Even though I’m still getting tomatoes from the garden, I am fully embracing the fact tomorrow is the official start of fall. In the past week, it’s really started feeling like fall too–it’s a little bit cooler out and the days are most definitely shorter. And now eating apples and pumpkin and winter squash no longer feels like jumping the gun. It’s fall!
Here’s what I ate this week:
Super Easy Baked Apple Chips // Seriously, you need one ingredient. Just one! Or two if you want cinnamon on your chips. Like most things, homemade apple chips are so much tastier than the kind you buy and so easy to make too. Check out my post on Henry Happened to find out how!
Acorn Squash Stuffed with Chard & White Beans // I used roasted acorn and sweet dumpling squash to make these and because I don’t like white beans, I used edamame instead. Which was a little bit weird. But still better than white beans! I also got distracted by Facebook and burned these a little when they were broiling. Oops. But they were really good!
Honeycrisp Apple + Maple Almond Butter // This week on my Facebook page I asked you all what your favorite varieties of apples are. A lot of you are fellow Honeycrisp fans, so yay for that! (Pink Lady are a close second for me.) I love these little maple almond butter packets and they were on sale at the grocery store this week, so I picked up a few to have with apples as an afternoon snack.
Braised Broccolini // This definitely doesn’t need to cook as long as the recipe says (as you can see from my overcooked broccolini), but it turned out much better than my previous broccoli braising experience. A nice, simple side dish.
Spaghetti Squash with Walnuts, Basil & Sun-Dried Tomatoes // This is an adaptation of the pasta lunch I made a few weeks ago–I used roasted spaghetti squash instead of rotini and I tossed it with 2 teaspoons of lemon-infused olive oil, homemade sun-dried tomatoes, basil leaves, a tablespoon of chopped walnuts, and some Parmesan cheese. My new favorite lunch!