Farewell to Fall Spaghetti Squash with Fried Egg and Mushrooms

Right before Thanksgiving, my class was fortunate enough to host the Canal House cooks for the afternoon. Christopher Hirsheimer and Melissa Hamilton form the duo that produces the Canal House Cooking books. These two women create the recipes, cook for, photograph, and publish their own “magazine” three times a year. While their cooking has European undertones, an American heritage influences most of their recipes.

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Warm Fall Apple Crumble

A couple weeks ago, I went apple picking for the first time. Not that I had never picked an apple right from a tree before, but I had never driven to an orchard with friends to do exclusively that. As it turns out, apple picking is a quintessential fall activity here in America. And after this past week, I finally understand why.

We wandered through tree-lined alleys and filled buckets and buckets of apples – while eating our fair share right from the trees. Trust me, it doesn’t get any sweeter than biting right into them!

Creamy Acorn Squash Linguine with Fresh Thyme

I have an announcement to make: yesterday, I went to a “Thanksgiving potluck” (yes, we might be a little over eager here)! This wasn’t your typical potluck though, as it was jointly organized by two of the campus’ food clubs, one of which I am a member of. So we’re talking delicious poultry, mouth-watering sides like crispy roasted brussel sprouts, mashed potatoes, or cranberry sauce, and fully satisfying desserts such as pumpkin and apple pies. Now among them all, one dish required me to get seconds: “pumpkin mac n’ cheese”!

One Sweet Potato, Three Meals: Warm Fall Salad with a Yogurt-Cider Dressing

“Two words, eleven letters, say it and I’m yours”. S w e e t  P o t a t o.

There’s something so comforting about sweet potatoes. They never fail to brighten up a dish. The subtle sweetness and the richness they bring to the plate always hits the spot for me. I absolutely love to add some roasted cubes to any salad I make, or as a simple side dish.