So yummy! The sweet potato recipe reminds me of the Smitten Kitchen sweet potato taco recipe (make extra spice mix because you'll want to put it on many things) The sweet potatoes go so well with beans. Here's a cauliflower recipe that is quick and delicious from a Seattle restaurant guy. Turns kids into cauliflower lovers. https://www.recipelink.com/msgbrd/board_8/2006/OCT/17909.html (I've never put dill in.) Cut the cauliflower in slabs rather than (fussy) florets.
I want to try everything you’ve posted! I’m also a big fan of that sweet potato recipe, such a great technique it teaches for them if you have the time. I recently slow-roasted (at 250) sheet pans of tomatoes, plums and nectarines and was blown away by the natural sweetness that pulled out.
I can’t offer a foolproof suggestion for popping popcorn, but can say that it’s one of my favorite crunchy soup/salad toppers, especially when it’s a little cheesy (white cheddar powder or nutritional yeast), a little spicy (Aleppo pepper) and a little smoky (smoked paprika)!
I love the recipes!! And don’t you know I have butternut squash!!! I think I’ll give the coconut oil a try. And I just ordered some silk chili! Thanks! 😊
So yummy! The sweet potato recipe reminds me of the Smitten Kitchen sweet potato taco recipe (make extra spice mix because you'll want to put it on many things) The sweet potatoes go so well with beans. Here's a cauliflower recipe that is quick and delicious from a Seattle restaurant guy. Turns kids into cauliflower lovers. https://www.recipelink.com/msgbrd/board_8/2006/OCT/17909.html (I've never put dill in.) Cut the cauliflower in slabs rather than (fussy) florets.
I agree with you 100% on the Chili Silk!
I absolutely loved this gnocchi recipe that uses 3 fall ingredients: butternut, kale and sage. I used store bought gnocchi and veganized it with nondairy: https://www.gimmesomeoven.com/gnocchi-butternut-squash-kale-sage-brown-butter-sauce/#tasty-recipes-61829
I want to try everything you’ve posted! I’m also a big fan of that sweet potato recipe, such a great technique it teaches for them if you have the time. I recently slow-roasted (at 250) sheet pans of tomatoes, plums and nectarines and was blown away by the natural sweetness that pulled out.
I love your newsletters- so many wonderful ideas!
I can’t offer a foolproof suggestion for popping popcorn, but can say that it’s one of my favorite crunchy soup/salad toppers, especially when it’s a little cheesy (white cheddar powder or nutritional yeast), a little spicy (Aleppo pepper) and a little smoky (smoked paprika)!
I love the recipes!! And don’t you know I have butternut squash!!! I think I’ll give the coconut oil a try. And I just ordered some silk chili! Thanks! 😊
Road to quicker win- don’t peel your veggies esp potatoes 🥔. Skin is the best part!!