We visited family in Idaho over the holidays, and my sister-in-law made us the best apple crisp recipe from Belle of the Kitchen for dessert. The classic old-fashioned apple crisp was full of cinnamon apples and topped with a decadent oat and brown sugar topping and it was rich, decadent, and very delicious. I knew my kids would love it so I made it for them when we returned home and they enjoyed it warm served with vanilla ice cream. Thanks for the recipe, Trina!

Apple Crisp

Oat Topping:

• 1/2 cup flour
• 1/3 cup old-fashioned oats
• 2/3 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup unsalted butter, melted

Apple Filling:

• 5½-6 cups Honeycrisp apples, sliced into same-sized pieces (about 5 large apples)
• 1/2 cup granulated white sugar
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

How to Make an Apple Crisp

Preheat the oven to 350 degrees. Grease a deep baking dish with butter.

Make the oat topping by combining the flour, oats, brown sugar, cinnamon, and salt in a small bowl. Pour in the melted butter and stir until well-coated and crumbly.

Make the apple filling by combining the sliced apples with the sugar, vanilla, and cinnamon in a large bowl and mix until the apples are evenly coated.

Pour the cinnamon apples into the prepared baking dish. Sprinkle the oat topping evenly over the top of the apples.

Bake the apple crisp for 45-55 minutes (depending on the thickness of your slices), until the fruit is soft and the topping is golden brown.

Remove from the oven and allow the apple crisp to cool slightly before serving.

Serve warm with vanilla ice cream or whipped cream, if desired. Enjoy!

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Apple Crisp

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author Adapted by Pam - For the Love of Cooking / Original by Belle of the Kitchen

Equipment

• Large Deep Baking Dish

Ingredients

Oat Topping:

• ½ cup flour
• ⅓ cup old-fashioned oats
• ⅔ cup brown sugar
• ½ tsp cinnamon
• ¼ tsp salt
• ¼ cup unsalted butter melted

Apple Filling:

• 5½-6 cups Honeycrisp apples sliced into same-sized pieces (about 5 large apples)
• ½ cup granulated white sugar
• 1 tsp vanilla extract
• ½ tsp cinnamon

Instructions

• Preheat the oven to 350 degrees. Grease a deep baking dish with butter.
• Make the oat topping by combining the flour, oats, brown sugar, cinnamon, and salt in a small bowl. Pour in the melted butter and stir until well-coated and crumbly.
• Make the apple filling by combining the sliced apples with the sugar, vanilla, and cinnamon in a large bowl and mix until the apples are evenly coated.
• Pour the cinnamon apples into the prepared baking dish. Sprinkle the oat topping evenly over the top of the apples.
• Bake the apple crisp for 45-55 minutes (depending on the thickness of your slices), until the fruit is soft and the topping is golden brown.
• Remove from the oven and allow the apple crisp to cool slightly before serving.
• Serve warm with vanilla ice cream or whipped cream, if desired. Enjoy!

I recently made this delicious simple lemony romaine and avocado salad recipe which paired well with flank steak and parmesan roasted potatoes. Simple and fresh ingredients tossed in a lemon vinaigrette and on the table in 10 minutes? Yes, please!

Lemony Romaine and Avocado Salad

Lemon Vinaigrette:

• ¼ cup fresh lemon juice
• ¼ cup olive oil
• 1-2 tsp honey, to taste
• 1 tsp Dijon mustard
• 1 clove of garlic, finely minced or grated
• Sea salt and freshly cracked pepper, to taste

Salad:

• 1 head romaine lettuce, chopped
• 1 avocado, sliced
• ½ cup pomegranate arils
•  ¼ cup pine nuts, toasted
• 1 tbsp fresh chives, chopped
• Freshly ground black pepper

How to Make a Lemony Romaine and Avocado Salad

Make the lemon vinaigrette by combining the lemon juice, olive oil, honey, Dijon, garlic, sea salt, and freshly cracked pepper, to taste, together in a small glass jar. Seal with a lid and shake well; set aside to allow the flavors time to mingle.

To serve the salad place the romaine in a large bowl then drizzle a little of the well-shaken lemon vinaigrette, to taste, on the lettuce then toss to coat evenly.

Place the dressed lettuce on a serving plate. Top with avocado slices, pomegranate arils, toasted pine nuts, chives, and lots of freshly cracked black pepper.

Serve immediately with the remaining lemon vinaigrette on the side. Enjoy.

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Lemony Romaine and Avocado Salad

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Small Glass Jar with Lid

Ingredients

Lemon Vinaigrette:

• ¼ cup fresh lemon juice
• ¼ cup olive oil
• 1-2 tsp honey to taste
• 1 tsp Dijon mustard
• 1 clove of garlic finely minced or grated
• Sea salt and freshly cracked pepper to taste

Romaine and Avocado Salad:

• 1 head romaine lettuce chopped
• 1 avocado sliced
• ½ cup pomegranate arils
• ¼ cup pinenuts toasted
• 1 tbsp fresh chives chopped
• Freshly ground black pepper

Instructions

• Make the lemon vinaigrette by combining the lemon juice, olive oil, honey, Dijon, garlic, sea salt, and freshly cracked pepper, to taste, together in a small glass jar. Seal with a lid and shake well; set aside to allow the flavors time to mingle.
• To serve the salad place the romaine in a large bowl then drizzle a little of the well-shaken lemon vinaigrette, to taste, on the lettuce then toss to coat evenly.
• Place the dressed lettuce on a serving plate. Top with avocado slices, pomegranate arils, toasted pine nuts, chives, and lots of freshly cracked black pepper.
• Serve immediately with the remaining lemon vinaigrette on the side. Enjoy.

I had a butternut squash on hand and looked through my cookbooks for inspiration. This easy roasted butternut squash with brown butter and sage recipe from Ina Garten’s Modern Comfort Food cookbook looked delicious. The roasting butternut squash and brown butter aroma was wonderful in my kitchen! The squash was so simple to make, tasted fantastic, and it’s such an easy holiday side dish.

Roasted Butternut Squash with Brown Butter and Sage

Squash:

• 1  large butternut squash (about 2 lbs), peeled, seeded, and sliced
• 1½ tbsp olive oil
• Sea salt and freshly cracked black pepper, to taste

Brown Butter:

• 3 tbsp unsalted butter
•  ½-1 tbsp fresh sage leaves, chopped, to taste
• Sea salt and freshly cracked pepper, to taste (about 1/4 tsp each)
• Pinch of crushed red pepper flakes, to taste
• Lemon zest

How to Make Roasted Butternut Squash with Brown Butter and Sage

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Peel, seed, and slice the butternut squash and place in a pile on the baking sheet.

Drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then spread the butternut squash out in an even layer.

Place into the oven to roast for 25-30 minutes, flipping them halfway through cooking time, until browned and tender.

Meanwhile, make the brown butter by melting the butter in a small saucepan over medium heat. Cook for 2 to 3 minutes, swirling often until the butter begins to brown and has a nutty aroma. Remove from the heat and immediately stir in the chopped sage, sea salt, freshly cracked black pepper, and crushed red pepper flakes.

Place the roasted butternut squash on a serving platter and spoon the brown butter and sage over the squash, then top with lemon zest. Serve immediately. Enjoy.

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Roasted Butternut Squash with Brown Butter and Sage

Course Side Dish, Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Small Saucepan

Ingredients

Squash:

• 1 large butternut squash about 2 lbs, peeled, seeded, and sliced
• 1½ tbsp olive oil
• Sea salt and freshly cracked black pepper to taste

Brown Butter:

• 3 tbsp unsalted butter
• ½-1 tbsp fresh sage leaves chopped finely, to taste
• Sea salt and freshly cracked pepper to taste (about 1/4 tsp each)
• Pinch of crushed red pepper flakes to taste
• Lemon zest

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Peel, seed, and slice the butternut squash and place in a pile on the baking sheet.
• Drizzle with olive oil and season with sea salt and freshly cracked pepper, to taste. Toss to coat evenly then spread the butternut squash out in an even layer.
• Place into the oven to roast for 25-30 minutes, flipping them halfway through cooking time, until browned and tender.
• Meanwhile, make the brown butter by melting the butter in a small saucepan over medium heat. Cook for 2 to 3 minutes, swirling often until the butter begins to brown and has a nutty aroma. Remove from the heat and immediately stir in the chopped sage, sea salt, freshly cracked black pepper, and crushed red pepper flakes.
• Place the roasted butternut squash on a serving platter and spoon the brown butter and sage over the squash then top with lemon zest. Serve immediately. Enjoy.

I had some pomegranate arils that needed to be used up so I whipped up this dark chocolate pomegranate bark with almond slivers for a simple yet decadent after-dinner treat. This tasty dark chocolate bark recipe took less than 20 minutes to make, and we all love it!

Chocolate Pomegranate Bark

Ingredients:

• 16 oz dark chocolate wafers    ***You can also use dark chocolate chips
• 1 tsp coconut oil
• ¼ cup of pomegranate arils
• ¼ cup of sliced almonds    ***Or whatever nut/seed you prefer
• Pinch of flaky sea salt, to taste

How to Make Chocolate Pomegranate Bark

Line a baking sheet with parchment paper.

Put the dark chocolate in a microwavable dish and place into the microwave for 60 seconds; remove and stir. Repeat the process in 15-second increments making sure to stir well each time. Be careful not to overcook the chocolate!

Once the chocolate is melted and smooth, pour the melted dark chocolate on the prepared baking sheet then spread it out evenly into a rectangle shape.

Sprinkle the pomegranate arils and the sliced almonds evenly on top of the melted chocolate immediately. Sprinkle a pinch of flaky sea salt, to taste, evenly over the melted dark chocolate.

Place into the refrigerator for 10-15 minutes to harden and set.

Cut or break into pieces. Store in a sealed container stacked between parchment paper in the refrigerator. Enjoy.

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Chocolate Pomegranate Bark

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 10 - 15 pieces

Author Pam - For the Love of Cooking

Equipment

• Rimmed Baking Sheet
• Parchment Paper

Ingredients

• 16 oz dark chocolate wafers chocolate chips ***You can also use dark chocolate chips
• 1 tsp coconut oil
• ¼ cup of pomegranate arils
• ¼ cup of sliced almonds ***Or whatever nut/seed you prefer
• Pinch of flaky sea salt to taste

Instructions

• Line a baking sheet with parchment paper.
• Put the dark chocolate in a microwavable dish and place into the microwave for 60 seconds; remove and stir. Repeat the process in 15-second increments making sure to stir well each time. Be careful not to overcook the chocolate!
• Once the chocolate is melted and smooth, pour the melted dark chocolate on the prepared baking sheet then spread it out evenly into a rectangle shape.
• Sprinkle the pomegranate arils and the sliced almonds evenly on top of the melted chocolate immediately. Sprinkle a pinch of flaky sea salt, to taste, evenly over the melted dark chocolate.
• Place into the refrigerator for 10-15 minutes to harden and set.
• Cut or break into pieces. Store in a sealed container stacked between parchment paper in the refrigerator. Enjoy.

I had mushrooms and leeks in the fridge so I grabbed a loaf of bread and some fresh herbs to make this simple mushroom and leek stuffing (technically known as mushroom and leek dressing since it wasn’t baked stuffed in a turkey chicken). My house smelled amazing while it baked and turned out to be moist and full of umami flavor with all the mushrooms, and I especially loved the crispy edges of the bread. This tasty mushroom and leek stuffing pairs nicely with Tuscan turkey roulade, turkey gravy, green bean casserole, garlic herb knots, and cranberry pomegranate sauce.

Mushroom and Leek Stuffing

Ingredients:

• 1 loaf of rustic French bread, torn or cut into 1-inch pieces
• ½ cup butter
• 8 oz button mushrooms, thickly sliced
• 4 oz shiitake mushrooms, thickly sliced
• 1 large leek, sliced, rinsed, and chopped
• 4 stalks of celery, diced
• ½ yellow onion, diced
• 4 cloves of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• ¼ cup sage leaves, chopped
• ¼ cup heaping cup of fresh parsley, chopped
• 1-2 tsp fresh rosemary, chopped, to taste
• 1-2 tsp fresh thyme leaves, to taste
• 1½-2 cups vegetable broth, to taste, depending on the dryness of the bread   ***Chicken broth also works
• 2 eggs, well beaten
• 1 tbsp olive oil

The night before:

Tear or cut the bread into 1-inch cubes. Spread out on baking sheets and dry overnight.

How to Make Mushroom and Leek Stuffing

Preheat the oven to 350 degrees. Coat a 9×13-inch baking dish with butter or cooking spray.

Melt the butter in a large nonstick skillet over medium heat. Add the button mushrooms, shiitake mushrooms, leeks, celery, and onion to the skillet and cook, stirring often, for 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.

Place the dried French bread cubes into a large bowl. Pour the mushroom and leek mixture over the top along with the sage, parsley, rosemary, and thyme. Use your hands to toss until well coated.

Whisk together the vegetable broth and the eggs until well combined. Pour mixture over the stuffing and mix until evenly coated. The bread should feel pretty wet so add more broth if it feels dry. Side Note: The amount of broth you use will depend on how dense and dry your bread cubes are. 

Pour the stuffing into the prepared baking dish.  Side Note: If making ahead: Stop here, cover the dish with foil, and store in the refrigerator until ready to bake. 

Drizzle the top with the oil then cover and bake for 30 minutes.

Remove the foil and bake until golden brown and crisp around the edges, about 15-20 minutes. Serve and enjoy.

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Mushroom and Leek Stuffing

Course Side Dish, Sides

Cuisine American

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Bread cube drying time 12 hours hours

Total Time 13 hours hours 10 minutes minutes

Servings 12

Author Pam - For the Love of Cooking

Equipment

• 2 Baking sheets
• 9 x 13-inch Baking Dish
• Large skillet

Ingredients

• 1 loaf of rustic French bread torn or cut into 1-inch pieces
• ½ cup butter
• 8 oz button mushrooms thickly sliced
• 4 oz shiitake mushrooms thickly sliced
• 1 large leek sliced, rinsed, and chopped
• 4 stalks of celery diced
• ½ yellow onion diced
• 4 cloves of garlic minced
• Sea salt and freshly cracked pepper to taste
• ¼ cup sage leaves chopped
• ¼ cup heaping cup of fresh parsley chopped
• 1-2 tsp fresh rosemary chopped, to taste
• 1-2 tsp fresh thyme leaves to taste
• 1½-2 cups vegetable broth to taste, depending on the dryness of the bread ***chicken broth also works
• 2 eggs well beaten
• 1 tbsp olive oil

Instructions

• The night before: Tear or cut the bread into 1-inch cubes. Spread out on baking sheets and dry overnight.
• Preheat the oven to 350 degrees. Coat a 9×13-inch baking dish with butter or cooking spray.
• Melt the butter in a large nonstick skillet over medium heat. Add the button mushrooms, shiitake mushrooms, leeks, celery, and onion to the skillet and cook, stirring often, for 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
• Place the dried French bread cubes into a large bowl. Pour the mushroom and leek mixture over the top along with the sage, parsley, rosemary, and thyme. Use your hands to toss until well coated.
• Whisk together the vegetable broth and the eggs until well combined. Pour mixture over the stuffing and mix until evenly coated. The bread should feel pretty wet so add more broth if it feels dry. Side Note: The amount of broth you use will depend on how dense and dry your bread cubes are.
• Pour the stuffing into the prepared baking dish.  Side Note: If making ahead: Stop here, cover the dish with foil, and store in the refrigerator until ready to bake.
• Drizzle the top with the oil then cover and bake for 30 minutes.
• Remove the foil and bake until golden brown and crisp around the edges, about 15-20 minutes. Serve and enjoy.

I know many people love canned cranberry sauce, and I do too, but I also love making homemade cranberry sauce from scratch. It’s simple to make and takes less than 20 minutes! This year I decided to try something different and make this easy cranberry pomegranate sauce recipe. The pomegranate arils gave the cranberry sauce a nice crunch, and pop of flavor, and the tasty sauce paired nicely with roasted turkey.

Cranberry Pomegranate Sauce

Ingredients:

• 2¼ cups of fresh cranberries   *frozen will work as well
• ⅔ cup of pomegranate juice
• ⅔ cup white sugar
• ½ tsp orange zest
• ¼ cup pomegranate arils, or more to taste

How to Make Cranberry Pomegranate Sauce

Rinse the fresh cranberries in a strainer.

Heat a medium saucepan over medium-high heat. Add the fresh cranberries, pomegranate juice, white sugar, and orange zest Cook, stirring often until it comes to a boil.

Reduce heat to low and continue to cook, stirring occasionally, until most of the cranberries have burst and the sauce has thickened, about 10 minutes.

Remove from the heat, stir in the pomegranate arils, and pour into a serving dish.

This cranberry sauce is excellent served warm, at room temperature, or cold.

Store the leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy.

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Cranberry Pomegranate Sauce

Course Condiment

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Strainer
• Medium Saucepan

Ingredients

• 2¼ cups of fresh cranberries *frozen will work as well
• ⅔ cup of pomegranate juice
• ⅔ cup white sugar
• ½ tsp orange zest
• ¼ cup pomegranate arils or more to taste

Instructions

• Rinse the fresh cranberries in a strainer.
• Heat a medium saucepan over medium-high heat. Add the fresh cranberries, pomegranate juice, white sugar, and orange zest Cook, stirring often until it comes to a boil.
• Reduce heat to low and continue to cook, stirring occasionally, until most of the cranberries have burst and the sauce has thickened, about 10 minutes.
• Remove from the heat, stir in the pomegranate arils, and pour into a serving dish.
• This cranberry sauce is excellent served warm, at room temperature, or cold.
• Store the leftovers in an airtight container in the refrigerator for up to 5 days. Enjoy.

I’ve always loved eating green bean casserole on Thanksgiving! Even though I think the canned soup version is tasty, I prefer to make green bean casserole from scratch. I recently saw an episode of America’s Test Kitchen, making this easy green bean casserole recipe with big chunks of mushrooms in the sauce and using homemade buttery crumbs and fried onions for the topping. We all thought the sauce was decadent & creamy with a nice mushroom flavor and the topping was extra delicious!

Green Bean Casserole

Topping:

• 1½ slices of white sandwich bread, torn into large pieces
• 1 tbsp butter
• Sea salt and freshly cracked pepper, to taste
• 1½ cups French’s fried onions

Casserole:

• 1½ tbsp butter
• ½ lb button mushrooms, stems trimmed and chopped into 1-inch chunks
• ¼ yellow onion, diced
• 1 clove of garlic, minced
• 1½ tbsp flour
• ¾ cup chicken broth  (or vegetable broth for vegetarian)
• ¾ cup heavy cream
• Sea salt and freshly cracked pepper, to taste
• 1 lb green beans, trimmed and halved

How to Make a Green Bean Casserole

Preheat the oven to 425 degrees. Lightly coat an 8-inch baking dish with olive oil cooking spray.

Make the topping by placing the torn bread, butter, sea salt, and freshly cracked pepper, to taste in a food processor. Pulse 10 times to get nice buttery crumbs. Pour the crumbs into a dish then add the French’s fried onions and mix until well combined; set aside until needed.

Make the creamy mushroom sauce by heating the butter in a large skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, for 6-7 minutes. Add the garlic and cook, stirring constantly for 1 minute.

Whisk in the chicken broth and heavy cream and bring to a boil; reduce heat to medium and cook for 5-6 minutes, until reduced and thickened. Taste the sauce then season with sea salt and freshly cracked pepper, to taste. Remove from the stovetop and set aside until needed.

Blanch the green beans in a large saucepan of well-salted boiling water for 5-6 minutes, or until crisp-tender. Immediately plunge the green beans into a large bowl filled with ice water to stop the cooking process.  Side Note: If you are using haricot verts (French green beans), they will only need to blanch for a few minutes. 

Dry the green beans by placing them on a few paper towels to soak up the water.  Side Note: You don’t want wet green beans diluting your delicious creamy mushroom sauce!

Prepare the casserole by adding the dried green beans to the creamy mushroom sauce and mix until well combined. Pour the mixture into the prepared baking dish.

Sprinkle the topping evenly on top, making sure to not press it down too firmly.

Place into the oven to bake for 13-15 minutes, or until the topping is golden brown and the mushroom sauce is bubbling.

Remove from the oven and allow to cool for 5 minutes before serving. Enjoy.

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Green Bean Casserole

Course Sides

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 - 6

Author Adapted by Pam - For the Love of Cooking / Original by America's Test Kitchen

Equipment

• 8-inch baking dish
• Food Processor
• Large skillet
• Large saucepan

Ingredients

Topping:

• 1½ slices of white sandwich bread torn into large pieces
• 1 tbsp butter
• Sea salt and freshly cracked pepper to taste
• 1½ cups French's fried onions

Casserole:

• 1½ tbsp butter
• ½ lb button mushrooms stems trimmed and chopped into 1-inch chunks
• ¼ yellow onion diced
• 1 clove of garlic minced
• 1½ tbsp flour
• ¾ cup chicken broth or vegetable broth for vegetarian
• ¾ cup heavy cream
• Sea salt and freshly cracked pepper to taste
• 1 lb green beans trimmed and halved

Instructions

• Preheat the oven to 425 degrees. Lightly coat an 8-inch baking dish with olive oil cooking spray.
• Make the topping by placing the torn bread, butter, sea salt, and freshly cracked pepper, to taste in a food processor. Pulse 10 times to get nice buttery crumbs. Pour the crumbs into a dish then add the French's fried onions and mix until well combined; set aside until needed.
• Make the creamy mushroom sauce by heating the butter in a large skillet over medium-high heat. Add the mushrooms and onion and cook, stirring occasionally, for 6-7 minutes. Add the garlic and cook, stirring constantly for 1 minute.
• Whisk in the chicken broth and heavy cream and bring to a boil; reduce heat to medium and cook for 5-6 minutes, until reduced and thickened. Taste the sauce then season with sea salt and freshly cracked pepper, to taste. Remove from the stovetop and set aside until needed.
• Blanch the green beans in a large saucepan of well-salted boiling water for 5-6 minutes, or until crisp-tender. Immediately plunge the green beans into a large bowl filled with ice water to stop the cooking process.  Side Note: If you are using haricot verts (French green beans), they will only need to blanch for a few minutes.
• Dry the green beans by placing them on a few paper towels to soak up the water.  Side Note: You don't want wet green beans diluting your delicious creamy mushroom sauce!
• Prepare the casserole by adding the dried green beans to the creamy mushroom sauce and mix until well combined. Pour the mixture into the prepared baking dish.
• Sprinkle the topping evenly on top, making sure to not press it down too firmly.
• Place into the oven to bake for 13-15 minutes, or until the topping is golden brown and the mushroom sauce is bubbling.
• Remove from the oven and allow to cool for 5 minutes before serving. Enjoy.

I made this big autumn kale salad for lunch recently, and we all thought it was really tasty. We loved the combination of flavors and textures. I used both kale and romaine in this salad, and they paired nicely with the sweet pears and pomegranate arils, the salty feta cheese, the bold and tangy vinaigrette, and the crunchy pumpkin seeds.

Autumn Kale Salad

Vinaigrette:

• 1/4 cup olive oil
• 3 tbsp seasoned rice vinegar
• 1 tbsp red wine vinegar
• 1 clove of garlic, finely minced
• Pinch of sugar, to taste
• Sea salt and freshly cracked pepper, to taste

Candied Pumpkin Seeds:

• 1/4 cup of pumpkin seeds (also known as pepitas)
• 1 tbsp white sugar
• 1/8 tsp flakey salt

Salad:

• 4 cups of lacinato kale, stems removed and sliced thinly
• 2 cups of romaine lettuce, chopped
• 1/2 ripe pear, sliced thinly
• 1/4 red onion, sliced thinly  (**soak in ice water for 10 minutes if the flavor is too strong)
• 1/4 cup pomegranate arils
• 1/4 cup feta cheese, cubes or crumbles
• Freshly cracked black pepper, to taste

How to Make an Autumn Kale Salad

Make the vinaigrette by combining the olive oil, seasoned rice vinegar, red wine vinegar, garlic, sugar, sea salt, and freshly cracked pepper, to taste, in a small glass jar. Seal with a lid and shake well. Set aside to allow the flavors time to mingle.  Side Note: We like a bold and tangy vinaigrette, if you don’t, use less vinegar. 

Make the candied pumpkin seeds by toasting them in a dry large skillet over medium heat, stirring occasionally, for 3-4 minutes, or until lightly browned. Pour the pumpkin seeds onto a plate and set aside until needed.

Pour the sugar into the same large skillet and melt the sugar without stirring—shake the pan if necessary to distribute the sugar in an even layer. When it turns evenly golden or amber, turn off the heat, add the toasted pumpkin seeds and the flaky salt, and stir to combine with a heatproof spatula.

When the pumpkin seeds have clumped together, transfer them to a baking sheet with parchment paper to cool completely. Break up into little crumbles and set aside until needed.  Side Note: Store excess candied pumpkin seeds in an airtight container in the refrigerator. They are great for snacks, salads, and yogurt!

Make the salad by combining kale, romaine, pear, onion, pomegranate arils, feta cheese, and some candied pumpkin seeds.

Drizzle with some of the well-shaken vinaigrette, to taste; gently toss until evenly coated. Top with lots of freshly cracked black pepper, to taste. Serve immediately. Enjoy.

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Autumn Kale Salad

Course Salad

Cuisine American

Prep Time 15 minutes minutes

5 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large skillet
• Baking Sheet

Ingredients

Vinaigrette:

• ¼ cup olive oil
• 3 tbsp seasoned rice vinegar
• 1 tbsp red wine vinegar
• 1 clove of garlic finely minced
• Pinch of sugar to taste
• Sea salt and freshly cracked pepper to taste

Candied Pumpkin Seeds:

• ¼ cup of pumpkin seeds also known as pepitas
• 1 tbsp white sugar
• ⅛ tsp flakey salt

Salad:

• 4 cups of lacinato kale stems removed and sliced thinly
• 2 cups of romaine lettuce chopped
• ½ ripe pear sliced thinly
• ¼ red onion sliced thinly (**soak in ice water for 10 minutes if the flavor is too strong)
• ¼ cup pomegranate arils
• ¼ cup feta cheese cubes or crumbles
• Freshly cracked black pepper to taste

Instructions

• Make the vinaigrette by combining the olive oil, seasoned rice vinegar, red wine vinegar, garlic, sugar, sea salt, and freshly cracked pepper, to taste, in a small glass jar. Seal with a lid and shake well. Set aside to allow the flavors time to mingle.  Side Note: We like a bold and tangy vinaigrette, if you don't, use less vinegar.
• Make the candied pumpkin seeds by toasting them in a dry large skillet over medium heat, stirring occasionally, for 3-4 minutes, or until lightly browned. Pour the pumpkin seeds onto a plate and set aside until needed.
• Pour the sugar into the same large skillet and melt the sugar without stirring—shake the pan if necessary to distribute the sugar in an even layer. When it turns evenly golden or amber, turn off the heat, add the toasted pumpkin seeds and the flaky salt, and stir to combine with a heatproof spatula.
• When the pumpkin seeds have clumped together, transfer them to a baking sheet with parchment paper to cool completely. Break up into little crumbles and set aside until needed.  Side Note: Store excess candied pumpkin seeds in an airtight container in the refrigerator. They are great for snacks, salads, and yogurt!
• Make the salad by combining kale, romaine, pear, onion, pomegranate arils, feta cheese, and some candied pumpkin seeds.
• Drizzle with some of the well-shaken vinaigrette, to taste; gently toss until evenly coated. Top with lots of freshly cracked black pepper, to taste. Serve immediately. Enjoy.

I whipped up this easy apple brie crostini with hot honey and candied pumpkin seeds recipe for my kids and they both devoured them. The combination of crunchy crostini, creamy cheese, crisp apple slices, spicy hot honey, and sweet & salty pumpkin seeds was great.

Apple Brie Crostini with Hot Honey

Candied Pumpkin Seeds:

• 1/2 cup pumpkin seeds (also known as pepitas)
• 2 tbsp white sugar
• 1/4 tsp flaky salt

Crostini:

• 1 tbsp olive oil, or more if needed
• 1/2 baguette, sliced thinly

Remaining Ingredients:

• 1 wedge of brie
• 1 small apple, sliced thinly
• Hot honey, to taste (click the link for the recipe)

Apple Brie Crostini with Hot Honey

Make the candied pumpkin seeds by toasting them in a dry large skillet over medium heat, stirring occasionally, for 3-4 minutes, or until lightly browned. Pour the pumpkin seeds onto a plate and set aside until needed.

Pour the sugar into the same large skillet and melt the sugar without stirring — shake the pan if necessary to distribute the sugar in an even layer. When it turns evenly golden or amber, turn off the heat, add the toasted pepitas and the flaky sea salt, and stir to combine with a heatproof spatula.

When the pumpkin seeds have all clumped together, transfer them to a baking sheet to cool completely. Break up into little crumbles and set aside until needed.  Side Note: Store excess candied pumpkin seeds in an airtight container in the refrigerator. Great for snacks, salads, and yogurt!

Preheat the oven to 350 degrees.

Make the crostini by brushing the baguette slices with some olive oil then place them on a baking tray. Bake for 5-7 minutes, or until lightly toasted.

To assemble, place a slice of brie on top of each crostini then add a slice of apple, a few candied pumpkin seeds, and a drizzle of spicy hot honey. Serve immediately with extra spicy hot honey on the side.

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Apple Brie Crostini with Hot Honey

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large skillet
• Baking Sheet

Ingredients

Candied Pumpkin Seeds:

• ½ cup pumpkin seeds also known as pepitas
• 2 tbsp white sugar
• ¼ tsp flaky salt

Crostini:

• 1 tbsp olive oil or more if needed
• ½ baguette sliced thinly

Remaining Ingredients:

• 1 wedge of brie
• 1 small apple sliced thinly
• Hot honey to taste (click the link for the recipe)

Instructions

• Make the candied pumpkin seeds by toasting them in a dry large skillet over medium heat, stirring occasionally, for 3-4 minutes, or until lightly browned. Pour the pumpkin seeds onto a plate and set aside until needed.
• Pour the sugar into the same large skillet and melt the sugar without stirring — shake the pan if necessary to distribute the sugar in an even layer. When it turns evenly golden or amber, turn off the heat, add the toasted pepitas and the flaky sea salt, and stir to combine with a heatproof spatula.
• When the pumpkin seeds have all clumped together, transfer them to a baking sheet to cool completely. Break up into little crumbles and set aside until needed. 

  Side Note: Store excess candied pumpkin seeds in an airtight container in the refrigerator. Great for snacks, salads, and yogurt!
• Preheat the oven to 350 degrees.
• Make the crostini by brushing the baguette slices with some olive oil then place them on a baking tray. Bake for 5-7 minutes, or until lightly toasted.
• To assemble, place a slice of brie on top of each crostini then add a slice of apple, a few candied pumpkin seeds, and a drizzle of spicy hot honey.
• Serve immediately with extra spicy hot honey on the side.

My family loves sweet potatoes! I made these easy roasted sweet potatoes after tossing the slices in olive oil, maple syrup, cinnamon, and cayenne pepper. They always turn out tender, flavorful, and delicious. I like to have these roasted sweet potatoes in the fridge to throw in salads throughout the week.

 Easy Roasted Sweet Potatoes

Ingredients:

• 2 tbsp olive oil
• 2 tbsp real maple syrup
• 1/2 tsp cinnamon
• Dash or two of cayenne pepper, to taste (depending on desired spice level)
• Sea salt and freshly cracked pepper, to taste
• 1 lb sweet potatoes, scrubbed, halved lengthwise & sliced (no need to peel them)

How to Make Easy Roasted Sweet Potatoes

Preheat the oven to 375 degrees.

In a medium bowl, combine the olive oil, maple syrup, cinnamon, cayenne, sea salt, and freshly cracked pepper, to taste; mix until well combined.

Add the potato slices to the bowl and toss very well until each potato slice is evenly coated with the maple mixture.

Pour the potato slices onto a rimmed baking sheet in a single layer.

Place into the oven to roast for 20-25 minutes, turning them over halfway through roasting, until tender and golden brown.

Serve warm or store in an airtight container in the refrigerator for up to 4 days. Enjoy.

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Easy Roasted Sweet Potatoes

Course Side Dish, Sides

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Rimmed Baking Sheet

Ingredients

• 2 tbsp olive oil
• 2 tbsp real maple syrup
• ½ tsp cinnamon
• Dash or two of cayenne pepper to taste (depending on desired spice level)
• Sea salt and freshly cracked pepper to taste
• 1 lb sweet potatoes scrubbed, halved lengthwise & sliced (no need to peel them)

Instructions

• Preheat the oven to 375 degrees.
• In a medium bowl, combine the olive oil, maple syrup, cinnamon, cayenne, sea salt, and freshly cracked pepper, to taste; mix until well combined.
• Add the potato slices to the bowl and toss very well until each potato slice is evenly coated with the maple mixture.
• Pour the potato slices onto a rimmed baking sheet in a single layer.
• Place into the oven to roast for 20-25 minutes, turning them over halfway through roasting, until tender and golden brown.
• Serve warm or store in an airtight container in the refrigerator for up to 4 days. Enjoy.