What’s your favorite fall vegetable? If you’re not saying “sweet potatoes!” with an exclamation, then, well, you might want to switch over to another post.
My favorite has to be the almighty and ever-so-versatile sweet potato. I love the way my kitchen smells when I roast them and I love how they’re easier to cut (without injury) than most squashes. For some sweet inspiration, here are some of our favorite recipes:
Pictured above: Sweet Potato & Brussels Sprout Skillet
Sweet Potato Tahini Crostini / Curried Sweet Potato Soup
Sweet Potato Avocado Tacos / Sweet Potato Pomegranate Salad
Sweet Potato Quinoa Quesadillas
…and a bunch more in the Sweet Potato section of our recipe index (click!)
This is my gluten free solution to last week’s stuffed shells. You’ll notice it’s also pasta-free but trust me, this “cheesy” cashew filling tastes just as indulgent.
This little creation was a total happy accident… while I was shopping, I had filled my cart with everything necessary for the stuffed shells, with one ingredient left to go: the shells. And just my luck, no shells. I figured, I’d go searching for them somewhere else the next day. But when I got home I noticed a lonely cabbage in my fridge and voilà.
When I remade these (for this post) I found this beautiful savoy cabbage, but regular large green cabbage leaves worked just as well. Large halves of chard leaves (without the stems) were also delicious. In the summer, I’ll roll this filling with thin strips of zucchini or eggplant.
I grated a little bit of pecorino on top for a bit of a cheesy crust (but if you’re vegan just leave that off).
This one might be a stretch in the holiday-food category… but hey, it’s green and it’s red… I figure Christmas Coconut Rice has to be a tradition somewhere in the world right?
This holiday season was a little different for us – we just got back from a winter wonderland of a week in Chicago, so our family festivities are pretty much over. We filled up on pizza, cheesecake, and all sorts of other indulgences… suffice it to say I’m ready to lighten things up a little bit early this year.
Coconut rice is one of my favorite things… it’s a tasty way to pack in a bunch of green foods and you can vary the veggies depending on the season. Or if things aren’t growing right now where you are: frozen edamame to the rescue.
Of course, if you’re still seeking holiday treats check out this Cookie Party at Daily Candy that I contributed to along with a few other favorite bloggers. Some sweet recipes!
Pumpkins and sweet potatoes seem to get all of the fall love. Rightfully so, but lately I’ve been having a mini obsession with pears. One day last week, pear pizza sounded like a good idea to me. No, I mean, literally, I just liked the way it sounded… with the two p’s.
I love a sweet component to savory foods, so I knew this would be good – I didn’t know this combo would be ridiculously good. While we were snapping photos, I let Jack have that missing slice. I knew we had a winner when he took a bite and his eyes lit up with excitement and surprise. Those eyes, they don’t lie. And they also don’t appease me.
The key here is that you want everything pretty thin – you don’t want dough that’s too doughy or huge chunks of onion or pear. You want those first few layers to nicely melt into each other.
And don’t skimp on the fried sage – it’s quick, easy and it’ll make your house smell like fall (and also strangely a little bit like McDonald’s breakfast sausage).
At long last, we are home. There’s nothing quite like leaving your regular life for a month in order to really appreciate all things familiar. These are the top three things I’ve missed most… 1. the pups 2. my own bed, and 3. breakfast tacos. While eggs, pancakes and brunchy things seem to be the newest food trend in Tokyo, they have nothing on the Austin breakfast taco.
This post is long overdue – breakfast tacos are one of those things I make all the time with no real recipe. In Austin, you can find migas all over – my favorites are at Taco Deli and the South Congress Cafe. But I especially like to make them at home because I can make them just a tad bit healthier. Some versions can be overly cheesy and greasy… of course, mine are heavy on the veggie.