#Savory Pumpkin Galette Recipe | Explore Tumblr posts and blogs

feyburner · 3 months ago

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hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

#recipes #food #feyburner ask #always happy for recipe recs btw!! someone recced me a garam masala tart the other day that i forgot to put on here #but it’s on the list

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kinfoodie · 7 years ago

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Heyo! Perhaps a recipe for The Candle Queen by GHOST (song) would be pretty rad :0! I like sweets, simple foods that I could make on my own in little time, warm stuff (ex: Hot Milk Tea) And some pastries! (But please no flan!) Thank you very much!~

Heya! So I decided to focus on sweets/desserts since that seemed to be something you really like and wanted? :3 Hope you don’t mind the lack of savory stuff on this list if you do want savory by all means let me know and I’ll look for ya! Nonetheless the majority of these are pretty simple to make and several are as you asked “warm” and no flan!

Molten Chocolate Lava Cake

Pumpkin Butter Pecan Ginger Snap Rolls

Grilled Pineapple S’Mores

Peanut Butter Nutella Hot Chocolate

Eggnog (no alcohol)

Salted Caramel Hot Chocolate

Mexican Hot Chocolate

Cinnamon-Date Buns

Doughnuts with Grapefruit Curd and Citrus Sugar

Eastern Carolina–Style Biscuits

BA’s Best Morning Buns

Pumpkin Scones with Cinnamon Butter

One-Hour Apricot and Almond Galette

Churros with Bittersweet Chocolate Sauce

Strawberry Jam Biscuits

Pomegranate Vanilla Skillet Cobbler

Lemon Lava Cake��

Warm Caramel Carrot Cake

Cranberry Pudding Cake w/ Warm Butter Sauce

There you go! Hope you like it! If not of course feel free to come back and lemme know and I’ll refill the request

#otherkin #fictionkin #candle queenkin #ghost #song #kin food #kin blog #ask #request

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stacieconnerty · 5 years ago

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Brown Butter Pumpkin Galette with Caramelized Onions, Goat Cheese + Sage | This amazing savory pie recipe makes the best Thanksgiving appetizer! #thanksgiving #recipe #appetizer #side #pumpkin #pie #savory #brownbutter | ColeyCooks.com https://ift.tt/2QyuXgT

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voyagehole9-blog · 5 years ago

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September Seasonal Produce Guide

Late Summer and Early fall leads to heavy loads at the farmers market and thus very long lists in this Seasonal Produce Guide for September. Bear with me because there are so many good recipes to enjoy right now! Fruit is still making a good appearance as are all of the vegetables and you can’t forget the big, busty, ripe tomatoes right now! This time of year I love making a big batch of marinara to store up for the winter. I also serve this One-Pan Farro with Tomatoes, Sausage, and Kale frequently for a quick dinner and a big bowl of apples once again graces our kitchen island.

Though I’ve given you plenty of ideas below for recipes, I also wanted to add a few end of harvest ideas for you. Just pick one of the ingredients listed above and find a way to store it up for a mid-winter celebration. This year try shucking a lot of corn to freeze for winter meals, or make your own jam (this maple vanilla apricot jam is a little taste of heaven), can some peaches in this honey simple syrup (one of my favorite things to enjoy mid winter), or try your hand at pickling – this strawberry pickled radish recipe is fun and I always make at least one batch of these pickled vegetables every year.

I look forward to seeing what all of you are making this harvest season. Don’t forget to tag your seasonal food photos with #eatseasonal!

Apples

Salmon with Apple, Cucumber, Avocado Salsa (pictured above)

Apple Fennel Salad

Sweet Potato, Apple, Cranberry Saute with Hazelnuts

Peach Apple Sauce

Maple Cashew Baked Apples by Cookin’ Canuck

Blackberries

Berry Frangipane Brioche Toast

Triple Berry Coffee Cake with Walnut Streusel

Almond Torte with Blackberries

Berry Scones

Arugula Salad with Blackberries and Chèvre by Cafe Johnsonia

Blackberry and Almond Coffee Cake by Floating Kitchen

Broccoli

Broccoli and Cheese Soup

Roasted and Charred Broccoli with Pasta (vegan)

Roasted Broccoli Stuffed Shells (pictured above)

Slow Cooker Cheesy Broccoli and Chicken with 3 grains

Healthy Broccoli Salad

Cheesy Baked Quinoa with Chicken and Broccoli

Slow Cooker Vegetable Curry

Cabbage

Thai Chicken Cabbage Wraps with Peanut Sauce by Floating Kitchen

Lean Grilled Hamburgers with Hot Sauce Cabbage Slaw by Cookin’ Canuck

Asian Cabbage Slaw with Mint and Scallions by The Lemon Bowl

Carrots

Honey Roasted Carrots with Goat Cheese and Pomegranates

Butternut Squash, Carrot and Orange Soup

Classic Carrot Cake

Spanish Carrots with Fennel and Toasted Hazelnuts

Carrot and Date Bran Muffins

Creamy Carrot Soup with Crispy Chickpeas (dairy-free)

Carrot Cake Cookies (vegan and gluten free)

Cauliflower

Kung Pao Cauliflower

Cauliflower Chickpea and Kale Tacos

Cauliflower Fried Rice

Quinoa Crusted Cauliflower Steaks

Cauliflower Pizza Crust

Cauliflower Couscous Greek Salad

Chilies

Slow Cooked Chicken with Roasted New Mexico Green Chilies

Green Chili Cream Cheese for Bagels by Project Domestication

Corn

Chicken Corn Chowder

Coconut Creamed Corn

Fresh Corn Cakes with Pulled Pork and Cherries

Sweet Potato Black Bean and Corn Salad (pictured above)

Farro Risotto with Squash and Corn

Bluberry Corn and Feta Salad

Cucumbers

Greek Yogurt Cucumber Salad Dressing

Chinese Cucumber Salad

Tzatziki Chicken Salad

Cucumber and Chickpea Salad with Creamy Za’ahtar Dressing by Project Domestication

Quick Refrigerator Pickles by Mountain Mama Cooks

Eggplant

Eggplant Rollatini with Pancetta and Spinach by Kitchen Confidante

Quinoa Crusted Eggplant Parmesan by Kitchen Confidante

Grilled Eggplant with Corn Chimichurri by Kitchen Confidante

Grilled Eggplant Parmesan Stacks by Flavor the Moments

Ratatouille Polenta Stacks by Project Domestication

Fennel

Apple Fennel Salad

Spanish Carrots with Fennel and Toasted Hazelnuts

Fava Bean and Fennel Risotto with Sautéed Radicchio (pictured above)

Orange Fennel Tea Cakes

Chickpea and Butternut Squash Soup with Fennel

Grapes

Roasted Chicken and Grapes over Polenta

Roasted Grape and Walnut Rice Pilaf

Chicken Salad with Grapes and Almonds

Green Beans

Roasted Pork Chops with Peaches and Green Beans

Curry Chicken with Green Beans

Green Bean Side Dish with Feta and Pecans

Easy Green Bean Salad by Simple Bites

Melons

Melon Coolers

Melon Rainbow Sherbet

Baked Salmon with Watermelon and Tomato Salad

Watermelon Mojitos

Watermelon Wedge Salad with Basil Goat Cheese and Almonds (pictured above)

Melon Caprese Skewers with Herb Oil by Floating Kitchen

Parsnips

Parsnip Hash Browns

Chicken and Root Vegetable Pot Pie

Parsnip Apple Soup by Kitchen Confidante

Sweet Potato, Turnip, Parsnip Latkes by Kitchen Confidante

Roasted Carrots Parsnips and Turnips with Thyme by Project Domestication

Peaches

Peach and Prosciutto Pizza

Peach and Ginger Cream Tart

Coconut Macaroon Filled Peaches

Canned Peaches with Honey Simple Syrup

Peach and Proscuitto Salad

Chicken and Peach Curry

Classic Peach Pie

Peach Buckle (similar to coffee cake)

Roasted Pork Chops with Peaches and Green Beans

Peach Ice Cream

Butterscotch Peach Ice Cream Sandwiches

Pears

Chocolate Pear Tartlets

Mashed Rutabaga with Ginger Roasted Pears

Pear Butter

Chopped Salad with Tomato, Avocado and Pear

Peppers

Roasted Red Pepper Sauce with Cashews

Egg Muffins with Peppers, Kale and Cheddar

Spanish Romesco Sauce

Roasted Vegetable Enchiladas

Roasted Cauliflower and Farro with Red Pepper Sauce

Pumpkins

Homemade Pumpkin Puree

Pumpkin Sweet Potato Pie

Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Maple Granola

Pumpkin Bread with Maple Icing (pictured above)

Pumpkin Yogurt Waffles

Pumpkin Oatmeal with Pecans

Pumpkin Caramel Sauce

Potatoes

Yukon Gold Potato and Leek Soup with Sorrel

Potato Gnocchi (step-by-step guide)

Boiled Potatoes with Olive Oil, Basil and Mint by Cookin’ Canuck

Polenta Crusted Roasted Potatoes and Rosemary Hashbrowns by Simple Bites

Maple Bacon Red Potato Salad by Flavor the Moments

Radicchio

Fava Bean and Fennel Risotto with Sautéed Radicchio

Spaghetti with Radicchio and Chèvre by Cafe Johnsonia

Radishes

Chicken Gyro Bowls with Radishes

Strawberry Pickled Radishes

Farro Pesto Salad with Edamame and Radishes

Radishes with Vegan Coconut Butter by Cafe Johnsonia

Raspberries

Raspberry Popovers

Raspberry Apricot Galette (pictured above)

Beet Banana Raspberry Smoothie

Raspberry Coffee Streusel Muffins by Floating Kitchen

Summer Squash

Roasted Vegetable Pasta Sauce

Savory and Sweet Summer Squash Custard

Farro Risotto with Squash and Corn

Summer Squash Gratin by Project Domestication

Tomatoes

One-Pan Farro with Tomatoes, Sausage, and Kale

Marinara Sauce for Canning (pictured above)

Freezer Tomato Sauce

Strawberry Tomato Dessert Sauce

Homemade Bolognese Sauce

Tomato Gravy

Zucchini

Greek and Italian Zucchini Noodle Salads

Zucchini Chocolate Chip Cookies

Hazelnut Zucchini Bread

Zucchini Noodle Salad with Spicy Peanut Sauce

Quinoa Primavera with Zucchini

Source: https://www.thevintagemixer.com/september-seasonal-produce-guide-2/

#read more #see more #check it out #interesting #learn more

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easyveganbreakfasts · 5 years ago

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Recipe | Savory Pumpkin Galette

This post is for those of you who aren’t going to eat turkey. Are you tired of feeling like a weirdo on Thanksgiving? Tired of people making fun of you for eating some sad looking faux turkey? Here’s an idea:

Bring your own main dish.

But not just any main dish! Oh no! You need to bring something crazy impressive. So then instead of pointing and laughing while you eat your weird vegetarian food, they’ll be all, “Ooh, that looks really good!”

Then you can say, “Yeah, it does. AND IT’S MINE. So you can’t have it.”

Or you can share. That’s probably more in the spirit of Thanksgiving, isn’t it?

The next two weeks on Oh My Veggies are going to be all about Thanksgiving. I’ve got a delicious main dish recipe and some awesome sides, and I’m going to be putting together a post with lots of other entree ideas that go beyond the typical imitation turkey. But when I was working on this Savory Pumpkin Galette, I realized that it would also be perfect for Thanksgiving. So consider it a bonus recipe!

You can use your favorite crust recipe for this galette or you can cheat like I did and use pre-made pie crust. (Yes, I also see your pins saying, “I would use homemade pie crust.”) And guess what else? If you don’t like pumpkin (it does have a pretty distinctive taste, so it’s understandable!), you can use pretty much any roasted squash! Rings of delicata would be beautiful on this, as would half moons of butternut squash.

Inside the crust is a walnut pesto made with fresh sage leaves, Parmesan cheese, and a little bit of olive oil. You top that with the pumpkin (or squash) wedges. It takes a little time and patience to get them all to line up just right, but take the time because the whole point of this dish is to make the haterz jealous of the deliciousness in front of you a stunning Thanksgiving main dish, sans turkey.

Savory Pumpkin Galette

This savory pumpkin galette makes a perfect vegetarian main dish for Thanksgiving.

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

Yield: 4-6

Ingredients

1/2 small pie pumpkin, seeds and guts removed & cut into 1/4 inch wedges

olive oil mister or cooking spray

salt and pepper to taste

1/2 cup walnut pieces, toasted

1/2 cup shredded Parmesan cheese

2 tbsp olive oil

1 tbsp chopped sage

1 prepared pie crust (store bought or your own recipe—I like this one)

1 egg yolk, beaten with 1 tsp water

Instructions

Preheat oven to 400°F.

Spray a rimmed baking sheet with oil or cooking spray. Place pumpkin wedges onto sheet. Spray tops with additional oil and season with salt and pepper. Bake for 20–30 minutes, or until softened but not browned. Let these cool while you work on the next step of the recipe.

Combine walnuts, cheese, olive oil, and sage in a food processor. Process until coarsely chopped (see image in post). Add salt and pepper to taste.

Place prepared pie crust on a baking sheet lined with parchment paper. Pour walnut mixture into center of crust and spread to cover, leaving an inch margin on all sides. Arrange pumpkin wedges in an overlapping circle on top of the walnut mixture. Cut off any overlap so pumpkin does not extend into the 1-inch margin.

Fold overhang of dough onto the pumpkin. Spray pumpkin with additional oil or cooking spray and brush pie dough with egg yolk mixture. Bake at time and temperature indicated on pie crust package or in recipe, until crust is golden brown.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

from http://easyveganrecipes.info/recipe-savory-pumpkin-galette/?utm_source=rss&utm_medium=rss&utm_campaign=recipe-savory-pumpkin-galette

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vegancookbooks0 · 5 years ago

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Recipe | Savory Pumpkin Galette

Bring your own main dish.

Then you can say, “Yeah, it does. AND IT’S MINE. So you can’t have it.”

Or you can share. That’s probably more in the spirit of Thanksgiving, isn’t it?

Savory Pumpkin Galette

This savory pumpkin galette makes a perfect vegetarian main dish for Thanksgiving.

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

Yield: 4-6

Ingredients

1/2 small pie pumpkin, seeds and guts removed & cut into 1/4 inch wedges

olive oil mister or cooking spray

salt and pepper to taste

1/2 cup walnut pieces, toasted

1/2 cup shredded Parmesan cheese

2 tbsp olive oil

1 tbsp chopped sage

1 prepared pie crust (store bought or your own recipe—I like this one)

1 egg yolk, beaten with 1 tsp water

Instructions

Preheat oven to 400°F.

Combine walnuts, cheese, olive oil, and sage in a food processor. Process until coarsely chopped (see image in post). Add salt and pepper to taste.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

from http://easyveganrecipes.info/recipe-savory-pumpkin-galette/?utm_source=rss&utm_medium=rss&utm_campaign=recipe-savory-pumpkin-galette from http://easyveganbreakfasts.blogspot.com/2020/04/recipe-savory-pumpkin-galette.html

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innersourcenetwork · 5 years ago

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Recipe | Savory Pumpkin Galette

This post is for those of you who aren’tgoing to eat turkey. Are you tired of…

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beckypatterson1 · 5 years ago

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Recipe | Savory Pumpkin Galette

I know most of the people who read my blog aren’t vegetarians. You’re looking to cut down on meat or maybe you’re just looking for some good recipes to add bacon to. (Yeah, don’t think I don’t see your pins on Pinterest saying, “I would add bacon” because I do!) So you’re probably going to eat turkey on Thanksgiving. This post is for those of you who aren’t going to eat turkey. Are you tired of feeling like a weirdo on Thanksgiving? Tired of people making fun of you for eating some sad looking faux turkey? Here’s an idea: Bring your own main dish. But not just any main dish! Oh no! You need to bring something crazy impressive. So then instead of pointing and laughing while you eat your weird vegetarian food, they’ll be all, “Ooh, that looks really good!” Then you can say, “Yeah, it does. AND IT’S MINE. So you can’t have it.” Or you can share. That’s probably more in the spirit of Thanksgiving, isn’t it? The next two weeks on Oh My Veggies are going to be all about Thanksgiving. I’ve got a delicious main dish recipe and some awesome sides, and I’m going to […] from Recipes Blog https://ohmyveggies.com/recipe-savory-pumpkin-galette/

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brushwish3-blog · 6 years ago

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25 Low-Sugar Baking Projects for Not-Too-Sweet Treats

I love sugar as much as anyone; it's the backbone of most everything I do, since it provides desserts with volume, structure, body, flavor, and, oh yeah, sweetness (its least important job as far as I'm concerned). Sugar's at the top of the food pyramid for a reason, a sweet cap to an otherwise balanced diet, something to be consumed in moderation.

For the most part, I accomplish that with portion control: thinner slices of cake, smaller scoops of ice cream, one cookie instead of two. But a number of my favorite recipes have a relatively low amount of added sugar, around eight grams or less per serving. For those who love baking, but feel like cutting back on sugar for one reason or another, these recipes should fit the bill.

[Photograph: Vicky Wasik]

Like the original, my homemade Fig Newtons feel pretty virtuous. The cakey cookie is lightly sweetened with honey and brown sugar, while the filling itself is made from nothing more than dried figs, plain applesauce, and a squeeze of fresh orange juice. It's a chewy, fruity snack that's not too sweet or rich and easy to customize with the variations in my cookbook (including apricot-strawberry, blueberry-lime, cherry-banana, and...bacon!).

Homemade Fig Newtons »

[Photograph: Vicky Wasik]

This simple galette is primarily sweetened by the pears, with just a few spoonfuls of added sugar to draw out their juices. Cardamom, Chinese five spice, and vanilla bean amplify the natural flavor of the pear, which stands in creamy contrast to the crispy crust below. It's the ideal dessert to conclude a night of tapas or wine and cheese, but to be honest, I'm all about having it for brunch.

Vanilla Pear Galette »

[Photograph: Vicky Wasik]

The bulk of sugar in these lemony scones comes from a sprinkle of turbinado on top, an entirely optional (though delightfully crunchy) addition. The dough itself leans on fresh blueberries for sweetness, with just 2 teaspoons of sugar to help with flavor and browning.

Lemon-Blueberry Scones »

[Photograph: Vicky Wasik]

My buttermilk granola has less added sugar than its commercial counterparts, just enough to help it brown and crisp in the oven. With toasted sugar, that sweetness is even milder, tempered by a hint of caramel complexity. Serve it for breakfast with Greek yogurt, or grab a handful whenever you need a light and crunchy snack.

Buttermilk Granola »

[Photograph: Vicky Wasik]

In most recipes, sugar serves some key structural role, but in these grainy English muffins, I use honey in an entirely optional way—to serve as a sweet counterpoint to the graham-y flavor of whole wheat. You can dial it back to taste, but I'd use at least an ounce, so the yeast has a snack during its long, overnight rise.

English Muffins »

[Photograph: Vicky Wasik]

Few things are as satisfying as homemade bagels that turn out just as blistered, chewy, and flavorful as if they'd come from an old-school bakery. There's just a pinch of sugar to help fuel the dough's slow, overnight rise and a bit of malt syrup in the boiling water for a glossy brown and aromatic crust, but the total amount is still well below our 8 gram threshold—even if you opt to make cinnamon raisin bagels instead.

Bagels »

[Photograph: Vicky Wasik]

Look, it's not my fault if you wind up drowning these in maple syrup, but the waffles themselves have only a pinch of sugar in the batter. Instead of doing an overnight rise, I often make these brown-butter waffles first thing in the morning. Then I let them rise all day, so I can griddle them up to serve along with soups and stews or (my fave) fried chicken.

Brown-Butter Yeast-Raised Waffles »

[Photograph: Vicky Wasik]

I learned to make biscuits when I was about two years old, less a reflection of my skill than a testament to the truly foolproof technique—smushing butter into flour with reckless abandon. Biscuits are a fast and simple breakfast or the foundation of a breakfast sandwich, but they're also an easy side for just about any meal (well, any Southern meal).

Light and Fluffy Biscuits Recipe »

[Photograph: Vicky Wasik]

As with my lemon-blueberry scones, the dough here is just barely sweetened, with most of the sugar coming from the chocolate itself. So instead of a sweet milk chocolate, choose something bitter and dark for a bold take on chocolate scones.

Chocolate Scones »

[Photograph: Vicky Wasik]

Thanks to whole wheat flour, digestive biscuits have an amazing, graham cracker–like flavor and crunch. Paired with a shiny coat of dark chocolate, these crisp but tender digestives are immensely satisfying with a cup of tea (and when sugar is of no concern, they're the perfect size to sandwich around a toasted marshmallow for s'mores).

Chocolate Digestive Biscuits »

[Photograph: Vicky Wasik]

They may be showered in powdered sugar, but that's only because Mexican wedding cookies (a.k.a., Russian tea cakes; a.k.a., snowballs; a.k.a., Danish wedding cookies) start with an almost savory dough. And, of the sugar that's sprinkled on top, a good deal is lost along the way, scattered across your baking sheet and (real talk) down the front of your shirt.

Mexican Wedding Cookies »

[Photograph: Vicky Wasik]

Though lightly glazed in barley malt syrup, homemade Wheat Thins don't require much added sugar, so you can grab a handful of crispy crackers without overdoing it (whatever that means to you). Plus, there's a little more glaze than strictly necessary, so a good deal of the sugar that's present on paper won't ever make it to the crackers themselves. With a sprinkling of coarse salt and the grainy crunch of wheat germ, these savory-sweet crackers are as hearty as they are crisp.

Homemade Wheat Thins »

[Photograph: Vicky Wasik]

Unlike the epic crunch of homemade Wheat Thins, these whole wheat crackers are thick and tender with a gentle snap (like the Carr's ones you buy). They're fun and easy to make (the dough comes together super fast in a food processor), and they will keep up to a month in an airtight container. Pull them out as a homemade addition to cheese plates, or smear one with peanut butter for a simple snack.

Whole Wheat Crackers »

[Photograph: Vicky Wasik]

Out of everything on this list, these are my all-time favorite for snacking; they're unambiguously salty, cheesy, and crisp. Like any other cracker, these have a great shelf life, so I like to make a big batch to enjoy over a few weeks. Plus, when I'm feeling creative, homemade Cheez-Its are easy to customize with additional herbs and spices or alternative types of cheese.

Homemade Cheez-Its »

[Photograph: Vicky Wasik]

With a cheesy crust, chunks of salty ham, slivers of scallion, and shredded Gruyère scattered throughout the dough, savory scones make a hearty breakfast, or they can be cut small to serve alongside bowls of creamy tomato soup.

Ham and Cheese Scones »

[Photograph: Vicky Wasik]

With fresh parsley, a dash of onion powder, garlic, paprika, and cayenne, these cheddar biscuits have a bold flavor that can stand up to even the heartiest bowl of chili or chowder. So grab a spoon, dollop the dough onto a half-sheet pan, and start baking!

Garlic-Cheddar Biscuits »

[Photograph: Vicky Wasik]

It breaks my heart to see Irish soda bread relegated to a bit of St. Patrick's Day kitsch, especially when recipes treat it like some sort of fruity scone. In reality, Irish soda bread is a crusty loaf that's chewy and satisfying enough to pair with any meal or even just a charcuterie plate. It has an almost pretzel-like flavor that goes with any sort of stew or braise.

Irish Soda Bread »

[Photograph: Vicky Wasik]

Like bagels, my favorite dinner rolls are briefly boiled before baking, producing a crackly crust that's glossy and eggshell thin. Inside, they're fluffy and light—perfect for mopping up sauces and stews. Thanks to a long overnight rise these rolls can be a make-ahead element for family dinners and holiday gatherings, letting you knock out the work of making and shaping the rolls a day in advance.

Crisp and Fluffy Dinner Rolls »

[Photograph: Vicky Wasik]

I've always thought of chicken pot pie as a secret pastry since the best part is the crust, whether you opt for drop biscuits or a flaky lid (I'm partial to hearty whole wheat). But even if the crust is the star, the filling has to do its part, which means the chicken has to be juicy and the sauce has to be thick and full of flavor.

Chicken Pot Pie Recipe »

[Photograph: Vicky Wasik]

These biscuits get their sweetness from thick and mellow sweet potato purée. The sweet potatoes also lend a bright orange hue and wonderfully buttery flavor. Serve the biscuits alongside hearty soups and stews or with a spoonful of jam.

The Best Sweet Potato Biscuits »

[Photograph: Vicky Wasik]

Angel biscuits are buttery and tender, but their flavor and texture is more similar to a Parker House roll than a traditional biscuit. After proofing overnight, they're ready to bake in the morning, so you can enjoy them for breakfast, lunch, and maybe even dinner.

Yeast-Raised Angel Biscuits »

[Video: Serious Eats Video]

Pumpkin purée transforms a regular white sandwich loaf into a beautiful and flavorful bread. The pumpkin purée imparts the bread with a subtle earthiness and seasonal flair. It's a versatile loaf perfect for toasting, sandwiching cold cuts, cubing for bread pudding, or whipping up a grilled cheese sandwich.

Yeasted Pumpkin Bread »

[Photograph: Vicky Wasik]

It's true that these are technically cookies, but their almost-savory flavor gives them balance and depth. With biscotti, the exact amount of sugar per serving depends on how you slice it, so aim for 30 12 millimeter pieces to keep the sugar in check. Lean and crunchy with a refreshing anise flavor, they're perfect for dunking in fortified wine or snacking on with a cup of coffee.

Almond Biscotti With Anise »

Toning down the sweetness in these gingerbread cookies allows the rich flavors of freshly ground ginger, orange zest, and warm spices to shine through. Despite the addition of both brown sugar and molasses, these cookies are rolled so thin the yield is quite high, leaving only 3 grams of sugar per 2 1/2-inch cookie. Serve them plain or with a thin layer of royal icing. Either way, they'll be gone in a snap.

Gingerbread Cookies »

[Photograph: Vicky Wasik]

This banana bread is classic, but it's certainly not plain. While it's an optional step, toasting the sugar will bring the bread an added layer of depth. Ripe bananas give the loaf structure, while replacing some of the all-purpose flour with oat flour makes for a moister bread. Baked as two 8-inch loaves, cut into 10 slices each, our classic banana bread technically qualifies for the list—so just keep an eye on the serving size. However you cut it, our take on this recipe will be a hit.

Classic Banana Bread »

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/roundups/low-sugar-baking-recipes

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appletable80-blog · 6 years ago

Text

March 14 Is 𝜋 Day, So Here Are 21 Pie Recipes, Because Math

[Photographs: Vicky Wasik, Daniel Gritzer]

Happy π Day! If you are a sweet and gentle and sensitive person, with an obsessive nature and a deep fascination for numbers and a complete infatuation with the calculation of π, March 14 is the day for you! And what better way to celebrate than by baking a transcendent(al) pie? Before you decide on a recipe, though, it wouldn't be irrational to think long and hard about the dough you'll use. Maybe you're most interested in a pie dough that's superfast and forgiving, or maybe you want a buttery, flaky crust that doesn't require a food processor. (See here for a little deeper discussion of the merits of Stella's recipe versus Kenji's.) Going gluten-free? We've got you covered there, too. Want whole wheat? Ditto.

Beginning pie-makers should check out our advice on the best pie pans and how to blind-bake a crust (and even more experienced bakers may want to consult Kenji's foray into pie myth-busting). If you've got the basic knowledge you need and are just looking for an Instagram-worthy way to dress up your creation, we've got step-by-step guides for making a pretty lattice top or an extra-fancy herringbone pattern. Finally, if you're carting your pie over to a friend's house for a π Day celebration (or, you know, any old special occasion), don't forget to pick up a carton of food-grade Epsom salt: When placed inside your carrying container, it'll help keep your crust from getting soggy in transit.

(I suppose some people—you know who you are—will insist on celebrating the day with a different sort of pie, and all I can say to you folks is that I think that's merely a figure of speech, but here, have some recipes.)

Now, onto the recipes. Not three, not 14, but 21 recipes for both savory and sweet pies, including chocolate cream and classic cherry, pie variations like cobbler and crisp, and more hot pies for all your π Day needs.

Sweet 𝜋

[Photograph: Vicky Wasik]

We're here to tell you lemon meringue pie is old hat, so why don't you give a lime meringue pie a try? The filling is all tart and creamy, sort of like a Creamsicle without the -sicle, and its zippiness is tempered by the graham-y whole wheat crust. Don't forget to save the zested and juiced limes to make a lime variation of fresh lemon syrup, which you can put to use in drinks or on top of pancakes.

Fresh and Creamy Lime 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

It isn't often that you can describe a sweet pie as "herbaceous," but that's exactly what this pie is, thanks to a splash of Fernet-Branca in the rich and creamy peppermint filling. Of course, you don't have to go with homemade Oreos for the blitzed cookie crust—store-bought works just fine—but do not skip the cocoa nib fudge topping.

Grasshopper Ice Cream 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Normally I associate pumpkin pie with my relatives' terrible political opinions and dry roast turkey, but the first thing that pops into my head when I look at this recipe is "magic." It isn't because of the butternut squash bit, even though, yes, subbing in butternut squash for the usual canned pumpkin purée is brilliant. It's because of the homemade condensed milk. If you haven't yet made the sweetened condensed milk, go give it a whirl: There's a moment when the mixture starts to foam up and the liquid in the pot transforms that's a beautiful example of cooking alchemy, and it makes the whole process worthwhile. (A bit of advice: I strongly suggest using a scale to measure the milk's reduction.)

BraveTart's Butternut Pumpkin 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Good old, old-fashioned pie; there isn't really anything like it. This one is a little different from others (and the one below) in that the apples don't get cooked before assembling the pie. Since it's relatively low-key, you can spend the time you save figuring out how to do one of those lattice-type thingies (or not, you do you). For whatever reason it just seems to me that if one were to try to make a lattice top, it would definitely be for an old-fashioned apple pie on the day of π.

BraveTart's Easy, Old-Fashioned Apple 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

This is the chocolate pie to end all chocolate pie, using a combination of Dutch cocoa and dark chocolate to create a filling that's rich and intense. Though the pie does involve a number of steps, the filling's not all that complicated to make, and it won't weep on you. A lovely layer of swirled Swiss meringue on top gets a nice toasty color from the oven, while remaining fluffy on the inside.

Double-Chocolate Cream 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

No need for canned condensed milk here; instead, you'll make your own version as you simmer sweet potatoes in a mixture of milk, cinnamon, nutmeg, and vanilla. The process results in a sweet potato filling that's fresher- and lighter-tasting, with an almost vegetal flavor, thanks to a generous dose of nutmeg. Don't forget to save the vanilla seeds to make a topping of Brown Sugar Whipped Cream, an elegant touch when dolloped onto the pie.

Silky Sweet Potato 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

A variety of fruits, both sweet and tart, form a colorful filling for this summery pie—but don't worry, you can totally use frozen fruit in the wintertime. This is another great opportunity for you fancy bakers out there who want to try out a lattice design to top your pie, but if you don't feel up for it, you can certainly just use a solid sheet of dough, cut to span the πr2 of the base. Do read the label on the tapioca starch you buy: Only starch made from real cassava will gel properly.

Late-Summer Mixed-Fruit 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

A galette, or freeform pie, is the perfect vehicle for fruit like peaches, which won't survive the long bake at high heat that's needed for a traditional pie made in a pie dish. It's also perfect for when you don't want to bother with careful shaping and fluting of that crust, since all you've got to do is pile the filling in the middle and fold the dough over, section by section. You can substitute other stone fruit for the peaches, or swap out some of it for berries.

Freeform Peach 𝜋 (Galette) Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Nothing beats a classic like blueberry pie, and no blueberry pie beats this version. Using our handy ratio of fruit and sugar, you'll be rewarded with a filling that cooks up nice and thick—no more fears of getting blueberry soup—with a complexity of blueberry flavor from a mix of both cultivated and wild berries.

The Best Blueberry 𝜋 Recipe »

Back to the full list

[Photograph: J. Kenji López-Alt]

An improvement on another old standard. Here, the apple slices are cooked to 160°F (71°C), which helps them hold their shape even as they turn tender during baking. Cornstarch and sugar thicken the filling into a nice, gooey syrup, while a bit of lemon zest brightens up the flavor.

Gooey Apple 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

All right, I can hear you saying it: "This isn't π!" Not quite, perhaps, but it has the crucial elements, and it's a beautiful dessert to boot. Think of it as 1/π, an inverted π, if you will: a sweet, bright interior of peach slices in a rich syrup, with a moist and tender biscuit blanket.

Classic Biscuit-Topped Peach Cobbler Recipe »

Back to the full list

[Photograph: Vicky Wasik]

This may be one of the prettiest pies on the list, but it's also one of the tastiest. Pitted fresh cherries (you can use frozen ones, too) are lightly bound in a clear syrup that doesn't detract from the fruit's naturally sweet and tart flavors. With the right ratio of fruit to sugar, you won't have to sacrifice a crisp crust to get a nicely thickened filling. Hold on to the cherry pits to make a subtly cherry-flavored whipped cream to serve alongside.

Cherry 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

Who says pumpkin pie is only for Thanksgiving? It might even be extra appealing out of season, when you're not suffering from the pumpkin-spice fatigue of fall. Blending cream cheese with canned fresh pumpkin purée gives the filling a smoother, silkier consistency and keeps it less wet than typical versions, reducing your risk of a soggy crust.

Extra-Smooth Pumpkin 𝜋 Recipe »

Back to the full list

[Photograph: Yvonne Ruperti]

Here's another galette for those who just want a delicious pie, without all the fussy presentation. Sweet apples and tangy cranberries are a familiar fall combination, and they get a boost in flavor from a sprinkling of cinnamon; added richness from butter helps to balance out their tartness.

Rustic Apple-Cranberry 𝜋 Recipe »

Back to the full list

[Photograph: Vicky Wasik]

On this one, you got me: It isn't even close to being π. But it's so good, we couldn't leave it off the list—and it's easy. The crisp topping, chock-full of toasty pecans and scented with nutmeg, comes together quickly in a food processor, and the fruit base is nothing more than chopped apples tossed with cornstarch, sugar, salt, and a little whiskey.

The Best Apple Crisp Recipe »

Back to the full list

[Photograph: Aki Kamozawa]

This might be the dessert equivalent of Euler's identity, since it combines cheesecake and π in a way that is, quite simply, mathematically beautiful. It's more complicated than many of the other recipes here, but the result is a juicy filling of sweet-tart blueberries, covered in a light cheesecake topping and a delicately floral-scented streusel.

Gluten-Free Blueberry Cheesecake 𝜋 With Lavender Streusel Recipe »

Back to the full list

[Photograph: Ideas in Food]

What kind of pie roundup would this be without at least two ice cream pies? And this is ice cream pie to the nth degree, with caramelized condensed milk ice cream in a chocolate crust, topped off with a chocolate-caramel sauce and a chocolate–peanut butter ganache.

The Ultimate Snickers 𝜋 Recipe »

Back to the full list

Meat 𝜋

[Photograph: Vicky Wasik]

One of my favorite stories ever written features a relatively lengthy consideration of the pot pie, and it contains the accusation, perhaps unfounded, that commercial pot pie makers will gradually reduce the amount of meat in their pot pies as they gain in popularity. Of course, the only way to be absolutely sure that your pot pie has an ample amount of meat is to make it yourself, and here we have a fine recipe that will help you do just that; tender chunks of delicately poached chicken floating in a flavorful and thick sauce underneath a buttermilk drop biscuit top. There isn't much not to love about this recipe, but if you prefer individual pot pies, here's a variation that uses a flaky whole wheat pie crust that'll crisp up just as well on the top as it will on the bottom.

Chicken Pot 𝜋 With Buttermilk Biscuit Topping Recipe »

Back to the full list

[Photograph: Daniel Gritzer]

As good as tamales are, making them at home is a headache. Much easier is packing the flavors of a tamale into pie form. This tamal de cazuela features a filling made with chicken stock, black beans, and lard and flavored with smoky ancho chilies. Alternatively, consider this meatier version, filled with slow-cooked skirt steak, or this vegetarian pie.

Mexican Tamale 𝜋 (Tamal de Cazuela) Recipe »

Back to the full list

[Photograph: Vicky Wasik]

There may be no pie, whether savory or sweet, that's as satisfying as a shepherd's pie—buttery mashed potatoes with browned peaks, crowning a mix of vegetables and minced meat. I love lamb (and it is called shepherd's pie for a reason), but this recipe will work just as well with less-traditional ground beef or a mixture of the two.

Classic, Savory Shepherd's 𝜋 (With Beef and/or Lamb) Recipe »

Back to the full list

[Photograph: Emily and Matt Clifton]

This is just like shepherd's pie, except the shepherd is a Brit and happens to herd fish. Firm, white-fleshed fish gets mixed with dry-brined shrimp and hot-smoked salmon in a very leek-y and creamy sauce flavored with herbs and anchovies, and all of it gets topped with mashed potatoes before getting baked in a hot oven. While you can simply buy hot smoked salmon at the store, smoking it yourself is relatively simple and can really cut down on the cost.

British Fish 𝜋 With Smoked Salmon, Shrimp, and Mashed Potatoes Recipe »

Back to the full list

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Source: https://www.seriouseats.com/roundups/pi-day-pie-recipes

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manxfile84-blog · 6 years ago

Text

September Seasonal Produce Guide

I look forward to seeing what all of you are making this harvest season. Don’t forget to tag your seasonal food photos with #eatseasonal!

Apples

Salmon with Apple, Cucumber, Avocado Salsa (pictured above)

Apple Fennel Salad

Sweet Potato, Apple, Cranberry Saute with Hazelnuts

Peach Apple Sauce

Maple Cashew Baked Apples by Cookin’ Canuck

Blackberries

Berry Frangipane Brioche Toast

Triple Berry Coffee Cake with Walnut Streusel

Almond Torte with Blackberries

Berry Scones

Arugula Salad with Blackberries and Chèvre by Cafe Johnsonia

Blackberry and Almond Coffee Cake by Floating Kitchen

Broccoli

Broccoli and Cheese Soup

Roasted and Charred Broccoli with Pasta (vegan)

Roasted Broccoli Stuffed Shells (pictured above)

Slow Cooker Cheesy Broccoli and Chicken with 3 grains

Healthy Broccoli Salad

Cheesy Baked Quinoa with Chicken and Broccoli

Slow Cooker Vegetable Curry

Cabbage

Thai Chicken Cabbage Wraps with Peanut Sauce by Floating Kitchen

Lean Grilled Hamburgers with Hot Sauce Cabbage Slaw by Cookin’ Canuck

Asian Cabbage Slaw with Mint and Scallions by The Lemon Bowl

Carrots

Honey Roasted Carrots with Goat Cheese and Pomegranates

Butternut Squash, Carrot and Orange Soup

Classic Carrot Cake

Spanish Carrots with Fennel and Toasted Hazelnuts

Carrot and Date Bran Muffins

Creamy Carrot Soup with Crispy Chickpeas (dairy-free)

Carrot Cake Cookies (vegan and gluten free)

Cauliflower

Kung Pao Cauliflower

Cauliflower Chickpea and Kale Tacos

Cauliflower Fried Rice

Quinoa Crusted Cauliflower Steaks

Cauliflower Pizza Crust

Cauliflower Couscous Greek Salad

Chilies

Slow Cooked Chicken with Roasted New Mexico Green Chilies

Green Chili Cream Cheese for Bagels by Project Domestication

Corn

Chicken Corn Chowder

Coconut Creamed Corn

Fresh Corn Cakes with Pulled Pork and Cherries

Sweet Potato Black Bean and Corn Salad (pictured above)

Farro Risotto with Squash and Corn

Bluberry Corn and Feta Salad

Cucumbers

Greek Yogurt Cucumber Salad Dressing

Chinese Cucumber Salad

Tzatziki Chicken Salad

Cucumber and Chickpea Salad with Creamy Za’ahtar Dressing by Project Domestication

Quick Refrigerator Pickles by Mountain Mama Cooks

Eggplant

Eggplant Rollatini with Pancetta and Spinach by Kitchen Confidante

Quinoa Crusted Eggplant Parmesan by Kitchen Confidante

Grilled Eggplant with Corn Chimichurri by Kitchen Confidante

Grilled Eggplant Parmesan Stacks by Flavor the Moments

Ratatouille Polenta Stacks by Project Domestication

Fennel

Apple Fennel Salad

Spanish Carrots with Fennel and Toasted Hazelnuts

Fava Bean and Fennel Risotto with Sautéed Radicchio (pictured above)

Orange Fennel Tea Cakes

Chickpea and Butternut Squash Soup with Fennel

Grapes

Roasted Chicken and Grapes over Polenta

Roasted Grape and Walnut Rice Pilaf

Chicken Salad with Grapes and Almonds

Green Beans

Roasted Pork Chops with Peaches and Green Beans

Curry Chicken with Green Beans

Green Bean Side Dish with Feta and Pecans

Easy Green Bean Salad by Simple Bites

Melons

Melon Coolers

Melon Rainbow Sherbet

Baked Salmon with Watermelon and Tomato Salad

Watermelon Mojitos

Watermelon Wedge Salad with Basil Goat Cheese and Almonds (pictured above)

Melon Caprese Skewers with Herb Oil by Floating Kitchen

Parsnips

Parsnip Hash Browns

Chicken and Root Vegetable Pot Pie

Parsnip Apple Soup by Kitchen Confidante

Sweet Potato, Turnip, Parsnip Latkes by Kitchen Confidante

Roasted Carrots Parsnips and Turnips with Thyme by Project Domestication

Peaches

Peach and Prosciutto Pizza

Peach and Ginger Cream Tart

Coconut Macaroon Filled Peaches

Canned Peaches with Honey Simple Syrup

Peach and Proscuitto Salad

Chicken and Peach Curry

Classic Peach Pie

Peach Buckle (similar to coffee cake)

Roasted Pork Chops with Peaches and Green Beans

Peach Ice Cream

Butterscotch Peach Ice Cream Sandwiches

Pears

Chocolate Pear Tartlets

Mashed Rutabaga with Ginger Roasted Pears

Pear Butter

Chopped Salad with Tomato, Avocado and Pear

Peppers

Roasted Red Pepper Sauce with Cashews

Egg Muffins with Peppers, Kale and Cheddar

Spanish Romesco Sauce

Roasted Vegetable Enchiladas

Roasted Cauliflower and Farro with Red Pepper Sauce

Pumpkins

Homemade Pumpkin Puree

Pumpkin Sweet Potato Pie

Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Maple Granola

Pumpkin Bread with Maple Icing (pictured above)

Pumpkin Yogurt Waffles

Pumpkin Oatmeal with Pecans

Pumpkin Caramel Sauce

Potatoes

Yukon Gold Potato and Leek Soup with Sorrel

Potato Gnocchi (step-by-step guide)

Boiled Potatoes with Olive Oil, Basil and Mint by Cookin’ Canuck

Polenta Crusted Roasted Potatoes and Rosemary Hashbrowns by Simple Bites

Maple Bacon Red Potato Salad by Flavor the Moments

Radicchio

Fava Bean and Fennel Risotto with Sautéed Radicchio

Spaghetti with Radicchio and Chèvre by Cafe Johnsonia

Radishes

Chicken Gyro Bowls with Radishes

Strawberry Pickled Radishes

Farro Pesto Salad with Edamame and Radishes

Radishes with Vegan Coconut Butter by Cafe Johnsonia

Raspberries

Raspberry Popovers

Raspberry Apricot Galette (pictured above)

Beet Banana Raspberry Smoothie

Raspberry Coffee Streusel Muffins by Floating Kitchen

Summer Squash

Roasted Vegetable Pasta Sauce

Savory and Sweet Summer Squash Custard

Farro Risotto with Squash and Corn

Summer Squash Gratin by Project Domestication

Tomatoes

One-Pan Farro with Tomatoes, Sausage, and Kale

Marinara Sauce for Canning (pictured above)

Freezer Tomato Sauce

Strawberry Tomato Dessert Sauce

Homemade Bolognese Sauce

Tomato Gravy

Zucchini

Greek and Italian Zucchini Noodle Salads

Zucchini Chocolate Chip Cookies

Hazelnut Zucchini Bread

Zucchini Noodle Salad with Spicy Peanut Sauce

Quinoa Primavera with Zucchini

Source: https://www.thevintagemixer.com/september-seasonal-produce-guide-2/

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thecitylane · 8 years ago

Photo

Just Pinned to Clean Eating Recipes: Savory Pumpkin Galette with walnuts, sage, and Parmesan cheese http://ift.tt/2m6gzKd

#Pinterest #photo Clean Eating Recipes

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vegancookbooks0 · 5 years ago

Text

Recipe | Savory Pumpkin Galette

Bring your own main dish.

Then you can say, “Yeah, it does. AND IT’S MINE. So you can’t have it.”

Or you can share. That’s probably more in the spirit of Thanksgiving, isn’t it?

Savory Pumpkin Galette

This savory pumpkin galette makes a perfect vegetarian main dish for Thanksgiving.

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

Yield: 4-6

Ingredients

1/2 small pie pumpkin, seeds and guts removed & cut into 1/4 inch wedges

olive oil mister or cooking spray

salt and pepper to taste

1/2 cup walnut pieces, toasted

1/2 cup shredded Parmesan cheese

2 tbsp olive oil

1 tbsp chopped sage

1 prepared pie crust (store bought or your own recipe—I like this one)

1 egg yolk, beaten with 1 tsp water

Instructions

Preheat oven to 400°F.

Combine walnuts, cheese, olive oil, and sage in a food processor. Process until coarsely chopped (see image in post). Add salt and pepper to taste.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

0 notes

easyveganbreakfasts · 5 years ago

Text

Recipe | Savory Pumpkin Galette

Bring your own main dish.

Then you can say, “Yeah, it does. AND IT’S MINE. So you can’t have it.”

Or you can share. That’s probably more in the spirit of Thanksgiving, isn’t it?

Savory Pumpkin Galette

This savory pumpkin galette makes a perfect vegetarian main dish for Thanksgiving.

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

Yield: 4-6

Ingredients

1/2 small pie pumpkin, seeds and guts removed & cut into 1/4 inch wedges

olive oil mister or cooking spray

salt and pepper to taste

1/2 cup walnut pieces, toasted

1/2 cup shredded Parmesan cheese

2 tbsp olive oil

1 tbsp chopped sage

1 prepared pie crust (store bought or your own recipe—I like this one)

1 egg yolk, beaten with 1 tsp water

Instructions

Preheat oven to 400°F.

Combine walnuts, cheese, olive oil, and sage in a food processor. Process until coarsely chopped (see image in post). Add salt and pepper to taste.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

from http://easyveganrecipes.info/recipe-savory-pumpkin-galette/?utm_source=rss&utm_medium=rss&utm_campaign=recipe-savory-pumpkin-galette

0 notes

vegancookbooks0 · 5 years ago

Text

Recipe | Savory Pumpkin Galette

Bring your own main dish.

Then you can say, “Yeah, it does. AND IT’S MINE. So you can’t have it.”

Or you can share. That’s probably more in the spirit of Thanksgiving, isn’t it?

Savory Pumpkin Galette

This savory pumpkin galette makes a perfect vegetarian main dish for Thanksgiving.

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour 15 minutes

Yield: 4-6

Ingredients

1/2 small pie pumpkin, seeds and guts removed & cut into 1/4 inch wedges

olive oil mister or cooking spray

salt and pepper to taste

1/2 cup walnut pieces, toasted

1/2 cup shredded Parmesan cheese

2 tbsp olive oil

1 tbsp chopped sage

1 prepared pie crust (store bought or your own recipe—I like this one)

1 egg yolk, beaten with 1 tsp water

Instructions

Preheat oven to 400°F.

Combine walnuts, cheese, olive oil, and sage in a food processor. Process until coarsely chopped (see image in post). Add salt and pepper to taste.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

from http://easyveganrecipes.info/recipe-savory-pumpkin-galette/ from http://easyveganbreakfasts.blogspot.com/2020/01/recipe-savory-pumpkin-galette.html

0 notes