Cozy season is starting! Although no one can begin to predict what we are possibly in for over the course of the next few months, one thing is certain, we could all use some nourishing feel good food to optimize our health and well-being. October marks the start of sweater season peppered with streaks of hot almost summer-like days. When feeling conflicted about how to dress let alone what to eat, a hearty, squashed-filled salad is the ideal remedy to tip toe into fall and a gentle reminder of the all beauty that the season has to offer. This feel-good fall harvest salad has kale, delicata squash, chickpeas, feta, and dried cherries. To make this even more filling, add some farro or quinoa. Prep in advance for an easy make-ahead nourishing lunch!
Read morebutternut squash bowl with garlic yogurt sauce
It is full on squash season. If you love squash as much as I do, that means you are likely buying them by the armload at your greenmarket or grocery store. I am a sucker for simply roasted squash tossed into a salad or blitzed into a soup. If the #bowllife is more your thing, then this veg-filled crunch fest is the perfect way to enjoy your nutrient-rich fall bounty.
Read morebrussels sprouts and squash chopped salad
The September 2018 issue of Bon Appetit Magazine features a chopped salad from San Francisco restaurant, Che Fico. The image alone sold me, but so did the layers of flavors from all the ingredients - honey roasted squash, seared brussels sprouts, bitter radicchio, marinated chickpeas, salty olives, and cheese all tossed with a peppy Italian dressing. The multi-step process to recreate this salad was definitely something I was not sold on. I love the idea of this hearty salad as a main, but don’t love the multiple steps required to make it. I set out to build a better version that did not take two plus hours, still tasted amazing, and shaved some of butter and the cheese from the original recipe.
Read moremy top 10 squash recipes
It is fall and that means lots and lots of squash at the greenmarket. Stumped about how to use it? Here are 10 ways to get the most out of your squash bounty.
Read morebutternut squash + onion jam toast
Even the best intentioned individuals, like myself, tend to overdo it on Thanksgiving. In case you did, use today to get back on track. Head out for a power walk or a run or sign up for your favorite workout class. Give away the desserts and not so healthy sides, and hang tight to the veggies that you can repurpose and enjoy heathfully over the next few days.
Read morebutternut squash, barley, and pecan salad
A majority of the meals I eat are in bowls - no surprises there. Breakfast, lunch, and dinner all typically fall into bowl food, whether it's fluffy eggs, oatmeal, or a grain or green salad, they all seem to do their best in bowls, garnished with the appropriate condiments and embellishments. Desserts and other treats have become "mug food". This tactic has become my way of portion control and also possibly my way of avoiding plates.
This fall squash salad is no exception to the bowl food rule. It can serve as a main course or as a festive side. Spicy and sweet squash mingled together with peppery arugula, buttery pecans, and tart cranberries make the perfect companions. This salad has been making regular appearances in my fall cooking routine and I guaranteed it will in yours too.
Read moresomething healthy and a little sweet for the new year
When the Radish first asked me to work on a recipe for Rosh Hashanah, I was stumped. As a Hebrew school drop-out, I remember the meanings behind most holidays but, for my family and me, high holidays have come to mean a time for us to gather together, celebrate our heritage, and carry on family traditions that, let's face it, usually revolve around eating.
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