fall food

Fall in Virginia is a good time for eating; apples are at their prime, “winter” squash is ripe for the picking and glowing all hues of orange, the last of the fresh greens are to be savored, and soups becomes appealing again after several months of steering clear of anything (besides hot coffee!) that might raise my core temperature.

As my I Cook “recipe” page disclaimer states, I ain’t really about recipes but I do love experimenting in the kitchen and wanted to highlight some of my favorite fall makes today.

This cranberry sauce is a personal favorite. It freezes really well and so I make a big batch then put small mason jars in the freezer.  When I run out I grab another jar and let it defrost in the fridge then eat it mixed in plain yogurt.

I’m less of a baker than I used to be (I have lost my sweet tooth!) but historically I am more successful with muffins than cookies or bread and hot from the oven baked goods screams fall.

 

Seeing this salt picture is a great reminder to harvest what herbs I can find and make myself a big batch!

 

Miso serves a double purpose in this recipe; it provides the depth of flavor and richness that I crave in the colder months plus the immune-boosting aspects of fermented food.

 

I’ve been working on editing my I Eat page this week and it’s made me realize how much my diet has changed since creating it a few years ago.  I wish I would have saved the old version before I started revising but basically when I made that page I was eating more soy and less animal products than now.   The biggest surprise? I forgot that I was ever silly enough to buy nonfat yogurt!  These days my top choice is this greek stuff that is 10% milkfat, it’s fattier than ice cream and it takes amazing. 🙂

Today is my Day 3 of the One Hour Plank Challenge, how about you?