Autumn Potato Salad Recipe - 101 Cookbooks
A simple roasted potato salad incorporating a couple other seasonal root vegetables like parsnips and carrots. I served it on a bed of wild rice with a simple mustard vinaigrette.
maple roasted quince and brussels sprout salad
This maple roasted quince and Brussels sprout salad recipe with lemony dressing and crumbled goat cheese makes for a wonderfully autumnal side dish.
This easy mashed side dish from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, substitutes the delicately sweet parsnip for the traditional potato "I think sometimes with the parsnip, people are maybe a little afraid and don't use it as often,'' Mr Humm says
Brussels Sprouts Roasted in a Peanut Harissa Sauce
Soft in the middle from a steam, charred on the outside from a roast. Coated in a peanut harissa sauce. I've officially fallen in love with brussels sprouts.
Roasted Delicata Squash Stuffed with Autumn Farro Recipe on Food52
Thanksgiving is such a rich holiday, evoking dreamy spreads and deep traditions. Although the feast may vary, community, family, and gratitude remain rooted in the heart. Stuffed squash is a perfect main vegetarian course. Delicata is sweet and timeless—it lends itself well as a cornucopia to hearty and nutty farro, winter greens, pistachio, scallions, and pomegranate. The feast; it gathers.
Butternut Squash and Spinach Polenta Bowls By OhMyVeggies.com
Roasted butternut squash served over a bed of creamy polenta spiced with fresh rosemary. A comforting and simple fall inspired meal!
Creamy Goat Cheese Grits with Roasted Brussels Sprouts and Squash and Poached Eggs
Creamy goat cheese grits topped with roasted Brussels sprouts and squash and perfectly runny poached eggs! This hearty vegetarian main course can be prepared in less than 45 minutes.
Spanish-ish Tortilla Recipe on Food52
I don't know when we Americans got it into our heads that omelets had to be served hot from a pan. We eat hard-boiled eggs at room temperature, so why shouldn't we be able to eat an omelet in the same way? The Italians do it with their frittatas, which are sometimes served warm, but are often cooked ahead of time, and sliced and served later in the day. And not enough love has been given to Spanish tortilla, which is like frittata's heftier cousin, a layering of potatoes and onions swaddled…
Curried Peanut Sweet Potato Noodles + Inspiralized Giveaway!
I first learned about zucchini “noodles” as I was getting into raw foods years ago. It seemed like such a cool idea: create a familiar recipe foundation (pasta) using something a little greener than pasta (zucchini). I purchased my first spiralizer, and it was love at first crank. It didn’t take me long to make noodles out of turnips, cucumbers, carrots, and beets, as well as a whole lot of zucchini marinara. As you all know, I’ve moved away from raw foods significantly, but that...
Golden Butternut Squash and Chickpea Curry
This vegan golden butternut squash and chickpea curry is so flavorful! It has a beautiful golden color, thanks to the addition of turmeric, and it's full of sweet and savory flavors. A perfect one-pot, plant based recipe for fall.
Smoky Pumpkin Empanadas | From The Land We Live On
These hot & smoky pumpkin empanadas are made with a coconut oil spelt pastry and a rich smoky veggie filling. With vegan option.
Carrot Miso Butter
Angelica Kitchen is one of my favorite New York City restaurants. It’s hearty, healthy, and absolutely delicious, and I love the low-key, community-oriented atmosphere. The menu at Angelica is full of wonderful offerings–too many to name–but the restaurant’s “breads & spreads” selection features two kinds of cornbread and two dips: a miso-tahini spread, and a carrot ginger spread. I love them both. The miso tahini is salty and rich and full of umami. The carrot ginger is light and gorgeously…