If you’ve never made polenta, let this be your introduction. Its so creamy and satisfying – just what I want to eat now that temperatures are dipping. Don’t bother with tons of stirring and slow cooking on the stovetop. Let your oven do the work. At this time of year I like to add a little fresh corn at the end so do that while it lasts. If it’s already out of season, just leave it out.
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Remember that viral baked feta and tomato pasta? Let’s run with that idea and bring it into fall. Sweet roasted butternut squash, salty feta and a little punch from lots of apple cider vinegar makes this the perfect warm topper for crusty bread. Leftovers on day two/three are arguably even better tossed with a few cups of cooked farro.
This might just be my new go-to autumn app.
(Want to watch a reel of me making this on Instagram, head here.
When the temperatures dips, my salad cravings shift from light and crisp to dense and hearty. So here’s some serious fall salad inspo: Massaged Lacinato Kale with Roasted Sweet Potato, Apple and Toasted Hazelnuts. Top it with roasted chicken (store-bought rotisserie!) or salmon, or baked tofu and it’s a complete meal.
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Ever made a strata? I like to think of them as a cross between stuffing and frittata — deeply crunchy croutons bound together with a highly flavorful eggy mix. They are endlessly versatile but a family favorite is Pizza Strata. It has definite deep dish vibes with a super crisp outer shell and soft, cheesy, tomatoey interior. I love mushroom pizza so used those here but swap in your favorite pizza “topping”.
Ever since I made Alexandra Stafford’s 4-Ingredient Balsamic Roasted Mini-Peppers, some rendition of them or another has been a go-to side dish or appetizer for me. I love adding in some spicy peppers, a big hit of garlic and then finishing the dish with cheese. The combination of totally caramelized peppers, warm cheese and sweet/tangy balsamic is totally addictive.
Continue reading “Balsamic Roasted Peppers with Creamy Goat Cheese”