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!
This is the kind of dish for a cozy, relaxing evening in. A dinner to make simply to enjoy the process of cooking. Any hey, why not cook it with a glass of wine poured and some jazz music playing in the background. It is not a complicated dish to make, but it’s one to take it slow, be present, and enjoy every step. To enjoy the gentle slicing of the mushrooms; or the heavenly smell of onions and garlic being sautéed. I love when there are evenings when I’m not in a rush or trying to get a lot done, but can simply enjoy what I’m cooking.
So I thought I’d do something a bit different this week and show you my kitchen and the work we did on it. This is partly to mix things up… but also mainly because I can’t use my kitchen right now. This weekend we’re treating our tile floors in to give them a deep clean and protect them better from getting stained so we can’t walk on the floors for a little while while the product dries. This post will also be a bit longer and more personal than the past few recipe ones, so let me know what you think!
We are big fans of banana bread in this house. There are always frozen bananas in our freezer ready for baking at a moments notice. Sometimes I just get a craving, and banana bread is the only food that will satisfy. I’ve baked it so many times I hardly need a recipe for it anymore.
Maybe you’re asking why I’m talking about bananas when you thought this was gonna be about apples? Well that’s because I thought I would mix things up using seasonal fruit to make a similar dessert. This is inspired by banana bread in the sense that its loaded with fruit, made in a loaf pan, and is perfect for breakfast, snacking, or dessert. I always look forward to apple season so I’m excited to experiment with new ways to use them!
Now that we’ve reached September I think we’re all looking to get back into some good routines. Whether it’s school starting up or just going back to work after some much needed vacation, September is like a fresh start that enters our homes bringing with it crisp air, anticipation, and a newfound energy to take on new things. And I find this dinner is perfect for this time of year. It’s easy to prepare on a weeknight and it feels so wholesome and comforting.
Honestly, if I could only eat one meal for the rest of my life it would probably be this one . It’s a combination of some of my favorite foods, its quick to make and it’s both healthy and satisfying. It’s rich in autumn colors and packed with nutrients. I love the combination of the roasted sweet potatoes with the fresh kale. The crispy chickpeas add protein and also act like little croutons while the tahini sauce brings a creaminess and depth of flavor.