Pumpkin spice seems to have taken over once again as we usher in the official start of Autumn, but I’m over here pointedly obsessing over all things apple.
(It won’t be long now, pumpkin, before I come for you, too…)
One morning last week, I took a trip to our local community apple orchard, a quiet, happy place nestled unassumingly between neighborhood cul-de-sacs.
Most of the trees had already been picked over, so with the exception of the small army of spiders nestled in their delicate, expansive webs stretching from tree to tree, I had the place to myself, the early sunshine falling soft and dappled, the fruit dotted with dew.
I came away with a handful of apples, and a bevy of apple-themed inspiration.
We grew broccoli for the first time this year, well, broccolini, actually, broccoli’s tender, milder cousin. I’d thought we already ate a decent amount of broccoli, but our newest Summer bumper crop forced me to get more creative with the bounty of vibrant green stalks we were harvesting.
One of my favorite ways to cook broccoli (and most veggies for that matter) is to roast it. Tossed with a splash of olive oil and a good bit of salt and pepper, the broccoli florets cook quickly, and in about ten minutes are tender and flavorful, their edges just beginning to caramelize.
Those tasty quick-roasted broccoli florets make a delicious addition to many of my favorite recipes, and are especially great mixed into my beloved burrito bowls.
Given how often we eat oats for breakfast, this cozy, homemade brown sugar oatmeal recipe was certainly due for an update.
It’s delicious and nearly foolproof, and while I mix up the toppings throughout the year, depending on the fruits and berries in season, I particularly love this brown sugar oatmeal in the Fall, when apples and pears are in season.
Thick and creamy, brown sugar sweetened, vanilla-scented oats topped with luscious, caramelized maple-cinnamon apples makes for an indulgent and tasty way to wake up on a chilly morning.