Is it just me or are persimmons the new kale? I see them everywhere. I know they’re in season but they’re at every stand at the farmer’s market, grocery store, restaurant menu, Pinterest page. This is the first season I’ve really embraced persimmons. I had an incident with an unripe Hachiya persimmon a couple years ago that turned me off of them for a while. Do not, whatever you do, eat a Hachiya persimmon that isn’t completely soft, or your mouth will dry up in a severely uncomfortable way.
I’ve been eating Fuyu persimmons all month but this was my first ripe Hachiya. Dang, it was incredible. The cute, hippy farmer girl gave me the best one in her stand. Find these in a farmer’s market near you immediately.
Unlike persimmons, Delicata squash couldn’t be found anywhere today. The recipe from Minimalist Baker originally had Delicata, but butternut squash played really well tonight. (Maybe I should chill on the Friday Night Lights episodes).
Something else I became obsessed with today: tahini. Hello, it’s in hummus, I knew it wouldn’t be bad. But as the star in it’s own sauce, it really freaking good. Tahini founds it’s way into both of my dishes tonight.
I’m not sure which one I liked more. This white bean and kale salad in tahini dressing I will definitely make again. Garlic French bread croutons on anything though…
Gratitude journal entry: I’m grateful for yoga. It’s always a good activity for a Sunday to sweat out the weekend, breath in and out for the week ahead and remember that everything in this moment is okay.
Roasted Butternut Squash with Pomegranate & Pecans in Tahini Maple Dressing