Currently Browsing: Fall
Vegan Apple Raspberry Crisp
This easy to prepare fall dessert is bursting with harvest flavors: fruit is blanketed with a crisp cinnamon, pecan and oat layer. Vegan, gluten-free and irresistible!
Asparagus, Apple, Black Bean and Goat Cheese Taquitos
Spring Asparagus teams with Black Beans, Goat Cheese and Sautéed Apples inside these Corn Tortilla Taquitos. Serve them with a Tomatillo Salsa Verde for ultimate meal or appetizer!
Stuffed Squash with Fruit and Vegetable Quinoa Pilaf
A recipe for Detox – Pump up you servings of fruits, vegetables and grains…naturally. Stuff Acorn Squash or Blue Hubbard Squash with a wonderful and healthy quinoa pilaf loaded with texture & color. To serve, add the warmed pilaf, piled up, to the squash halves. Cut a wedge and enjoy! Add a drizzle of my lemony tahini dressing […]
Hasselback Sweet Potatoes with Aged Gouda – Maple Syrup Glaze
These “fanned” sweet potatoes simply bake in the oven with a syrupy, maple glaze. Tuck garlic in the crevices and sprinkle with fresh rosemary. I love adding a touch of grated, aged gouda cheese on top – your Thanksgiving company will scream”YUM!” These delicious potatoes just look fancy – but are actually easy to pull together. Hasselback […]
Roasted Brussel Sprouts with Spiced Candied Pecans
Brussel sprouts will cook quicker when cut in fourths, with each edge caramelizing a bit. The spiced candied pecans add a touch of crunch and sweetness.
Chunky Cranberry Sauce with Pineapple and Ginger
The perfect Cranberry Sauce – chunky, tart-sweet and loaded with fresh pineapple and a touch of ginger
Thanksgiving Squash and Celeriac Soup with Harissa
A flavorful, healthy Thanksgiving soup with Kabocha Squash. For a larger batch – and to feed a crowd, simply double the recipe. For Vegan: Saute vegetables in Earth Balance or Coconut Oil and use Vegetable Broth.
Fall Salad ~ Greens, Nuts and Fruits with a Pickled Radish and Apple Vinaigrette
A Restaurant Quality Salad! A creative mix of Butter Lettuce, Roasted Green Beans, Aged Italian Cheese, Pistachios, Figs and Watermelon Radish with a Pickled Radish & Apple Dressing. Simply Delicious.
Chicken Etouffee with Butternut Squash and Apples
A modern Fall Cajun and Creole style stew – with wonderful vibrant flavors. Étouffée is a French word which means “smothered,” and is typically served over rice.
Karen’s Fall Apple Cake with Streusel and Caramelized Apples
A spiced apple cake dotted with chunks of apples topped with a generous height of crunchy streusel. Go a step further and add caramelized apples and a dripping caramel sauce to each slice. A gluten-free option too!
Thanksgiving Leftover Frittata with Greens, Sweet Potatoes and Fontina
Use leftover ingredients from your holiday feast.. everything but the Turkey! Make my cranberry vinaigrette and serve drizzled over fresh lettuces with the frittata.
Pumpkin Cider Pie with Shortbread Cookie Crust
A classic pie which is not too sweet due to the natural flavors of the apple cider reduction in the filling. Try a shortbread crust, easy to prepare with a tender, melt-in-your-mouth texture.
Roasted Garlic Soup ~ Spanish Style with Crouton and Spiced Rouille Sauce
Break open the heads of garlic and roast the cloves in the oven, then push out the softened garlic from their papery skins.
Caramelized Apple Deep Dish Cheesecake Pie
The perfect pie for Thanksgiving! A graham cracker crust with crunchy walnuts, a thick layer of caramelized apples topped with a cheesecake batter made with Tofutti or Cream Cheese. Easily made dairy free. This pie definitely deserves the next spot on your dessert buffet!