This recipe can be tweaked to use any topping you’d like. It makes a yummy savory side dish to a main course, or a quick and easy lunch entrée.
2 sweet potatoes or yams
Coconut oil or olive oil
1 can chickpeas/garbanzo beans
Juice of one lemon
Preheat oven to 450F. Cut sweet potatoes in half lengthwise and place on a greased baking sheet face down for 20-30 minutes or until soft. Drain and wash chickpeas and sprinkle them with salt and spices to taste. In a medium saucepan heat oil and add chickpeas until golden in color, about 6-7 minutes. Remove potatoes from the oven. Top with arugula, chickpeas, feta and sprinkle with lemon juice or your favorite sauce. Enjoy!
For an easy, vegetarian dish that will use up the last of the summer tomatoes, look no further than this rustic tart. All you need is a frozen pie crust thawed, chive and onion cream cheese (7.5 oz), 2 eggs, 1/2 cup shredded parmesan cheese and ripe and juicy tomatoes. Combine the cheeses with the whisked eggs and pour into pie pan, placing sliced tomatoes on top. Bake at 400 degrees F for about 25 minutes or until slightly browned edges. YUM!
It’s no secret pumpkin feels right at home in pies and lattes, but this versatile fall vegetable also works in warm soups, rich pasta sauces, and even French fries. With its heavenly scent and many health benefits, pumpkin should actually be used every single day. Here, we rounded up 10 savory pumpkin recipes that will have even avid PSL drinkers seeing their favorite ingredient in a whole new light.
It’s officially FALL! Bring on all the flavors that epitomize this wonderful season like apples, persimmons and my personal favorite- PEARS! I love baking with poached pears because they turn out so soft and easy to eat. I usually buy the brown bosc pears, peel them, and stick them in boiling water with some cinnamon, honey and sugar. In about 10 minutes the entire house smells like literal heaven.
Once your pears are cooked, you can prep your pre-made puff pastry by defrosting it from the freezer. Once soft, you can cut the pear in half, de-seed and place on the puff pastry (keeping the stem, of course!). Lightly brush the sides with eggwash, stick in the oven at 375 degrees for about 20 minutes or until edges are brown. Once done, drizzle with caramel sauce, dulce de leche or simply powdered sugar. Voila! An easy, classically Fall dessert!
Vegetables make great side dishes. Add a buttery crust, creamy base, and melted cheese, and your vegetarian dish ventures into entrée territory. Scroll through for 10 savory recipes that are chock-full of hearty veggies, and get inspiration to make any DIY tart you can imagine.