Pumpkin Pancakes with Balsamic Cream

Years ago a friend had a life transforming meal that included pumpkin ravioli in balsamic cream sauce. She gushed about it and begged me to attempt it, which I did, and it was good. Supremely good. Since then, I've made pumpkin ravioli a few times, but it is time consuming. However, I started thinking that "Winter Squash Pancakes" from Smitten Kitchen would benefit from the Balsamic Cream treatment. Yes, yes it did!

Now pancakes usually means breakfast or brunch, but don't be afraid to bring this deliciousness out for dinner, it works then as well.

I followed this recipe to a T, except that I super cheated and used pumpkin puree in a can, and that made this a super quick as well as delicious dinner. Feel free to bake up or use leftover cooked winter squash to make these pancakes; undoubtedly they will be delicious because balsamic cream sauce is king!

Blackened Tofu with Remoulade

Blackened catfish is a classic Southern dish and one best eaten with fried green tomatoes or popcorn okra! If you have never had either of those, look to this space in the future, which will most certainly feature both once their season arrives! But in the meantime, give this recipe a chance. 

Blackening spice recipes vary on the cook’s preference - some leave out the ginger

or cumin - and what you find in stores will certainly be less potent that your own prepared mix. Either way, this is a quick and tasty dinner that will look gourmet but is so simple to prepare! I like to serve it with some pan fried veggies - that’s romanesco in the photo. But coleslaw or a green salad is great as well, a cooling accompaniment that balances out all of the heat!