Disclosure: My friends at Lafayette Avenue Ceramics sent me some pieces to use in my kitchen, including the cute mugs you see in the photos. That’s all. Just thought you should know.
We are only a couple days away from the official start of Fall, but here in New England we’re still struggling with warm temperatures and humid air.
A few leaves have fallen. And the weather is certainly more “blustery” than it was a couple of weeks ago. But the changes don’t seem as dramatic to me as they once did. Which I’m guessing is due both to climate change and to my memory not being as solid as it use to be. Eight years of living on the West Coast will certainly cause a person to fantasize wildly about mid-September in New England being synonymous with crisp air and vibrantly colored leaves. But the truth is, the Fall of my dreams doesn’t usually arrive until October.
So as I wait for Fall to come into full swing, I’m tentatively dipping my toes into cooler weather foods. One of which I consider to be my all-time favorite food group: soups. Bet you thought I was going to say ice cream! Or bourbon!
I don’t know what it is about soups that makes them so appealing to me. But I love creating them almost as much as I love eating them. And I look forward to the start of soup season every year.
Since I’m not ready for thick, cream-based soups just yet, I’m keeping things light with this dairy-free Roasted Tomato and Red Pepper Soup with Fresh Herbs. The flavors and colors are bright and uplifting. Not heavy at all. And the soup is equally good served piping hot as it is served cold (just in case you find yourself in an Indian summer type situation).
I hate to be bossy, but don’t skip the herb garnish. It really adds a lot of complexity to the soup. If you happen to have a different mix of herbs on hand (oregano and tarragon would make good additions/substitutions), feel free to change it up. I ain’t mad at that.
Today is a special day. Because we’re here today to celebrate the impending arrival of another baby boy to our close-knit blogosphere. And the lucky mom-to-be is none other than the talented Megan Kohrs of With Salt and Wit. Hooray!
Megan and I haven’t met in person yet (although I’m hoping that changes soon!), but we’ve been connecting via the interwebs for about 1 1/2 years now. I know whenever I go to Megan’s site that I’m going to find bright, happy photos and dishes full of fresh, seasonal ingredients. Oh and lots of skinny cocktails. Just check out her drinks archives! It’s totally drool-worthy!
I couldn’t be happier for Megan and her husband as they enter into the journey that is parenthood. And I’m thrilled to be teaming up with so many other fabulous food bloggers to honor this joyous occasion.
Since it’s almost the first official day of Fall, we decided to have a Fall theme for Megan’s virtual baby shower. Below you’ll find twenty delectable creations that you can make and enjoy over and over again during the next couple of months. Everything from breakfast to desserts. We’ve got you covered.
These Butternut Squash, Pear and Ricotta Bruschetta with Sage Oil are my contribution to the baby shower. They have both a salty and sweet component, which is something I always look for in an appetizer. And some of the steps (like roasting the squash and making the sage oil) can be done in advance if necessary, so all you have to do when it’s party time is assemble the little toasts and serve.
Be sure to head on over to Megan’s site and say congratulations. And don’t forget to check out what everyone else “brought” to the party!
Caramel Apple Cheesecake Dip– The Cookie Rookie
No Churn Pumpkin Caramel Ice Cream– Pumpkin n’ Spice
Pumpkin Pie Fluff Dip – A Latte Food
Chocolate Pumpkin Cheesecake Muffins -Dinner at the Zoo
Pumpkin Polenta Cups– Cooking and Beer
Pumpkin Cheesecake French Toast– Whole and Heavenly Oven
Slow Cooker Turkey Breast– The Weary Chef
Turkey Cranberry Sandwich– The Gunny Sack
Caramel Apple Mini Pie Cups– The Creative Bite
Pumpkin Spice Latte Coffee Cake– Joyful Healthy Eats
Pumpkin Chocolate Chip Bread – Deliciously Sprinkled
Pumpkin Cupcakes with Cream Cheese Frosting– Chez Catey Lou
Apple Cheesecake French Toast with Cider Maple Syrup– Mariah’s Pleasing Plates
Pear Pie with Pecan Streusel– The First Year
Apple Pie Rolls– Amy’s Healthy Baking
No Bake Apple Pie Bites– The Recipe Runner
Pumpkin Pie Mousse– Petite Allergy Treats
Pumpkin Chocolate Chip Bars– Diary of a Recipe Collector
Cranberry Apple Cider Punch– Diethood