I’ve been spending a lot of time talking about how much I’m going to miss summer produce once fall rolls around. And it’s true–I really will. But last weekend I bought my first winter squash of the season from the farmers market and then I remembered how much I love fall vegetables too. I’ll miss sweet corn and cheap zucchini, but I’m ready for butternut squash and bags full of fresh kale!
Maple Chipotle Squash Wedges // I used a sweet dumpling squash, but a small acorn squash would work as well. Preheat your oven to 350 degrees and toss the squash wedges with half a tablespoon of oil (I used olive), 1/2 to 1 teaspoon of minced chipotle in adobo sauce (depending on how much heat you can tolerate), and a tablespoon of maple syrup. Places the wedges on a baking sheet and sprinkle with salt. Bake for about 45 minutes or until they’re tender, turning the wedges over halfway through cooking time.
Pesto Quinoa with Tomatoes and Corn // I substituted oven-roasted tomatoes for fresh in this recipe and I added some zucchini in too. Because: why not? A delicious, easy meal. When people tell me they don’t have time to cook healthy, this is the kind of recipe I want to show them. Cook things like this!
Sweet + Spicy Thai Farro Salad // Salad is not usually something I get excited about eating, but this one is worthy of excitement. The dressing was light, sweet, and just a little bit spicy, which was the perfect compliment to the arugula, peaches, and nectarines.
Tempeh Lettuce Wraps // I had been working on this recipe for a few weeks and I finally decided to stop trying. It was close to blog worthiness, but never quite there no matter what changes I made. Maybe try these Laotian Tofu Larb Lettuce Wraps instead?
Roasted Japanese Eggplant, Corn & Red Poblano // Yesterday I posted on Facebook asking if any of you had ideas for a side dish I could make with 3 Japanese eggplant and a poblano pepper. I got a lot of great ideas and I ended up adding some frozen corn (yes, frozen corn in August–I am horrible), roasting it at 375 degrees for about 20 minutes, and then adding fresh oregano and queso fresco. Weird? Definitely. But it was really good!
Sahale Crunchers // I always want to snack on dried fruit and nuts, but I find that I have to make myself eat them because I don’t enjoy them very much. I am totally loving Sahale Crunchers, though. They’re a healthy almond-and-fruit snack that I actually want to eat. My favorite flavor is Cranberries, Sesame Seeds + Honey–the vanilla bean flavor made this almost taste like candy. Parmesan Cheese + Herbs makes a great savory afternoon snack and Cherries, Apples + Maple reminded me of trail mix with the chewy dried fruit. Although these are perfect for adding to salads, yogurt, and oatmeal, they didn’t last that long in our household–we ate them straight out of the bag. (Disclosure: I received samples, no payments or anything like that, and I wasn’t obligated to post about them here.)
Do you want to try Sahale Crunchers too? You can enter to win all 3 flavors of Sahale Crunchers on my Facebook page this week!