Do you find your eating habits shift seasonally? If we’re not careful, that means sweets and chex mix all winter, doesn’t it? I had been drinking delicious green goddess smoothies since spring and then one day I woke up and it was so cold I couldn’t bear the thought of a frozen drink. That is probably the same day I started making soups and using only orange vegetables. Here are the fall recipes that I keep going back to.
A greek lemon-dill soup that takes 15 minutes to whip together, and uses mostly handy ingredients. This soup is for when you are sick (or just cold), and is bright and reminiscent of summer. This can be made with chicken, but I have been using this recipe by Dinner a Love Story and skipping the meat. Next time I will try the heartier family recipe from Jojotastic, also using a vegetable base. The onion, celery, and carrot will give it a flavorful base. To make this a meal worth sharing, butter up some fresh sourdough and serve a crisp salad on the side.
Corn Chile Chowder
This recipe calls for jalepeño, but I decided to add a little New Mexico heat with a load of green chile. Creamy and spicy, this chowder hit the spot. Tamp the heat with sweet cornbread and apple cider.
Kale and Butterbeans
This has become a weekly default, for when I want to eat healthy and have warm comfort food. I add as much kale as I can stand, am generous with the lemon juice, and always skip the parmesan and optional eggs. We recently used up some breakfast sausage by adding it to the mix, and it was very good.
Pumpkin Chocolate Chip Muffins
I made these because in college, I bought one of these from my favorite coffee shop like, every other day. This batch came out even better than my coffee shop inspiration- they were soft and fluffy on the inside, and the chocolate chips held their shape. Brown butter glaze is always good, but honestly, I could have skipped it and felt better about my breakfast habit!
Coming soon: Stuffed and Curried Sweet Potato
In the mean time: The Meal that was SO Good I Forgot to Take Pictures