JOURNAL

  1. READ MORE: Spiced Apple Streusel Tart with Vanilla Custard
    Spiced Apple Streusel Tart with Vanilla Custard

    Spiced Apple Streusel Tart with Vanilla Custard

    Little else inaugurates the transition into fall like your first slice of apple pie. This particular recipe rides the line between a tart and a crumble (but we’re still counting it as pie), incorporating characteristics of both: a buttery, tender crust, with an oat-flecked streusel topping.
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  2. READ MORE: Pear Galette with Chestnut Frangipane
    Pear Galette with Chestnut Frangipane

    Pear Galette with Chestnut Frangipane

    While this galette is of course all about showcasing the perfect juicy pear, it's hard not to give all of the attention to the chestnut frangipane. 

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  3. READ MORE: Carrot Chickpea Dip & Soccas
    Carrot Chickpea Dip & Soccas

    Carrot Chickpea Dip & Soccas

    This hummus-like dip is great on everything. I particularly love it on avocado toast with some fermented veggies on top but if you want to serve it like the picture above, on a little soccas (chickpea pancakes) with a kale and feta cheese, the recipe is also below. For really great socca make sure you make the super simple batter at least 1 hour before making them so the flour has time to hydrate.

     

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  4. READ MORE: Kabocha & Caramelized Shallot Soup
    Kabocha & Caramelized Shallot Soup

    Kabocha & Caramelized Shallot Soup

    This winter squash soup is a delicious antidote to the cold, drying nature of winter: it’s deeply nourishing and chock full of ingredients that help your body stay warm and hydrated. 
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  5. READ MORE: Sweet Potato & Coconut Cake
    Sweet Potato & Coconut Cake

    Sweet Potato & Coconut Cake

    I’m not sure if this is a cake or a bread. I guess it depends on the pan you bake it in. I’m not sure if this is breakfast or dessert. I guess it depends on the time of day you eat it— it’s perfect any time of day. 
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  6. READ MORE: Kabocha Quick Bread
    Kabocha Quick Bread

    Kabocha Quick Bread

    This ultra moist loaf is my take on pumpkin bread. Kabocha squash is what I always wished canned pumpkin would taste like- rich, sweet, and complex, with a thick, custard-like texture. 
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