Fare Isle

Baked Vegetable Root Fries with Hummus for Coyuchi

Baked Vegetable Root Fries with Hummus for Coyuchi

Savory· Recipes

Snack time! These baked roots are a mix of sweet and earthy carrots, parsnips and beets. A light coating of seasoned organic cornstarch helps to give them crunch and they pair perfectly with my simple everyday hummus. These fries are a perfect afternoon snack or another yummy option for your party table. Get the full recipe at Coyuchi.

Fennel Pomegranate Salad

Fennel Pomegranate Salad

Savory· Recipes

This simple salad features bright and fresh fall flavors of crisp fennel with its notes of sweet anise, the tangy punch of pomegranate seeds, earthy rich walnuts, super sweet grapes, a mild bite from raw young sweet onions. A citrusy vinaigrette made with fresh tangerine juice lightly dresses this colorful salad without overpowering its flavors….\

Maple Walnut Pear Sage Stuffed Squashes with Sage Labneh

Maple Walnut Pear Sage Stuffed Squashes with Sage Labneh

Savory· Recipes

As I sit typing up this post, I can see what remains of our garden…the flower beds…beautiful bright fuchsia and white cosmos dominate the scene, with warm toned zinnias and orange calendula dotted here and there. I love this colorful transition from summer into fall every October. The pumpkins are in at the farms and the cranberries are ready for harvesting in the bogs. Those first baked squashes and pies and pies and more pies are a welcome tradition in the kitchen.

The local farm had these beautiful bosc pears from a farm in MA, and I couldn’t resist them. When I saw the sweet dumpling squashes I knew right away I wanted to pair those flavors together. If you can find sweet dumpling or carnival squash from your local farms or farmers markets, give them a try over acorn squash. The flavor of these heirloom varieties surpasses that of acorn squash by far in my humble opinion.

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