Recently, I was inspired by a recipe from Food & Wine magazine. It was for a quinoa-stuffed kabocha squash. Coincidentally, I had all the ingredients, save for fresh herbs. This squash is partially roasted and then basted with a butter-thyme-maple syrup sauce. The quinoa is cooked with thyme and onions. And the both are sauced up with a creamy thyme and maple syrup concoction. It was tasty! The mushrooms were omitted for Tom's sake, and I added a little crab to the sauce for Tom's sake.
That meal was quite a production. Most weeknights I don't make time to roast squash and all that. Getting home in the cold and dark shortly before 5 pm, my first instinct is to build a fire and get the house warmed up. Occasionally I will work up a simple feast, like last night's shrimp with toasted coconut, pineapple, and cutie over rice with crispy wonton strips - no pic. And other nights a fancy pizza requires less thinking.
When we make it to town, a dinner out is a treat. So when we don't make it to town, a frozen pizza is as close to "take out" as we get. However, a pizza rarely comes out of the box and goes straight into the oven. I am partial to dressing up my cheese pizza with pineapple, green chile, and garlic - yummy! This one got a little out of hand - pineapple, garlic, chipotle "sausage", and avocado. Pretty and tasty!