Spicy and Cozy Persimmon Banana Bread

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Any sort of spiced bread screams cozy fall vibes! I was gifted a whole flat of beautiful fuyu persimmons and I was trying to find all sorts of things to put them in.

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Easy Apple Hand Pies in 30 Minutes!

Easy Apple Hand Pie

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Sometime over the last week, the heat and humidity of summer finally gave way to the brisk chill of autumn. Add to that, a stressful week, and I’ve been craving comfort foods.

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Simplest Way to Make and Eat Spaghetti Squash

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Simple food is my favorite, especially during Fall when I’m busy baking and preparing for all things holiday-driven. I need quick little meals that I can make for myself and fiancé AND that are also delicious. Spaghetti squash may be my favorite out of all of the squashes because it’s light and so flavorful. I love to roast it cut side up so it looses some of its moisture. Then with a bit of lemon juice and salt, I will top it off with some savory Parmesan and fresh Italian parsley.

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Paccheri with Maitake Basil Sauce Is a Delicious Weeknight Meal

Paccheri with Maitake Basil Sauce

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With school back in session and schedules filling up, simple pastas have been getting the nod and more elaborate dishes have been getting the boot.

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Put Those Brown Bananas to Use: Chai Banana Bread

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Banana and chai spices are one of the best food combinations I think ever paired together. The spices and warm banana flavor scream comfort. I like to bake these in a mini loaf pan but in case you don’t own one (understandable!), it can be made in an 9×5 or 8×4-inch loaf pan. These are pretty standard loaf pans and both will work great.

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Warm Corn and Kabocha Salad

Warm Corn and Kabocha Salad

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As the days grow shorter and the humid summer air gives way to a crisp autumn breeze, the produce in markets is shifting from the vivid hues of summer to the earthy tones of autumn. This week’s find was a giant kabocha pumpkin and some late summer corn which I put together to make this irresistibly colorful salad.

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Gooey and Warm Roasted Tomato Cheesy Frittata

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During the week, I make the quickest breakfasts and lunches. And a lot of times, I like to make one thing and eat it for both meals. This fits that bill because the frittata holds perfectly until lunch time.

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Get on the Kick: Blackberry Brie Quesadilla

Brie and Blackberry Quesadilla

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I know I’m a little late to the party, but I’ve been on a quesadilla kick lately, churning out all kinds of flavor combinations from the depths of my fridge. This latest one was scraped together from some stale tortillas, some very ripe brie, and the last of the home-canned blackberry preserves I brought back from a recent trip to the Rockies.

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