A vibrant, yet sturdy, pearl couscous and roasted delicata squash salad, tossed with tender kale, pomegranate arils, pepitas, and crumbled goat cheese, that’s perfect as autumnal side dish or a versatile meal prep lunch.
Fried Green Tomatoes with Sautéed Shrimp
Putting leftover green tomatoes to good use with a recipe for crisp, savory fried green tomatoes topped with garlicky sautéed shrimp and a super simple remoulade.
Plant-Based Kimchi Burgers with Spicy Gochujang Sunflower Spread
A fresh spin on the traditional tailgating party featuring plant-based kimchi burgers topped with grilled green onions and a spicy gochujang sunflower spread, salads galore, and yes, a few chips. This post was created in partnership with Field Roast, makers of the plant-based FieldBurger.
Butternut Squash Gratin with Thyme and Bay
Created in partnership with Emmi USA, this autumnal butternut squash gratin is made with a mix of Emmi Emmentaler and Gruyere cheeses, fresh thyme, and bay leaves. This hearty gratin is perfect as part of a cozy fall supper or as a Thanksgiving side.
Fall Fruit and Charcuterie Graze Board
A creative charcuterie graze board that doubles as an eye-catching centerpiece for autumn gatherings. Featuring an assortment of meats, fresh fall fruit, and cheese crisps, this charcuterie graze board comes together in minutes. This post was created in partnership with Stacy’s Cheese Petites™.
