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Sous Vide Teriyaki Salmon

By Emma Christensen This post is brought to you in partnership with Joule: Sous Vide by ChefSteps. Use discount code SIMPLY on checkout through 11:59 pm EST October 1, 2017 for $30 off when you buy the Joule at ChefSteps.com!
After cooking salmon sous vide, I am convinced that this is the only way that salmon — and all fish, really — should be cooked. Period. Full stop. Forever and ever. For reasons which will shortly become clear.
But perfectly cooked salmon isn’t the only thing this recipe has going for it. No, the other attraction is that this sous vide recipe makes an outstanding …read more

Source:: Simply Recipes

      

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Roasted Acorn Squash Salad with Pecan Vinaigrette

By Erin Alderson Post sponsored by The American Pecan Council. See below for more details.
Fall is an amazing time for salads. The crisp airs makes for the best greens and once you have that, it’s hard to go wrong with what you add into a salad. This acorn squash salad is quite possibly the best combination of all the fall flavors: roasted squash, warm grains, and a perfect pecan vinaigrette. Add to that a bit of goat cheese and shallots- you have one delicious and filling salad.
I recommend making larger batch of the pecan vinaigrette and use it throughout the week. The buttery …read more

Source:: Naturally Ella

      

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Delicata Squash – They’re Just Not for Decorating Anymore

By foodwishes@yahoo.com (Chef John) I always look forward to seeing delicata squash appear in the fall, but with that, comes a certain amount of frustration, since I’m pretty sure there are plenty of shoppers who walk right past it, thinking it’s some sort of decorative gourd. They do look like those ornamental cornucopia fillers, which is why I’ve been tempted to walk up to people at the market, who I’ve seen look at these, but not put in their basket, and tell them what a big mistake they’re making. Of course I haven’t, since that’s just not done.The point is, not only would these …read more

Source:: Food Wishes

      

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Creamy Spinach and Basil Penne Recipe

By Jacqueline Meldrum It’s pasta week!Well actually that’s not true, but it’s going to feel like pasta week because this is my second pasta of the week and I still have another one planned. My first pasta dish this week was roasted vegetable pea pasta bake, but today I wanted something creamy. I wanted a creamy sauce but one that would be quick and easy too. Well you know how I am.This time you may see a wee bit of orange shining throw the sauce. That’s the colour of the pasta. For tonight’s meal I used Napolina’s Red Lentil Penne which like the …read more

Source:: Tinned Tomatoes

      

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Applesauce

By Elise Bauer Nothing beats the taste of homemade applesauce, and it’s so easy to make! Every year, starting in mid summer with the Gravensteins, and through late fall with Granny Smiths and Fuji apples, my father processes dozens of batches of applesauce from apples picked from his trees. Continue reading “Applesauce” »
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Source:: Simply Recipes

      

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Kidney bean and sweet potato chilli

By Becca @ Amuse Your Bouche So I guess it’s officially autumn now, whatever definition you use. Gone are the long days where the sun stays up until 10pm. Gone are the hot days where we keep the back door wide open all day long so the dog can run in and out. Gone are the lazy afternoons spent sitting in a pub garden sipping cider.
Luckily, we have cosy evenings, cuddly jumpers and comforting dinners to look forward to instead, so it’s not all bad.
I thought I’d start the season with this sweet and spicy kidney bean and sweet potato chilli – because if a hot …read more

Source:: Amuse Your Bouche

      

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29 Vegan Recipes for Fall

By Erin Alderson I’m not vegan but one of the best realizations I’ve had over the years is that comfort food doesn’t have to be heavy on the dairy. Sure, I love melted cheese or a cream sauce but there’s so many ways to make a solid comfort meal while staying vegan. Some tips I’ve learned over the years: nuts are key, legumes are your friend, and don’t be afraid of your spices! Below is almost a month’s worth of dinners that showcase my favorite comfort recipes without a shred of cheese or a drop of cream.
Legumes

These recipes are up top because they …read more

Source:: Naturally Ella

      

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Cider Braised Pork Shoulder – And by “Braised,” We Probably Mean Stewed

By foodwishes@yahoo.com (Chef John) If you watched our recent spaetzle video, you saw me serve up a nice hunk of cider braised pork shoulder, during which I wondered out loud if we’d done that video yet. Turns out that we hadn’t, so as promised, here you go. As the title may indicate, this isn’t technically a braised dish, since the meat is pretty much covered with cooking liquid, but whenever I have to choose between alliteration, and accuracy, I predominantly pick the former. I kept things very simple here, so feel free to add extras like carrots, potatoes, Brussels sprouts, and other fall veggies, …read more

Source:: Food Wishes

      

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Roasted Vegetable Pea Pasta Bake - gluten-free & vegan

By Jacqueline Meldrum I love a good pasta bake, but this isn’t like most of my pasta bakes. They’re usually really rich with a thick sauce, but this one is lighter. It’s more about the roast vegetables with just a hint of light tomato sauce. I also wanted the flavour of the pasta to shine through. Why? Because it’s Green Pea Pasta.Green pea pasta, I hear you say!Why yes, green pea pasta.Green Pea PastaIt really is green isn’t it and you can taste a slight sweetness from the peas. It’s part of a new range from Napolina. There is a gluten free green …read more

Source:: Tinned Tomatoes

      

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An Autumn Colour Challenge

By Sus Davy Autumn is one of my favourite seasons. I love the golden hues that make the trees glow, the cooler misty mornings with pink sunrises, and cosy evenings infront of the fire. Now we have swapped a boat for a house I appreciate these even more. Wrapping up in throws on the sofa and settling down with a book in front of a glowing woodburner, these are my Autumnal moments that I love. I remember running into the park and nose diving into piles of leaves as a child. Gleefully kicking up orange leaves and watching them float down like nature’s …read more

Source:: Rough Measures

      

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Inside The Nano Bread Program At Torst | food. curated.

By Liza de Guia “Good bread should stand alone.”
Earlier this summer, craving savory burgers and hot dogs, I wandered into my neighborhood bar TORST for a quick bite in Greenpoint. TORST is a serious place for serious beer drinkers, where one can find unique styles of rare, highly-curated small batch beer, on tap. I heard they’d been working on a new beer-friendly food menu for a while, so I was intrigued. Especially since, over the winter, they decided to close their in-house Michelin-starred restaurant, Luksus, in favor of a more casual menu and gastropub vibe. Little did I know that …read more

Source:: Food Curated

      

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Shrimp and Artichoke Pasta

By Elise Bauer A friend of mine introduced me to this Shrimp and Artichoke Pasta recipe years ago and it has become one of my favorite dishes to make for a midweek meal.
Even though it looks like there’s a lot going on—shrimp, artichokes, peas, pesto, pasta—the whole dish can be made in the time it takes to cook the pasta! Continue reading “Shrimp and Artichoke Pasta” »
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Source:: Simply Recipes

      

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Pinto Bean Quesadilla with Spiced Zucchini

By Erin Alderson Quesadillas have had a recent uptick in our household thanks to a high-energy toddler. It’s one of my go-to lunches when were hanging out at home primarily because I can put almost anything in a quesadilla and as long as there’s a dip like salsa or hummus, my son will eat it. This pinto bean quesadilla uses the spiced zucchini component I shared a few days ago. The pinto adds the bulk while the zucchini adds the flavor. Best of all, if you make the zucchini ahead of time, these quesadillas only take about 15 minutes to make (which when …read more

Source:: Naturally Ella

      

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Dark Chocolate Magic Pudding (a self-saucing vegan dessert recipe)

By Jacqueline Meldrum I’ve had self-saucing pudding at the back of my mind for years now. I always look them and think I have to make one of these magic puddings, but never get around to making one. The time has come! Trex has challenged me to bake to the theme of the bakes on The Great British Bake Off and this week is pudding week. There was no information beyond it being pudding week, so I took that as fate and just the nudge I needed to make a dark chocolate magic pudding.The Great British Bake Off 2017photo: ExpressFor those of you …read more

Source:: Tinned Tomatoes

      

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Chocolate Chip Pumpkin Bread

By Cindy Rahe Confession: I am a late bloomer when it comes to my love for pumpkin.
My mom doesn’t really like pumpkin, so the only encounters that I had with it before adulthood were in the form of store-bought pumpkin pies in those crinkly aluminum tins topped with a dollop of partially frozen cool whip. Not exactly the tastiest introduction!Continue reading “Chocolate Chip Pumpkin Bread” »
…read more

Source:: Simply Recipes

      

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Pumpkin Chocolate Chip Loaf

By Cindy Rahe Confession: I am a late bloomer when it comes to my love for pumpkin.
My mom doesn’t really like pumpkin, so the only encounters that I had with it before adulthood were in the form of store-bought pumpkin pies in those crinkly aluminum tins topped with a dollop of partially frozen cool whip. Not exactly the tastiest introduction!Continue reading “Pumpkin Chocolate Chip Loaf” »
…read more

Source:: Simply Recipes