I have to say, Chelsea and I knocked it out of the park with this month’s dinner. With summer slowly winding down, and fall being just around the corner (though with this weather, it feels as if it’s already here!), we took advantage of all the late summer/early fall produce that is currently available. This dinner was fresh while still comforting, and obviously delicious!
First up was a kale salad from Brittany at Eating Bird Food. This recipe was named “The Best Kale Salad” (recipe here), and though I have several delicious kale salad recipes in my arsenal, this one is definitely a contender for top spot. The dressing is so simple, but packs a TON of flavour. We added some leftover roasted butternut squash to this salad to tie the meal together.
Up next was our soup & biscuit combo. For the soup we used a recipe from the ever popular cookbook Clean Food by Terry Walters. This Apple Squash Soup recipe made a LOT of soup, but we didn’t mind at all because it was so delicious! We pureed it in the blender and found it a bit thin. Luckily we had a bit of butternut squash leftover so we roasted it, blended it with some broth and then added it to the soup. It worked out perfectly and thickened the soup nicely. If I were to make this again, I’d roast all of the squash instead of letting it cook in the broth mixture. I find the flavours really shine when the squash roasted (same goes for most veggies!).
To accompany our soup, we made The Best Damn Vegan Biscuits (recipe here), from Dana at Minimalist Baker. Oh man! These really were to die for! We ended up having to add quite a bit more flour than called for, but regardless of that, these biscuits turned out light and fluffy and oh so amazing! The recipe indicates that it will make 7-8 biscuits, but we ended up getting a solid 10 good-sized ones.
To round out our meal, we made another recipe featuring apples: A Hazelnut Apple Tart with Date Caramel (recipe here) from Sophie at Whole Hearted Eats. Due to Chelsea’s allergy, we used almonds instead of hazelnuts, but aside from that we followed the recipe exactly. Wow! This dish was fantastic! It wasn’t overly sweet, and it really played on the flavours of the apples. Next time I make this (yes, there will be a next time), I’ll chop the apples into small chunks, mix them with the applesauce & cinnamon and then spread it on the crust.
So far we’ve been 3 for 3 with great dinners. Stay tuned next month for our Fall Edition featuring chilli, corn bread & something with pumpkin (obviously!). Suggestions for a pumpkin dessert are more than welcome!