PUMPKIN PASTA E CECI
Variations of pasta e ceci (pasta and chickpeas) are weeknight staples in our house. I was itching to create a more autumnal version with a pumpkin-based sauce. This deceptively simple 1-pot dinner comes together [...]
Variations of pasta e ceci (pasta and chickpeas) are weeknight staples in our house. I was itching to create a more autumnal version with a pumpkin-based sauce. This deceptively simple 1-pot dinner comes together [...]
Ginger, garlic, lemongrass, red curry, and coconut brighten up this plant-based pumpkin soup. Sometimes you just gotta respect a soup that is full-flavored but low effort! The light pumpkin broth allows a smooth, creamy [...]
In Florida, warm and spicy pumpkin desserts don't always suit our balmy fall. A refreshing pumpkin sorbet not only cools you down, but has Covert Veggies in each yummy spoonful. You can whip up [...]
Unlike many pumpkin (or autumn squash) soups, this soup is not intended to taste like liquid pumpkin pie and leans into Mediterranean flavors. Pumpkin soups exist all around the world with quite diverse seasoning [...]
These petit pumpkins make a sweet treat for fall! Made with white chocolate and filled with a mix of pumpkin and peanut butter, they are a seasonal take on my usual chocolate peanut butter [...]
Given that I adore seafood, Boyfriend challenged me to adapt a recipe with pumpkin to be compatible with seafood. We've cracked the code...as well as black pepper! The spiced vegetables contrast flaky white fish [...]
Boyfriend and I come from different worlds. He grew up on cakey brownies; I grew up on fudgy brownies. He thinks brownies come with frosting; I was raised on naked brownies. He doesn't like [...]
Sandwiches are my love language, and like many of them, I often feel woefully incomplete without mustard. Such appreciation extends to all types of mustard, but especially a spicy mustard. And like my [...]
This autumnal poppy seed dressing is good for much more than just salads full of spinach and strawberries. While tasty on such salads, it also makes a mean marinade and dressing for roasted vegetables. [...]
As Americans, we usually think of pesto in the green, garlicky Genovese style, but there are heaps of variations throughout Italy. I love traditional pesto (and Sicilian pesto agli agrumi), though the olive oil [...]