The salads I enjoy all summer aren’t quite the same in the colder months. Fortunately, there are many wonderful combinations to switch to that I might like even more. I mimicked a salad from Poppy’s restaurant week menu – this is persimmon, apple, pomegranate, almonds, and goat cheese, mixed with sorrel, arugula, and nasturtium greens….
Sahale style trail mix
We’ve had incredible weather in the Pacific Northwest this fall. It has been bright, warm and even dry. I’ve been inspired to get out and do some fall hikes. Nothing goes better with hiking than trail mix. There’s a local company called Sahale Snacks that has cornered the market on delicious nut and fruit mixes,…
Whole roasted romanesco
Romanesco is a showstopper. It’s an architectural wonder vegetable offering the best of both broccoli and cauliflower. Often I prepare it in a similar manner to those vegetables, but serving it like this puts its best features on display. This is easy enough to make. Preheat the oven to 425. Remove stems and leaves from…
Coconut curry soup
I saved a bit of the basil I bought for pesto to treat myself with a warming coconut curry soup. The aromatic combination of curry, ginger, lemongrass, garlic and fresh herbs was splendid for the cold I’ve been fighting. The soup is a bit complicated to make with so many flavors and toppings, but it’s…
Pesto and its many wonderful uses
Basil pesto doesn’t exactly scream out fall, but oddly, I still have a ton of garden fresh tomatoes. They were once green and have ripened on the counter. I haven’t had much use for them, so I thought why not splurge on a summer favorite to use the rest. Pesto is a decadent mix of…
Homemade grenadine where have you been all my life?
A few years back I read The Sun Also Rises by Ernest Hemingway, set primarily in 1920s Paris. One of the many drinks of choice for the characters in the novel is the Jack Rose cocktail. Intrigued, I set out to read a few chapters in the local watering hole only to discover the bartender…
Pumpkin seeds
I’m a big fan of salty crunchy things so I never miss a chance to make this more healthy option. Very crunchy, but with good fiber and micronutrients. These are from my Halloween pumpkin, but this method is great for the seeds from any winter squash – butternut, acorn, spaghetti, delicata all have edible seeds….
Roast chicken: fall comfort food at its best
Once the weather turns colder and darker – or maybe it’s just the perfect meal for football season – I get motivated to roast a chicken every week. I love trying new herbs and flavorings. Plus having leftover roast chicken for soups, salads, and whatnot is invaluable for quick meals. And then of course, it’s…
Roasted root vegetables
This is one of my favorite fall and winter side dishes. It makes use of the best seasonal produce and can be varied endlessly. My favorite combination is sweet potato, carrot, parsnip, fennel, and potato with onions and garlic. Dice them all up and add 3 bay leaves, 1 tablespoon of herbes de Provence, and…
Red pepper sauce
An easy satisfying vegetable sauce to brighten chicken, fish or bowls. Shown here with chicken and sautéed kale, this sauce is a snap to make and will keep for a few days. Long enough for you to try it on a few things or add it to your soup. To make it, preheat your oven…
Overzealous Home Cook 