Sweetness from the fresh figs & pomegranate seeds, salty from the crispy prosciutto and then tossed with a maple mustard vinaigrette? The PERFECT fall kale salad.
After going through withdrawal from our two-a-day pastas during our road trip in Italy, I tried to find a somewhat-healthy (but really not-so-healthy, hello butter sage sauce!) meal that would bring us back to the days of Italy. The reason I say “somewhat-healthy” is the switch from regular potatoes to sweet potatoes. But believe me, it is every bit delicious, light and pillowy as traditional gnocchi.
Here in Boston the air is starting to get a bit more crisp, the autumn leaves are starting to fall, so it is the perfect time to make a big bowl of warm and spicy chili.
I went for the healthier option with ground turkey as well as the pumpkin bowl (you can eat the inside!). But you could also use ground beef, add some cheese and sour cream on top and some tortilla chips for dipping on the side. (if you really want to go big - use a bread bowl instead of a pumpkin bowl!).
Every year Andrew and I have a little pumpkin carving competition. The Fall is our favorite season, but unfortunately up here in Boston it comes and goes so quickly, so we like to make the best out of every Fall activity.
One of the things I loved as a kid about making jack o' lanterns was carving off the top and reaching in to grab the seeds... that weird feeling and that wonderful pumpkin smell just makes me think 'fall'.