Five Recipes Perfect for Fall

Gluten-Free Pumpkin Gnocchi {sans the pancetta} via The Bonjon Gourmet

For the first time this month, yesterday finally felt like fall. I couldn't wait to get home, turn off our AC, light my favorite fall candle, and open the screen doors to let in the cool, crisp air. There's something about the onset of fall that makes me feel the urge to nest. To sit by the fire with a blanket and a bottle of wine. To clear the house of clutter {a crazy busy summer has left me feeling perpetually behind on keeping our house clean}. To sit outside by the fire with s'mores. To give Ryan the feeling of coming home from work to a kitchen filled with love and the intoxicating scent of dinner on the stove. And for that, I've pulled together five recipes that I'm looking forward to trying this fall. Enjoy!

Our Valentine's Day Dinner Plan

Butternut squash, mushroom and fontina nachos with crispy sage by How Sweet It Is

While most years Ryan and I have looked at Valentine's Day as another opportunity to get dressed up and spend a night on the town, ever since moving into our new house we have slowly started transitioning into total homebodies. Maybe it's the fact that it's been so cold outside and our fireplaces, cozy blankets, and cuddly pup make our home feel that much more cozy, but to be honest, there's nowhere we would rather be than our little yellow cottage!

So this year for Valentine's Day we will be staying in, opening a bottle of wine from our last trip to Italy, and making dinner together. Thanks to my vegetarian diet plus the fact that our wedding is just a little more than six months away, we have been eating very, very healthy. We decided to ignore the wedding diet for the evening and instead have indulgent night of comfort food. As an afternoon snack we're going to have butternut squash, mushroom and fontina nachos with crispy sage. For dinner, a simple salmon filet roasted with olive oil, sea salt, and pepper, John Legend's famous macaroni and cheese, and roasted carrots and onions with fennel and mint. And last but not least, homemade chocolate cupcakes with sea salt buttercream. A cozy night at home with Ryan, Yoda, and some delicious food? I can't imagine anything better!

In the Kitchen :: Five Last Minute Thanksgiving Recipes

{Brûléed Bourbon-Maple Pumpkin Pie by Bon Appétit}

Thanksgiving is almost here and I couldn't be more excited!  I'll be a first to admit I'm a total nut over the holidays and tomorrow marks the official kickoff for me.  In case you're still trying to figure out what to make for your Thanksgiving dinner I've pulled together five scrumptious recipes that will surely be the highlight of your feast!  Bon appétit!

Recipe :: Spring Asparagus Risotto with a Fried Egg

One of my favorite go-to's when I "don't have anything to make for dinner" is risotto.  It can be made about a million and one ways {I love it with butternut squash in the fall and kale in the winter}, but I think it really shines with fresh spring produce.  While cleaning out the refrigerator before we left for vacation I found that I had a bunch of fresh asparagus and basil that needed to be eaten.  That, plus some eggs, frozen organic vegetables, and a few pantry staples, ended up making a delicious dinner for two!  Feel free to modify with your favorite vegetables, cheeses, etc.  

Spring Asparagus Risotto with a Fried Egg

Serves 4

INGREDIENTS
1 cup arborio rice
3 cups organic chicken {or vegetable} broth - approx
1.5 cups dry white wine - approx
1 tablespoon butter
1/2 red onion, chopped
3 garlic clove, minced
4 large eggs
Kosher salt
Fresh cracked pepper
Olive oil
1 pound spring asparagus
3/4 cup frozen organic peas, thawed in warm water
1/2 cup frozen organic corn, thawed in warm water
Fresh basil, chopped
Grated Parmesan cheese

INSTRUCTIONS
Preheat oven to 425 degrees.  Bring chicken broth to a boil in a medium sauce pan, then reduce to a simmer.  Meanwhile, heat butter in a large sauté pan over medium heat.  Add chopped onion and sauté for two minutes.  Add arborio rice and sauté until golden brown and slightly translucent.

Alternating between hot chicken broth and white wine, add 1/2 cup of liquid to risotto and stir until reduced.  When the liquid has been absorbed, continue to add more, until the risotto is soft, creamy, and will not absorb any more liquid {typically takes about 20 minutes, you may need more or less liquid than the quantities listed above}.

Meanwhile, break the tips off the asparagus and cut into medium-sized pieces.  Toss with olive oil, salt, and pepper, and roast in the oven for about 10-15 minutes {you want to make sure the asparagus are still bright green and crisp, yet slightly tender}.

Three minutes before the asparagus are ready heat a skillet over high heat and drizzle with olive oil.  Cook the eggs to your liking {I typically fry mine for about three minutes on one side then flip over and cook for another 10 seconds}.  Remove from heat.

Remove asparagus from oven and toss with risotto.  Add drained peas and corn and toss.  Add parmesan cheese, salt, and pepper to taste.  To serve, sprinkle with fresh basil and top with a fried egg.  Bon appétit!

Recipe :: Eat Colorfully

This week has been all about injecting more color in your life - be it with travel, fashion, or interiors. But today we're going to talk about arguably the most important way to live colorfully, with your food!  It is a commonly known fact that eating a variety of colorful foods is a sure-fire way to improve your health {unless those foods are strawberry ice cream or mint green macaroons, then you're out of luck} and what better to combine these power foods than in a salad?  Yesterday I made this delicious Superfood Salad and absolutely loved it!  My favorite thing about the recipe?  You can literally throw in whatever you have in the fridge.  Broccoli?  Sure.  Apples?  Absolutely.  Barley?  Why not.  Cheese?  Um, is that even a question?!  In addition to the below I added a bunch of chopped up spinach, some crumbled goat cheese, and a few grilled shrimp.  Super easy, super healthy, and super delicious...definitely a keeper in my book!  Recipe below:

Superfood Salad {recipe via Iowa Girl Eats}

INGREDIENTS:

1/2 cup dry quinoa

1/3 cup red onion, chopped

1 orange, peeled and segments chopped

1 avocado, chopped

1 cup canned black beans, rinsed and drained

1 cup pomegranate arils (about 1 pomegranate worth)

1 cup frozen corn, thawed

1/3 cup cilantro, chopped

salt & pepper

LEMON VINAIGRETTE: 

2 lemons, juiced (need 1/4 cup juice)

2 garlic cloves, microplaned or finely minced

dash of sweetener (agave nectar, stevia or white sugar)

salt & pepper

6 Tablespoons extra virgin olive oil

INSTRUCTIONS:

Cook quinoa according to package directions. Set aside to cool.

For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.  This made a little more than I wanted, so I used it to marinate the shrimp that I grilled to throw on top of the salad.

Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper. Pour Lemon Vinaigrette over the salad and stir to combine. Serve cold or at room temperature.

Recipe and image via Iowa Girl Eats

Recipe :: Thanksgiving Sides

In celebration of Thanksgiving, I have rounded up four delicious and festive sides from my favorite magazine,  Bon Appetit.  A Winter Squash Bowl that is an absolute head-turner, a simple Butternut Squash Tart with Fried Sage, a rustic Bread Stuffing with Red Mustard Greens, Currants, and Pine Nuts, and savory Nutmeg and Black Pepper Popovers.  Click the links for the full recipes, and for the BEST Apple Pie, Ever, click here.  Happy eating!