Maple-Roasted Butternut Squash & Green Apple Salad

Butternut squash is rich in phytonutrients and antioxidants. Maple syrup is rich in love. Combine the two with apples in a roasted, caramelized melange and toss over greens with some pepitas and dried cranberries, and you have the makings of a richly satisfying salad. This recipe is from the fabulous blog Two Peas and Their Pod. Oh, and this the maple mustard dressing is good enough to drink. Or bathe in.

Roasted Butternut Squash and Apple Salad

Garlicky Chicken with Lemon Anchovy Sauce

This quick weeknight chicken recipe from the New York Times was so good, we made it one night, then made it the next night too. For those people who think they don’t like anchovies, don’t be daunted – you can’t actually specifically taste them in the sauce. They just add some great depth of umami flavor and richness to complement the brightness of the lemon.

Garlicky Chicken with Lemon Anchovy Sauce

Eggplant Ragu with Pappardelle and Fresh Ricotta

The eggplant is so meaty and rich, this vegetarian recipe tastes plenty decadent and delicious without any actual meat at all. Make your own pasta if you’d like, or user pappardelle from the store for a quick alternative. Either way, you’ll be happy with these complex textures and flavors.

Eggplant Ragu with Fresh Ricotta

Roasted Spaghetti Squash with Shallots and Chanterelles

We are harvesting chanterelle mushrooms almost faster than we can eat them (and sharing them with friends, of course). The rich flavors of chanterelles lend themselves so nicely to pasta – but sometimes we don’t feel like eating spaghetti… Which led to us thinking – what about spaghetti squash? This dish is rich, satisfying and so good for you.

Spaghetti Squash with Chanterelle Mushrooms

Mushroom, Leek, Kale & Fresh Herb Lasagne with Béchamel

We usually have red lasagna, when we have lasagna. But it’s mushroom season and mushrooms are on our mind… hence this dish. This white lasagna – full of fresh herbs and  richly savory mushrooms, kale and leeks – is perfect for a cozy dinner and some leftovers to take for a few days of lunches, to boot.

White Lasagna with Leeks, Mushrooms &Kale

Butternut Squash Gratin with Wild Mushrooms

It’s mushroom season in the Pacific Northwest! This is a perfect recipe to celebrate your foraged harvest. And it tastes just like fall.

Butternut Squash Gratin with Wild Mushrooms

Foraging for Chanterelles

It’s been a dry summer here in the Pacific Northwest. But over the weekend, the skies opened up and dropped torrents on our little cabin and the woods around us.

The wet forest has such a distinctive, pleasing smell. Clearly, Walnut loves his woods.

Chanterelle Hound (Even Cuter Than a Truffle Pig)

Chickpea Spinach (Super Thick) Stew with Fried Egg

This hearty chickpea stew is also healthy and satisfying, and the paprika adds a flavor I don’t normally eat. Plus, as we’ve said before, put a fried egg on any meal for instant magic.

Chickpea Spinach with Fried Egg on Top

Pumpkin Apple Pancakes

This Sunday morning breakfast is super easy to put together, and super delicious to enjoy beside a fire, with the newspaper in hand, your dogs at your feet, and the person you love beside you.

Pumpkin Apple Pancakes

Roasted Brussels Sprouts with Shallots and Mushrooms

The rich flavors of slow-roasted brussels sprouts and the earthy tones of wild mushrooms mingle with the sweet taste of fried shallots in this lovely Thanksgiving dish. Our dear friend Megan cooked this for us this year, and come to think of it, the dish is kind of like her – earthy and sweet. Also, this is a great dish for your vegetarian friends.

Earthy, Rich and Delicious