You guys, this weather…it’s amazing. Crisp breeze, warm sun, almost any type of clothing goes. If it weren’t a prelude to my most dreaded season (Why does fall seem to last all of two weeks? I swear we go straight from summer to winter) I would be in paradise, but I can’t help but feel apprehensive after last winter. I really, really can’t stand the thought of being trapped inside so regularly again. And now with two kids. Oh man…
Okay let me stop thinking about that and enjoy fall while it’s here. And since I celebrate everything through food, I started with a salad – a hearty autumnal salad with a roasted garlic and sage vinaigrette. It’s a mix of spinach and arugula tossed with buckwheat, pears, roasted sweet potatoes, and caramelized pecans that could serve as a side dish but is substantial enough to call lunch. For the full recipe, head on over to SheKnows.
This coming week is crazy packed, so I will be missing most of the internet goings-on. I look forward to catching up with everyone in October, and until then here are some of my favorite recent food posts.
Laura‘s food styling and photography is knocking my socks off. Just look at this matcha mint chip breakfast bowl and this creamy vegan tomato soup.
I love keeping busy but wish I had just a little less on my plate so we could throw a party – I feel like we’re overdue. When I get around to it, I’ll be pulling inspiration from this crudites spread and this crostini station.
After experimenting with a pineapple version, I’m pretty sure apple pico de gallo would be killer.
Everything I make is so pedestrian compared to the recipes on Lady and Pups. Look how cool this dirty Thai fried rice is – what a great idea for using chicken livers. This fire-crushed cucumber salad looks amazing too.
Thanks to Molly I won’t be satisfied until I’ve eaten funfetti cake. Sadly, that will have to wait until next week…
Somewhere between last week and now, there’s been a change in the air – just a subtle shift, something in the breeze that whispers “fall”… While this has definitely pushed me into full-on apple and pumpkin mode, these last two summery recipes are too good not to share. Luckily, they both do a bang up job straddling the line between comfort food and warm weather fare, making them ideal for the transition.
First up is a Thai take on corn chowder. Aromatics like lemongrass and chilies put an Asian spin on this comfort classic, while its body comes from coconut milk rather than cream. It also just so happens to be vegan and gluten-free, so almost everyone can partake. Head on over to The Kitchn for the recipe.
Next is a squash and tomato casserole, with garlic, paprika, and fresh basil, held together with creamy mozzarella cheese. It’s warming without being heavy and a gorgeous way to use up the last of the season’s produce. You can get all the details over at the Recipe.com blog.
I think that wraps it up for summer. Looking forward to sharing some autumnal deliciousness with you soon!
As I looked back on a number of the articles I’ve written and photographed over the past couple months but haven’t shared here yet, I noticed (not surprisingly) many of them included grilling recipes. I figured I better just get them all out there before outdoor cooking season ends; so, without further ado, here’s some grilling inspiration to keep you busy until the temperatures begin to dip…
I’m not even going to ease you into this: Cheddar BLT burgers with tarragon Russian dressing. So many layers of flavor here, and none are subtle. A butter-basted beef burger with cheddar cheese, bacon, and a tangy, herb-spiked dressing, all sandwiched in a brioche bun. DO IT.
It started with a grilled banana split, but I used that as a springboard to create some amazing grilled fruit sundaes, including peach with caramelized pistachios and pineapple with ginger caramel sauce. Warm grilled fruit with cold, creamy, melty ice cream made even better.
Have you ever used red curry paste? I never had until this grilled red curry chicken and I don’t think I’ll ever be satisfied with the powder again. The paste is so much brighter, with citrus notes from lemongrass, spice from fresh ginger, and heat from red chilies. It’s my new favorite pantry staple and what makes this chicken easy yet flavorful.
These reggae baby back ribs got me acquainted with another ingredient: guava paste. I enjoyed this thick, sweet, slightly tart paste and was surprised to find it easily at a local grocery store. Guava aside, the ribs feature some of my favorite ingredients: mango, lime, fresh ginger, cumin, and cinnamon – complementary and contrasting flavors ranging from sweet to acidic to earthy.
As always, let me know if you give any of the recipes a go, either on social media or by commenting on the article.