The Best Things We Ate This Month

By Dana Raidt | Last Updated: November 24, 2015

Every month, we round up the best things we’ve eaten—recipes we’ve made, restaurant meals, and impromptu dinners that turned out so good we just have to share them. Here are this month’s favorites:

autumn-kale-salad-with-fennel-honeycrisp-and-goat-cheese
Kale is at its peak freshness right now and I’ve been loving it raw in salads. It’s robust enough that you can throw dressing on it and store leftovers to eat for a couple of days.  I recently tried Cookie and Kate’s Autumn Kale Salad made with raw fennel, which I had never tried before. The flavor is much milder than fennel seeds and it tastes amazing with the sweetness from the apples and the maple dijon dressing. I will definitely be making it again! —Sarah

I’m totally smitten with these Butternut Squash and Rosemary Biscuits from Completely Delicious. I was so excited when I saw this recipe because I just love butternut squash and I try to use it in just about everything this time of year. But I had never considered adding it to biscuits before. These came out perfectly fluffy and full of fall flavor. They are now on permanent rotation at my house. —Liz

During colder weather, I love making stuffed potatoes. These broccoli cheese stuffed sweet potatoes have become a favorite at our house. Between the broccoli, white beans and of course the cheese, I’m not sure what I love more! I like to serve with a side salad for a delicious dinner. —Ashley

I just got back from two weeks in Copenhagen and Amsterdam, and was surprised at how many gluten-free and vegan options were available. I made a special trip into The Hague to go to Fine Fresh Food, an adorable little cafe where I had some amazing homemade hummus (with homemade GF bread) and a vegan ratatouille salad. They also have a slow juice bar with tons of interesting combos (and fresh turmeric!). The raw vegan chocolate brownie and almond-milk cappuccino were the perfect way to top off the meal. —Dana

I’m normally not a big fan of Potato Leek Soup, but this Potato Leek Soup from Simply Recipes made a believer out of me. It’s simple to make, creamy and rich without adding any dairy, and it’s pretty much the perfect fall dinner. —Kiersten

About Dana Raidt

Dana Raidt is a Minneapolis-based writer and editor with a passion for music, a penchant for thrift-store shopping and a never-ending recipe repertoire.

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