Fall Recipes
Crunchy Top Apple Cinnamon Baked Oatmeal
This tried-and-true breakfast offers a deliciously wholesome, make-ahead way to start the day. The recipe even won a national contest! I love oatmeal. I eat it almost every morning. Old-fashioned or steel cut oats, baked oatmeal or boiled, it’s all good. I have experimented with countless baked oatmeal recipes and this is a hands-down…
Roasted 2-Way Potatoes
This is the way I got my kids to like sweet potatoes: mixed with regular potatoes and cooked like steak fries. I started by sneaking just one on their plate. Having had one especially picky eater, I have a whole lot of dinnertime tricks up my sleeve! I like to think those tricks actually worked,…
Cauliflower Leek Soup with Parmesan and Bacon
The arrival of cooler weather always puts me in the mood for steamy, savory bowls of soup. Each fall, I start with one of my favorite tomato soup recipes (see the “Soup” category for my top two tomato picks), then work my way through butternut squash and several other fall vegetables before starting in on…
Nutty Coconut Pumpkin Smoothie
Stocked with fresh pumpkin puree and having recently made pumpkin pancakes, muffins, and baked oatmeal, my mind turned to smoothies. My first thought was to combine pumpkin and fresh orange juice to keep the color bright and add natural sweetness. But guess what? No oranges. No orange juice either! We have been on a cider…
Baked Pumpkin Pancakes (Grain/Gluten Free)
Pumpkin and almonds hold a special affinity for one another. Generally speaking, combining these two ingredients has the potential for greatness. Yet the concept of combining them to create a gluten-free pancake—baked in the oven, no less–had the potential for epic failure! I remember well the first time I made this recipe. The batter tasted…
Apple Quinoa Salad with Lemon, Curry and Mint
A simple protein will turn this wholesome, flavorful, plant-based salad into a complete meal. Easy to make ahead and perfect for meal prep! Years ago, my vegetarian sister introduced me to quinoa. She first explained that, contrary to what it seems, this grain is pronounced “KEEN-wah.” She further mentioned that quinoa is popular with vegetarians…
Roasted Tomato Soup
Roasting the tomatoes, onion, and garlic heightens their flavors, and what could be easier than scraping the contents of the baking sheet into a food processor and blending with a few additional ingredients? In my family, there are some who prefer cold tomato soups and some who prefer hot. The great thing about this delicious…
Butternut Squash, Chick Pea & Pita Salad with Lemon Tahini Dressing
A good dinner salad hits the spot any time of year. In the cooler months, however, the lighter dressings I enjoy during the summer months don’t always satisfy. I created this Lemon Tahini Dressing to stand up to hearty root vegetables and winter squashes. In the process, I realized that it is a great option to…
Grilled Steak Salad
Leftover steak makes quick work of these satisfying dinner salads, which are easy to customize with a variety of refrigerator and pantry staples. One of my go-to “fast food” meals is this grilled steak salad. Typically, I use leftover flank or flatiron steak, purchased from a grass-fed beef stand at our local farmers market. Recently,…
Almond Crust (Gluten-Free Pie Crust)
Graham cracker crusts can be a crunchy, delicious part of an ice cream or pudding pie. But if you are gluten-intolerant, a graham crust can make those desserts off limits. For my father’s recent birthday, I created a version he could enjoy using almond meal. I think my kids loved the nutty, crunchy crust even…
Apricot Ginger Shrimp Kabobs
Tender shrimp with Asian-inspired flavor is easy to prepare, quick to cook, and makes a popular appetizer or entree. At a cookout years ago, my friend Judy dished up grilled shrimp that was absolutely delicious: light tasting and tender with just a hint of sweetness. I jotted down the recipe, which was mayonnaise-based…
Whole Grain White Chocolate Zucchini Bread
We grow zucchini in our garden and, inevitably, we end up with more than we can use. One day, there may be two zucchini which are a bit too small to pick. The next thing you know, there are five the size of rolling pins! I often use the extra large zucchini for baking. While…
