Tagged: fall

Golden Beet Soup

Posted in Soups Tagged with ,

Pureed veggie soups have been on repeat in my kitchen ever since the weather started to turn a little bit chilly. I have a formula—olive oil + some kind of onion + vegetables + spices.

... VIEW MORE
Ingredients
  • 4-6 medium golden beets
  • 4-6 fresh thyme sprigs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 3-4 cups water

Butternut Squash & Cauliflower Quinoa

Posted in Starters & Sides Tagged with , ,

Last weekend I gave Thanksgiving a practice run. I roasted a dry-rubbed turkey, baked a pecan pie and experimented with sides. You can’t go wrong with the classics like stuffing and sweet potato (fill in

... VIEW MORE
Ingredients
  • For quinoa
  • 2 cups peeled & cubed butternut squash
  • 1 pound cauliflower
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper  
  • 1-1/2 cups water
  • 3/4 cup tri-color quinoa

Roasted Delicata Squash Couscous

Posted in Starters & Sides Tagged with ,

For the last couple weeks I’ve been admiring the bowl of squash and gourds sitting on my counter. The colors are pure fall. Some are these bumpy, lumpy gourds are only for décor. I made

... VIEW MORE
Ingredients
  • 1 tablespoon olive oil
  • 2 teaspoons maple syrup
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup whole-wheat pearl (Israeli) couscous
  • 1 cup plus 2 tablespoons water
  • 1 garlic clove, peeled
  • 1 generous handful parsley leaves

Fresh Pumpkin Pasta

Posted in Mains Tagged with , ,

Yesterday I made fall official—I bought a bag of those adorable decorative mini gourds with their bumps & lumps and green, orange & gold stripes. I arranged them in a bowl along with my edible

... VIEW MORE