- Page 25 of 69 - Wholesome Recipes Made for Sharing

October 15, 2015

Chicken Farro Salad with Apples and Walnuts

Once the temperatures cool and the leaves begin to fall, most people gravitate towards soups and stews for cozying up and I am no different. We’ve already had our first chili and cornbread dinner gathering of the season and the crock pot has been put to good weekday use. Sometimes however, when afternoons turn warm and those vibrant fall leaves glisten in the sunlight, I crave a crisp autumn salad.

October 8, 2015

Wild Mushroom and Leek Strata

Sometimes friends ask if my family sits down to big elaborate dinners everyday given that I have this food blog. (Oh how I wish!) While we at least sit down and share an evening meal together almost everyday, on most days our dinners are fairly simple. Preserving our family dinner time in the evenings has become increasingly more of a challenge as the kids have gotten older, but I’m trying to hold on to it for as long as I can. On some days dinner is a quick stir-fry, other days it’s soup in the crock pot, and I readily admit that I rely on freezer meals at least a couple times a week. As much as I love to cook, it’s hard to find time to cook everyday. Because the after-school hours are crazy filled with activities, it’s important to have a plan for dinner before the kids arrive home from school. Make-ahead casseroles are great for those days when the schedule is fully packed and yet you still want to still down to a fresh baked dinner. I love stratas for this reason.

October 1, 2015

Roasted Delicata Squash with Baby Kale and Balsamic Molasses Vinaigrette

Our most recent weekend was filled with visits to the cider mill and apple orchard and the apple pie and crisp baking has begun. It feels good to be settling into these cooler autumn days. Now that squash season is upon us, the number of squash from our CSA have been piling up on our kitchen island and yesterday I decided it was finally time to start doing something with them. I began with the delicata squash– oblong, beautiful, and especially wonderful because you can keep the skin on for eating. It’s roasted to draw out the sweetness, along with some red onions, then tossed together with some tender baby kale, crispy radishes, toasty pepitas, and tossed with a balsamic molasses vinaigrette. Happy fall, my friends!