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The harvest time with pumpkins, pears, beets, sweet potatoes and mushrooms is in full swing!
For the pears, if you have yet to try it on pizza take the opportunity this week with the Ricotta Pear Pizza and pair it with a simple Arugula Parmesan Salad. The Roasted Pear + Beet Salad celebrates the fruit with vibrant colors. Try it for lunch with Cheese Toasts. The toasts are also great for breakfast with a Cheesy Scramble. Another Pear inspired dish is the simple, make it the night before, Baked Pear Oatmeal.
The salad also is lovely with the Cheddar Squash Bake which shreds the squash for a fun change. The Garlic Seared Polenta completes this meal.
Another salad that serves for both lunch and dinner is the Balsamic-BBQ Dressed Sweet Potato + Tempeh Salad. Take it on the go after a dinner where it is paired with the Golden Beet Soup.
Crack open a pumpkin not just for jack-o-lanterns this time of year. Peel and cut it into cubes or roast it up to serve with the Chocolate Stout + Pumpkin Beef Stew with Potatoes.
For a comforting dinner, make a sauce with cauliflower and mushrooms and toss it into the Mushroom Tuna Noodle Casserole with Broccoli.
Cook seasonally. Eat consciously. Live well,
Salad Greens with Roasted Sweet Potatoes, Tempeh Sticks & Balsamic-BBQ Dressing
Salad Greens with Roasted Sweet Potatoes, Tempeh Sticks & Balsamic-BBQ Dressing
