Another week, another batch of Good Food Reads for ya’ll. This week’s picks are focused on fall salads, comfort foods, and sweet treats for all. I’m particularly excited to get back into soup season and plan to make the 5 ingredient Sweet Potato Chili later this week – that is, if it’s not still 80 degrees. Otherwise, I’ll be sticking with salads. And apples, apples, apples! (PS: If you haven’t yet gotten your first taste of honeycrisps this fall, run to your nearest grocery store! They are fantastic this year.)
First on my list of must make recipes is this gorgeous Fall Salad with Apples, Walnuts, and Stilton (Cooking Light). I am always looking for ways to up my salad game and I love that this one takes advantage of the beautiful bounty of apples we have right now.
Another fall favorite, this recipe for Cinnamon Apple Cake (Cooking Light), was first published in 1997 but continues to be a favorite.
Cooking Light really hit it out of the park this week – I want to make so many things right now! I’m loving this article on Everything You Need To Know About Quick Pickling (Cooking Light). Do you do any pickling? I’ve never really tried but can’t wait to get it a shot.
Salted Caramel Pots de Creme (Goodhousekeeping). Because sometimes you just really need dessert. And not the healthy kind, either.
Easy Chicken Nuggets via Weelicious, for the kiddos in your life. Fancy them up with a little honey mustard and everyone can enjoy in this easy, family friendly recipe!
Speaking of dessert, these Espresso Brownie Sandwich Cookies (Broma Bakery) look amazing and would be a great weekend dessert.
One of my favorite things about cooler temps is that I can really up my soup and chili intake. In my house, we probably have chili once a week in the fall and winter. I’m anxious to see if this 5 Ingredient Sweet Potato Turkey Chili (Pinch of Yum) makes it into the husband and kid approved rotation.
Another salad that would be perfect for bringing to work: Kale & Quinoa Salad with Dates, Almonds, and Citrus Dressing (The Kitchn). Yum.
Turkey Vegetable Ragu (The Baker Chick). I love that this ragu seems so versatile. I’m thinking it will be great with pasta, zoodles, or maybe even with stuffed peppers!
Grilled Blue Cheese with Honey and Walnut Pesto (Molly Yeh). I just can’t even describe how much I want one of these sandwiches right now. I’ve been sticking to pasteurized cheeses this pregnancy and am excited about some gorgeous, double cream, raw blue cheese in my future!
Well friends, that’s it for this week’s Good Food Reads. I hope you found some kitchen inspiration. As always, we love to hear from you, so send us your links, things you want to try, or your kitchen successes!