Let’s talk for a second about how to make the most of your time in the kitchen this Fall. Step 1: make more dishes like this. Quick, easy, can be used in so many ways, and can feed so many different kinds of tastebuds.
For real. Squash, sweet potato and apple are some of the best parts of Fall (and are also foods most people love), but they’re rarely served together. Add in a little savory fennel (that sweetens when you roast it), and guys— you have to try this.
You can also roast the ingredients and add ’em to a blender with some bone broth and/or ghee butter for an easy and filling homemade baby food. You guys have been on IG asking me ALL about the foods I’m feeding baby Noah.Keeping it real-food based and also quick and efficient— and not cooking entirely seperate meals. Who’s got time for that?!
So I’ll be sharing some things from time to time that have been working great in my kitchen, for all you mamas out there too on the same path.
But back to the salad… this baby is perfect whether you serve it on its own, or with scrambled with eggs and roasted potatoes for a breakfast hash, over a green salad, or mixed into cooked quinoa or wild rice. It’s just a extra bonus that it all can be made-ahead and makes great leftovers too. Treat it like a side dish, a main dish or a snack at really any time of the day– you can’t go wrong.