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by Caitlin Saniga

Roasted delicata squash boats with mushrooms, kale and Parmesan cheese

I got out all of the eating utensils, not sure how to go about digging into this squash. The rind is edible, so I tried cutting it into brimming half-moons with a serrated knife. Joel used a large spoon to scrape out the whole squash and eat it combined with the filling. No matter how you do it, it’ll be delicious! The flavors reminded me of Thanksgiving.

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Plum coffee cake

by Sarah Steimer

Plum coffee cake

This coffee cake was one of my favorite recent baking projects. It was fairly simple to make and the plums were fantastic. I actually enjoyed it with a few extra fresh plum slices on the side.

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by Caitlin Saniga

Creamy roasted cauliflower soup

This is a grown-up twist on the classic broccoli and cheddar soup: rich, silky, hearty and with a beautiful, mild, fruity depth, thanks to the white wine. Feel free to stir in cooked brown rice or farro, like my mom always did with our broccoli cheese soup.

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Autumn in New England goes like this, apparently: The "leafers," as they're lovingly referred to, pile into their cars and make the long weekend drive through Massachusetts, New Hampshire, and Maine, scoping out the fall foliage. They stop at pick-your-own apple orchards and pumpkin patches. They pick more than they know what to do with. Meanwhile, all of the local breweries  chuck pumpkins and spices into their brew kettles, and on their way back home, the leafers stop for seasonal six-packs. Here's the pick-six I brought home to sample.

Autumn in New England goes like this, apparently: The “leafers,” as they’re lovingly referred to, pile into their cars and make the long, laid-back drive through Massachusetts, New Hampshire, and Maine, scoping out the fall foliage. They stop at pick-your-own apple orchards and pumpkin patches. They pick more than they know what to do with. Meanwhile, all of the local breweries are chucking pumpkins and spices into their brew kettles, and in most cases, these concoctions are magical. On their way back home, the leafers stop for seasonal six-packs. Here’s the pick-six I brought home to sample.

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by Sarah Steimer

Pumpkins

Let me put this out here, first and foremost: Pumpkin beers are not usually my fall go-to. I’m an Oktoberfest gal. But every so often, I’ll wander outside of my ‘tobers and try a pumpkin brew or two. (Please note: There is one beer in this review not pictured in this line-up.)


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by Sarah Steimer

Pasta with roasted tomatoes, corn and garlic confit

This dish was a straight-up treat. The garlic confit and corn take on a subtle sweetness, while the roasted tomatoes take everything to a deeper level. I would have even skipped the pasta and poured everything over a good piece of bread. So save this recipe as a bruschetta idea as well!

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by Sarah Steimer

Roasted tomato-carrot soup

There are piles of carrots at the farmers market right now, and the tomatoes are starting to look a little softer than a month ago. It’s the perfect excuse to throw these market stragglers into the oven, into a pot and then into your stomach. Tweak the recipe to your liking, maybe add some roasted corn or some leftover rice. Whatever route you take, it’ll be very satisfying and simple.

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