Okay people- the semester is OVER! That means that I should be back in the swing of things here as the resident foodie

Not long ago, Monica made Bikini Tortellini and posted about it on her fabulous blog, Run Eat Repeat. I have kept this little nugget of a recipe in the back on my noggin and was waiting for the perfect opportunity to break it out. Well, I didn’t wait long! I made it tonight with a few slight changes. It was so light and tasty! I made a bulk batch so I can take the leftovers to work for lunch! It is a great way to sneak in lots of veggies

Whatcha Need:

• Tortellini (whichever kind you prefer)
• Veggies ( I used tomatoes, red peppers, yellow peppers & green peppers, fresh asparagus, onions, frozen peas and broccoli)
• Olive Oil
• Lays Dip Creations Ranch Mix

How to do it:

• Begin by chopping up your onions, peppers and asparagus.
• Cook Tortellini
• Roast or sauté veggies with about half a package of the dip mix
• Combine veggies & tortellini (I added the tomatoes last)
• Sprinkle with parmesan (or feta…) cheese if desired (and hot sauce… or balsamic, whatever you are craving!)
• Enjoy either warm or cool like any other summer pasta salad

****I was sent a lays dip creations via foodbuzz’s taste maker program. I can’t wait to try the other flavors!

In other news, I cut off 10 inches of my hair!

To celebrate the end of each semester of school, I get my hair cut. This time around I had a LOT of hair to spare, so I decided- why not share? (oh my, a RHYME! ) So I will be sending my hair away to locks of love. I am basically a hair making machine, so this is my third time doing it. I always feel a little sad after cutting off over 10 inches of hair, but it is so worth it. Knowing that my hair is helping someone that deserves it makes me happy. And I think it looks mighty cute for the summer!

It feels good to be back! Thank you guys for sticking around, I disappear far to often!

It has been pretty frigid in upstate NY! Homemade soup was necessary! I made my first soup (yes, first!) It was really simple, and it came out really well. Not only is this soup nutrient dense, but it can be used in many different ways! I think that it would make a really nice sauce over butternut squash ravioli, or any other simple pasta. By adding a bit of cream this could turn into a tasty main course! Enjoy!

Butternut Squash Soup

original recipe

Whatcha Need:

• 2 tablespoons butter, at room temperature
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 1 medium carrot, peeled and chopped into 1/2-inch pieces
• 3 cloves garlic, minced
• 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
• 6 cups low-sodium chicken stock
• 1/4 cup chopped fresh sage leaves
• Kosher salt and freshly ground black pepper

How to do it:

1. In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat.
2. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes.
3. Stir in the garlic and cook for about 30 seconds.
4. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage.
5. Continue to boil until the vegetables are tender, about 20 minutes.
6. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste.
7. Keep the soup warm over low heat.
8. Serve as is, or with a bit of cheddar cheese or bacon on top.

**Note

If you have never cooked with a butternut squash, invest in a good peeler! And watch this video on how to get the most out of your squash.