Anthony and I like to cook dinner for our friends. Our weeks seem less endless when we break them up on Wednesday nights for small dinner gatherings with champagne-cider cocktails and plates of food that we’ve prepared. For me, these meals are a way to create something concrete in just an hour or two, and a way to exercise trying new dishes and practicing old methods. Last week, we made a wonderfully warm winter meal: a butternut squash chickpea salad and zucchini latkes. The salad was easy to make and tasted great. It also looked good- bright orange chunks of squash flecked with grassy green cilantro and festive red onions made an appealingly outdoorsy dish. The onions, cilantro and splashes of lemon juice added a lively kick to the roasted squash and chickpeas. The tahini dressing (ours turned out a little thick) pulled the sharp and sweet together under its nutty cover.
The latkes, hot off the frying pan, were a great accompaniment to the salad. Topped with a dollop of tart apple sauce, these savory Hannukah treats rounded out our comforting winter meal.