Here’s a recipe for a moist banana cake, seasoned with cinnamon and nutmeg. It comes with an optional recipe for a coffee-flavored frosting to go on top. What makes this banana cake so moist and delicious is caramelizing the bananas first in a pan. This technique is a great thing to do when your bananas… Continue reading The Best Banana Skillet Cake
Tart tatins are easier than they look! This is a recipe for a pear tart tatin, but it could just as easily be with apples or quince. A pear tart tatin is a French pastry in which pears are cooked upside down in caramel, topped with pastry dough, and then flipped before serving.
Here’s a salad recipe that plays on some great fall flavors – persimmon, arugula, pecans, and blue cheese. This Thanksgiving salad idea will surprise and delight your guests! Also, if you have some Fuyu persimmons, this is a great way to use persimmons in a salad. Hope you love this persimmon salad!
This Instant Pot risotto is made with butternut squash, but you could make this Instant Pot risotto with any type of winter squash. In the hall of butternut squash Instant Pot recipes, this one is definitely up there. It would be a great Thanksgiving side dish if you’re looking to do something a little different… Continue reading Instant Pot Risotto with Roasted Squash
This homemade roasted applesauce recipe is a sophisticated take on an apple compote/applesauce with the addition of onion and thyme.
Here’s a recipe for a simple, rustic galette that you can use with any seasonal fruit you want. This apple galette is endlessly customizable and celebrates apples. If you are down to make toasted sugar, it’s really good with that — otherwise, use brown sugar!
Here’s a super Autumnal baking recipe: this pumpkin cake is all the best flavors of September + October in a bite. This is a slightly healthier than average bundt cake. It’s made with pumpkin, maple syrup, and cardamom, and topped with a yogurt-cardamom glaze. It’s my favorite pumpkin cake I’ve ever made, and the cardamom… Continue reading Healthy Pumpkin Bundt Cake
Here’s a recipe for a sweet potato soup that is so easy to make. It’s just dump-and-go in an Instant Pot, followed by a quick whiz in a blender to bring it all together. Using sweet potatoes, onion, bone broth, and spices, it’s light and warming at the same time. You’ll love this spicy sweet… Continue reading Spicy Sweet Potato Puree
Here’s a cauliflower rice salad recipe lightened up and made Whole30/Paleo. This cauliflower rice salad with grapes, cucumber, and tarragon recipe is perfect for a summer potluck or cookout. The flavors only improve in time as the raw cauliflower absorbs the flavors. This recipe, of course, can be made with Israeli couscous or rice and… Continue reading Cauliflower Rice Salad with Grapes, Cucumber, and Tarragon
This is a recipe for a super simple fig toast with labneh, honey and salt and it is soooo easy to make. Figs are in season in late summer into early fall, and have this natural sweetness to them. Perfectly offset by salt and tangy yogurt, or labneh. Enjoy this easy treat for breakfast, lunch… Continue reading Fig Toast with Labneh and Salt
Here is a recipe for butternut squash baked pasta. It’s healthy-ish – this recipe keeps it light by using Banza pasta and not too much cream or cheese. Enjoy!!
Here’s a recipe for an olive oil cake topped with frosting and fresh fig. It’s is scented with Grand Marnier. It’s a really sophisticated take on an olive oil cake. And if I do say so myself, has a rather luxurious, smooth texture. It also has a really creamy, tight crumb. You can obviously tell… Continue reading Olive Oil Cake with Frosting and Figs
this is a pretty freeform, rustic apple tart recipe that is more art than science. in the fall, come apple season, easy rustic tarts are a quick way to celebrate and use up your apples that you got apple picking. make this apple tart anytime you have a ton of apples!
This is a recipe for handmade butternut squash ravioli. It is super delicious and full of quintessentially Fall flavors!