I have to tell you straight away that I am obsessed with this soup. If I could bathe in it I would. Probably TMI but I need to convey to you how much I absolutely adore this soup. I (and you as soon as you make this) have Chef Mike to
blame thank. I was in faboosh Fresno a few weeks ago with California Raisins (if you follow me on Instagram you saw all the photos but if no and why not, you can read about it in my Travel section very soon) one of the dishes we had while there was a roasted corn soup that made my eyes roll back in my head and make noises a la scene from When Harry Met Sally.
This post brought to you by Nature’s Pride Bread. All opinions are 100% mine.
Fall is one of my favorite times of year. The weather is cooler which means we can open the windows, fire up the oven and bust out our boots and cardigans. It makes me want to cook even more. We typically have friends over at least once a week. I like to have a small appetizer ready to go when they arrive.
PENNE WITH OLIVES
Did you know that October is National Pasta Month? A WHOLE month dedicated to one of my most favorite foods on the planet? I can so get behind that and since you’re here I’m pretty sure you can too. With over 600 types of pastas (I’m on a mission to make my way through each and every one) pasta is the perfect foundation for creating endless easy to prepare delicious meals that fit not only your lifestyle but your pocket book too. Talk about win win. I’m sharing 5 of my must try pasta recipes with you today plus a special invitation to party. You know I like a good party right?
I love coffee. I mean I REALLY love COFFEE. GOOD coffee. You know the kind you wake up slightly grinning about because you know what’s coming kind of coffee? I told you I love it. I’ll take an espresso, cappuccino, frappucino, caffe latte, macchiato, or yes a shakerato please. What’s a shakerato you ask? Well let me tell you about this caffeinated cocktail-ish drink. It starts with 7 grams of freshly ground coffee beans, a splash of Amaretto a little sweetener, chocolate and a cocktail shaker. Would you like one? I’m seeing another coffee inspired party in my future just so we can serve these.
I am fortunate to still have squash coming out of my
ears garden. I have sauteed, roasted and baked it into everything I could think of this summer with the exception of turning it into a sauce. I’m not sure why I waited so long. It was ridiculously good. Sweet, savory and seriously saucy. This would also be a fantastic way to use leftover squash. I plan on trying this with other variations of squash too. Roasted butternut (or sweet dumpling) squash sauce anyone?
If you’re looking for a way to jazz up a simple vanilla panna cotta dessert we have a refreshing option. Mango Panna Cotta. We absolutely adore mangos in our house. My kids eat them like they were candy. And I’m okay with that because mangos are sweet, juicy, and are packed full of vitamins and nutrients. I can’t cut them open fast enough for my kids to enjoy. Lucky for me some varieties are available year round.