{butternut squash, chicken and parmesan pasties}

recipe source: The Kitchn
I am currently on a butternut squash kick which works out nicely since it has been in season. Sadly its on its way out, but I have definitely gotten my fill of it this past month beginning with these: butternut squash, chicken and parmesan pasty (pronounced: past-ee). I found the original recipe over at The Kitchn and have altered it slightly by adding in some chicken.

Pasties originated in the UK as a food for miners since it was a simple hand held pie usually filled with beef, potatoes, onion and turnips. According to Wikipedia, the miners could easily hold the folded pastry with their dirty hands and eat most of it, discarding the last little bits. The thrown away bits were said to please the knockers, mischievious spirits who were believed to play practical jokes on the miners by stealing their tools. Traditionally, the ingredients are placed inside the pastry dough uncooked and are then steamed inside as it cooks. This recipe is not exactly true to the original as most ingredients are cooked prior to placing inside the pastry.

More after the jump

{dolmas wrap}

recipe source: Eating Well
The dolmas wraps are a delicious meal, but much better for a lunch vs. a dinner. Dolmas are a Middle Eastern food consisting of chopped veggies or ground meat stuffed into grape leaves. You can usually find them prepared in the grocery store's salad bar. The ones I found were veggie stuffed and about two of them fit into the size tortillas that we had. I chose to use flour tortillas instead of the lavash since its what we already had. It was refreshingly delicious and light. I think next time I'd add more lettuce and tomatoes just as slices inside the wrap...it would at least make the picture better looking.