When it comes to roasted squash, I’m all about big flavors. Give me all the spices and herbs. This adobo acorn squash is the perfect example. The squash is roasted in a great mix of spices and finished with one of my favorite herb sauces. Perfect as a side or add a cup of pinto…
Recipes
Cornmeal Pancakes with Cinnamon Persimmons
Post sponsored by Frontier Co-op. See below for more details. One of my first jobs cooking was in the kitchen at a local country club. The chef quit and they needed someone to sling breakfast for the golfers. Not one to shy away from a challenge, I jumped in. It was quite the experience that…
Beet Veggie Burger Stuffed Pita with Whipped Feta
During the busy holiday months, I’m always looking for extra quick ways to eat well. It always feels like lunch is my weak area. It’s easy to ditch cooking and head out with friends. But, I feel it when I do. And so, I like to have a few lunches that feel a bit extra…
Roasted Sweet Potato Spring Rolls with Spinach
Spring rolls that are gluten free, vegan, and way delicious!
Quinoa Chard Frittata with Balsamic Onions
Post sponsored by Bob’s Red Mill. See below for more details. I know most people obsess over the holiday dinners. There are schedules and multi-day prep routines. Depending on your personality, it can feel energizing or it can feel completely overwhelming. So what happens when you also have to think about having guest stay over,…
Twice-Baked Honeynut Squash with Brown Butter
I’m sliding into the holidays with a solid side dish idea, sure to start a conversation. These twice-baked honeynut squash are not only delicious but have a fun story about this newer squash variety. What is honeynut squash? Honeynut squash was developed through a challenge between Dan Barber and Michael Mouzarek. The goal: grow a…
Roasted Pumpkin Polenta with Pinto Beans
When it comes to fall cooking, polenta is a staple in our house. This comforting dish has cold-weather/dark nights written all over it. Best of all, this isn’t just an ordinary polenta. Rather, it’s a creamy pumpkin polenta using freshly roasted pumpkins. Roasted Pumpkin Sure, you can buy the canned pumpkin but I don’t think…
Walnuts | In the Pantry
When it comes to ingredients in your kitchen, it can be easy to forget that non-produce items come with ‘best by’ dates. I’ve witnessed many a spice cabinets with bottles dating back years, if not decades. Olive oil that should went rancid ages ago. And nuts that are questionable at best. And so, I’m working…
Farro Risotto with Walnut Cream and Roasted Butternut Squash
Post sponsored by Bob’s Red Mill. See below for more details. There’s nothing quite like a comforting bowl of risotto. There are endless seasonal flavors and thanks to a myriad of whole grains, many bases you can use. A creamy, vegan risotto is within reach thanks to help from a bit of farro and an…
Savory Scones with Chives and Feta
100% whole wheat savory scones that are delicious and have amazing texture? It’s not too good to be true. All you need is a bit of flour knowledge! Recently, I was part of a small workshop about local flours/grinding. It’s something I’m quite passionate about for many reasons, not limited to taste and nutrition. For…
Oven Roasted Brussels Sprouts with Jammy Eggs
Post sponsored by Pete and Gerry’s Organic Eggs. See below for more details. In the realm of fall cooking, Brussels sprouts are king in my kitchen. We’re constantly eating oven roasted Brussels sprouts as a side or tossing them into grain bowls. They are quick, easy, and delicious. This dish is a slight update on…
Roasted Cauliflower Recipes for Fall
More than I like to admit, I am a creature of habit in cooking. Most of the time, I return to favorite recipes. Breakfast is almost always oatmeal. And, at the market I buy the same kinds of produce every week. During the fall, it is almost guaranteed that I have a head of cauliflower…
Chickpea Curry Stuffed Pita with Dill Yogurt
I think one of the hardest things in daily cooking is making and eating a solid lunch. I have no problem with breakfast and feel solid in my dinner game. And yet, when it comes to the mid-day meal, I’m either really on it or eating out. These chickpea curry stuffed pita are one of…
Spinach Quinoa Cakes with Garlicky Yogurt
There is a direct connection to having a toddler and uptick in the amount of finger foods we eat in our house. Granted, even some foods I wouldn’t consider finger friendly become so but that’s just life with a small child. However, sandwiches, quesadillas, and fritters are all weekly staples. These quinoa cakes have been…