Fennel Stew with Potatoes and Saffron

Saffron fennel potato stew in a bowl

Yes, saffron is a little expensive but every so often, it’s totally worth the splurge! Especially as the darker half of the year is here and we need a little something to brighten things up. When you hear saffron + stew, many immediately think of bouillabaisse or similar seafood dishes, and growing up, that was basically the epitome of a luxury meal in my (Sophia’s) family – or at least one that my dad would spend half a Saturday cooking! Now I’m not sure if it’s the saffron or what, but this stew definitely has that same “little extra” feeling. It qualifies as both a dinner party and weekend dish without question – but with one giant upside as opposed to other recipes in that category: it comes together quickly.

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Pasta with Cauliflower, Garlic and Bread Crumbs

Pasta on a plate with cauliflower and breadcrumbs

It was back in New York that we got into eating local and seasonal produce only, which we’ve mentioned plenty of times before, and every fall (obviously) meant the biggest selection of fruit and veggies. Harvest season brought the most amazing display to the farmers market – open year round in Union Square – and it was such an incredible joy shopping there. Red Jacket, this one particular farm in upstate New York, had the BEST looking broccoli and cauliflower. For a month or so in the early fall, they would do $5 a head (they were massive!) and it became a staple in our tote – one head of broccoli and one of cauliflower, every week.

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Apple Butter

apple butter spread and sourdough bread

My former boss Daniella once brought a whole bag full of small glass jars filled with “apple butter” to work and generously handed one to each of us employees. I brought the jar home and both Mike and I concluded that it was the most delicious thing we’d ever had and also that it was ridiculous that we’d never heard of it before. I asked Daniella for the recipe and while I don’t remember all the ratios exactly, I do remember that she said it took “lots of love to make”, referring to the fact that there’s a decent amount of stirring involved.

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Crunchy Broccoli Bowl

Beloved broccoli! We’re still trying to figure out how to grow as massive-looking heads as we see at the farmers market, but can’t resist trying year after year – because broccoli truly is one of our dearest vegetables. And the way it’s prepared here is probably our favorite way: we let it dive headfirst into boiling water, but only for a minute or so. Then we let it drain in a colander and voila – we have bright green and crunchy broccoli, but without that raw bite. No mushy business here. When you cook broccoli this way, it turns into the most excellent salad component as it retains its shape entirely.

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Yellow Pea Guacamole

Nowadays there are many recipes out there for green pea guacamole, and that’s awesome. It’s delicious and about one hundred times better for the world than regular guacamole, due to the questionable eco and humanitarian footprint of avocados (you could read more about that here, if you’re interested: How to Make Your Vegan Diet More Sustainable). But the thing with green pea guacamole is that it inevitably tastes like… green peas. Now, we love green peas and eat them in one way or another several times a week, so it’s not that, but… sometimes one just needs some guacamole.

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Vegan Apple Muffins

You’ve heard us praise apple season about one million times before, but really: is there anything better? Apple cakes, apple crumbles, apple muffins, apple sauce, apple cider, apple donuts… the list is endless. Paired with crisp, clear air, comfortable clothing and a cup of hot chocolate, coffee or tea and boom – that’s the quintessential fall day right there. These muffins are plant based, super easy to make and only use ingredients you typically have at home already (i.e. just the way we like it) and would be the perfect snack to bring the next time you go on an adventure outside somewhere. Or when you simply curl up on the couch after a long day at work – it’s your pick.

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Zucchini Chickpea Curry

Few things come together as smoothly and result in something as yummy as this dish right here. Yes, those are some bold claims but they’re 100% true! If you happen to grow your own zucchini, this is a perfect dish to cook with the fruits that might have grown a little too big – if you haven’t already used those towards these Crispy Zucchini Fritters, that is. When the chunks of zucchini have soaked up all the creamy, curry flavored deliciousness here, you can’t tell one bit those weren’t the most tender fruits to begin with.

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The Best Chocolate Chip Cookies (Ever)

Chocolate chip cookies and a bar of chocolate

We often point out how much Mike loves ice cream, but fact of the matter is that he’s a true cookie monster too. And another fact is that if you pair an ice cream lover and cookie monster with someone who’s kind of into sweets but maybe not a total devotee, you’ll quickly have two ice cream lovers and two cookie monsters. That is, if the first one possesses the skills to make fantastic homemade ice cream and bake the most delicious cookies. You all know where this is going. He got me.

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Potato Salad Wrap with Kale

Anything wrapped up in flatbread sounds like a great idea, we’d argue. We like good food and we like high quality ingredients, but you can’t call us picky eaters – give us a slice of home baked bread and a slather of hummus and we’re all set for lunch. It doesn’t take much to satisfy us, at the end of the day – simply because we like… simple. No-fuss. Easy. Sometimes it’s wonderful to spend a whole day cooking. Follow an intricate recipe and stir for hours. But most of the time, we prefer the ingredient list short, the instructions few and the time spent cooking limited.

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