Happy Autumn, everyone!!
It’s officially fall and I couldn’t be more excited. I’ve actually been sitting on this recipe for the past year (!!) waiting for fall to come around again so I could post it. And now that it’s actually that time of year again, I’m simply brimming with excitement. I love autumn (especially September) because:
- It’s my birthday (this Saturday, actually!). I’m turning 24 on the 24th!
- It’s the season for apples and pumpkin and cinnamon and chai and so many delicious yummies
- The weather is SO NICE AND COOL
- The foliage in New England is the best in the world
- So many fun activities! Football, apple picking, hiking… the possibilities are endless.
- Apple. Cider. Donuts.
I could probably go on for a few more years about all the things I love about fall, but I’ve got to save some things to talk about for next year! 😉 So instead, I thought I’d share some of my favorite autumn-y recipes from across the web that I can’t wait to make this year:
- Pumpkin Oats by Faring Well
- Sweet Potato Spice Shake by The First Mess
- Maple Pecan Bars by Heart of a Baker
- Spiced Plum Muffins by Happy Hearted Kitchen
- Pumpkin Spiced Whiskey Hot Chocolate by Spice + Sprout
- Stovetop Applesauce from With Food and Love
- Warm Autumn Spinach Salad from The Clever Carrot
- Pumpkin Beer Pretzels with Chipotle Queso from Half Baked Harvest
- Roasted Sweet Potato Salsa from The Full Helping
And a few throwbacks from yours truly:
- Creamy Autumn Beer Soup
- Cozy Cinnamon Chai Banana Bread
- Harissa-Spiced Pumpkin Gnocchi
- Cozy Sweet Potato Macaroni Bake
- Thanksgiving Stuffing
Happy Fall, friends!!
- ½ Cup Wheatberries (uncooked)
- ½ Head Purple Kale, torn
- Handful of Baby Green Kale
- Shavings from 1 Parsnip
- Juice from 1 Lemon
- 1½ Cups Pecan Halves
- 1 Tbs Maple Syrup
- ¼ Tsp Chili Powder
- ¼ Tsp Smoked Paprika
- ¼ Tsp Salt
- ¼ Tsp Paprika
- 3 Tbs Dijon Mustard
- 6 Tbs Extra Virgin Olive Oil
- ½ Tbs Maple Syrup
- ½ Tbs Apple Cider Vinegar
- 1 Clove Garlic, minced
- ¼ Tsp Fresh Thyme
- Pinch of Salt + Pepper
- Start by cooking the wheatberries. Bring wheatberries and 1½ cups water to boil, then reduce to a simmer for 30 minutes.
- Then, mix pecans, maple syrup, and spices. Toast in the oven on the broil setting for 3-4 minutes, watching to ensure they don't burn.
- To make the maple mustard vinaigrette, combine all dressing ingredients to a blender and blend on high until smooth and creamy.
- Next, put the purple kale in bowl. Add the juice from 1 lemon, and massage juice into the leaves for about 30 seconds.
- To assemble the salad, combine massaged purple kale, baby kale, parsnip shavings, cooked wheatberries, and pecans. Mix.
- Serve with the maple mustard vinaigrette. Enjoy!