Tagged: fall

Cranberry Fig Jam

Cranberry Fig Jam

Posted in Jams, Spreads & Condiments Tagged with ,

I’m never sure what category to put cranberries in. Side? Condiment? Dessert? The easiest way to get cranberries on the table for Thanksgiving is to crack open a can, and slice that gelatinous ruby red

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Ingredients
  • 12 ounces fresh cranberries
  • 15 dried figs, roughly chopped
  • 1 cup granulated sugar
  • Peel of 1 lemon
  • 1-1/2 cups water
Pumpkin Muffins

Pumpkin Muffins

Posted in Breakfast Tagged with ,

I never thought I would ever say this, but I’ve become a coffee person. Not drinking straight coffee from the pot. I’ve been shelling it out for creamy lattes crafted by skilled baristas in the

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Ingredients
  • 2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup melted coconut oil
Pumpkin Wild Rice Salad

Pumpkin Wild Rice Salad

Posted in Salads Tagged with ,

With just a week to go until Halloween, my five-year-old is very excited about pumpkins. We went apple picking last week, and conveniently enough, there was a pumpkin patch, too. From apples to cider donuts

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Ingredients
  • 1 small pie pumpkin (about 2-3 pounds)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 cup wild rice
  • 1-3/4 cups water
  • Juice of 1 lemon
  • 2 teaspoons maple syrup
Butternut Squash Baked Barley Risotto

Butternut Squash Baked Barley Risotto

Posted in Mains Tagged with ,

Soup season has me craving all things cozy. That includes chai lattes, sweaters and scarves. If it’s served in a bowl or mug that I can wrap my hands around to warm up, then I’m

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Ingredients
  • 1 tablespoon olive oil
  • 1 medium butternut squash, peeled and cut into 1/2-inch dice
  • 1/2 small white onion, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 cup pearl barley
Zucchini Chai Muffins

Zucchini Chai Muffins

Posted in Breakfast Tagged with ,

Now that it’s officially fall, I don’t have to hide my obsession with all things chai. Not that I was ever ashamed! I am such a fan of the mix of cinnamon and other spices

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Ingredients
  • 2 cups whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1-1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
Salted Caramel Apple Pie

Salted Caramel Apple Pie

Posted in Cakes, Pies & Tarts Tagged with , ,

The assignments for Thanksgiving dinner have been handed out. Of course I am excited. The more things to make, the better! Thanksgiving is the Super Bowl of family holidays. It’s time that I bring my

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Ingredients
  • For dough
  • 2-1/2 cups all-purpose flour plus more for work surface
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, chilled and cut into cubes
  • 4-6 tablespoons ice cold water
Autumn Chopped Salad

Autumn Chopped Salad

Posted in Salads Tagged with ,

This year’s Thanksgiving festivities will be a team effort, and I’m even more excited than usual. That says a lot considering it’s my number one holiday. My brother and I are splitting food duties. He’s

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Ingredients
  • For salad
  • 1 medium sweet potato, peeled and diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large head romaine (about 1 pound), chopped
  • 1 bunch lacinato kale, ribs removed, leaves finely chopped
  • 1 Honeycrisp apple, cored and diced
Golden Beet Soup

Golden Beet Soup

Posted in Soups Tagged with ,

I’m a big fan of pureed veggies soups. They are so simple and filled with wholesome and healthy ingredients without much effort. These soups have been on repeat in my kitchen ever since the weather

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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

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.  I kind of ended up having Thanksgiving twice plus leftovers. How great is that!? I’m thinking

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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

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 kitchen counter. My annual collection started a few weeks ago. The colors are everything I get warm and

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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

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. Along with my edible squash, I arranged them in

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Ingredients
  • 1-3/4 cups all-purpose flour
  • 1/4 cup semolina
  • 1/2 teaspoon kosher salt
  • 1/3 cup pumpkin puree
  • 2 large eggs
  • 1 teaspoon olive oil
Fall Panzanella Salad

Fall Panzanella Salad

Posted in Salads Tagged with ,

The first day of fall felt more like the peak of summer. For a moment I thought September must be the new August, which just doesn’t seem right. I breathed a sigh of relief when

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Ingredients
  • For salad
  • 1/2 loaf seedy multigrain bread (about 6 ounces), cut into 1/2-inch cubes
  • 3 tablespoons olive oil
  • 1-1/2 teaspoons kosher salt
  • 3/4 teaspoons black pepper
  • 2 large sweet potatoes (about 2 pounds) peeled and diced
  • 1 pound brussels sprouts, trimmed and halved
  • Seeds of 1 pomegranate
  • 1 handful baby greens