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Fall

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!

Continue Reading…

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!

Continue Reading…

Sweet Potato, Greens and Beans Burrito

Sweet Potato, Greens and Beans Burrito

What do you get when you ask three healthy food bloggers to tell you their #1 fall veggie? Too many answers to count. So, Philadelphia Magazine’s Be Well picked the produce (sweet potatoes) for us, and tasked two friends of mine and I to come up with an accessible way to use it.

The results: three kick-butt recipes that’ll make you mash what you think you already know about cooking sweet potatoes.

Sweet Potato, Greens and Beans Burrito

I chose to create a rendition of burritos with a healthy beans and greens twist. Like sweet potatoes, it’s hard to go wrong with bringing burritos to the dinner table.

Sweet Potato, Greens and Beans Burrito

I love how sweet potatoes compliment the earthiness of young fall greens. In this recipe, these two star ingredients are given the majority of the attention so that the preparation of the beans can remain quick and simple. Spices infuse the veggies, while the beans are simply tossed with a spritz of citrus to complete a weeknight meal that comes together in no time.

Head over to Be Well for the recipe, where you’ll also find a Sweet Potato Falafel (!) and a hearty Sweet Potato, Kale, and Wild Rice Soup!

Breakfast Socca with Eggs and Greens

Breakfast Socca with Eggs and Greens

If you’re not on the socca train yet, you should grab a ticket this week and get on it. It’s so easy to make, and incredibly tasty in many, many forms.

I’d say socca is akin to pizza crust – only full or protein and nourishment and a little more flavor. Really, you can add any toppings of your desire, including the classic tomato, basil, mozzarella trio that makes a good slice of ‘za. You can get fancy, like in this roasted carrot rendition. Or you can keep it fairly simple like this breakfast version below. And unlike pizza crust, it takes just a handful of minutes to whip up, no rolling pin needed.

Note – if you’re going to grab a ticket for the breakfast route, go for the savory option vs. taking a ride down a sweet socca road. I’ve tried to turn socca batter into blueberry pancakes, and it’s the first time socca’s failed me. Although, I must say, I haven’t totally given up on it in a sweeter form just yet. Future experiments are certainly to be had, and if you find a creation that works, by all means, please share!

Breakfast Socca with Eggs and Greens

As far as savory goes, this is a combination that works. Eggs, greens, and the last of summer’s tomatoes get piled onto a warm, nutty socca canvas. You could add a sprinkle of Parm on top, but it doesn’t even need it. If you’re seeking for more, serve it with a side of sweet potato hash, and a steaming cup of coffee. Magic. Continue Reading…

Fall Indian Coconut Curry

Fall Indian Coconut Curry

My dad set out earlier this year to sow a bunch of seeds that he thought would turn into beautiful butternuts. Instead, what he got was a bunch of green, bowling-ball-sized squash that looked like cantaloupe inside.

As he was describing these to me over the phone, I immediately thought (and wished, and prayed) that they must be kabocha squash.

Fall Indian Coconut Curry

“Kabocha?” he said. My dad, the garden-guru, the man who puts on his farm boots daily and holds a hoe as if it were his full-time job, was stumped. He quickly found out that kabocha can combat a butternut, easily, and perhaps even come out on top.

Fall Indian Coconut Curry

Sweet, creamy, orange…it’s everything you could want in a squash. And this “Japanese pumpkin” is all the rage these days in the culinary world. Perhaps that’s why I befriended it before my soil-drenched daddy-o.

Fall Indian Coconut Curry

Anyway, I stole away with a bunch from my dad’s harvest, and it turned into the inspiration for this autumn curry. Lately I’ve been doing a ton of Thai curries, so I decided to take this one in an Indian direction with some quality curry powder, and finished with a spritz of lime and fresh cilantro. Serve it over brown rice, and if you’re feeling fancy, add some warn naan on the side. Continue Reading…

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