Delicious Sheet Pan Chicken with Tahini-Parsley Sauce

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I know that I should probably be providing a cookie recipe but I really want to give you a recipe that is a solid weeknight winter meal. This is something I make ALL THE TIME. Because it’s simple and dependable and so delicious.

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Get Cozy with Leek and Mushroom Grilled Cheese

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This is the season of buttered leeks. People think I’m strange when I tell them that I would eat a bowl of buttered leeks as a snack. I really would. Please give me a spoon!

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Refresh with Kale Apple Salad

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I feel like every fall I end up making the same salad over and over and over. This is it for me. I make renditions of this all the time. Sometimes I’ll add an anchovy filet to the dressing. Sometimes I’ll add a bunch of crushed red pepper to make it super spicy. Sometimes I’ll add dill instead of parsley. But it’s usually the same for the most part. It’s my favorite type of salad. It’s tart and refreshing and yet still screams winter/fall to me.

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Chorizo-Spiced Soup to Keep You Warm

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Welcome to my favorite fall soup. It borrows the spices from chorizo but it doesn’t have an ounce of pork in the soup. The temperatures have officially dropped everywhere and it’s COLD. This soup comes in handy on those chilly nights when you want a big bowl of a soup and a few pieces of crusty bread. This would also be a wonderful soup for Thanksgiving.

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Easy Thanksgiving Dessert: Almond Oat Pear Crumble

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Thanksgiving is nearly here! Which blows my mind. This year is flying by. Whenever Thanksgiving nears, I always encourage people to make pie. But admittedly, it’s not the easiest thing to make if it’s your first time. You know what’s way easier? A crumble. You make a pie-like filling, add it to your favorite casserole dish and then add a crumble topping. No rolling out dough, no crimping, no trying to make it pretty. The flavors are pie are very present. But no fuss.

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Make Seasonal Delicata Squash Tacos

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Every single autumn I pressure people to buy delicata squash. It’s my favorite of all squash because it’s only a little bit sweet and the best part? You don’t have to peel it. Have you ever tried to halve a butternut squash? Or a huge pumpkin? Not always the easiest! I was recently gifted a huge Japanese clever and it’s come in handy this season because it makes halving big squashes in half a breeze. But it’s not necessary than delicata.

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Heartwarming Ras al Hanout Carrot Cupcakes

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I received a beautiful book in the mail called Casablanca: My Moroccan Food. It’s a beautiful book all about Moroccan food. It’s filled with tagines, delicious pastries, traditional Moroccan food and more contemporary adaptations. She has a recipe for ras al hanout carrot cupcakes which I could not stop thinking about! I decided to use her idea and put it in my favorite carrot cake recipe. These are so deliciously fluffy and the warm spices add such a delicious savory element to them.

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Spiced Chickpea Nachos Meant for Munching

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Last week, I went to this restaurant and ordered nachos. I was gravely disappointed when a plate of chips and poured cheese was placed on top. I think there are people who like nachos different ways. I personally favor nachos to be baked and for the cheese to be melted onto the chips. I think I just like the texture better.

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