Somehow, we’re here, mid-October, and I have no idea how it all happened so fast! I swear it was just September and it was still hot and I could still convince myself it was summer but now all the trees have turned, many have already started losing leaves, oh and that part where it already snowed.
I think I might be into it though! Sweaters, pumpkin spiced things, just enough daylight after work to fit in a quick run and I’m really embracing fall comfort foods, so I wanted to share some of the standouts thus far in this fall game. Enjoy!
I don’t know much, but I do know you need this in your life. I made this pizza dough a few weeks ago and not gonna lie, I was skeptical because you add the oil in last and I had a hard time getting it to fully incorporate (it seemed so oily!), but then it all worked out and I think half the beauty of this pizza was the dough we used. The other half was perfectly roasted cauliflower, the subtle heat from the creamy yogurt sauce, cheese (obvi!) and those green onion and jalapeño garnishes. MAKE IT!
Remember when I said I should cook wings more? Tis the season! As disinterested as I am in actual football, I’m equally as interested in football food so while Joey was cheering on the Cowboys, I was cheering on these wings. But actually, so was Joey. Not gonna take any credit because he marinated them and cooked them and all I did was cut up some green onion, celery and a lime but these were delicious! It’s a dry-rub so these aren’t dripping in sauce but that rub was a slow burn of epic flavor that we both loved. I could definitely get used to eating these often.
You know what makes eating a salad for lunch (almost) every day really easy?? Roasted sweet potatoes, feta cheese crumbles, chickpeas and a garlic-y tahini drizzle to tie the whole thing together. I looked forward to this lunch-time combo EVERY. SINGLE. DAY. I usually make this with arugula (because sometimes you just don’t have the time or patience to prep a bunch of kale) but they were out, so spinach it was and it worked perfectly.
There is something so innately comforting about roasting a chicken. That is, until you set off the fire alarm… TWICE. But still, this came out of the oven and I carved it up and served it with the butternut-tahini purée that Joey made and some black rice and was in fall food heaven. We make this meal every fall/winter and every time, I’m blown away by how delicious it all is. I could (would? did?) eat that purée with a spoon. It is SO GOOD.
Okay, this picture is making these muffins looks kinda craggy but I swear they were, as promised, “super soft.” And also really light and fluffy and I totally ate one (the SECOND biggest, because I left the actual biggest for Joey) fresh from in the oven, in the dark, while watching The Night Of and it all felt too good to be true. Plus I got to use my new ice cream scoop on the batter and it was deeply satisfying how quick and easy it made the whole process.
Pro Tip: Crumble one over some yogurt and call it breakfast 🙂
I hope you all have a lovely weekend!