Natasha Hervatta
You can add pumpkin to everything this Fall! Check out these really cool recipes...
Baked French Toast is about as easy as it gets, and this Pumpkin Pie version is perfect for a fall brunch or even Thanksgiving breakfast. It smells absolutely amazing and tastes divine.
With the lashings of cream and feta, this is definitely an indulgent kind of dish, but its luscious creaminess and bright orange nuggets of pumpkin can brighten even the darkest of winter nights. So not health food; but most definitely soul food.
This recipe combines two all time faves - pumpkin and nutella and swirls it into a perfect recipe. In fact, it is actually quite whimsical and magical when you think about it. The Nutella swirls look absolutely beautiful when you slice open this pumpkin bread and it tastes just as delicious as it looks.
Not only are they full of flavor but wonderful as an entree or as a light lunch served with a green salad, and even for an elegant picnic! They are also practical too, because they can be prepared ahead of time and keep in the fridge uncooked for a couple of days until ready to use.
The slightly crispy outside gives way to a soft inside filled with whatever flavors you dream up. They work well as finger-food appetizers with a glass of wine or as a side to your favorite chili. This version does not boast any cheese, but the creamy, tender texture would make you think otherwise.
It has everything you can think of in a fall recipe. Slow cooker chili? Check. Pumpkin? Check. Pumpkin pie spice? Check. Have a little fun and serve the chili in tiny pumpkins!
This Pumpkin Pie Ice Cream Recipe is will have the yummy pumpkin flavors of fall in ice cream form. So delish!
This risotto is adapted from Jason Atherton's Maze Cookbook and is fantastic! It’s made with pumpkin puree, a creamy risotto and toasted walnuts for that lovely crunch.
Playing with the mac and cheese ingredients to suit each season and occasion is part of the fun—the other, much larger part, is eating it, of course! While the cook may have upped the ante baking this recipe in a pumpkin and made it a showstopper (and very easy for the fantastic results), this mac and cheese will be just as celebrated if you serve it in a humble baking dish.
The soup has a perfect balance of flavors. A little sweetness to pumpkin is cut with the curry, which is discernible, but in no way overpowering. The cayenne and black pepper adds some kick, leaving the slightest burn on the tongue after the rest of the flavors make their way through.
Sage, rosemary, and apples along with pumpkin and garlic all come together beautifully on this Autumnal Pizza.
I'll be flying back and forth between one mutually exclusive thing and another for the rest of my days. (The Bell Jar by Sylvia Plath)
