The pumpkin adds creaminess and enhances the already beautiful color of the tomatoes. Speaking of tomatoes, just 1 cup has 1/3 of your daily allowance for vitamin C which is important in the fall as cold and flu season rears its seasonal head. You may know that tomatoes have anti-cancer properties but did you know they also aid in bone health? Who knew? (Source: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=44).
You can make the soup recipe by itself and call it a day, but the topping makes it extra special. I used something that I don’t often work with – tamarind paste. You should be able to find this in the Asian food section of your supermarket, or you can always order it online. I wanted to experiment with making a black sauce and this turned out beautifully. Agave nectar balances out the tart tamarind, balsamic vinegar adds acidity and basil makes it fragrant and delicious. The black glossy sauce is a beautiful contrast to the bright orange soup – what a treat for the eyes! Finish it off with more color – roasted pumpkin seeds, bright red pomegranate arils and fresh basil leaves. With all these colors and layers of flavor, this soup far surpasses the tomato soup of yesteryear. Serve with a fresh garden salad and crusty bread. Enjoy! If you make this beautiful soup, send a photo in to our Facebook page. We’d love to post your creations.
Sweet or savory? It’s your call. These pumpkin fennel muffins put you in the driver’s seat – you can swing either way depending on how you serve them. Try them with maple syrup to bring out the sweetness of the pumpkin, or use a pat of Earth Balance vegan spread to bring out the black-licorice taste of the fennel. Or, if you’re feeling undecided like me, use both. You just can’t make a bad call on this one. Do serve them warm to up the yumminess factor. These are super moist and keep well in the fridge for up to a week, if they last that long. Decisions, decisions.
While strolling through the produce section of the market (one of my favorite past times), I stopped in my tracks when I came upon some beautiful red Bartlett pears. They were perfectly ripe and I knew they would be a great inspiration for my autumn salad. Always leave the skin on your pears because it has three times the fiber of the pear itself and if you’re over forty, fiber is your best friend.
As I continued my walk I spotted a beautiful gold cauliflower – how great would that color look with my pears? That’s right – it’s okay to design your plate the same way you would design your living room – mix and match beautiful colors and everybody wins. Cauliflower comes in multiple colors – gold, green, purple and white. You can use any color that’s available in your market.
Now that I found these two perfect ingredients, I couldn’t put them on just any lettuce. I chose radicchio and frisee lettuce because of their beautiful colors and texture. I added orange carrots and green celery. I diced in a few dates for a sweet surprise. Finally, for crunch, I chose walnuts and pumpkin seeds.
I knew I needed a special dressing to top this rainbow of ingredients. When I spotted the pumpkin display, I needed to look no further. My pumpkin vinaigrette is so rich, it’s almost not fair to call it a dressing. It’s more of a sauce. Drizzle it on the plate – don’t pour it on the salad. By putting it on the plate, you can scoop up just as much sauce as you need – and a little goes a long way. Let the flavor of the salad come through. The recipe will make more dressing than you need, but trust me, you’ll want to save this for other salads, veggies or a dip – it’s that good.
The portion sizes should also be small because it has fat from the olive oil and I try to use a minimal or modest amount of fat in all of my recipes. So all you’ll need is 1-2 tablespoons per person. Save the rest in the fridge for up to one week.
So next time you’re in the grocery store, stroll the produce aisle and get inspired.