This is my new favorite salad… and I don’t throw words like “favorite” or “best ever” around lightly. You may have noticed that I love roasted sweet potatoes in just about any salad (as evident here, here, and here) but this combination – with roasted tomatoes, roasted apples, corn, and a tangy/smoky chipotle dressing – was so good that I made it for dinner two nights in a row.
The first night, I made this as a lazy-girl dinner. Jack was out of town so for an easy “by myself” dinner I decided to roast the things (pictured above) that had just arrived in my Farmhouse Delivery box. I made a quick (yet super delicious!) dressing and tossed it all together with toasted pepitas for crunch.
The second night, I was so excited to recreate it for Jack because I just couldn’t get it out of my mind. Am I the only person who goes to bed dreaming of things like sweet potatoes and apples?
In my humble opinion, this is late-summer-early-fall produce perfection. Be sure to make this while you can still find a few cherry tomatoes in season!
I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.
The plan was to make something similar to this creamy poblano enchilada sauce, but using avocados, pepitas, spinach and tomatillo salsa instead (see below, you can use store-bought salsa if you don’t have tomatillos). The end result? It’s like a tangy creamy pesto and I couldn’t stop eating it straight from the food processor with a spoon.
It’s so fresh and bright and I knew I’d wreck it if I tried to cook it. So taco night it was – with extra green sauce on the side.
I roasted patty pan squash, eggplant, a red pepper, and cherry tomatoes. But you can roast whatever vegetables you have – anything goes. If you’re craving fall foods, roasted sweet potatoes would be delicious here instead. I stuffed my tacos with black beans and topped them with serrano slices and a little cotija cheese. Skip the cheese if you’re vegan, (it’s not all that necessary).
This taco recipe serves about two with lots of extra sauce – double your taco count to serve four. Or save the leftover sauce and eat it yourself the next day.
Ok, so I don’t go to school nor do I have a child that goes to school… BUT I still have a healthy appetite for a good snack once 3pm rolls around. Here are some of my favorite heatlhy/healthier go-to treats… If you’re packing lunch boxes, some of these will work there too:
Vegan Chocolate Chip Cookies
(these are made with coconut oil!)
Strawberry Avocado Toast
(use other fruits if you don’t have strawberries)
Maple Walnut Granola
Peanut Butter Crispy Treats
(a healthier no-marshmallow vegan version)
(not sure if your kid will eat collards, but the hummus recipe is tasty)
(like nutella but not)
Chocolate PB&J Cups
Pistachio Cranberry Cookies
(a favorite from Amy Chaplin’s book)
I don’t know anyone who doesn’t like figs – they’re so sweet and unassuming – but I avoided them for years due to my childhood dislike of Fig Newtons. I was just never a fan of that packaged fig flavor. Later, I came to realize (of course!) that fresh figs are amazing. They’re in season now, and their season is short, so you should go find some.
When I have fresh figs, they only seem to last a day (maybe two) so I usually make something really simple with them. Figs, feta and mint are a delicious combination, so I love them in these little sweet & savory crostini bites!
Hold your pumpkin muffins – I have one last super summery recipe before this season really ends. You can use any summer squash you like here (zucchini or yellow squash), but I had the cutest little pattypan squashes. I thought of stuffing and baking them, but I didn’t want to turn the oven on. Then I noticed that I had some really stale bread – so obviously – pattypan panzanella. I don’t know why it took me the whole summer to think of it.
First step – cut up your patty pan squash into bite-sized wedge-y cube-ish shapes (this funky shaped vegetable is hard to cut uniformly) and toss it on your grill or grill pan. You can also roast it in the oven if you like. Either way, cook it until your pieces are lightly golden brown around the outside.
Cut up some stale bread – sourdough is my preference but a multi-grain bread would work too.
Slice some juicy tomatoes…
Assemble and dig in! Or better yet, let your panzanella sit at room temp for a few minutes so that the bread has the chance to soak up the flavorful juices.
Clean up the dishes, pour yourself a glass of rose – now it’s panzanella time.