soups and salads and slaw... oh my! i'm doing my best to keep our fall harvest meals exciting. while roasted squash is comforting and delicious, it can get old fast.
mr h. from subsistence pattern suggested trying squash grated raw on salads. i love that idea and took it a step further to create a fall cole slaw using savoy cabbage and sweet peppers.
sweet fall slaw
1/4 kabocha squash, grated
2 sweet or bell peppers, any color, julienned
about 6 leaves of cabbage, julienned
few sprigs dill
maple cider vinaigrette
2 T coconut oil
2 T apple cider vinegar
1 T maple syrup
cinnamon and salt, to taste
mix veggies and vinaigrette well. (if your coconut oil is solid, warm it just a bit.) serve immediately.
this slaw went nicely with grilled portobello mushrooms marinated in balsamic vinegar and olive oil.
optional: top with pecans
maple cider vinaigrette and pecans make a nice seasonal salad with apples as well. (i have to mention john created the vinaigrette. he's becoming quite the chef! did i tell you about the first meal the "italian stallion" (barely) prepared for me... shake-and-bake chicken with rice-a-roni?! neverminddd. =)
homemade veggie soups are my favorite when the weather is crisp. this one is a fresh ginger and shoyu base with acorn squash, celery, savoy cabbage and white potato.
today's tip: use a pinch of nutmeg to enhance the flavor of fall soups.
some kabocha squash was roasted in a maple-balsamic glaze and served with sauteed kale. can you tell i like pecans?
i also like kabocha squash and kale, preferably organic and free, from my own garden. i saved some squash seeds to grow next summer and i'm hoping the kale babies below grow through the fall and winter. we'll see!
i leave you with a shot of my favorite fall flower, the pansy. i was that crazy lady taking photos of flowers at the market. who could resist?=)
mr h. from subsistence pattern suggested trying squash grated raw on salads. i love that idea and took it a step further to create a fall cole slaw using savoy cabbage and sweet peppers.
1/4 kabocha squash, grated
2 sweet or bell peppers, any color, julienned
about 6 leaves of cabbage, julienned
few sprigs dill
maple cider vinaigrette
2 T coconut oil
2 T apple cider vinegar
1 T maple syrup
cinnamon and salt, to taste
mix veggies and vinaigrette well. (if your coconut oil is solid, warm it just a bit.) serve immediately.
this slaw went nicely with grilled portobello mushrooms marinated in balsamic vinegar and olive oil.
optional: top with pecans
maple cider vinaigrette and pecans make a nice seasonal salad with apples as well. (i have to mention john created the vinaigrette. he's becoming quite the chef! did i tell you about the first meal the "italian stallion" (barely) prepared for me... shake-and-bake chicken with rice-a-roni?! neverminddd. =)
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homemade veggie soups are my favorite when the weather is crisp. this one is a fresh ginger and shoyu base with acorn squash, celery, savoy cabbage and white potato.
today's tip: use a pinch of nutmeg to enhance the flavor of fall soups.
*
i also like kabocha squash and kale, preferably organic and free, from my own garden. i saved some squash seeds to grow next summer and i'm hoping the kale babies below grow through the fall and winter. we'll see!
i leave you with a shot of my favorite fall flower, the pansy. i was that crazy lady taking photos of flowers at the market. who could resist?=)
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