The Seasonal Kitchen: Fall
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Roasted Sweet Potato and Honey-Roasted Onion Salad with Orange-Cumin Dressing
For the sweet potatoes: 3 large sweet potatoes 2 tablespoons extra virgin olive oil 4 sprigs fresh thyme or about 1 teaspoon dried salt to taste Preheat oven to 375 degrees F. Peel, quarter and cut sweet potatoes crosswise into… Continue reading
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Lentil Soup with Kale
I know I’ve already got a Lentil Soup with Kale on here, but this one’s a bit different. More of a Middle Eastern take. It’s excellent as a fall soup, particularly when the leaves start falling and there’s a definite… Continue reading
