We’ve hit my favorite month of the year. It’s the time of year when I pull out all my warm sweaters, dust off the boots, and prepare an absurd amount of sweet potato and squash recipes. In Sacramento, the heat begins to break as temperatures settled down into the 80’s and by the end of the month, fall temperatures. This month I’m headed back to Illinois where I already have plans to take Mack to my favorite Apple picking place and spend time walking the woods by my parents’ house.
Produce: Sweet Potatoes, Broccoli, Parsnips, Potatoes, Arugula, Carrots, Brussels Sprouts, Spinach, and Pears
Make-ahead: Peanut Sauce, Masala Paste, Cook up chickpeas
The star: Fall produce (Brussels Sprouts, Sweet Potatoes, and Squash!)
Come fall, I got into a bit of Brussels Sprout overdrive and absolutely love eating them for breakfast. If you’re not as much of a fan as I am, try using cauliflower or fingerling potatoes instead.
Breakfast: Brussels Sprouts and Eggs
Dinner: Roasted Potato and Endive Salad