Roasted Brussels Sprouts with Shallots, Maple & Mustard, an easy and flavorful roasted vegetable recipe perfect for a side or main dish.
Easy Lentil Bowl with Sunny Egg & Harissa, a simple lentil bowl with farro, onion, arugula and sun dried tomatoes topped with a sunny egg and spicy harissa.
Kale Persimmon Salad with Pecan Yogurt Dressing, a simple salad of red kale with persimmons and pomegranates topped with a pecan and maple yogurt dressing.
Pistachio Crusted Caramel Apples, candied apples dipped in caramel and dusted with crushed pistachios. A simple and delicious fall seasonal treat!
Notes from the Road October 2017. A month filled with food, conferences, fall harvest recipes and new and exciting partnerships.
Fall Harvest Snack Board, a pickable platter of roasted pumpkin, acorn squash and autumn chestnuts with dried apple chips, pomegranate and cranberries.
Smoked Golden Beet Carpaccio, a simple salad of roasted golden beets, soft goat cheese and fresh frisée with a smoked salt dressing.
Maple Walnut Granola, an easy 20 minute homemade granola. Made with maple syrup, walnuts and cinnamon, it is slightly sweet with a perfect crunch.
Hasselback Fall Fruit Platter with baked hasselback apples and pears with homemade maple granola. A perfect seasonal autumn fruit pickable platter.
Turnip Carrot Cakes with Garlic Aioli, an easy pan fried veggie cake of shredded carrots and turnips with a simple vegan garlic aioli.
Roasted Tomato Leek Soup, an easy homemade tomato soup with leeks, garlic and fresh basil. Perfect with a side of fresh ciabatta or sourdough bread!
Honey Citrus Carrot Salad, a fresh, seasonal side dish or salad topper made fresh shredded carrots and a homemade honey citrus thyme dressing.
Apple Fig Barley Bowl, the perfect “almost autumn” salad of barley, mixed greens, sliced apples, dried cranberries and a light cashew dressing.
Vegan Roasted Potato Salad, an easy vegan take on the picnic and barbecue classic! Served with fresh cilantro crema, radishes and sliced green onions.
Miso Ginger Edamame Slaw, a light and fresh vegan take on traditional coleslaw featuring green and red cabbage, edamame and a miso ginger dressing.