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Grace Dickinson

Holiday Sauteed Brussels Sprouts with Pomegranate and Pecans

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

I’m bringing you one of my favorite holiday recipes today, and also one of my most beloved brussels sprouts recipes as a whole.

The colors, textures and earthy-meets-sweet flavor balance going on here has made this dish now an annual tradition in my household each season.

I mean…just look how pretty and festive it is all thanks to its entirely natural and nourishing ingredients. Win.

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

I like to shred brussels sprouts because it gives them an almost buttery-like feel upon sauteing. It also turns them into a conversation piece, perhaps even making them a novelty on the holiday table.

Paired with a crunch from the pomegranate seeds bursting with complimentary color and from the apples, you get a satisfying bite here with each forkful of sprouts.

The pecans add another layer of crunch, and butteriness, too, rounding out this healthful side with just a splash of richness.

Holiday Sautéed Brussels Sprouts with Pomegranate and Pecans

Whether it’s for a holiday feast or even just a post-feasting-week meal, it’s always good to have something green on the table this time of year. And also a veggie dish that won’t get outshined by all of the other good treats that surround it.

Always receiving rave reviews from my various family members, I can assure you this fulfills that promise.

Happy holidays, from my kitchen to yours!

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Turmeric Butternut Squash Soup with Sage Lentils and Kale

Turmeric Butternut Squash Soup with Sage Lentils and Kale

Hey there – it’s me, Grace. Remember me?

Yeah, I know. It’s been awhile.

But I’m back, just in time to bring you this bowl full of all things fall and all things that’ll nourish you as we prepare to take on the changing of the seasons.

Turmeric Butternut Squash Soup with Sage Lentils and Kale

Is it just me or is everyone seemingly getting sick a few weeks too early this year?

No one likes being sick. But nearly everyone likes butternut squash soup.

And this one packs a punch of healthful ingredients – i.e., a powerhouse, germ-fighting tonic of turmeric and ginger. (Praise hands emoji.)

Turmeric Butternut Squash Soup with Sage Lentils and Kale

I love this soup because it’s both warming and hearty, yet at the same time it’s clean and light. Lentils add both a solid source of protein and some crunch while kale adds to the texture swimming in this soup’s oh-so velvety base.

Place it in a blue or green bowl, and its golden goodness really shines. Inside and out.

I’m telling you, it’s a winner all around.

Turmeric Butternut Squash Soup with Sage Lentils and Kale

 

Serve with a side salad or a crusty slice of bread, or both. And then you’ve easily got a full meal – one that’s perfect for the autumn days that surround us!

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Asian Cabbage Slaw

Asian Cabbage Slaw

Cabbage is among the most underrated vegetables.

Er, let me correct that. Purple cabbage is among the most underrated vegetables.

I mean, just look at it! It’s a beaut.

Asian Cabbage Slaw

One of purple cabbage’s greatest attributes – besides its color, of course – is the fact that it can last for weeks and weeks in the fridge before going bad. That being said, I always keep a head on hand so that I can thinly slice it up whenever a dish could use a splash of color.

Salads, banh mi sandwiches, summery tacos, grain bowls, you name it…purple cabbage is always there to save the day and make food beautiful.

Asian Cabbage Slaw

This time around, however, I let the vibrant veggie take center stage in a slaw I now make every summer.

It’s an Asian-influenced cole slaw, meaning that traditional mayo gets swapped with a fragrant oil + rice vinegar + soy sauce combo.

Add a few crunchy, salty peanuts on top and some fresh cilantro, and you’re left with a slaw that’s so full of flavor it becomes addicting. Cole slaw…addicting? Yes.

And this one’s fresher than ever.

Asian Cabbage Slaw

While you could certainly down an entire bowl of this, it pairs nicely on the side of other dishes, too. Think fish tacos, or a stir-fry of sorts or even an Asian-themed veggie burger on the grill. It’s up to you to get creative with what you put this with, but I promise the recipe laid out for you here won’t let you down!

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Vegan Peach Pie with Spelt Rye Crust

Vegan Peach Pie with Spelt Rye Crust

Summer becomes real when you have a slice of peach pie on your plate from fresh fruit just picked from the nearby orchard.

This, my friends, is true summer beauty.

Vegan Peach Pie with Spelt Rye Crust

I may have to declare this as one of the best pies I’ve ever made. And it’s the peaches that went inside that must be bestowed with a large portion of the credit.

Peach season here in Pennsylvania has reached its prime, and the fruit on the trees this year is thriving.

Vegan Peach Pie with Spelt Rye Crust

Juicy and sweet, peaches are certainly undergoing a stellar year.

And as a result, the pies that are produced from those peaches are reaping all of the benefits.

After all, a pie is only as good as the fresh fruit that’s going inside of it. Which is why the filling needn’t be anything too fancy or complicated.

Vegan Peach Pie with Spelt Rye Crust

The project in undertaking the creation of this pie isn’t the filling, but the crust, which you’ll find true of most pie recipes. After some slicing and dicing, the filling takes minutes to make.

Meanwhile, the crust takes a little finesse. But nothing unmanageable, even for the novice baker.

I like to consider pie-making as the perfect put-on-a-few-records and chill-in-the-kitchen-all-Sunday-afternoon activity. Nothing wrong with that, right?

Vegan Peach Pie with Spelt Rye Crust

If you’ve never done a lattice before, basically you’re just attempting to weave the top strips of crust over and under each other. You may wish to refer to a simple tutorial when you get to that step, as I admit, my instructions may not be the most extensively written-out.

The warm slice of pie that comes out of the oven, (one you’ll top with cold ice cream…perhaps vanilla coconut!) is certainly worthy of every last second of effort that goes into creating this. As I said earlier, this is true summer beauty on a plate and certainly summer baking at its finest.

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Summer Gazpacho

Summer Gazpacho

 

When it’s hot, I love fresh meals like Gazpacho.

An even added bonus with this cool soup is that.

What is needed? A bunch of ripe tomatoes and whatever else your farmer’s market or garden offers up.

Summer Gazpacho

After a nice walk through the woods, a good girlfriend of mine and I refueled with a large bowl of this, utilizing some heirlooms from her garden.

It came together in no time, thanks to the help of a food processor (you could certainly use a blender) and the natural beauty of this type of soup.

Gazpacho is all about the freshness of its ingredients. It’s simple. And absolutely divine on a steamy summer day.

Summer Gazpacho

Keep the soup as chunky as you desire, or pulse it for a little extra time if you want something creamier than what’s pictured above.

Either way, I recommend serving it with a nice slice of crusty bread to sop up some of its flavorful juices and add an element of crunch.

Summer Gazpacho

And definitely don’t skip out on the avocado topping. This provides the richness that this light soup needs to complete it. In fact, you could even drizzle a little olive oil on top once served up for an added element of richness.

Summer Gazpacho

What are you making to tide you over during these early August days? Would love to hear your favorite recipes of the season!

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