🧡 Roasted Sweet Potato + Chickpea Tabbouleh
This salad is everything I love about fall cooking — a little warmth, a little freshness, and that perfect balance of comfort and color. It’s inspired by traditional tabbouleh, but with a Kelly’s Green Kitchen spin: roasted sweet potatoes and chickpeas meet lemony herbs and quinoa for a wholesome, gluten-free version that feels cozy enough for a fall dinner yet fresh enough for lunch all week.
I like to toss the roasted sweet potatoes in just after they come out of the oven — the heat gently softens the parsley and mint, and the dressing soaks right in. It gives everything that delicious, slightly caramelized flavor that makes you want seconds.
🌿 Ingredients
For the salad:
1 large sweet potato, peeled + diced
1 can (15 oz) chickpeas, drained + rinsed
1 tbsp olive oil
Salt + pepper, to taste
1 cup cooked quinoa (instead of bulgur for a gluten-free option)
1 ½ cups finely chopped parsley
½ cup finely chopped mint
1 cup diced cucumber
1 cup halved cherry tomatoes
2 scallions or ¼ cup red onion, finely sliced
For the dressing:
3 tbsp olive oil
Juice of 1 large lemon
1 clove garlic, grated
1 tsp Dijon mustard (optional)
Salt + pepper, to taste
🥣 Instructions
1️⃣ Roast the veggies: Preheat oven to 400°F. Toss sweet potato + chickpeas with olive oil, salt, and pepper. Roast for 25–30 minutes, shaking halfway, until golden and crisp on the edges.
2️⃣ Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, garlic, Dijon, salt, and pepper.
3️⃣ Assemble the tabbouleh: In a large bowl, combine quinoa, parsley, mint, cucumber, tomatoes, and scallions. Add the roasted sweet potatoes and chickpeas while they’re still warm.
4️⃣ Toss & serve: Pour over the dressing and toss to coat. Serve warm, room temp, or chilled — it’s delicious any way.
💡 Tips
Add vegan feta (I love Follow Your Heart) for a creamy bite.
Sprinkle with sumac or za’atar before serving.
For meal prep, store the dressing separately and toss just before serving.
✨ Why You’ll Love It
This salad has all the brightness of a summer tabbouleh with the warmth of roasted fall veggies — fiber-rich, plant-powered, and bursting with flavor. It’s one of those dishes that tastes even better the next day, and it looks so pretty on the table for a Friendsgiving spread.
Creamy One-Pot Gnocchi with Mushrooms, Onions & White Beans
The Story
This is one of those meals that just happened — I opened the fridge with no plan and somehow ended up with one of my favorite cozy bowls to date. A bag of gluten-free gnocchi, a handful of mushrooms, a can of beans, and some herbs that were hanging on in the crisper.
Twenty minutes later, dinner was done… creamy, herby, hearty, and so comforting. If you don’t like mushrooms — honestly, I can’t help you. 😌
What I love most about this one is that it’s all made in a single pan — no broth, no cream, no fancy ingredients. The starch from the gnocchi turns the sauce velvety on its own, the sage and parsley bring in that earthy fall flavor, and a spoon of vegan ricotta at the end (I used Kite Hill) makes it feel restaurant-worthy.
Ingredients
2 tbsp olive oil (plus more for finishing)
1 small onion, thinly sliced
2 cloves garlic, minced
8 oz mushrooms (cremini, button, or mixed), sliced
Salt + pepper to taste
1 (16 oz) package DeCecco gluten-free gnocchi
1 ½ cups water
½ cup unsweetened plant milk (any neutral kind)
1 (15 oz) can cannellini beans, drained + rinsed
Handful of baby spinach (optional)
1 tbsp chopped fresh sage
1 tbsp chopped fresh parsley
Juice of ½ lemon
1 – 2 tbsp vegan ricotta
Instructions
Sauté the aromatics
Warm olive oil in a large skillet or pot over medium heat. Add the onion and cook 3–4 minutes until soft and golden. Stir in garlic and mushrooms with a pinch of salt. Let them brown and release their juices — about 6–7 minutes.Add gnocchi + liquid
Stir in the gnocchi and 1½ cups water. Bring to a simmer and cook 5 minutes, stirring occasionally, until the gnocchi are tender and the liquid turns starchy and creamy.Make it silky
Reduce the heat to low. Pour in the plant milk and add the cannellini beans. Stir gently until everything is coated and the sauce thickens slightly.Add greens + herbs
Fold in spinach (if using), sage, and parsley. The spinach will wilt and the herbs will make the whole kitchen smell amazing.Finish + serve
Squeeze in the lemon juice and taste for salt and pepper. Spoon into bowls and top with a dollop of vegan ricotta and a drizzle of olive oil.
Serving Notes
This dish is pure cozy comfort — the kind you make on a cool night when you want something creamy without the heaviness. It’s naturally vegan and gluten-free, but still feels indulgent. Pair it with a simple salad or roasted carrots on the side.
If you’re meal-prepping, it reheats beautifully — just add a splash of plant milk before warming to loosen it up.
💚 Save & Share
If you make this one, tag @kellysgreenkitchen_ — I love seeing your versions!
Save it for your next “no-plan dinner” night. It might just become your new favorite, too.
🥗 Roasted Brussels & Sweet Potato Fall Salad
The Recipe That Tastes Like Fall
This cozy salad might just steal the show at your holiday table. It’s a mix of everything I love this time of year — roasted Brussels sprouts, caramelized sweet potatoes, tart dried cranberries, and crunchy walnuts, all tossed in a maple-Dijon vinaigrette that tastes like fall in New England.
It’s hearty enough to stand on its own, but also makes the perfect side for a Friendsgiving spread or holiday brunch. Even the meat-eaters will go back for seconds.
Ingredients
Serves: 4–6
For the salad
2 cups Brussels sprouts, halved
2 cups sweet potatoes, cubed
1 Tbsp olive oil (Graza recommended)
Salt and black pepper, to taste
½ cup dried cranberries
½ cup chopped walnuts, toasted if desired
½ cup vegan feta (optional — Follow Your Heart or Violife)
2 Tbsp chopped parsley or fresh sage
For the maple-Dijon vinaigrette
3 Tbsp olive oil
1 Tbsp pure maple syrup
1 Tbsp Dijon mustard
1 Tbsp apple cider vinegar
Salt and black pepper, to taste
Instructions
Roast the veggies.
Preheat oven to 400°F (200°C). Toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25–30 minutes, flipping halfway, until caramelized and tender.Make the vinaigrette.
In a small bowl or jar, whisk together olive oil, maple syrup, Dijon, apple cider vinegar, salt, and pepper until smooth and emulsified.Assemble the salad.
In a large bowl, combine the roasted vegetables, dried cranberries, walnuts, and vegan feta (if using). Pour the vinaigrette over while still slightly warm and toss gently to coat.Finish and serve.
Sprinkle with chopped parsley or sage before serving.
Optional Add-Ins
Avocado: for extra creaminess and richness.
Quinoa, farro, or chickpeas: to make it heartier and protein-packed.
Pomegranate arils: for a festive, sweet-tart pop.
Notes
Serve warm or at room temperature — it’s delicious both ways.
Prep the components ahead: roast the veggies and whisk the dressing a day before, then toss just before serving.
Great for Friendsgiving, holiday dinners, or as a cozy weekday lunch.
More Cozy Fall Recipes
If you loved this one, try pairing it with:
Gooey Apple Cinnamon Muffins — for a brunch menu
Roasted Carrot & White Bean Dip — for a fall appetizer spread
Butternut Squash Pizza with Shallots & Feta – sweet and savory perfection
✨ Save this recipe for Friendsgiving or your next holiday brunch — it’s cozy, colorful, and guaranteed to impress.
🍫 Healthy Peanut Butter Cups
A post-Halloween reset treat — sweet, simple, and made with real ingredients.
Halloween might be over, but the sweet tooth is still hanging around. Instead of reaching for leftover candy, these homemade peanut butter cups are the perfect “cleaned-up” version — no additives, no refined sugar, and just enough sweetness to satisfy a chocolate craving.
They come together in about 20 minutes with just five simple ingredients you probably already have in your pantry. Keep a few in the fridge for when the late-night chocolate craving hits — they’re the perfect mix of indulgent and wholesome.
Ingredients
1 cup Enjoy Life semi-sweet chocolate chips
1 tbsp coconut oil
½ cup natural peanut butter
2 tbsp maple syrup
1 tsp vanilla extract
Pinch of sea salt
Optional toppings: flaky sea salt, crushed pretzels, or cacao nibs
Instructions
1️⃣ Melt the chocolate: Combine chocolate chips and coconut oil in a heat-safe bowl. Melt in 30-second intervals (or use a double boiler) until smooth.
2️⃣ Make the base: Spoon a thin layer of melted chocolate into silicone muffin cups or mini liners. Freeze for 10 minutes.
3️⃣ Prepare the filling: In a small bowl, stir together peanut butter, maple syrup, vanilla, and a pinch of sea salt until creamy.
4️⃣ Assemble: Add a small spoonful of the peanut butter mixture on top of each hardened chocolate base.
5️⃣ Finish and set: Pour the remaining melted chocolate over each cup, smoothing the tops. Add flaky salt if you like a little crunch. Freeze for about 20 minutes, until firm.
6️⃣ Store: Keep in an airtight container in the fridge for up to a week (if they last that long).
Why You’ll Love Them
✔️ Just five ingredients
✔️ Vegan + gluten-free
✔️ No refined sugar
✔️ The perfect sweet-but-clean bite for post-Halloween or any cozy night in
Try switching it up with almond or cashew butter or drizzle a little melted coconut butter over the top for a “white chocolate” swirl.
These are the kind of chocolate treats that make you forget about the store-bought stuff — rich, creamy, and made with ingredients you can feel good about. The perfect way to ease out of Halloween mode and into cozy November baking.
🥕 Roasted Carrot & White Bean Dip
There’s something about Nantucket in the fall — the quiet streets, the pink-tinged hydrangeas, the salty air that feels just a bit cooler. I spent the weekend with girlfriends — dinners at Nautilus and Proprietors, a spa morning at the White Elephant, and one slow night in with an appetizer spread that might’ve been my favorite meal of all. This roasted carrot and white bean dip was part of that lineup — simple, bright, and perfect alongside a glass of wine and good conversation.
Ingredients
4–5 large carrots, peeled and chopped
1 (15-oz) can cannellini beans, drained and rinsed
2 cloves garlic, peeled
2 tbsp olive oil, plus more for drizzling
Juice of ½ lemon
1 tbsp tahini (optional, but adds great creaminess)
½ tsp cumin
Salt and pepper, to taste
Water, as needed to thin
Fresh herbs for topping
Instructions
Roast the carrots:
Preheat oven to 400°F. Toss chopped carrots and garlic with olive oil, salt, and pepper. Roast 25–30 minutes, until soft and golden.Blend:
Add roasted carrots and garlic to a food processor along with white beans, lemon juice, tahini, cumin, and a pinch of salt and pepper. Blend until smooth, adding a tablespoon or two of water if it’s too thick. You can also use an immersion blender for this step.Taste and adjust:
Add more lemon juice, salt, or olive oil as needed until it’s bright and balanced.Serve:
Spoon into a shallow bowl, drizzle with olive oil and top with herbs. Serve with crostini, pita chips, or crackers.
Kelly’s Notes
This dip is easy to make ahead — it actually gets better as the flavors sit. Try topping it with chopped pistachios or a drizzle of olive oil (I love using Graza for this). It’s a beautiful color on a fall table and pairs perfectly with Brussels sprouts skewers or any roasted veggie appetizer.
Simple, cozy food that brings everyone around the table — that’s the heart of Kelly’s Green Kitchen. Whether it’s a girls’ weekend or a quiet night at home, this one’s always a hit.
🎃 One-Pot Creamy Chickpea Gnocchi Soup (Gluten-Free + Vegan)
Happy Halloween! 👻
If you need something cozy before (or after) the candy… this one’s it.
This one-pot creamy chickpea gnocchi soup is the ultimate fall comfort meal — creamy (without any cream), hearty, and packed with protein-rich chickpeas and vegetables. It’s made with gluten-free gnocchi, which get perfectly soft and pillowy in the creamy broth.
I’ve made a lot of soups this year, but this one is officially the easiest. Everything happens in one pot — no blending, no baking sheets, no extra dishes.
And if you’re like me, treat yourself and buy the pre-cut veggies. Because somewhere between chopping the celery and carrots, I almost lost a finger for this shot 😂
🥣 Why You’ll Love This Soup
One pot: minimal cleanup, maximum flavor
Creamy without cream: the plant milk + gluten-free flour combo thickens it perfectly
Protein-packed: chickpeas make it filling and nourishing
Gluten- and dairy-free: naturally plant-based, but still cozy and rich
Quick: ready in about 30 minutes
🌿 Ingredients
Serves: 4 | Time: 30 minutes
1 tbsp olive oil
2 cloves garlic, minced
1 small yellow onion, diced
2 carrots, peeled + chopped
2 celery stalks, chopped
1 can chickpeas, drained + rinsed
4 cups vegetable broth
1 cup unsweetened plant milk (oat or cashew for creaminess)
1 tbsp gluten-free flour or tapioca starch
1 package gluten-free gnocchi
1 tsp dried thyme
½ tsp dried rosemary
½ tsp turmeric (optional, for color + immune boost)
Salt + pepper, to taste
1 cup chopped spinach or kale (optional)
Juice of ½ lemon
👩🍳 Instructions
1️⃣ Sauté the veggies
In a large soup pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté 5–6 minutes until soft and fragrant.
2️⃣ Add the chickpeas + herbs
Stir in chickpeas, thyme, rosemary, turmeric, salt, and pepper. Let it all cook together for another minute to release the flavors.
3️⃣ Simmer the base
Pour in vegetable broth, bring to a gentle simmer, and cook for about 10 minutes.
4️⃣ Make it creamy
In a small bowl, whisk flour into plant milk until smooth. Pour into the pot and stir — it’ll start to thicken into a rich, creamy broth.
5️⃣ Add gnocchi
Drop the gnocchi straight into the soup and cook for 3–5 minutes, until they float to the top and turn pillowy soft.
6️⃣ Finish + serve
Stir in spinach and lemon juice. Taste and adjust seasoning. Ladle into bowls and drizzle with olive oil or sprinkle with vegan parmesan.
✨ Kelly’s Notes
This soup checks every box — cozy, creamy, satisfying, and low-effort. It’s the kind of meal that tastes like you spent hours in the kitchen but secretly took half an hour.
If you want to elevate it, top it with a drizzle of chili oil or serve with crusty herb bread. It also reheats beautifully for lunch the next day (just add a splash of broth or water to loosen it up).
🕯️ Serve With
Simple green salad with lemon vinaigrette
A cozy candle and your favorite playlist
💚 More Cozy Fall Recipes
Happy Halloween, friends! 🎃
Stay cozy, eat something nourishing, and don’t forget — pre-cut veggies save fingers 😅
🍁 Maple Dijon Brussels Sprout Skewers
There’s just something about a fall weekend on Nantucket that inspires a cozy night in with friends — music playing, a table full of small plates, and that mix of laughter and calm that only happens when the air turns crisp.
For our appetizer night, I grabbed a bunch of the freshest Brussels sprouts from Bartlett’s Farm and roasted them with a simple maple Dijon glaze. The result? Perfectly caramelized edges, a sweet-and-tangy kick, and the kind of dish that looks like you spent hours — but takes less than 10 minutes to prep.
And let’s be honest… something about putting them on skewers just makes them feel fancy.
Ingredients
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil (I used @graza)
1½ tbsp pure maple syrup
1 tbsp Dijon mustard
Salt + pepper to taste
Instructions
Preheat oven to 425°F.
Whisk together olive oil, maple syrup, Dijon, salt, and pepper.
Toss Brussels in the glaze until evenly coated.
Thread onto skewers (or spread on a baking sheet if you prefer).
Roast for 25–30 minutes, flipping halfway through, until golden and crisp on the edges.
Optional: brush with a little extra glaze before serving for that glossy, caramelized finish.
Serve warm and watch them disappear before the next song starts.
🌿 Why We Love Brussels
Brussels sprouts are one of fall’s most underrated stars — packed with antioxidants, vitamin C, and fiber, they help boost your immune system and support healthy digestion (especially helpful as we head into colder months). When roasted, they transform from bitter to beautifully sweet and nutty — especially when paired with maple and Dijon.
✨ Make It Your Own
These skewers are a blank canvas. Try adding:
A sprinkle of crushed pecans for crunch
A drizzle of maple syrup just before serving
Or toss them with roasted apples for a cozy harvest twist
🍂 The Perfect Fall Bite
Appetizer night on Nantucket has officially become a tradition — and this might be the easiest one yet. Simple, seasonal, and just a little bit fancy.
Save this one for your next dinner party, Friendsgiving, or cozy weekend in — the kind where the playlist is good, the food disappears fast, and nobody wants the night to end.
🍕 Butternut Squash & Shallot Pizza
Serves: 2–4
(As a cozy dinner for 2, or as an appetizer for 4–6.)
I made this in Nantucket for appetizer night with friends — and it was one of those dishes that disappeared fast. Butternut squash and caramelized shallots with creamy vegan feta… it’s sweet, savory, cozy, and somehow feels both effortless and special at the same time.
Now I’ll be making this on repeat.
For fall dinners, for sharing, or honestly just for me. 🍂
It’s the perfect seasonal bite: thin roasted squash, soft tangled shallots, and warm crust that holds everything together. Optional balsamic at the end for a little brightness.
Ingredients
For the pizza:
1 ball pizza dough (store-bought or homemade)
½ small butternut squash, peeled + thinly sliced
2 shallots, thinly sliced
⅓–½ cup vegan feta (Follow Your Heart / Violife)
Olive oil
1 clove garlic, minced
Salt + black pepper
Optional: balsamic glaze for finishing
Instructions
Preheat oven to 425°F.
Toss squash + shallots in olive oil, salt, and pepper. Roast 15–20 mins.
Roll out the dough. Brush with olive oil + scatter minced garlic.
Layer squash + shallots over dough. Crumble feta on top.
Bake 12–15 mins or until golden + crisp.
Optional: drizzle balsamic before serving.
Notes
Slice squash thin for even roasting.
Cube it instead if that’s easier — still delicious.
Toast leftovers in a skillet to re-crisp.
This is the recipe I’ll keep coming back to all season — sweet, savory, warm, and so easy to share.
🧡 Butternut Squash & Tofu Ricotta Lasagna (with Palmini)
There’s something about lasagna that feels like the ultimate fall comfort food — warm, creamy, and layered with love. This version swaps out heavy noodles for Palmini hearts-of-palm lasagna sheets, adds roasted butternut squash for natural sweetness, and brings it all together with the dreamiest tofu ricotta. Light enough for weeknights, but cozy enough for a Sunday dinner.
🍂 Why You’ll Love It
100% plant-based and gluten-free
Packed with protein and nutrients
Comforting without the heaviness
Great make-ahead or meal-prep dish
And bonus — you can get 20% off Palmini with code: KELLYSGREENKITCHEN20.
🥣 Ingredients
Tofu Ricotta
1 block (14 oz) firm tofu, drained
2 tbsp olive oil
2 tbsp lemon juice
1 tbsp nutritional yeast
1 clove garlic, minced
½ tsp salt
¼ tsp pepper
Optional: handful of basil or spinach
Butternut Squash Layer
3 cups cubed butternut squash
1 tsp maple syrup
¼ tsp nutmeg
¼ tsp cinnamon
Salt + pepper to taste
For Assembly
1 can Palmini lasagna sheets, rinsed + drained
1 cup marinara or roasted red pepper sauce
½ cup vegan mozzarella
Fresh sage for topping
👩🍳 Directions
Roast the squash: Toss cubes with olive oil, salt + pepper. Roast at 400°F for 25 minutes until caramelized.
Make tofu ricotta: Blend tofu, olive oil, lemon, garlic, nutritional yeast, salt + pepper until creamy.
Mash squash: Combine roasted squash with maple syrup, nutmeg, and cinnamon.
Assemble: Layer sauce → Palmini → ricotta → squash → repeat until full. Finish with ricotta + vegan mozzarella.
Bake: Cover and bake at 375°F for 25 minutes, then uncover for 10 more until bubbly.
Finish: Garnish with crispy sage and let cool slightly before serving.
✨ Nutritional Benefits
🥣 Butternut Squash: Rich in vitamin A and antioxidants to support immune + skin health.
🌱 Tofu: Excellent source of plant protein, iron, and calcium.
🍅 Tomatoes: Provide lycopene, a powerful antioxidant for heart health.
🌿 Sage: Calming and anti-inflammatory — perfect for colder months.
💛 Palmini: Naturally low-carb, gluten-free, and made from hearts of palm — a light alternative to pasta.
🌿 Notes
This lasagna keeps beautifully in the fridge for up to 3 days, and the flavors actually deepen overnight. Serve with a simple arugula salad and a drizzle of olive oil for the perfect balanced meal.
Proof that comfort food and wellness can totally coexist.
✨ Use code KELLYSGREENKITCHEN20 for 20% off Palmini and try it yourself!
🎃 Pumpkin Granola
Vegan | Gluten-Free | Naturally Sweetened
There’s something about a batch of homemade granola that feels like fall in a jar. This Pumpkin Granola is crunchy, cozy, and filled with all the warm spices that make your kitchen smell like a candle.
Perfect as a topping for overnight oats, over yogurt, or simply by the handful. ✨
📝 Ingredients
3 cups old-fashioned rolled oats
1 cup chopped pecans (or walnuts)
½ cup pumpkin seeds (pepitas)
½ cup unsweetened shredded coconut (optional)
1 tbsp pumpkin pie spice
½ tsp cinnamon
¼ tsp sea salt
½ cup pumpkin purée
⅓ cup pure maple syrup
¼ cup melted coconut oil
2 tsp vanilla extract
½ cup dried cranberries or raisins (stirred in after baking, optional)
🥣 Instructions
Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.
Combine dry ingredients: In a large bowl, mix oats, nuts, seeds, coconut, and spices.
Whisk wet ingredients: In a smaller bowl, whisk together pumpkin purée, maple syrup, melted coconut oil, and vanilla.
Mix it up: Pour the wet mixture over the dry and stir until everything is evenly coated.
Bake: Spread evenly on the baking sheet and bake for 35–40 minutes, stirring once halfway through, until golden and fragrant.
Cool completely: Let it cool before breaking into clusters. (It crisps up as it cools!)
Store: Keep in an airtight jar at room temperature for up to 2 weeks.
💡 Notes
For big clusters, press the granola down before baking and don’t stir mid-way.
Use any mix of nuts or seeds you love — it’s easy to customize.
It’s delicious as a topping for overnight oats, smoothie bowls, or just by itself.
🧡 Why You’ll Love It
Pumpkin is rich in vitamin A and antioxidants that support your immune system, while oats and pecans add fiber and healthy fats to keep you full longer. It’s an easy, wholesome staple for busy mornings — and makes a beautiful homemade gift in a jar.
🌤 Serving Ideas
🥣 Over overnight oats
🥛 Layered with coconut yogurt + fruit
🍁 On top of chia pudding or smoothies
👩🍳 Straight from the jar (the most honest way)
Once you make your own granola, you’ll never go back to store-bought. This cozy pumpkin version is a fall must-have — sweet, spiced, and perfectly crunchy. Save this one for your weekend baking lineup!
Chickpea Noodle Soup
🥣 Serves: 2–3
⏱ Time: 25 minutes
🌱 Vegan | Cozy | Immune-Boosting | Fall Comfort
Half of our house has come down with something this week — and honestly, is anyone else sick that just doesn’t have time for this?? 😂
So here we are: unbrushed hair, pajamas, and a pot of my chickpea noodle soup simmering on the stove. It’s my cozy, plant-based version of chicken noodle — soothing, golden, and packed with ingredients that actually help you feel better.
Turmeric for inflammation, garlic for immunity, lemon for brightness, and sage for that earthy calm that instantly makes your kitchen smell like fall comfort in a pot.
🥕 Ingredients
1 tbsp olive oil
1 small onion, diced
2 carrots, sliced
2 celery stalks, sliced
3 garlic cloves, minced
1 tsp turmeric
1 tsp dried thyme
1 tsp dried sage (or 4–5 fresh leaves, finely chopped)
4 cups vegetable broth
1 (15 oz) can chickpeas, drained + rinsed
1 cup noodles (rotini, shells, or broken spaghetti)
Salt + pepper to taste
Juice of ½ lemon
Fresh parsley, for garnish
🍋 Instructions
Sauté: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
Add aromatics: Stir in garlic, turmeric, thyme, and sage. Sauté 1 minute until fragrant.
Simmer: Pour in vegetable broth and chickpeas. Bring to a boil, then reduce heat and simmer for 10 minutes.
Add noodles: Stir in noodles and cook until tender.
Finish: Stir in lemon juice, taste, and season with salt and pepper. Top with parsley and serve warm.
💚 Notes
If using fresh sage, start with 4–5 leaves — it’s strong and grounding.
Add fresh ginger or a spoonful of white miso for extra immune support.
Stir in a handful of baby spinach or kale before serving for color and nutrients.
Leftovers keep beautifully — the flavor gets even better the next day.
🌿 Nutritional Highlights
🧄 Garlic – antibacterial + antiviral support
🌿 Sage – rich in antioxidants and mild antimicrobial properties
✨ Turmeric – anti-inflammatory and brightens mood
🥕 Carrots & Celery – vitamins A + C for immune health
💪 Chickpeas – plant-based protein + fiber for sustained energy
🍋 Lemon – vitamin C and digestion support
If you’re feeling run-down or just need something cozy to reset, this soup is it. It’s the kind of recipe you make once and then keep on repeat all season — easy enough for sick days, pretty enough for cozy Sundays.
From one tired, soup-fueled human to another: get some rest, sip some broth, and know that you’re doing great 💛
Glow Bowl for the Mind
A cozy, plant-forward bowl designed to nourish your brain, boost your mood, and taste amazing — inspired by Dr. Uma Naidoo’s work in nutritional psychiatry.
🍴 Ingredients (serves 2)
For the bowl:
1 cup cooked quinoa
2 cups kale, chopped
1 cup Brussels sprouts, halved
1 medium sweet potato, cubed
¼ cup pecans, roughly chopped
1 tbsp ground flaxseed
Olive oil, sea salt, and black pepper
For the lemon-tahini dressing:
3 tbsp tahini
Juice of 1 lemon
1 small garlic clove, minced
1 tsp maple syrup (optional, but balances the lemon)
2–3 tbsp warm water (to thin)
Sea salt, to taste
🕓 Instructions
1️⃣ Roast the veggies:
Preheat oven to 400°F. Toss the sweet potatoes and Brussels sprouts with olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway through, until golden and crisp around the edges.
2️⃣ Massage the kale:
Add kale to a bowl with a drizzle of olive oil and a squeeze of lemon juice. Massage gently for 1–2 minutes to soften and brighten the flavor.
3️⃣ Whisk the dressing:
In a small bowl, whisk together tahini, lemon juice, garlic, maple syrup, and salt. Add warm water slowly until smooth and pourable.
4️⃣ Assemble the bowl:
Layer quinoa → kale → roasted Brussels + sweet potatoes → sprinkle pecans and flax → drizzle with dressing.
5️⃣ Serve:
Enjoy warm or at room temperature, and breathe in those cozy, grounding vibes.
🧠 Why it’s good for the brain
Kale → Folate and magnesium to support serotonin and calm focus.
Sweet potatoes → Complex carbs for steady energy and happy mood.
Brussels sprouts → Vitamin C and antioxidants that protect brain cells.
Pecans + flaxseed → Healthy fats and plant omega-3s to reduce inflammation.
Tahini → Tryptophan and healthy fats for focus and mood balance.
Lemon → Vitamin C for antioxidant and cognitive support.
🌿 Notes & Serving Tips
✨ Make it heartier: add roasted chickpeas or tofu.
✨ Swap kale for spinach or arugula.
✨ Save leftover dressing — it’s amazing on grain bowls and roasted veggies.
💛 The KGK Touch
This one’s all about mood-supportive eating — comforting, colorful, and grounding.
A gentle reminder that sometimes the most powerful self-care starts in your kitchen.
🌮 BBQ Sweet Potato & Lentil Tacos
The easiest cozy fall slow cooker meal — smoky, sweet, and 100% plant-based.
🕓 Time
⏱️ Prep: 10 minutes
🍲 Cook: 3 hours (high) or 6 hours (low)
👩🍳 Total: ~3–6 hours
🧺 Ingredients
2 medium sweet potatoes, peeled & diced (about 3 cups)
1 ½ cups dry brown or green lentils, rinsed
1 small onion, chopped
3 garlic cloves, minced
(Optional) 1 bell pepper, diced
3 cups vegetable broth (or enough to cover)
3 tbsp BBQ sauce (plus more to taste)
1 tbsp chili powder
1 tsp smoked paprika
1 tsp cumin
½ tsp oregano
½ tsp salt, plus more to taste
¼ tsp black pepper
Optional: pinch of chipotle powder or cinnamon
Juice of 1 lime, added at the end
🥄 Instructions
Add to slow cooker: Combine sweet potatoes, lentils, onion, garlic, spices, BBQ sauce, and broth. Stir to mix.
Cook:
On HIGH for 3 hours, or
On LOW for 6 hours, until lentils and potatoes are soft and mixture is thickened.
Finish: Stir in lime juice and adjust seasoning — add more BBQ sauce or salt to taste.
Serve: Spoon into warm tortillas and top with your favorites!
🌿 Serving Ideas
Taco-style: with avocado, shredded lettuce, vegan cheese, or crema.
Bowl-style: over rice or quinoa with extra BBQ drizzle.
Leftovers: spooned over baked potatoes or salad greens for lunch.
💚 Nutritional Benefits
Lentils: High in plant-based protein, iron, and fiber to keep you full and energized.
Sweet Potatoes: Rich in beta-carotene, vitamin C, and antioxidants.
Spices: Naturally anti-inflammatory and warming for colder days.
🧊 Storage
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
Reheat on the stove or in the microwave — add a splash of broth if needed.
📝 Notes
Use smoky BBQ sauce for more depth or maple-BBQ for sweetness.
Add 1 cup corn or black beans during the last 30 minutes for texture.
Too much liquid? Remove lid for the last 20 minutes to thicken.
💬 Let’s Connect
If you make this recipe, tag @kellysgreenkitchen_ — I love seeing your cozy fall creations!
🥣 Delicata Squash Grain Bowl with Maple Dijon Dressing
🍁 A Cozy, Nourishing Fall Bowl
Move over, butternut — delicata squash is the real star of fall.
It’s sweet, nutty, and caramelizes beautifully when roasted (no peeling required 👏).
This vibrant grain bowl brings together roasted delicata, quinoa, crispy chickpeas, peppery arugula, dried cranberries, and pumpkin seeds — all tossed with a tangy-sweet maple Dijon dressing. Cozy, colorful, and nourishing in every bite.
🧺 Ingredients
For the Bowl
🥗 1 delicata squash, sliced into half-moons (seeds removed, skin on)
🌾 1 cup cooked quinoa
🧆 ½ cup chickpeas (roasted or canned, rinsed + dried)
🌿 1 cup arugula
🍒 ¼ cup dried cranberries
🎃 ¼ cup pumpkin seeds (pepitas)
🫒 Olive oil, salt + pepper
For the Maple Dijon Dressing
🍯 1½ tbsp maple syrup
🥄 1 tbsp Dijon mustard
🍋 1 tbsp apple cider vinegar or lemon juice
🫙 2 tbsp Brightland salad olive oil
🧂 Salt + pepper to taste
🔥 Directions
1️⃣ Roast the squash:
Preheat oven to 400°F. Toss delicata slices with olive oil, salt, and pepper. Roast on a parchment-lined tray for 20–25 minutes, flipping halfway, until golden and tender.
2️⃣ Prepare the quinoa + chickpeas:
Cook quinoa according to package instructions. If using canned chickpeas, pat dry and roast with a drizzle of oil and salt for about 15 minutes to crisp them up.
3️⃣ Make the dressing:
Whisk together maple syrup, Dijon, vinegar, olive oil, salt, and pepper until smooth and creamy.
4️⃣ Assemble the bowl:
Add quinoa and arugula to a large bowl, then top with roasted delicata squash, chickpeas, cranberries, and pumpkin seeds. Drizzle with maple Dijon dressing and toss gently to combine.
🌿 Why You’ll Love It
✨ The perfect mix of cozy + fresh
✨ High in fiber, beta carotene, and vitamin C
✨ Vegan + gluten-free
✨ Works with any grain or legume — farro, brown rice, lentils — or swap in roasted veggies for a choose-your-own-adventure fall bowl 🍁
💫 Nutritional Benefits of Delicata Squash
💛 Rich in fiber → supports digestion and helps keep you full
🧡 High in beta carotene + vitamin C → immune and skin health
💚 Naturally low in calories and carbs → light yet satisfying
And the best part? The skin is edible, tender, and packed with antioxidants — no peeling necessary!
💬 Make It Your Own
– Add roasted Brussels sprouts, carrots, or sweet potatoes for extra color.
– Sprinkle vegan feta or a drizzle of Brightland olive oil for richness.
– Serve warm or chilled for a perfect weekday lunch prep.
📸 Share It!
If you make this recipe, tag @kellysgreenkitchen_ — I’d love to see your version!
🍎 Gooey Apple Cinnamon Muffins with Maple Drizzle
Prep time: ⏱️ 15 minutes
Cook time: 🔥 23 minutes
Total time: 🌿 40 minutes
Serves: 12 muffins
Vibe: Cozy fall mornings (even if you’re still in a tank top)
🍏 Ingredients
For the caramelized apples
1 ½ cups apples, peeled and diced small (Honeycrisp, Gala, or Granny Smith)
1 tbsp coconut oil (or vegan butter)
2 tbsp maple syrup (or brown sugar)
1 tsp cinnamon
½ tsp lemon juice
Pinch of salt
For the muffin batter
1 ¾ cups all-purpose flour (or 1:1 gluten-free blend)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg (optional)
½ cup coconut sugar (or brown sugar)
¼ cup maple syrup
⅓ cup neutral oil (like avocado or melted coconut oil)
½ cup unsweetened applesauce
¼ cup plant-based milk
1 tsp vanilla extract
For the maple drizzle
½ cup powdered sugar
1 tbsp pure maple syrup
1–2 tsp plant-based milk (adjust for consistency)
¼ tsp cinnamon
Pinch of salt
Optional: a few drops of vanilla extract
🍂 Instructions
1. Caramelize the apples:
In a skillet, melt coconut oil over medium heat. Add diced apples, maple syrup, cinnamon, lemon juice, and salt.
Sauté for 3–5 minutes until soft, golden, and jammy. Let cool slightly.
2. Preheat the oven:
To 350°F (175°C). Line or grease a 12-cup muffin tin.
3. Mix dry ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut sugar.
4. Mix wet ingredients:
In another bowl, whisk maple syrup, oil, applesauce, milk, and vanilla until smooth.
5. Combine:
Add dry ingredients to wet, stirring gently until just combined.
6. Fold in apples:
Add the caramelized apples (and all their syrupy juices!) to the batter and fold gently.
7. Fill tins:
Scoop evenly into muffin cups. Optionally sprinkle with cinnamon sugar or streusel.
8. Bake:
20–23 minutes, until golden and a toothpick comes out mostly clean (gooey apple bits are okay!).
9. Cool:
Let rest 5 minutes in the tin, then transfer to a wire rack to cool completely.
🍁 Maple Drizzle
In a small bowl, whisk together powdered sugar, maple syrup, milk, cinnamon, and salt until smooth and pourable.
Drizzle over cooled muffins. For a glossy finish, chill for 10 minutes to let the glaze set.
☕️ Serving Suggestions
Best enjoyed with a cozy sweater (tank top), hot (iced) coffee, and absolutely no self-control. 😂
These muffins are soft, gooey, and taste like apple pie met fall in a bakery.
📝 Notes & Tips
For extra gooey apples, cook them an extra minute or two until jammy.
Muffins stay moist for 2–3 days at room temp, or up to 5 in the fridge.
Reheat for 10 seconds in the microwave for that fresh-baked feel.
No baking powder? Add 1 tsp apple cider vinegar or lemon juice with the wet ingredients to help activate the baking soda.
Optional add-ins: chopped pecans, oats, or a crumble topping for extra texture.
💚 Kelly’s Green Kitchen Moment
Even though it feels like summer, my fall era is underway. 🍎🍂
An apple orchard hates to see me coming — and this recipe is exactly why. These muffins are what happens when your kitchen insists on feeling cozy before the weather does.
They’re sweet, spiced, and unapologetically fall, whether you’re sipping an iced latte in a tank top or a chai in a chunky sweater.
🍂 Pumpkin Pasta with Sage Breadcrumbs
Continuing on with our pumpkin theme 🎃… I couldn’t resist turning everyone’s favorite fall ingredient into the coziest pasta dish. This recipe combines creamy pumpkin sauce with warm spices, hearty pasta, and crunchy sage breadcrumbs that bring the perfect finishing touch. It’s weeknight-friendly (ready in 20 minutes!) but tastes special enough for entertaining.
✨ Why You’ll Love It
✔️ Silky pumpkin sauce (no dairy needed)
✔️ Cozy fall flavor in every bite
✔️ Crunchy sage breadcrumbs that elevate the dish
✔️ Plant protein boost thanks to Brami lupini bean pasta
🛒 Ingredients
For the pasta:
🍝 12 oz Brami pasta (rigatoni or penne)
🎃 1 cup pumpkin purée (canned or homemade)
🧅 1 small shallot, minced
🧄 2 cloves garlic, minced
🌿 1 tbsp olive oil
🥥 ½ cup coconut milk (unsweetened) or oat cream
🥣 ½ cup vegetable broth
🍂 ¼ tsp nutmeg
🌶️ ½ tsp smoked paprika (optional)
🧂 Salt & black pepper, to taste
For the sage breadcrumbs:
🍞 1 cup fresh breadcrumbs (or panko)
🌿 2 tbsp olive oil
🌱 2–3 fresh sage leaves, finely chopped (or ½ tsp dried)
🧂 Pinch of salt
👩🍳 Instructions
Make the breadcrumbs
– Heat olive oil in a skillet over medium.
– Add breadcrumbs, chopped sage, and salt.
– Toast until golden + fragrant. Set aside.Build the sauce
– In the same pan, sauté shallot + garlic until soft.
– Stir in pumpkin purée, coconut milk, broth, nutmeg, paprika, salt + pepper.
– Simmer 5 minutes until creamy.Cook the pasta
– Boil Brami pasta until al dente. Reserve ½ cup pasta water.
– Toss pasta with sauce, adding pasta water as needed to coat.Assemble + serve
– Divide pasta into bowls.
– Top with sage breadcrumbs + optional vegan parmesan, toasted walnuts, or pumpkin seeds.
🍴 Serving Ideas
Pair this pasta with roasted brussels sprouts or a simple arugula salad for a cozy, seasonal meal. A blanket and a glass of red wine are optional… but highly recommended 🍷✨
Pumpkin doesn’t just belong in lattes — it shines in savory dishes too. If you make this Pumpkin Pasta with Sage Breadcrumbs, tag me on Instagram @kellysgreenkitchen_ so I can see your fall creations! 🌿
🍋 Lemony Chickpea & Potato Pilaf
You’ve had rice pilaf before… but never like this. ✨
This hearty yet refreshing dish combines golden roasted new potatoes, fluffy rice with a cozy touch of allspice, protein-rich chickpeas, and fresh dill + lemon for brightness. Tossed in a creamy lemon-dill tahini sauce, it’s plant-based comfort food with main character energy.
Ingredients (Serves 4)
For the pilaf
1 cup long-grain rice (basmati or jasmine)
2 cups vegetable broth
1 tbsp olive oil
½ tsp ground allspice
Pinch of salt
For the roasted veggies
1 lb new potatoes, halved
1 can (15 oz) chickpeas, drained & rinsed
1 tbsp olive oil
Salt + black pepper, to taste
Fresh additions
Juice + zest of 1 lemon
2 tbsp fresh dill, chopped
½ cup fresh basil, torn
2 scallions, thinly sliced
Creamy Lemon-Dill Tahini Dressing
¼ cup tahini
2–3 tbsp fresh lemon juice
1 tbsp olive oil
1 tsp maple syrup (or agave)
1 garlic clove, grated or minced
2–4 tbsp cold water (to thin)
1 tbsp fresh dill, chopped
Salt + black pepper, to taste
Instructions
Make the pilaf
Heat olive oil in a saucepan. Add rice and toast for 2–3 minutes until lightly golden. Stir in broth, allspice, and salt. Bring to a boil, reduce heat to low, cover, and simmer for ~15 minutes, until liquid is absorbed. Fluff with a fork.Roast the potatoes
Preheat oven to 400°F. Toss potatoes with olive oil, salt, and pepper. Roast for ~25 minutes, until golden and crisp.Crisp the chickpeas
On a separate tray (or with potatoes), toss chickpeas with olive oil, salt, and pepper. Roast for ~20 minutes, until lightly crisp.Make the dressing
Whisk together tahini, lemon juice, olive oil, maple syrup, and garlic. Add water gradually until smooth and pourable. Stir in dill, season with salt and pepper.Assemble the pilaf
In a large bowl, combine rice pilaf, roasted potatoes, and chickpeas. Add lemon juice, zest, dill, basil, and scallions. Toss gently.Finish & serve
Drizzle with creamy lemon-dill tahini sauce. Garnish with extra dill or basil. Serve warm or at room temperature.
✨ Benefits: Chickpeas provide plant-based protein + fiber, potatoes are potassium-rich for heart and muscle function, dill + basil add antioxidants, and lemon boosts vitamin C and enhances iron absorption. Allspice brings a cozy warmth and digestive support.
This Lemony Chickpea & Potato Pilaf with Dill is proof that comfort food can be healthy, vibrant, and crave-worthy. Serve it at a fall dinner party, meal prep it for the week, or let it shine as the star of your table. 🌿🍋🥔
Easy Vegan Pumpkin Bread
There’s something about October 1st that makes me crave pumpkin everything. 🎃🍂 This year I told myself I’d hold off… but I couldn’t resist kicking off the season with the coziest pumpkin bread. It’s soft, warmly spiced, and fills the kitchen with that unmistakable fall aroma. Bonus? This version is 100% vegan and comes together quickly in one bowl.
📝Ingredients
1 ¾ cups all-purpose flour (or swap with gluten-free — see note)
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp ginger
¼ tsp cloves (optional)
1 cup pumpkin purée
½ cup granulated sugar
¼ cup maple syrup
⅓ cup neutral oil
¼ cup plant milk
1 tsp vanilla
(Optional: ½ cup vegan chocolate chips or chopped nuts)
👩🍳Instructions
Preheat oven to 350°F. Grease or line a loaf pan.
In one bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In a second bowl, mix pumpkin, sugar, maple syrup, oil, plant milk, and vanilla until smooth.
Add dry ingredients to wet and stir gently until just combined. Fold in chocolate chips or nuts if using.
Pour into the loaf pan, smooth the top, and bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.
Let cool 10–15 minutes before slicing.
Recipe Note (Gluten-Free):
If you’re making this bread gluten-free, I’ve tested a few flours. Almond flour works really well for flavor and moisture, but a 1:1 gluten-free baking flour swap is the most reliable for keeping the bread’s structure.
This pumpkin bread is perfect for breakfast with a cup of coffee, an afternoon snack, or wrapped up as a fall gift. Bake one for yourself and one to share — because October is meant to be celebrated with pumpkin. 🍁✨
Crispy Orange Sesame Tofu with Palmini Rice + Broccoli 🍊🥢
Sometimes you just want those cozy takeout vibes… but with wholesome ingredients you can feel good about. This Crispy Orange Sesame Tofu with Palmini Rice + Broccoli delivers everything you love about your favorite restaurant order — sticky-sweet sauce, golden tofu, and a fresh side of broccoli — in under 30 minutes.
It’s crave-worthy comfort food made lighter, thanks to Palmini rice (a veggie-based, grain-free alternative made from hearts of palm). Every bite is saucy, crispy, and perfectly balanced — exactly the kind of dish that makes weeknights feel special.
Serves: 2–3
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
📝Ingredients
For the Tofu + Veggies:
1 block extra-firm tofu (14 oz), pressed & cubed
2 tbsp cornstarch (or arrowroot powder for gluten-free)
2 tbsp olive oil (Graza or Brightland)
2 cups broccoli florets, lightly steamed or sautéed
2 packs Palmini rice, drained + rinsed well
For the Orange Sesame Sauce:
½ cup orange juice (fresh if possible)
Zest of ½ an orange
2 tbsp apple cider vinegar (or white vinegar)
2 tbsp maple syrup or brown sugar
1 tbsp ketchup (for depth + color)
1 clove garlic, minced
1 tsp fresh ginger, grated (or ½ tsp ground)
1 tsp toasted sesame oil (stir in at the end)
1 tbsp cornstarch + 2 tbsp water (slurry, to thicken)
Pinch of salt
To Garnish:
Sesame seeds
Scallions, sliced thin
👩🍳Instructions
Crisp the tofu: Pat the tofu dry, cut into cubes, and toss in cornstarch. Heat olive oil in a skillet and pan-fry until golden + crispy on all sides (7–8 minutes). Set aside.
Make the sauce: In a small saucepan, whisk orange juice, zest, apple cider vinegar, maple syrup, ketchup, garlic, and ginger. Simmer for 3–4 minutes. Stir in the cornstarch slurry and cook until thickened + glossy. Remove from heat and stir in sesame oil.
Prep broccoli: Steam or sauté broccoli until bright green and tender-crisp.
Warm Palmini rice: Rinse well, then heat in a skillet with a drizzle of olive oil and a pinch of salt until warmed through.
Assemble bowls: Toss the crispy tofu in the orange sesame sauce until coated. Serve over Palmini rice with broccoli on the side. Garnish with sesame seeds + scallions.
This dish is proof that healthy and comforting can go hand in hand. With crisp tofu, a tangy orange sesame glaze, and fluffy Palmini rice, it’s the ultimate weeknight dinner that checks every box: quick, balanced, and bursting with flavor.
✨ Don’t forget — you can shop Palmini with 20% off using code KELLYSGREENKITCHEN20. Let me know if you try this and don’t forget to tag me @kellysgreenkitchen_.
Golden Harvest Couscous Salad
If you’re looking for a cozy, hearty, and flavor-packed plant-based dish, this one is it. Pearl-like Israeli couscous makes the base, then comes a medley of roasted Brussels sprouts and golden small potatoes for texture and comfort. The finishing touch is a tangy-sweet maple mustard dressing and a sprinkle of fresh dill that ties everything together beautifully.
This dish is versatile — serve it warm as a main, or bring it to your fall table as a side that’s sure to impress. It’s simple enough for a weeknight, yet elevated enough for entertaining.
✨Ingredients
For the salad
1 cup Israeli couscous
2 cups Brussels sprouts, trimmed and halved
1 lb small potatoes, quartered
2 tbsp olive oil
1 tsp garlic powder
Salt & pepper, to taste
2 tbsp fresh dill, chopped
For the maple mustard dressing
2 tbsp Dijon mustard
1 tbsp whole grain mustard (optional, for texture)
2 tbsp maple syrup
2 tbsp apple cider vinegar or lemon juice
2–3 tbsp olive oil
Pinch of salt & pepper
🥄Instructions
Roast the veggies
Preheat oven to 425°F (220°C).
Toss Brussels sprouts and small potatoes with olive oil, garlic powder, salt, and pepper.
Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crisp.
Cook the couscous
In a medium pot, bring 1 ¼ cups salted water to a boil.
Add couscous, reduce heat, cover, and simmer for 8–10 minutes until tender.
Fluff with a fork and let cool slightly.
Make the dressing
Whisk together Dijon, whole grain mustard (if using), maple syrup, vinegar/lemon juice, olive oil, salt, and pepper until smooth.
Assemble
In a large bowl, combine couscous, roasted Brussels, and small potatoes.
Add chopped dill.
Toss with maple mustard dressing until everything is coated.
Serve
Garnish with extra dill or toasted seeds for crunch.
Serve warm or at room temperature.
This maple mustard couscous with roasted Brussels and small potatoes has quickly become a go-to in my kitchen. It’s wholesome, balanced, and just plain delicious. Whether you’re making it for yourself on a weeknight or sharing it at a fall dinner, it’s one of those recipes that everyone will come back to for seconds.