Roasted Red Pepper Sauce

I had a thought that I need to know if other people think. See, I was listening to the radio, and the host was talking about this girl that won their iheartradio contest. She went jet-skiing with someone, got glittered by Ke$ha, and was hanging out backstage with Pitbull. And I just want to know, if that were me, what in the world would I say to Pitbull? Or Kesha. Like, would we talk politics? Our childhoods?

 This sauce was much easier to figure out. Probably because I didn't have to talk to it. It's perfect for the weeknight because it comes together in about 10 minutes and can go on just about anything.

It's beyond simple. You need: roasted red peppers, a shallot (a bit of onion will do), (toasted) walnuts, garlic, dried oregano, parmesan, and olive oil.

 I made a last-minute decision to cook the shallot and garlic to take a bit of the edge off. A few minutes over medium-low heat until they're softened a bit really makes a difference.

 I think we can agree that freshly shredded Parmesan beats the pants off pre-shredded Parmesan any day. Seriously, just buy a block of Parm and shave a little here, grate a little there, and use the rind in soup. Good cheese is so worth it!

 Ingredients go into a food processor or mini chopper. I'm sure a blender will work just fine as well.

 Halfway + cheese

 It's up to you just how pureed you want it. I went with a pretty smooth texture. Taste and season with salt and pepper to your liking. You probably won't need much salt since the cheese is pretty salty on its own.

 [Splat]

 Wonderfully vibrant and stupid-easy.

 I usually have mushroom ravioli in the fridge because it's so dang easy to top with a sauce for a quick meal. Pick your favorite pasta and run with it!

 Of course extra Parmesan on top never hurt anyone.

Roasted Red Pepper Sauce (makes about 1/2 cup)

1/4 shallot, roughly sliced

2 small cloves garlic (or 1 larger clove), roughly sliced

Handful shelled walnuts, toasted

1 jarred roasted red pepper

1/4 c shredded Parmesan

1/2 tsp dried oregano

2 tbs olive oil, plus more if needed

Salt & pepper to taste

• Begin by sautéing the shallot and garlic in a smidgen of butter or olive oil over medium heat. Cook until the shallot and garlic are softened a bit, about 3-4 minutes.
• In a food processor, combine the cooked shallot and garlic, walnuts, red pepper, Parmesan, and oregano. Pulse until mostly smooth. Taste and season with salt and pepper. Add the olive oil and pulse until the sauce reaches your desired consistency.
• Suggestions for use: as pasta sauce, on toasted baguette with goat cheese, in a grilled cheese.

Hearty Beef Stew

Beef stew is rather...unattractive, no?  It's got so many good things going for it, but looks aren't one of them.  It's got a lot of heart, though (but let's be clear, there's no actual heart in this).  It's like the nerdy kid who asked you to prom and will later on be the CEO of some Silicon Valley tech start-up.  Note: I completely made that up as no nerdy kids I knew asked me to prom and later on became the CEO of a tech start-up.  I just like the idea of it.  The beef is tender and the mushrooms add an earthiness that only mushrooms can.  Carrots, onion, and potatoes round out the substance of this tomato-y, spicy stew.

Starch Is Friend, Not Foe

The seasons are a funny thing in the South.  It's almost September, and I feel like I should start transitioning into fall.  But you see, fall in South Carolina doesn't mean cooler temperatures and pretty falling leaves.  It's hot.  I've seen Thanksgivings with temps in the upper 70s.  Of course I've been to Carolina games in October and frozen my behind off (no easy task, mind you), so there's just no guarantee what the weather will be like on any given day.  I don't think that's a complaint, just how it is.

I thoroughly enjoy fall flavors.  Pumpkin, sweet potatoes, warm spices, pumpkin, squash, pears, pumpkin.  It's a wonder I don't turn orange by November.  I feel like we're in a transitional period, so I wanted a dish that reflected moving from summer to fall.

Mushroom-corn risotto.  Ta-da!  Baby portobellos give the risotto an earthy quality that's reminiscent of autumn.  The white corn is one of the last vestiges of summer.  Together, they make an interesting risotto that's not quite fall, not quite summer.