The title of this recipe basically says it all…caramelized apple ricotta toast packed with flavor and so simple to make.
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Tag: fall
Harvest Apple Salad with Pomegranate Sage Vinaigrette
It is officially fall, and I’m celebrating with this harvest apple salad – full of sharp cheddar cheese, charred chicken, crisp apples, pomegranate seeds, and candied pumpkin seeds + hazelnuts. It’s vibrant, beautiful, and so satisfying. Perfect for a simple weekday lunch or dinner!
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Salted Honey & Pistachio Fig Tarte Tatin
This impressive fall dessert is easier than you may think – salted honey & pistachio fig tarte tatin. It’s basically an upside down tart with caramelized figs, sweet honey, toasted pistachios, and flaky sea salt…made easy with store-bought puff pastry dough. It’s baked until golden, cut into slices, and served warm. It all comes together really fast and is such a special treat to serve up after a fall meal!
Onion Dijon Soup with Pretzel Roll Croutons
Snow is finally falling, the temperature is dropping, January hibernation is kicking in and all of this calls for one thing…soup! French onion soup has always been my absolute favorite. The deeply flavored soup with bread soaking into it and cheese melting on top is irresistible. So to create some comfort this winter, I developed a new take on the classic dish: onion dijon soup with pretzel roll croutons.
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Pumpkin Gnocchi with Honey Brown Butter & Fried Walnut Gremolata
It’s time to make some gnocchi! What’s better than biting into a soft pillow of dough with a flavorful sauce nestled into little ridges on the surface of it? I love to make gnocchi almost as much as I love to eat them. There’s great satisfaction that comes from making food by hand, so my dad and I create an event out of it. I form and cut the dough while he works the gnocchi board with ease. Before we know it, there’s flour all over the kitchen and we are surrounded by trays of gnocchi ready for a pot of boiling water.
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Roasted Carrots & Parsnips with Sweet Apple Glaze and Whipped Goat Cheese
I love roasting vegetables. There’s something about the slight caramelization combined with the perfect amount of seasoning that is irresistible. Another plus: it’s really easy. When I’m cooking for myself on a busy weekday, there’s nothing easier than prepping whatever vegetables are in my fridge and throwing them in the oven. Set a timer and in 20-30 minutes dinner is served (well, part of it at least). I roast a lot of vegetables for the holidays as well. “No muss-no fuss” is the way to go when you’re cooking for a large group of people.
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Roasted Parmesan Pork Tenderloin
Roasted parmesan pork tenderloin with apples and fennel. A hearty fall main dish with nutty parmesan and sweet apple flavor.
Pumpkin Cornbread Pudding with Cinnamon Caramel
Sharing a really fun pumpkin cornbread pudding today to really kick off the pumpkin season. Made complete with a sweet cinnamon caramel sauce and festive popcorn!
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