Tag Archives: Fall

Curried Butternut Squash Soup with Candied Walnuts

Posted in Main Dishes, Recipes by

Nothing says fall like butternut squash soup.  I’ve been pretending it hasn’t been 85 degrees in Southern California by making soups weekly.  Soups are easy comfort food and this one is no different.  If you haven’t made homemade soup before, you’ll be surprised at how easy it is.  If you haven’t made butternut squash soup, well, let’s rethink those life choices.  And if you’re reading this in Minnesota or somewhere else getting snow this week, I think you’re going to want to stock up on butternut squash soup…winter is coming.

Butternut-Squash-Soup-with-Walnuts

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Apple Pie Oatmeal

Posted in Breakfast, Vegetarian by

Want an excuse to eat apple pie for breakfast? I have something close for you. My solution? Apples sautéed in cinnamon, nutmeg, and brown sugar that taste like apple pie filling without the pie crust.  Since oatmeal has a lot of fiber, I am easily full until lunchtime with this breakfast.

Bowls-of-Apple-Pie-Oatmeal

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Garlic Roasted Purple Potatoes

Posted in Recipes, Side Dishes, Vegetarian by

Did you know potatoes this beautiful existed? Well, they do and I have good news for you.  These purple potatoes are healthier than white potatoes and taste just as good, if not better!  You can pretty much substitute these potatoes for any recipe calling for a white potato.  Roast them, mash them, bake them.  Options are endless.  These purple potatoes have around 4x the amount of antioxidants contained in normal Russet potatoes (remember, purple = good).  That’s real life.  Healthy food can taste good too! You can find these at farmer’s markets or certain grocery stores (best bet is those that specialize in organic foods like Whole Foods). Leave the skin on when you cook them.  The skin is pretty thin, but it has a lot of nutritional content. So, let’s roast some potatoes, shall we?

Roasted-Purple-Potatoes-with-Rosemary

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Vegetable Frittata

Posted in Breakfast, Main Dishes, Vegetarian by

Sometimes I forget how satisfying a frittata can be.  Aside from being a quick meal, it is a great use to use up vegetables (and anything you want to put in it) that look like they’re getting ready say goodbye.  Have lots of half used veggies you need to cook? Throw them in a frittata!  Can you sauté vegetables? Can you add eggs to said sautéed vegetables? Can you put that combination in the oven? If you answered yes to those questions, you can make a frittata! If you answered no, well, I want to help you.  A frittata is basically a crustless quiche.  Along with the fact that this is not made with heavy cream, this is a much healthier alternative to a quiche.  It is filling enough by itself, but you can also serve it with baby arugula salad or toast.

Fall-Veggie-Frittata

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Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Posted in Dessert, Recipes by

I looked at the recipes we’ve posted this fall and noticed a distinct lack of pumpkin dishes.  Maybe that’s because I love sweet potato everything (including a sweet potato cake coming next week), but I thought it was time to have some pumpkin in my life.  People go crazy over pumpkin.  I made these pumpkin cupcakes last year and they were quickly devoured by my sister, roommates, and an accidental serving to my roommate’s dog.  Are dogs supposed to have pumpkin cupcakes? I guess he wasn’t about to miss out on a pumpkin cupcake, and you shouldn’t either.  The cream cheese frosting tastes like a cinnamon roll and is a perfect complement to the pumpkin cupcakes.

Pumpkin-Cupcake

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