Carrot and Squash Curry Soup

My meal planning has definitely changed since we started getting our weekly Bountiful Basket last August. I never know exactly what we’re getting, so I have to base our meals around whatever shows up on Saturday morning. It does take away the ability to plan somewhat in advance, but has given us the opportunity to try a variety of new recipes. These fruits and veggies have got to be used!

In the recent weeks we’ve gotten a lot of carrots, and this last weekend some yellow squash, so it seemed like the perfect opportunity to try PW’s Carrot and Squash Curry Soup. I had first seen it a while back and saved it in my Recipe Box. I wasn’t sure exactly what to expect, but since it had curry in it I figured it would be interesting to say the least.

What a fantastic recipe! Not only is it super easy to prepare, but the flavor is wonderful. Give it a try! Just be sure to leave plenty of time for the veggies to simmer, it takes about an hour. I had to add a bit of water at the end because it was a little thick after I pureed it, but in the end it turned out great.

Pineapple Meringue Pie

I saw this recipe last week on Tasty Kitchen, and just had to make it. It took a few days before I had enough time, and during those days my taste buds were in an agony of anticipation. It looked so good!

Finally on Tuesday I was able to put it together. I had some pie crust dough frozen in the oven which saved some time. (Oven??? Of course I meant freezer. Oy.) Instead of crushed pineapple, I used some fresh pineapple that I had on hand and just pulsed it through the food processor to get it to the right consistency. And even though I had never made a meringue pie before, the instructions – and my Kitchen-Aid – made it very easy.

You have to try this pie! It is simply delicious.

Here’s the step-by-step tutorial on Tasty Kitchen.

And the recipe, Grandma Inez’s Pineapple Pie, courtesy of Perry’s Plate. Whose pie pictures are much prettier than mine.

Go. Eat. Enjoy!