Fall Recipes
The fall season is a great time to use the last of the tomatoes by making tomato confit or burst cherry tomato pasta before transitioning to roasted root vegetables, dairy-free apple crisp, winter squash, cranberries, and cruciferous vegetables like my Asian brussels sprouts with lemon miso sauce.
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Lemony White Bean Soup With Greens
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Persimmon Salad
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Mango Kiwi Smoothie (No Banana)
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Blistered Shishito Peppers With Dipping Sauce
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Oat Milk Hot Chocolate
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Chicken Cilantro Lime Soup
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Dairy Free Apple Crisp
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Carrot Ginger Miso Dressing
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Roasted Asparagus and Brussels Sprouts
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Broccoli Salad Without Bacon (or Mayo)
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Orange Carrot Ginger Juice (No Juicer Needed)
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Creamy Leek Cauliflower Potato Soup
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Lasagna With Butternut Squash Noodles And Spinach
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Arugula Quinoa Salad With Lemon Vinaigrette
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Fall Harvest Salad With Cranberry Vinaigrette
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Dairy Free Cauliflower Mash
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Margherita Pasta
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Cherry Tomato Confit Recipe
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Easy Apple and Blueberry Crumble
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Dairy Free Tomato Soup With Basil
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Italian Artichoke Salad
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Roasted Carrots and Dates With Pistachios
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Beet and Butternut Salad
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Crispy Baked Carrot Fries
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Butternut Squash Pizza With Caramelized Onions
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Umami Noodles With Garlic, Kale & Bacon
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Vegan Mashed Sweet Potatoes
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Apple Mug Cake
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Simple Poached Pears With Hibiscus & Rosemary
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Baby Kale Salad With Crispy Quinoa & Squash
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Quick Sautéed Broccoletti (Broccolini) With Garlic
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Vegan Butternut Squash Risotto
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Roasted Cauliflower and Chickpea Tacos with Jicama Carrot Slaw
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Honey Roasted Parsnips and Carrots With Rosemary
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Apple Curd
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Burst Cherry Tomato Pasta
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Baked Apples With Oatmeal
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Vegan Butternut Squash Mac and Cheese
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Apple Cabbage Salad
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Spanish Tortilla With Sweet Potato & Herbs