You guys, this weather…it’s amazing. Crisp breeze, warm sun, almost any type of clothing goes. If it weren’t a prelude to my most dreaded season (Why does fall seem to last all of two weeks? I swear we go straight from summer to winter) I would be in paradise, but I can’t help but feel apprehensive after last winter. I really, really can’t stand the thought of being trapped inside so regularly again. And now with two kids. Oh man…
Okay let me stop thinking about that and enjoy fall while it’s here. And since I celebrate everything through food, I started with a salad – a hearty autumnal salad with a roasted garlic and sage vinaigrette. It’s a mix of spinach and arugula tossed with buckwheat, pears, roasted sweet potatoes, and caramelized pecans that could serve as a side dish but is substantial enough to call lunch. For the full recipe, head on over to SheKnows.
This coming week is crazy packed, so I will be missing most of the internet goings-on. I look forward to catching up with everyone in October, and until then here are some of my favorite recent food posts.
Laura‘s food styling and photography is knocking my socks off. Just look at this matcha mint chip breakfast bowl and this creamy vegan tomato soup.
I love keeping busy but wish I had just a little less on my plate so we could throw a party – I feel like we’re overdue. When I get around to it, I’ll be pulling inspiration from this crudites spread and this crostini station.
After experimenting with a pineapple version, I’m pretty sure apple pico de gallo would be killer.
Everything I make is so pedestrian compared to the recipes on Lady and Pups. Look how cool this dirty Thai fried rice is – what a great idea for using chicken livers. This fire-crushed cucumber salad looks amazing too.
Thanks to Molly I won’t be satisfied until I’ve eaten funfetti cake. Sadly, that will have to wait until next week…
The post a hearty fall salad + this week’s happiness xiv appeared first on punctuated with food.
