Early Autumn Snacks, Light Bites and Golden Moments

1. Vegetable Fajitas

A mix-and-match, make-your-own meal of slow-simmered pinto beans, barbecued mushrooms, radishes, Green Zebra tomatoes, fajita-style assorted peppers and onions and warn corn tortillas.

Papalo, a popular Latin American herb grown this summer in the gardens of Cafe Drake HRV, has a sharp, floral flavor, somewhat reminiscent of cilantro, and is ideally suited to soupy bean dishes.

Almost embarrassing but too good to not share, BBQ Mushrooms are as easy as frying the mushrooms over high heat in a few drops of olive oil for 2-3 minutes. A cast-iron skillet works best for delivering that smoky char flavor. After a couple of minutes, sprinkle the mushrooms with salt, stir another minute or so and drizzle with your favorite BBQ sauce, store-bought or homemade. Stir, remove from heat and serve at once.

2. Happy Autumn 2015 from Arabella Page!

The arrival of cooler, more seasonal weather is returning Arabella to her normal, friskier self.

3. The Return of Richer and Thicker Soups

Cheesey Broccoli Soup (vegan), Garden Salad, Pasta Salad with Veggies, Salsa Verde and toasted tortillas.

The soup is a real winner of a recipe from Kristy Turner, the author behind the Keepin' It Kind blog and But I Could Never Go Vegan cookbook.

4. Autumn is a Time of Self-Reflection


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