Curried Pumpkin Soup with Fried Sage Leaves

I love making soup with all types of squashes, but my favorites are butternut squash and pumpkin. They are hearty, can be made sweet or savory, and feel grounding especially when paired with warming spices. This recipe hits most dietary considerations and comes together very quickly! It’s a delicious and comforting meal on windy autumn or cold wintery days. The almond-coated fried sage leaves are a crunchy bonus! (Butternut squash can easily be substituted for pumpkin for another variation.)

Spiced Marinated Olives

What’s not to love about salty, savory olives? I didn’t think I could love olives any more until I made marinated olives using wholesome and warming spices and herbs–a perfect accompaniment for a holiday meal like Thanksgiving or Christmas. In fact, you don’t need a seasonal reason to make these; they can become a staple in your fridge as they are in mine, all year long.

Roasted Fennel & Potato Salad

Summertime is finally here and that means we’re eating lots of delicious, savory salads! Fennel has an unmistakable fresh, licorice flavor that pairs wonderfully with the roasted potatoes, parmesan cheese, and a squeeze of lemon. I recommend eating this salad on an outdoor patio, deck, or yard with a glass of dry Italian Sauvignon blanc! 

Herb Pesto

When you think of pesto, you probably think of basil. However, pesto can be made of all different types of leafy greens and herbs. Basil makes me think of summertime and I wanted to create a winterized version. I substituted winter herbs like rosemary, sage, and thyme in place of basil to create a more cozy pesto that can accompany your favorite salad, pasta or risotto dishes, sandwiches, crackers, cheese, and hors-d’oeuvres. Get creative! You may also just want to eat this pesto with a spoon… 😉It’s delicious.

Flaxseed Croutons

Because these croutons are nut-free, people with nut allergies can also enjoy them. Add them to any and salad you choose, top a warm soup with them, or simply snack on them like crackers! You won’t be disappointed. 🙂 

Pumpkin Butternut Soup with Side Salad

In this savory rendition, I’ve added pumpkin puree to the soup and trimmed it with winter herbs, raw walnuts, and salty feta cheese. Interested in making it vegan? Simply switch out the feta for a vegan brand (suggestion below)! The soup is accompanied by a quick-and-easy side salad topped with my famous flaxseed croutons!

Jalapeño Root Veggie Hash

In all honesty, this recipe was created by my husband, Weston. Many mornings, he takes charge of breakfast and will make these delicious hash browns with scrambled or fried eggs and seasonal fruit. After the meal, we remain full for the entire day until dinner-time! These hash browns are also great as an appetizer or afternoon snack. Think spicy French Fries!