Apple-fennel slaw with pecans.
A lunchtime visit to LaSoupe with Karen Gibson inspired this fall-fresh slaw made with fennel and apple. Get the recipe!
Category: Ingredient
Roasted red pepper and carrot soup.
An abundance of red peppers in my garden and a bunch of gorgeous carrots at the farmers’ market inspired this simple roasted veggie soup. Get the recipe!
Potato, leek and winter greens soup.
This soup has fall written all over it: now-in-season golden potatoes, sweet leeks and bright-tasting Swiss chard. Get the recipe!
Barley salad with roasted fall vegetables.
My heart will always belong to the PB&J, but I’ve been craving something a bit more healthful for lunch lately, like this barley and vegetable salad. Get the recipe.
End-of-the-garden herbed salt.
While your garden herbs have the last bit of life to them this fall, preserve their flavors by making an herb-infused salt. Get the recipe.
Spaghetti squash and meatballs with quick tomato sauce.
This is the ultimate summer-to-fall transition dish: spaghetti squash with last-of-the-season quick fresh tomato sauce. Get the recipe.
Rice pilaf with summer vegetables.
This recipe for rice pilaf studded with diced summer vegetables is perfectly in season … for now. Get the recipe.
Easy fresh tomato sauce.
If technology was really as good as it could be, you’d be smelling the wonderful tomato-garlic aroma coming from my kitchen through your computer screen as you read this post. But since computers don’t (yet!) have …
Spiced yellow cherry tomato pasta sauce.
With cherry tomatoes abundant in my garden (and at farmers’ markets), I’m loving this tomato sauce recipe with its warm spices and fresh herbs. Get the recipe.
