It’s fall now… and now time to break out the fall flavas. Normally, I am a summer girl, loving all the summer flavors. And, for the past few weeks, I’ve been nagging y’all about how much winter squash does not get a whole lot of loving. Well, we will be changing that ASAP with this Pumpkin Chocolate Chip Mug Cake. I cannot BEAR to go this entire season without a recipe with pumpkin in it.
Who’s with me?
It’s the start… the start of fall. Time to let your basic out.
You know that I came to terms with last week? That there are zero pumpkin recipes on The Cutting Veg site. I know. I was as shocked as you are. So, like the good food blogger that I am, with fall coming around the corner, I had to bring ya at least one pumpkin recipe…
You know. Before the pitchforks come out.
Y’all, let us just eat this harvest pasta sauce for the rest of our lives? Is that cool?
I love the autumnal harvest pasta sauce from Trader Joe’s. However, that ish has heavy cream, which means I’ll be not feeling so hot if I eat it. So I set off on a quest to copycat the sauce, but take out all the dairy. The pasta sauce has all of your favorite fall flavors, is super cozy, and reinvigorates my love affair with butternut squash so yes, YA KNOW SHE IS A WINNER. It tastes just like the real thing.
How easy was that?
Continue reading “Fall Harvest Butternut Squash Pasta Sauce”
Roasted stuffed zucchini. A healthy vegetarian recipe of tomato, feta, and orzo stuffed inside a grilled pesto zucchini. This quick and easy dish is perfect for spring and summer days and doubles as a healthy dinner or simple side dish.
Or as I like to call it, summer’s last stand.
We love a summer time recipe over here and, luckily for you and for me, it’s gonna feel like summer for the next month over here in Philly. So I made doubly sure that I get all da summertime flava in my body before winter comes and ruins it.
Seriously, don’t come at me, but winter ruins everything.
Peanut butter banana… oh I see you there, ya beauty.
Did ya know peanut butter and banana are probably my favorite flavor combination ever? Seriously I don’t know what could be better duo than that. I have a habit of eating the same things for weeks at a time. Therefore, it should come as absolutely no surprise that I ate a peanut butter and banana sandwich for lunch for a solid year as a kid.
What can I say? The heart wants what it wants.
I’m so excited that I can barely speak.
Which is good news for y’all, because I’m typing this so I have have absolutely no need to speak. We can just communicate like we are robots on an episode of Guardians of the Galaxy and I am totally here for it… THE WAVE OF THE FUTURE!
Dear goodness, what have I become?
We love a pickled eggplant situation. Yes I promise I’ll get you hooked too!
If there is one thing you should love about me, I love a pickle situation. I used to go to falafel places in Israel just to get some pickles. I always get the pickle situation at my favorite hummus place in the city. Heck I put pickled onions on everything. But if you don’t like eggplant, don’t let the title scare you… because you can barely tase the eggplant in said dish.
I promise.
This side dish has me WEAK.
If my six year old self could see me now, she would be so darn happy to see that I have made my favorite food, sour cream and onion potato chips, into a dinner that our mother would be proud of. Imagine that: eating chips for dinner and having society accept you for it.
Have I said too much?
Pretty much the only way I will eat olives, if I’m being honest here.
I don’t know what it is, but the combination of all the salty olives, capers, and cheese tossed together in olive oil and garlic makes for the most delicious sauce for all the pasta in the land. Could you even imagine… all the pasta in the land? Plus, who doesn’t think a salty week can be made better by having a big old bowl of carbs.
Salty week… see what I did there?