Audrey and Jon

A cousin to our delicious mango chow, courtesy of Caribbean Pot.

1 Large Pineapple (peel, cored, diced into pieces)
1 teaspoon sea salt
1 jalapeno pepper (sliced thin)
1 scotch bonnet pepper (sliced thin)
3 large cloves garlic (crushed)
2 tablespoon cilantro (chopped fine)
5+ oranges (juice)
2 limes (juice)
1 small red onion (sliced thin)

Mix all ingredients together. Store in a glass jar - will keep for up to a week.

Courtesy of The New York Times

Serves 4

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
¼ cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
¼ cup thinly sliced or torn basil leaves (optional), plus more for serving

I wouldn't necessarily make this again if I didn't have pumpkin puree in need of a home. But it was a great use for a bag of frozen pumpkin puree! Mildly adapted from Food and Wine.

1 pound lasagna noodles
2 tablespoons extra-virgin olive oil, plus more for tossing
1 onion, finely chopped
2 pounds Swiss chard, stems discarded and leaves chopped
2 garlic cloves, minced
Kosher salt and freshly ground pepper
Three 15-ounce cans pumpkin puree (or whatever is lying around in your freezer!)

Who knew we'd been eating sushi wrong all this time? Apparently Filipinos and Hawaiians.

I used this website for guidance and accompanied it with this cucumber salad.

This is a delightfully easy and delicious rendition of a creamy (vice baked casserole style) macaroni and cheese. I will admit that it is reminiscent of boxed mac n' cheese, but it is one of the few hot dishes our toddler will share with us. And although I have included ham here, it is entirely optional (and frankly just a great way to use up leftover Christmas ham). A tweaked version of this Southern Living recipe.