Every year as the season slowly changes from summer to autumn, as I feel the cool crispness in the morning air, I find myself craving comforting soups and all things pumpkin.
I recently signed up for a CSA produce delivery box from Farm Fresh to You which has encouraged me to cook with veggies I normally wouldn't pick out myself at the grocery store, like Lacinato kale and acorn squash.
The inspiration for this stew was actually a ribollita soup because I had a big bag of ciabatta bread I needed to use up but I discovered this morning that it was already too late. What resulted instead is a creamy, hearty, and incredibly delicious stew packed with protein and veggies. I served it with garlic bread and I would highly recommend you do the same.
Nothing says, "It's autumn!" like the arrival of pumpkin drinks at Starbucks and all pumpkin everything at Trader Joe's. While the Pumpkin Spice Latte and Pumpkin Cream Cold Brew at Starbucks have grown more in more in popularity over the years, it wasn't until last year that I tried and fell in love with the Pumpkin Cream Cold Brew.
What I didn’t love was how costly it is and how much sugar is in a 16 oz Grande serving. Now with quarantine, I want to leave my house as little as possible but still want to enjoy that festive fall flavor. So I created this super easy to make (no milk frother needed!) Pumpkin Spice Cold Brew using just three ingredients, four if you count the ice.
Not only is this Pumpkin Spice Cold Brew delicious, it has less than 10 grams of sugar in 16 oz (compared to Starbucks’ 31 grams).
I've been obsessed with polenta lately. It takes just minutes to make and comes out so creamy and delicious. Plus, it's fun to experiment with sweet and savory toppings, like this breakfast version with parmesan, crispy bacon crumble and a fried egg.
For me, rice pudding has always been one of the most comforting foods. My mom used to make a huge pot of it growing up when our milk was on the verge of spoiling. Since we've been at home and the weather has been cold, I've been turning to more comforting dishes. That was my inspiration for this custardy oatmeal pudding that's creamy, perfectly sweet and has way more protein than regular oatmeal, making it a more filling option for breakfast than regular rice pudding or a bowl of oatmeal.