This recipe is inspired by friends Courtney & Ellyse, who were kind enough to drop off some of this delicious soup to share with us when they made some from our butternut & sunshine kabocha squash. How nice is that?! The texture is incredible, flavor is exceptional and I can’t think of a better recipe to lead into fall.

This recipe was shared with me by our CSA member Tahne, who enjoyed it in its original form at Curate. Head here to see the recipe as it was written by local chef Katie Button (with milk & honey) or carry on to see my plant based version with oat milk & agave. As chef Katie shares within her recipe, this eggplant dish is Andalusian & called ‘Berenjenas Fritas’ though it traditionally uses cane sugar in lieu of either honey or agave.

This lovely 'smoked salmon' dish is genius! Substituting marinated carrots for the smoked salmon is perfection, despite my serious reservations. A combination of nori (seaweed), miso paste, soy sauce, rice vinegar, caper brine, lemon juice & olive oil makes up the marinade. Paired with thinly sliced onion, capers & cream cheese made for some of the best savory breakfast bagels we've had in a long time.

This recipe led to the creation of one of the most delightful, healthy & refreshing drinks I’ve ever enjoyed. Not too sweet, with just the right amount of real watermelon flavor and balanced perfectly with a hint of basil, lime & salt.

Raw, gluten-free and vegan and incredibly quick and easy to make. Oh, and absolutely delicious!

This delectable dish should be featured on every table this holiday season. Sweetened only with maple syrup and topped with candied pecans, the glorious combination of butternut squash and sweet potatoes truly shines. 

Choose your own adventure; maple syrup or honey plus cinnamon on oven roasted sweet potatoes. It’s delicious enough to stand alone, and not too sweet to enjoy over quinoa if you’re extra hungry. In other words, it’s the perfect complement to any fall day.

Ever wondered what to do with all of the pumpkins you’ve stockpiled for the holidays? I’ve got a solution for you! Make pumpkin butter! It’s ridiculously delicious, as in, eat copious amounts from the pot with a spoon before cocktail shaking commences. This cocktail, the Pumpkin Butter Whiskey Sour, was introduced to us by our friend Deke, a mixologist in Washington DC serving up some of the most unbelievably scrumptious beverages in existence. To put it mildly, we are very, very impressed.

The perfect pairing of fillings with a hint of cayenne and a buttery, flaky crust. Plus you get TWO nine inch pies from this recipe!

Chef Mark is at it again, making a dish so good that we’ve had it twice since Sunday. This recipe brings together Bryant Terry’s version of Ethiopian greens with ginger, habanero and bell peppers with creamy grits... and it is perfect. 

Borscht is hearty, wholesome, topped with cashew cream and dill… and is one of Mark’s signature dishes. Without doubt, this soup will leave you reaching for seconds.

Decadent, creamy Spinach Manicotti topped with tomato sauce is the perfect complement to these cool fall evenings.

What better way to hydrate than with a kale smoothie? Packed with fresh kale, mango, pineapple and ginger, this was an extremely delicious and healthy afternoon treat. You know I made it extra too, with a layer of berry & coconut yogurt smoothie on top. I highly recommend you do the same.

This is the easiest recipe in the world. It feels gourmet, and only takes about five minutes. Perfect as an appetizer or scrumptious snack. What are you waiting for? It will take you longer to read the blog post than it will to make this dish!