Back in college I lived off campus so I would try to pack a lunch whenever I could, but as fall semester always seemed so busy I needed something quick to throw together. One of my go-to meals was a salad of kale, sweet potatoes, apples, walnuts, and goat cheese. I could quickly roast the sweet potato while I was getting ready in the morning and this was a meal that was both healthy and filling. So I wanted to make something inspired by what is to me this classic fall salad.
This fall I’ve been really loving pears. Apples are of course an autumn classic, but this year I think pears are my current favorite. I just love their soft, almost gritty texture and their juiciness.
Ratatouille is a classic French dish involving lots of eggplant, zucchini, tomatoes, onions, garlic and olive oil that originated in Provence.
This is a meal I love to make in the cooler months because it is so warm and comforting. I often make it on Sunday evenings, leaving plenty of leftovers to have for lunch during the week.
I would say ratatouille is one of my go to easy dinners that I make pretty regularly. It’s simple to prepare and you hardly need to follow a recipe once you’ve made it once. Here I’m serving it with pasta, but it’s also very good served over quinoa or polenta.
October is upon us and I am so glad to see the leaves changing, the air cooling down, and all the wonderful seasonal produce popping up everywhere. Autumn is one of my favorite times of year because of all the wonderful food that I just can’t get enough of!