Autumn Salad (and Dressing)

 Autumn Salad - from Diane Morrisey

 

Quinoa.

Kale.

Brussel Sprouts. 

Roasted sweet potato. 

Toasted walnuts. 

Feta.

Apple.

Pomegranate seeds. 

 

 

 

 

 

 

My Favorite Holiday Salad Dressing:

1/2 cup orange juice 
Zest of one orange 
1/2 cup balsamic vinegar 
2 tbls pure maple syrup 
1 clove minced garlic 
1 tbls dijon 
1/2 tsp kosher salt 
1/2 tsp freshly cracked pepper 
3/4 cup olive oil 

Put all ingredients in a jar and shake until fully combined. 

Best Ever Bolognese Sauce

 Best Ever Bolognese Sauce - from Style Me Pretty

 

Prep Time

15 MINUTES

Cook Time

60 MINUTES

Total Time

75 MINUTES

 

INGREDIENTS

2 TBS olive oil	1/2 large onion, diced
3 cloves garlic, minced	1/2 cup carrots, diced
1 lb ground beef (or any combo of beef/pork/turkey)	1 cup red wine
1 cup vegetable broth	1 28 ounce can of san marzano crushed tomatoes
1/4 cup basil	2 TBS butter, divided into 1 TBS
2 Tbs Heavy Cream	1 tsp salt, plus more for adjustments
dash of pepper

INSTRUCTIONS

1.

Saute the onion and carrots for about 5 minutes until the onion starts to look a bit translucent. 

2.

Add the garlic and stir for about 1 minute, careful not to burn it. Bitter garlic is no good. 

3.

Add in the ground beef and and brown completely. Once browned, toss in your red wine and your veggie broth and cook down by about 1/2, about 10 minutes on medium high. 

4.

Add your tomatoes and salt cook over medium heat for 30 minutes to 1 hour. 

5.

Add in basil, butter and cream. Stir to incorporate and simmer on loooow for 10 minutes. You're done. You can always add a bit more salt/pepper if needed!

 

Best Ever Pumpkin Muffins

1. Best Ever Pumpkin Muffins - Lovely Little Kitchen

•  Prep Time: 20 minutes
•  Cook Time: 22 minutes
•  Total Time: 42 minutes
•  Yield: 12 
• 
  

• 1 3/4 cups all purpose flour
• 1 cup sugar
• 1/2 cup dark brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg
• 2 eggs
• 1 15 ounce can pure pumpkin puree
• 1/2 cup coconut oil, melted
• 1 teaspoon vanilla extract.

Directions: 

1. Preheat the oven to 375 degrees and place 12 paper liners into each well of your standard size muffin baking pan.
2. Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
3. In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until everything is incorporated into the batter.
5. It is helpful to use a large scoop (like an ice cream scoop) to evenly distribute the batter into each well. They will be nearly full. This will help give your muffins a nice puffy dome.
6. Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.