Broiled grapefruit, egg and spinach salad, buckwheat tart, shaved fennel and beet salad

IMG_7966Recipe #46 from Sarah Britton’s My New Roots: Ginger-rosemary roasted grapefruit with macadamia nut cream.

IMG_7956Recipe #47: Warm spinach, coconut “bacon,” and egg salad. We tried soft boiling the egg here. It didn’t turn out too bad, but I think I’m going to try making the yolk softer next time.

IMG_7992Recipe #48: Blackberry and buckwheat breakfast tart. This was really cool. It looks like dessert but tastes like really good granola, Greek yogurt, and fresh fruit.

We’ve now made 45.71% of the recipes in Britton’s book — not quite halfway there, but almost!

IMG_7981And this last is our 51st recipe from Amy Chaplin’s At Home in the Whole Food Kitchen: Shaved fennel and beet salad with red cabbage (adapted).

This completes what my mom termed our “Fall Festival” food adventures. I head back to CT this afternoon.

And 7 more from Britton’s My New Roots

IMG_7874Recipe #39: pickled fennel, grapefruit, cabbage and avocado salad.

IMG_7783Recipe #40: beet party with orange and pine nuts (my first taste of raw beet)

IMG_7753Recipe #41: leek “scallops” and shiitakes on black rice, adapted

IMG_7790Recipe #42: butternut stacks with kale pesto, quinoa, and butter beans

IMG_7836Recipe #43: roasted parsnips with pomegranate glaze and za’atar

IMG_7885Recipe #44: forest floor flatbreads with kale-walnut pesto

IMG_7896Recipe #45: pear apple blackberry crumble

Hitting the 50th recipe mark – Amy Chaplin’s At Home in the Whole Food Kitchen

IMG_7863With these three dishes, we’ve hit the 50th recipe mark in Amy Chaplin’s At Home in the Whole Food Kitchen. The dish above (recipe #48) is a creamy cauliflower soup with roasted shiitakes.  IMG_7927Recipe #49: kale slaw with creamy mustard cashew dressing.

IMG_7940And recipe #50: roasted acorn squash with bitter greens (part of Thanksgiving dinner 2015)

Three autumn dishes from My New Roots

IMG_7658My 36th dish from Sarah Britton’s My New Roots is the above raw cashew cheese — my first attempt at making an entirely vegan “cheese.” I think it worked out rather well.

IMG_7661Here is a white bean fondue served with roasted broccoli and bok choy greens — my 37th dish from Britton’s book.

IMG_7673And the 38th dish — a roasted butternut squash with black rice and tangerine tahini sauce.

I think that’s all for now. In other news, in what was probably a financially unwise decision (but one that hopefully will be good for the soul), I put an expensive plane ticket on my credit card this morning. I’ll be going home for Thanksgiving.