Roasted Butternut Squash Rigatoni
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This Cheesy Roasted Butternut Squash Rigatoni is the coziest (and cheesiest!) comfort food. Cooked rigatoni pasta is tossed in a quick cheese sauce made of homemade butternut squash puree, sharp cheddar and parmesan cheese. A delicious fall side dish or decadent main!
- sea salt (for pasta water)
- 16 ounces rigatoni pasta (I like to use mezzi rigatoni)
- olive oil spray (for baking dish)
- 4 tablespoons unsalted butter
- 1 large shallot (finely minced)
- 2 cloves garlic (minced)
- 10 fresh sage leaves (minced)
- 3 tablespoons unbleached all-purpose flour
- 1 cup low-sodium chicken stock or broth
- 1½ cups half & half (see notes)
- pinch kosher salt (plus more or less to taste)
- freshly ground black pepper (to taste)
- 1/8 teaspoon freshly ground nutmeg
- 1½ cups roasted butternut squash puree
- 1¼ cups shredded extra sharp cheddar cheese (divided)
- 1 cup grated parmesan cheese
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Fig and Blue Cheese Tart
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This Fig and Blue Cheese Tart is simple, elegant and flavorful. Puff pastry is topped with fresh figs, sprinkled with blue cheese, fresh rosemary and drizzled with honey before baking. Serve drizzled with balsamic glaze and a sprinkle of coarse flaky salt.
- 1 sheet puff pastry (set out to thaw 25 to 30 minutes)
- 1 pound fresh figs (stems trimmed and discarded, figs cut in half vertically)
- 2 pinches kosher salt
- 2 tablespoons honey
- 1/3 cup crumbled blue cheese
- 2 tablespoons fresh rosemary leaves
- 2 tablespoons balsamic glaze (more or less to taste)
- flakey sea salt ( for serving)
- freshly ground black pepper (for serving)
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Roasted Honey Balsamic Fall Medley over Goat Cheese Polenta
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A roasted medley of butternut squash, Brussels sprouts, carrots, broccoli florets and purple grapes are tossed in honey and balsamic vinegar and sit on top of creamy goat cheese polenta. A super delicious meatless dish.
- 1 pound diced butternut squash (about 1-inch pieces)
- 9 ounces brussels sprouts (trimmed and halved)
- 2 large carrots (rolled cut or roughly chopped)
- 1 medium red onion (chopped)
- 1 cup broccoli florets
- 3 tablespoons olive oil
- kosher salt
- freshly ground black pepper
- 2 small bunches red grapes (enough for 4 small clusters)
- 2 tablespoon reduced balsamic vinegar (or balsamic glaze)
- 1 tablespoon honey
- 2 cups whole milk
- 1 cup low-sodium vegetable broth (or low-sodium chicken broth)
- 1 cup polenta
- 3/4 teaspoon kosher salt
- 4 ounces goat cheese log (not pre-crumbled)
- micro greens or chopped parsley
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Cider Braised Pork Shoulder
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A seared bone-in pork shoulder cooks low and slow with vegetables and herbs in an apple cider broth. I like serve this over mashed potatoes or whipped butternut squash for the ultimate comfort fall dinner. Yields 6 to 8 servings.
- 2 tablespoons avocado oil
- 4 pounds bone-in pork shoulder
- kosher salt
- freshly ground black pepper
- 1 large yellow onion (chopped)
- 2 carrots (roughly chopped)
- 2 ribs celery (roughly chopped)
- 3 cloves peeled fresh garlic (smashed)
- 2 cups apple cider
- 1 cup low-sodium chicken broth
- 8 sprigs fresh thyme
- 10 rainbow carrots (cut into 1/2 inch pieces (or use regular))
- 1 tablespoon chopped fresh parsley leaves
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Roasted Garlic Whipped Butternut Squash
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Roasted Garlic Whipped Butternut Squash is easy and incredibly flavorful. Roasted garlic and tender butternut squash are whipped with butter for an incredible yet simple fall side dish.
- 2 to 2½ pounds butternut squash (quartered)
- 1 tablespoon olive oil
- kosher salt
- 1 large head of garlic (top 1/3 cut off)
- 4 tablespoons unsalted butter
- 1/4 teaspoon freshly ground black pepper
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Sweet Potato Tomatillo Bisque
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This Sweet Potato Tomatillo Bisque is simple and comforting. Sweet potatoes, tomatillos and roma tomatoes are roasted and pureed with broth, sherried sautéed shallots and garlic for a velvety smooth and flavorful soup. Yields 4 (1½-cup) servings or 6 (1-cup) servings.
- 1½ pounds sweet potatoes
- 3/4 pound tomatillos (halved horizontally)
- 2 medium to small roma tomatoes (halved horizontally)
- 1 small jalapeño (halved horizontally, seeds and ribs removed for less heat)
- extra light olive oil
- kosher salt
- 1 medium shallot (diced)
- 6 cloves garlic (finely diced)
- 1/4 cup dry sherry wine (or just use water or broth)
- 4 cups low-sodium chicken broth (or more until reached desired consistency)
- 1/4 teaspoon ground white or black pepper
- homemade croutons
- pepitas
- snipped fresh chives
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Homemade Sloppy Joe Recipe
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This Homemade Sloppy Joes Recipe is so easy and delicious! Cooked ground beef in a simple sweet and tangy sauce, served on a toasted bun with your favorite toppings! Yields 6 to 8 (depending on how sloppy you like your joes to be).
- 2 teaspoons olive oil (or avocado oil)
- 1½ pounds lean ground beef (I do 96/4 but use what you like)
- 1¼ cup ketchup
- 1/4 cup water
- 1/2 teaspoon distilled white vinegar
- 1 tablespoon prepared yellow mustard
- 2 tablespoons granulated white sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon paprika
- 6 toasted brioche buns (for serving (see notes))
- cheese (American or another good melty cheese)
- dill pickle slices
- pickled red onions
- raw or pickled jalapeños
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Fig Salad with Goat Cheese and Walnuts
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This Fig Salad with Goat Cheese and Walnuts is perfect simple salad that has lots of flavor and texture. A blend of baby spinach and peppery baby arugula is topped with fresh ripe figs, crumbled goat cheese, toasted walnuts and is drizzled with a homemade fig balsamic vinaigrette.
- 1/4 cup balsamic vinegar
- 2 tablespoons fig jam or preserves (generous tablespoons)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 teaspoons tahini
- 1/2 cup roasted walnut oil
- 1/2 cup walnuts
- 5 ounces baby spinach and arugula blend
- 8 to 10 fresh figs (stems removed, quartered)
- 2 ounces goat cheese (freshly crumbled)
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Pomegranate Sparkling Apple Cider Sangria
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It's the weekend and couldn't we all use a drink? A glass of Pomegranate Sparkling Apple Cider Sangria is just the thing! Fruity and delicious, this sangria gets its slight sweetness from fresh fruit, juice and with a little warmth from homemade cinnamon simple syrup. Yields 8 to 10 servings depending.
- 1 cup water
- 4 cinnamon sticks
- 3/4 cup sugar
- 1 cup grapes (halved)
- 1/2 cup pomegranate arils
- 1/2 apple (chopped)
- 1/2 pear (chopped)
- 1/2 blood orange (chopped (or sub with a regular orange))
- 1 bottle Spanish wine
- 3/4 cup pomegranate juice
- 1/2 cup vanilla brandy
- 1/2 cup blood orange juice (freshly squeezed)
- 1/4 cup cinnamon simple syrup (more or less to taste)
- ice
- 2 bottles sparkling apple cider (see notes)
- cinnamon sticks (for garnish)
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Morning Glory Muffins
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Morning Glory Muffins are wholesome and filled with a lot of nutritious goodness! Great for grabbing breakfast on the go, packing in lunch boxes or enjoying as a sweet treat after dinner. Freezer friendly too! Yields 21 muffins.
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoons ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 3 large eggs
- 1/2 cup dark brown sugar
- 1/2 cup pure maple syrup
- 1/3 cup banana (mashed )
- 1/3 cup apple sauce
- 1/3 cup oil (light flavorless oil - like extra light olive oil or grapeseed)
- 2 teaspoons pure vanilla extract
- 1 teaspoon orange zest
- 1/4 cup orange juice (freshly squeezed )
- 2 cups carrot (grated)
- 1 cups apple (grated) (or sub with zucchini)
- 1/2 cup raisins (or sub with dried cranberries)
- 1/2 cup walnuts (toasted chopped) (or sub with pecans)
- pepitas or sunflower seeds (for topping the muffins before baking)
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