It’s high time we had a new chili recipe on A Cookable Feast, and today we do: Spicy Turkey Chili is in the house, people!
It’s Halloween as I post this, a spooky day, indeed! Chili has become associated with Halloween here in the U.S., and for good reason: it’s warming and hearty, making it the perfect pre-trick-or-treating meal for kids and their parents heading out into their oft-chilly neighborhoods.
Prosciutto, Pear, and Fontina Arugula Salad with Roasted Squash and Spicy Pecans is LIFE, people!
This is one of those recipes where I had to include pretty much every ingredient in the title because I liked them all so much. I’m OBSESSED with this salad with its chunks of ripe, juicy pear, savory acorn squash, salty prosciutto, creamy fontina, cayenne-kissed toasted pecans, and sweet maple vinaigrette dressing. And arugula! Arugula is my soulmate, true-love green. I’m enamored with its peppery, delicate fronds and how it seems to go well with everything.
This rich, flavorful, filling, very fall-ish salad was inspired by a dish that has lingered in my memory since I had it earlier this year at a Detroit restaurant called Dime Store (I did a post on my brunch visit to that establishment on my other blog, 100 Places in the D).
Today’s post is one of my favorite kinds of recipe posts – a GRANOLA recipe post. Say hello to Pumpkin Harvest Granola!
Blustery winds, dipping temps, waning daylight – it’s official: fall is solidly here to stay where I call home in Metro-Detroit. The extended run of 80-degree days we enjoyed through September is not likely to regale us with an encore at this point (though I’ll forever be an optimist hoping for that one last scorcher of a day to pop up and surprise us). Fall’s lucky it’s so cozy and has those pretty-colored leaves swirling about as distractions from the fact that for those of us in the northern climes, warm weather is essentially dead for the next six-plus months. And as luck may also have it, fall is the perfect atmosphere in which to bake granola.
Soup weather is officially back! And to kick it off, I’m rolling out my Creamy Roasted Red Pepper Potato Soup with Chicken recipe with its rich flavors and delightful Southwestern flair. Heck yes, soup season!!!
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