This morning I stopped by Good Morning Washington to promote the best seasonings of the season – check out the segment!
The pumpkin spice craze is now another annual seasonal tradition – and it’s great! Cinnamon, ginger, all spice, nutmeg, cloves…a delightfully warm combination that’s good in everything from pie and bread to lattes and breakfast cereal. But I wanted to feature some other flavor combinations that are just as cozy and delicious and diverse, so check out my roundup of all new original recipes to get inspired! From breakfast through dinner and dessert, this selection has you covered.
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Ginger pear squash soup Just roast and blend for a smooth soup that is elegant enough to serve guests, but cozy enough for a chilly weeknight.
Ingredients
- 1 small butternut squash seeded and chopped
- 1 onion chopped into quarters
- 2 inches fresh ginger peeled
- 3 cloves garlic peeled
- 2 medium pears quartered and seeded
- 2 cups broth
- 1/2 tsp nutmeg
- 1/2 cup plain greek yogurt or cream for garnishing
- 2 Tbsp chopped chives
Ingredients - 1 small butternut squash seeded and chopped
- 1 onion chopped into quarters
- 2 inches fresh ginger peeled
- 3 cloves garlic peeled
- 2 medium pears quartered and seeded
- 2 cups broth
- 1/2 tsp nutmeg
- 1/2 cup plain greek yogurt or cream for garnishing
- 2 Tbsp chopped chives
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Instructions
Roast the squash, onion, ginger, garlic, and pears in a 375F oven for 35 minutes, until tender to a fork. Puree with broth and nutmeg until smooth. Garnish with yogurt or cream, chives; toasted butternut seeds can also be used here!
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Orange & rosemary glazed salmon Dinner can be fast, easy, and nutritious - salmon sears in just a few minutes, and this blender sauce recipe simmers down quickly to be a flavorful glaze.
Ingredients
- 20 oz salmon
- 2 Tbsp avocado oil
- 2 oranges juiced + zest
- 2 sprigs rosemary
- 1/2 small onion
- 2 cloves garlic
- 1/2 tsp salt
Ingredients - 20 oz salmon
- 2 Tbsp avocado oil
- 2 oranges juiced + zest
- 2 sprigs rosemary
- 1/2 small onion
- 2 cloves garlic
- 1/2 tsp salt
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Instructions
Heat the oil on high until hot; sear salmon skin-side down for 3-4 minutes, then flip and sear for another 2-3 minutes. Remove from the pan. Place all remaining ingredients in a blender and puree until smooth. Pour into the pan and simmer on medium high until thick enough to coat a spoon, 7-8 minutes, stirring constantly. Pour over salmon to serve, garnish with extra rosemary and orange wedges.
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Maple vanilla carrot brulee This is a delicious twist on a creamy brulee, featuring the sweetness of roasted carrots. Perfect for entertaining through the winter!
Ingredients
- 4 large carrots
- 1/2 cup cashews
- 1 cup water
- 1 Tbsp vanilla
- 1/3 cup maple syrup
- 4 egg yolks
- 3 Tbsp granulated sugar
Ingredients - 4 large carrots
- 1/2 cup cashews
- 1 cup water
- 1 Tbsp vanilla
- 1/3 cup maple syrup
- 4 egg yolks
- 3 Tbsp granulated sugar
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Instructions
Roast the carrots for 30 minutes in a 350F oven, until tender to a
fork. Combine all ingredients except the granulated sugar in a high speed blender or food processor until smooth. Pour into 4 small oiled ramekins and bake for 25 minutes. Cool, then top with sugar and torch, or add a drizzle of maple syrup instead.
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Cranberry walnut breakfast bars
Ingredients
- 1/2 cup almond meal
- 2/3 cup rolled oats
- 5 Tbsp brown sugar divided
- 1 egg
- 3/4 cup walnut pieces
- 2 medium apples
- 1 cup fresh cranberries
- 3 Tbsp cornstarch
- 1 Tbsp walnut oil
- 1 tsp salt
Ingredients - 1/2 cup almond meal
- 2/3 cup rolled oats
- 5 Tbsp brown sugar divided
- 1 egg
- 3/4 cup walnut pieces
- 2 medium apples
- 1 cup fresh cranberries
- 3 Tbsp cornstarch
- 1 Tbsp walnut oil
- 1 tsp salt
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Instructions
Preheat oven to 350F. In a bowl, combine the almond meal, 1/2 cup of oats, 1 Tbsp brown sugar, 1/2 tsp salt, and the egg. Mix until doughy, then press into the bottom of an oiled 9x9" baking pan. Chop the apples into small pieces, and combine with the cranberries, walnuts, remaining salt, cornstarch, and 3 Tbsp brown sugar in a mixing bowl; stir until all are coated evenly. Add to crust. In a small mixing bowl, combine the remaining brown sugar, oats, and walnut oil and sprinkle on top. Bake for 45 minutes, cut when cooled.
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Cardamom & Almond Overnight Oats Starting your day with fiber & protein is important! This recipe is sweet and fruity, with warm cardamom - tastes great hot or cold.
Ingredients
- 1 cup rolled oats
- 1 1/4 cup milk of choice (I use whole)
- 2 Tbsp chia
- 1/2 tsp ground cardamom
- 1/2 tsp almond extract
- 1 orange peeled and sliced cross-section
- 1/2 cup slivered toasted almonds
- 1 Tbsp honey
- 1/2 cup plain or vanilla greek yogurt
Ingredients - 1 cup rolled oats
- 1 1/4 cup milk of choice (I use whole)
- 2 Tbsp chia
- 1/2 tsp ground cardamom
- 1/2 tsp almond extract
- 1 orange peeled and sliced cross-section
- 1/2 cup slivered toasted almonds
- 1 Tbsp honey
- 1/2 cup plain or vanilla greek yogurt
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Instructions
Place the oats, milk, chia seeds, cardamom and almond extract in a lidded bowl or jar, stirring with a spoon to mix. Put the container in the fridge and chill overnight. (If you can't wait, and want hot oats, cook this mixture in the microwave or on the stove!) Garnish with sliced orange, almonds, yogurt, and drizzle of honey.
