A favorite this week was pumpkin bread one of the girls made for her teachers. Luckily, there was extra, because it was excellent. The recipe comes from King Arthur Flour’s website, which is one of the most reliable baking resources I’ve found on the web. Go there!
Another top pick was this three-ingredient dinner that will definitely be repeated. It comes by way of Elizabeth Ward’s “Better is the New Perfect” blog and packs 10 cups of broccoli into every calzone. Make it!
When the folks at my brother’s restaurant sent me home with a cookie the size of my face earlier in the week, I figured I needed to institute some portion control. 1 giant cookie = 9 regular cookies.
Seems we had more than our fair share of sweets this week. I was Halloween, after all. We bought tiny apples at the farmers’ market and cooked up a mess of caramel apples for the occasion.
After all the goodies, this was a welcome snack after school one day. I’ve taken to keeping a bag of leftover bits and bobs of fruits and vegetables in the fridge to be run through the juicer. This one? Pear, apple, lime, kale, and celery.
Can’t get enough of these beauties lately, scattered over salads, stirred into grains, and for topping yogurt. Find a “how to” on seeding a pomegranate here.
Persimmons are in season now, too, and our backyard trees are fat with fruit for the first time.
Which means it’s high time to pull out this recipe for 3-ingredient Blue Cheese and Persimmon Crostini.
Last but not least this week: A new video. I strong armed my kids into helping me make an appeal to celebrity chef Jamie Oliver, whom I’d love to have endorse my next cookbook. I emailed it, but so far, radio silence. And so, with just 6 degrees of separation between us, I figure one of you has to be his mother, his assistant, his BFF, or his 3rd grade teacher. If you are, would you mind passing this along? I will make you granola if you do. Promise.
How was your Week in Food?