Perfect Fall Salad

This was gone before I even had a chance to take a picture of it, so this stock one will do and its pretty dang close.  But, while I was preparing it, I did think "this is the prettiest salad I have ever made" because the colors are so gorgeous and perfect for Thanksgiving (or anytime!).  It was absolutely delicious too!  You could easily add chicken to make it a full meal.

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The Perfect Fall Salad

8-10 cups assorted greens (kale, romaine, mixed greens)

3/4 cup crumbled feta cheese (could sub goat cheese)

6 green onions, thinly sliced

1 large red-skinned apple, diced

1 large sweet potatoe, peeled, diced and roasted with EVOO,salt, and pepper

Dressing:
1/4 cup apple cider vinegar

1/4 tsp pepper

1/2 tsp salt

dash Tabasco sauce

2 Tbs. sugar

1/2 cup vegetable oil

Whisk together dressing ingredients.

Spiced Pecans: 

3 Tbs. butter

1 1/2 Tbs sugar

1/2 tsp. cayenne pepper

1/2 tsp. cinnamon

3/4 tsp. salt

1 cup chopped pecans

Over medium heat, melt butter in a pan and add sugar, spices, and salt.  Add pecan pieces and stir until well-coated.  Continue to cook for about 5 minutes, stirring occasionally, until sugar caramelizes and pecans darken slightly in color.  Transfer mixture to a paper bag or parchment paper to cool.  Toss or shake occasionally to break up pieces.

Assemble salad ingredients.  To avoid browning, apples can be added directly to dressing or dice just prior to serving.  Toss salad altogether and serve.

One Pot Butternut Squash Soup

Loved this soup and its amazing flavor.  The apple, pepper and coconut milk combine to make it really delicious, different and totally fantastic.  You could easily skip the butter on this and make it vegan.  I love it when I find a healthy, easy and delicious meal!

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One Pot Butternut Squash Soup

A Bountiful Kitchen

Cook time

20 mins

Total time

20 mins

 

Author: Si Foster, A Bountiful Kitchen

Serves: 10 servings

Ingredients

• 1 tablespoon canola or Olive oil
• 1 tablespoon butter (optional- sub EVOO if vegan)
• 6 cups cubed butternut squash (about 1 small or buy the pre-cut at Trader Joe's)
• 2 teaspoons salt and pepper to taste
• 1-2 cloves garlic
• 1 small apple,( I like Gala’s for this recipe) cored, cubed, skin on
• 1 medium onion, chopped, about 2 cups
• 32 oz chicken or vegetable broth
• 1 cup half and half or coconut milk ( I used coconut milk)

1. Place oil and butter in a large pan over medium high heat. Add squash, salt and pepper and saute for about 5 minutes, uncovered.
2. Add garlic, chopped apple, onion and saute for 5 additional minutes.
3. Add about 2 cups of broth and bring to a boil. Cover and cook for about 10 minutes or until squash is fork tender.
4. Add remaining broth and bring to a boil.
5. Reduce heat to medium. Using an immersion blender, blend until smooth, or add soup in small batches to a blender.
6. Add remaining broth and coconut milk. Simmer until ready to serve.

The MOST AMAZING Peanut Butter Cookies

"These cookies are the BEST peanut butter cookies I've ever eaten" said Dad when he first bit into them.  As someone who isn't short on opinions, but will also be totally honest, I'm going to have to agree.  These are absolutely amazing.  Soft and chewy and addictive.  The dough is also incredible so try not to eat it all before you stick it in the oven!

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The MOST AMAZING Peanut Butter Cookies
Gotorecipes (on Instagram)

1/2 cup butter, room temperature

1 cup crunchy peanut butter

1 cup dark brown sugar

1 cup sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon salt

2 teaspoons baking soda 

White chocolate chips (optional, but man they really knock these things out of the park)

Cream together the butter and peanut butter. Add sugars and beat until smooth, then beat in eggs one at a time, then vanilla. Sift dry ingredients and slowly add them to the mixture just until incorporated. Add white chocolate chips.

Preheat oven to 350º. Scoop dough (about 2 Tablespoons) onto Silpat or un-greased baking sheet. Make hatch marks by pressing a flour-covered fork down on the down twice - one way, then across the other way (optional- we didn't do this at the Crofts home). Bake for 10 minutes until barely starting to brown, puffed and beginning to crack. Allow to cool on the baking sheet. 

Sweet Potato, Kale, and Goat Cheese Frittata

I've been on a sweet potato and goat cheese kick lately (hello, these flavors also scream Fall!) so when I came across this recipe, I knew I had to make it.  It was really easy to assemble and a cinch to make- plus its a show-stopper meal for almost no work!  It turned out really pretty and really tasty (caveat- my kids didn't love it but I think goat cheese is a mature flavor).

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Sweet Potato, Kale and Goat Cheese Frittata

Two Peas and Their Pod

INGREDIENTS:

• 8 large eggs
• 1/4 cup milk
• 1/8 teaspoon ground nutmeg
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 large sweet potato, peeled and cut into 1/2-inch pieces
• 1/2 red onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 6 cups chopped kale, ribs removed
• 1/3 cup crumbled goat cheese

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. In a large bowl, beat the eggs and milk together. Season with nutmeg, salt, and pepper, to taste. Set aside.
3. Place a large ovenproof skillet over medium high heat, preferably a cast iron skillet. Add the olive oil and heat until hot. Add the sweet potato and onion and cook until tender, about 8-10 minutes. Add the garlic, rosemary, and kale and cook until kale is wilted. Season with salt and black pepper, to taste.
4. Remove half of the mixture from the pan and set aside. Pour the egg mixture into the pan, over the sweet potatoes, kale, onion, and garlic. Add the reserved mixture back to the pan, making sure you evenly spread out the ingredients. Cook for 3-4 minutes or until just set. Top with crumbled goat cheese.
5. Place the pan into the oven and bake for 8-10 minutes or until eggs are firm and edges are golden brown. Remove from the oven and cut into wedges. Serve immediately.