Have a Bowl of Fall Granola

Fall Granola recipe

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Let’s see if I can put everything fall-related into a batch of granola! There are spices like cinnamon, nutmeg and cardamom. There are pumpkin seeds. And there are apples, though not fresh; they’re freeze-dried. Feel free to add fresh slices of apple or pear if you like. The only thing I’m missing is pumpkin, which I tried to incorporate but I came to the realization that freeze-dried pumpkin tastes like green tea to me. Seriously, not pleasant.

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Make Crispy Roasted Hen of the Woods

Crispy Roast Hen of the Woods recipe

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After reading the name of this dish you’d be forgiven if you were expecting a crispy skinned roast bird. Hen of the Woods (a.k.a. Maitake) are a variety of mushroom with a robust earthy aroma and caps that fan out like a feathered plume. These thin caps make them perfect for roasting, which concentrates their bold flavor and renders the tips golden brown and crisp.

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Make a Stack of Apple Ginger Pancakes

Apple Ginger Pancakes recipe

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I’m what you call a “pancake enthusiast.” I have consumed and made a ton of variations on this breakfast-favorite. So, I guess you could say I’m a bit picky. For one, I don’t like them too fluffy. I know that may be an abomination to some, but I like them to be on the thinner side yet moist, tender and soft inside. My favorite stack always uses buttermilk; I love the tang it gives! And when fall is in the air, I like to fold in some of my favorite fruits and spices.

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Make Farro Con Pollo for Dinner

Farro Con Pollo recipe

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Farro, is an Italian word used to describe a variety of ancient grains including Einkorn, Emmer and Spelt. Before the invention of milling techniques that allowed wheat to be transformed into flour, whole wheat was eaten like we eat rice today. Whether it’s a mushroom pilaf or warm salad, Farro works in almost any dish that can be made with rice. It has a marvelously firm texture that doesn’t go mushy, and a mild nutty flavor that makes it a perfect base to build other flavors upon.

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Bake Apple Rosemary Upside Down Cake

Apple Rosemary Upside Down Cake recipe

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Have you been apple picking before? When I first moved to Los Angeles, it was fall. I piled all my friends in a car and we drove east for an hour to a small town near Palm Springs. There were groves and groves of apple trees where you could get a basket and pick whatever your heart desired.

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Make Sweet and Savory Kabocha Pumpkin

Sweet and Savory Kabocha Pumpkin Recipe

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Kabocha, which literally means “pumpkin” in Japanese is a variety of pumpkin with sweet flesh and a starchy texture that’s closer to sweet potatoes than the pumpkins we carve for Halloween. The creamy orange flesh is contrasted by a forest green skin, both of which get incredibly tender as they cook.

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Keep It Simple with Cucumber Lentil Salad

Cucumber Lentil Salad recipe

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I’m on a bit of a health kick. Don’t worry because soon we’ll all be knee-deep in Halloween candy, mashed potatoes and gravy…and then December will happen and we’ll be eating cookies. It’ll all happen in no time. I guess this is me enjoying the calm before the storm.

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Maximize Flavor in Vegetable Lasagna

Vegetable Lasagna recipe

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Vegetable lasagnas promise a colorful, flavorful comfort food in a healthier package, but they almost never deliver. While you could argue that the healthfulness of a veggie lasagna makes up for it’s flavor shortcomings, that still doesn’t change the fact that they are often watery and bland. Since they have no cheese or bechamel sauce to balance them out, they also tend to be one dimensionally acidic. At best they taste a bit like a baked ratatouille, but they’re a far cry from the rich comfort food we all know as lasagna. Certain there’s a better way, I set out to make a vegetable lasagna that’s still able to comfort you on dismal days yet one that won’t leave you with a hangover of guilt.

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