Weekly Favorites 10/21/18 to 10/27/18

It's a new week, so that means it's time for a new batch of weekly favorites!

Creamy Thai Sweet Potato Curry - via Pinch of Yum

I love curry. Especially, the spicy curry. That's why I usually am drawn to Thai curry, like this one. The sweet potatoes are going to add a whole new layer of flavor I had never thought about before!

Creamy Thai Sweet Potato Curry #Recipe https://t.co/Tro4WE0cHG pic.twitter.com/WCFgdAKNCa

— Hungry? (@lovetoeatalways) October 24, 2018

How to Write and Easy to Read Recipe - via Ontario Home Economics Association

I read a lot of recipes and food articles as I search the internet. Some good, some bad. The real problem, is that some of the articles and recipes are just hard to follow, not that the food is bad. I'm guilty of it too. Sometimes ideas don't flow from the mind to the screen or paper. This guide is here to help.

How to write an easy to read #recipe https://t.co/sZJaxdo8bN pic.twitter.com/wowbpM2l7n

— OHEA (@OntarioHEA) October 27, 2018

Stuffed Peppers - via Seasonal Recipes

One of my favorite recipes is stuffed peppers. Usually, mine have beef or sausage in them, and rice. That's what caught my eye with these. They are so different from the ones that I usually make, I had to stop and check them out. They look so good!

Stuffed peppers #seasonal #recipe https://t.co/A0KoxsgR1v pic.twitter.com/Ew9MrUcdct

— SeasonalRecipes (@InSeasonRecipes) October 24, 2018

Cheddar-Crusted Bacon Broccoli Quiche - via Tasty

I've always enjoyed a good quiche, especially with bacon! This one sounds especially good!

Cheddar-Crusted Bacon Broccoli Quiche https://t.co/SPZY2QY3Tm @tasty #recipe pic.twitter.com/Csavmi4Lzk

— Annie_M27 (@anniecan27) October 25, 2018

Me, Myself, and Cuisine

When I'm not making plans and working towards someday opening a restaurant or catering business, my life stays pretty busy, but I always find time for food. If I'm not watching cooking shows or reading cook books or cooking, chances are I'm thinking about food or headed over to the local farmer's market.

Yesterday, my wife, better known as Jessica at Avant-Garde Living, and I started a new diet. Actually, more of a challenge. We are calling it the "30 Day, Go Fresh Challenge." We are taking the idea that food loses its nutritional value the longer it sits on the shelf at the supermarket and doing something about it. We are only buying produce at the farmer's market, buying our meats at the butcher, and only buying dairy products and dry goods at the grocery store. We are eliminating all canned goods and anything else with preservatives listed in the ingredients.

It is actually pretty exciting. I started the challenge by making my own bread. I am also making my own stocks and hope to eventually make my own jams and jellies.

Tonight's dinner was Roasted Butternut Squash, with prosciutto and broccoli, served over pasta. I began by peeling and seeding the butternut squash, then tossing it in olive oil with some salt. I baked it at 375 degrees for 20 minutes. The prosciutto was chopped and tossed in a pan with olive oil and crushed red pepper until crispy. I cut the stem from the broccoli and chopped up the remainder, adding that to the crispy prosciutto. When the squash came out of the oven I added that to the pan and tossed to mix. This was all mixed together with al dente shells and served with fresh grated Parmesan cheese.