Can someone please explain to me how we’re almost halfway through November?! Time has been flying and Thanksgiving has completely crept up on me this year. It’s my absolute favorite holiday and I am counting down the days until lots of fam time and pumpkin pie!
Speaking of pumpkin, I’m popping in real quick with a non-traditional idea for your Thanskgiving (or Friendsgiving) feast: spicy roasted pumpkin with feta. This recipe is a tribute to one of my favorite unexpected things about Australia that we discovered on our honeymoon last year – all of the savory pumpkin! Here in the U.S., I pretty much exclusively see pumpkin in sweet dishes, but in Australia, it was on menus everywhere roasted as a delicious side dish and I completely fell in love. It was summer when we were there, so it definitely felt a little weird eating so much pumpkin, but I loved it and couldn’t resist ordering it pretty much whenever I saw it on the menu. It’s really just a less sweet squash, perfect for a cozy seasonal side that’s packed with flavor and a little unexpected.
Guys. Meet my new favorite thing.
TAHINI COFFEE CAKE.
Have you completely fallen in love with tahini yet? I say yet because I’m convinced that once you try it, you can’t help but become completely obsessed. Over the past few years, tahini has become one of my very favorite savory ingredients (see here and here for some of my still-favorite ways to use it, not to mention every hummus ever). But it wasn’t until I put tahini in my banana bread that I fully appreciated its depth and complexity. Guys, tahini in baked goods is SO GOOD. It’s truly that next-level ingredient that adds this super unique, salty twist to sweets – my absolute weakness. (By the way, that banana bread is still my all-time favorite ever – I definitely owe you guys that recipe soon!).
How is it that summer is almost over?! I feel like summer always flies by, but this year has taken the cake for me – between lots of friend visits, quick jaunts north to wine country and south to LA, and an extra-hectic work schedule, I feel like I’ve barely blinked and September is almost upon us.
“Summer” in the Bay Area pretty much means nothing in terms of weather, but I absolutely still use the season to take advantage of the extra-special produce: corn, tomatoes, basil, peaches, berries, oh my! When I was thinking about just the right recipe to celebrate the quickly fading summer months, this elote farro salad struck me as just the thing.
It’s been way too long since we bacon-ed our dessert, amiright?
In fact, I know it’s been just about a year, because it just happens to be my 4 year blogiversary! Just about 4 years ago, I started posting on this here space (check out my first post if you want to see some seriously offensive photos). Since then, it’s become a little tradition to create a bacon dessert to celebrate. Because why just eat butter and sugar when we can eat butter, sugar, AND bacon?!