCancel

  • Sonja BurgessOctober 23, 2014 - 8:07 pm

    What a fabulous idea. I never thought to grate halloumi but it makes total sense to me. It doesn’t tend to melt and it spreads the yumminess throughtout the cake. I have loved the blog for ever and have just ordered their first book. ReplyCancel

  • Sonja BurgessOctober 23, 2014 - 8:28 pm

    You asked about favourite veggie dishes so this is an addition to my previous comment. I found a recipe for a delicious seven veggie stew with chickpeas in a very very old cookbook and this recipe is still asked for by family and one I love to cook and eat. ReplyCancel

  • Rachel SteinOctober 23, 2014 - 9:05 pm

    For those who eat eggs I love to make veggie pizza with an egg cooked on top!ReplyCancel

  • Rebecca DawsonOctober 23, 2014 - 9:55 pm

    I love Green Kitchen Stories. Their first cookbook is great.ReplyCancel

  • Susan RussellOctober 23, 2014 - 11:07 pm

    Roasted Root Veggies. ReplyCancel

  • Nathalie HammerOctober 24, 2014 - 3:46 am

    Oooohhh!!! <3 i just started to discover the vegetarian cuisine. There are so many things you can make and I would be happy to learn more about it to try new things and let my boyfriend try them too! :DReplyCancel

  • ÓlöfOctober 24, 2014 - 5:01 am

    … ohhh.. the most creative dish.. this is a tough one! I try to make my dish a work of art every time ! Guess thats what happens when you are an artist in love with nourishing living food… all that energy flowing in to your body.. but I could say one thing is important! colors! eat the colors you are drawn to each time.. and don´t be afraid to mix strange flavors ..ReplyCancel

  • Carolanne @ ThriveLivingOctober 24, 2014 - 7:18 am

    Beautiful! A must-try recipe for sure. Looks like a stunning cookbook, cannot wait to see it in person.ReplyCancel

  • eOctober 24, 2014 - 10:01 am

    I LOVE GKS!so inspiering,reminding me how wonderful life is, nd was is importent ,all the timeReplyCancel

  • Vallee FrançoiseOctober 24, 2014 - 10:48 am

    This is awesome ! I like the spririt of it. Healthy, gourmet against fast and fat. I write done on my list this new exciting ingredient “halloumy”, yummy !ReplyCancel

  • Stephanie WoodOctober 24, 2014 - 10:50 am

    I love their app, will have to get hold of the book too!ReplyCancel

  • FioreOctober 24, 2014 - 3:44 pm

    Just amazing! Every green kitchen recipe, trick and tip is a great inspiration and a big big motivation for me| Thank you so much. Keep going!!!ReplyCancel

  • Janet ZdichavskyOctober 25, 2014 - 12:38 pm

    Love your blog and recipes. Very original. THe veggie burger looks very healthy and would love to sit and go through your book.ReplyCancel

  • Amber PooleOctober 29, 2014 - 6:23 pm

    Most creative vegetarian dish – black bean brownies, carrot pancakes or sweet potato mac n cheese – that one is probably our favorite! ReplyCancel

  • TejalOctober 30, 2014 - 2:16 am

    Hello! I’m new to your blog but I’m loving the recipes that I’ve found so far. The latest vegetarian meal I’ve made is a roasted butternut squash soup with chili roasted chickpeas :)ReplyCancel

  • aerolite pretoriaDecember 3, 2014 - 5:14 am

    The garage is an often-overlooked area when it comes to home insulation. Read my other great money saving energy
    ideas in my other article. The warm air doesn’t necessarily have to come from the heater during the colder months; it can also come from other in-home sources such as,.ReplyCancel

  • Savoury Tomato & Parmesan Crumble | DietDecember 17, 2014 - 6:42 pm

    […] from Golubka.Lemongrass & Coconut Summer Rolls by Sara from Sprouted Kitchen.Halloumi Veggie Burgers by Brian from A Thought for Food.Ribollita (Tuscan Vegetable Stew) by A Couple […]ReplyCancel

Curried Butternut Squash Soup with Roasted Seeds

Curried Butternut Squash Soup with Roasted Seeds

There are a number of dishes I could have created with the butternut squash our friend Mandy brought us the other day. I looked at it and considered the possibilities, but each time I went back to what felt right: soup. A result of the change in the weather, maybe. The rain, the leaves on the ground, dictating what to cook.

Like most soups, it all starts with an onion, slowly sautéing in butter. Next, the cut squash and broth. As it simmers, I realize why it’s the perfect fall dish. The spices and sweet caramel notes that come out in its aroma match those in the air outside.

Before serving, I let it cool for a few minutes as to avoid any injuries during the meal.  There’s a dollop of sour cream added, some squash seeds that were lightly toasted in the oven, and a little drizzle of olive oil to finish it off. Simple, rustic fare. It won’t be the last time I make this over the next few months. I already have visions of slurping spoonfuls around our fireplace.

Curried Butternut Squash Soup with Roasted Seeds

Curried Butternut Squash Soup with Roasted Seeds

Curried Butternut Squash Soup with Roasted SeedsView full post »

Facebook|Twitter|Pin It|Subscribe
  • Katrina @ Warm Vanilla SugarOctober 8, 2014 - 2:49 am

    Such a pretty fall soup. Loving the seeds for garnish too!ReplyCancel

  • Sylvie | Gourmande in the KitchenOctober 8, 2014 - 3:19 am

    The perfect fall soup!ReplyCancel

  • TieghanOctober 8, 2014 - 8:10 am

    This is what fall soup perfection looks like!ReplyCancel

  • Shanna @ pineapple and coconutOctober 8, 2014 - 11:45 am

    Your photos are always so stunning Brian. I love the flavors in this soup and I have a couple butternut squashes in my pantry right now. I plan on making this soon and I will report back. I know I will love itReplyCancel

  • KristenOctober 8, 2014 - 12:32 pm

    Simple rustic fare… and the perfect fall soup! Thanks for sharing!ReplyCancel

  • Ami@NaiveCookCooksOctober 8, 2014 - 12:56 pm

    Love your photography!! Such a gorgeous looking soup it is!ReplyCancel

  • naomiOctober 8, 2014 - 1:07 pm

    My kind of soulful food – rustic and simple. I want to curl up with this around the fireplace on a cold day, but d@mn CA will not let up with its 90+ degree weather.ReplyCancel

  • Runninsrilankan.comOctober 8, 2014 - 1:15 pm

    Love love love the coriander and cumin in this soup – it sounds delightful for a cold fall evening!ReplyCancel

  • Marye Audet-WhiteOctober 8, 2014 - 6:36 pm

    The soup sounds delicious! :)ReplyCancel

  • EileenOctober 8, 2014 - 7:26 pm

    Such a beautiful color! You have to love hearty squash soups for fall. :)ReplyCancel

  • Girl's Guide to MeatOctober 8, 2014 - 8:12 pm

    I love that you drizzled this with olive oil AND added sour cream. This soup look like the perfect fall meal!ReplyCancel

  • Melanie | Melanie MakesOctober 8, 2014 - 8:14 pm

    Such gorgeous photos!ReplyCancel

  • Des @ Life's AmbrosiaOctober 9, 2014 - 1:28 am

    Roasting the seeds is my favorite thing to do when I make butternut squash soup! Adds the perfect crunch! Love the curry flavor in this ;)ReplyCancel

  • JoanneOctober 9, 2014 - 8:41 am

    I have been making a soup a week lately because it just feels right. Love all the warm spices in this.ReplyCancel

  • Kiran @ KiranTarun.comOctober 9, 2014 - 1:53 pm

    Everything about this soup screams autumn. Delicious :)ReplyCancel

  • Jen @ My KItchen AddictionOctober 9, 2014 - 10:35 pm

    Yum! I made a similar soup just before BHP and haven’t gotten around to posting it yet… Great minds! I love the look of your version. The photos are stunning, and both sour cream and olive oil on top? Brilliant.ReplyCancel

  • […] curried butternut squash soup. […]ReplyCancel

  • Lauren Claremon LillingOctober 11, 2014 - 11:35 am

    This looks beautiful and just so comforting!ReplyCancel

  • Brandon @ Kitchen KonfidenceOctober 11, 2014 - 5:59 pm

    Gorgeous photos here Brian!!ReplyCancel

  • ATasteOfMadnessOctober 11, 2014 - 9:17 pm

    This soup looks amazing!ReplyCancel

  • MonetOctober 12, 2014 - 12:24 am

    All good soups should start with onions and butter, I think. We had the most delicious butternut squash soup at the Broadmoor last night. Now I’ll try to recreate it. Thank you for sharing Brian!ReplyCancel

  • Millie l Add A LittleOctober 12, 2014 - 3:05 am

    This soup is so gorgeous! I love the photos!ReplyCancel

  • KellyOctober 12, 2014 - 7:28 pm

    I love butternut squash soup. I’ll have to give this a try. Beautiful photos!ReplyCancel

  • Nik@ABrownTableOctober 13, 2014 - 11:19 pm

    I really love the idea of using the left over squash seeds in the soup as a garnish. The soup is simple yet perfect as you said.ReplyCancel

  • Denise WoodwardOctober 14, 2014 - 1:32 am

    Curry and butternut squash were just made for each other. Brian this recipe sounds perfect, and as always the photos make me hungry. Cannot wait for the weather to cool down, so I can make soup!ReplyCancel

  • Wednesday Slice - Cake 'n' KnifeOctober 15, 2014 - 9:31 am

    […] It’s getting colder off and on here in Denver! I am ready to make SOUP – like this one, and this one, and this one… Tis the season, […]ReplyCancel