Waking up to a crisp fall morning, the temperature slightly chilly – jacket weather – always reminds me of trips to my local farmer’s market to search for the season’s best-kept secrets! While many may turn their nose up at some of these seasonal delicacies, it’s time for you to branch out and relish in the deliciousness of local, farm-grown produce.
It’s that time of year again! The leaves have changed color, there’s a nip in the air, we’ve closed up our windows, and started a fire in the woodstove (okay…..maybe you just turned the furnace back on, but dream with me, okay?).
Little did you know that you have a secret flavor arsenal in your cabinet…yep! Your essential oils can be used in both cooking and baking to amp up your flavors and give those boring meals an extra umph. Most people assume that aromatherapy is the only way to use essential oils and many others are learning about the best way to apply them – but cooking with essential oils brings us back to their roots! Most herbs and plants were utilized in cooking and early medicinal purposes before distilling was perfected to create the high-quality essential oils that we utilize today. In addition, integrating essential oils into your cooking will positively impact your life in the future, both by saving you money and improving your health if you use them.
Here is the easiest and most nutrient-dense recipe for you to add to a main dish as a side, or as a vegetarian entree. You can’t really go wrong with kale and butternut squash. A simple, vegetable-heavy dish that will leave you feeling satisfied and not overly full.
It’s the time of year to start bringing out the blankets, snuggling up, and eating something warm and delicious. But just because it’s pie season, that doesn’t mean you have to over-do it with sugar and calories. This compote slow-cooks its own sugars from the pears to create a yummy, sticky sweet treat. Use it as pie filling, jam, or eat it on its own!
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