It's officially fall, and I could not be happier. Fall leaves and cool days have me in the mood to bake pumpkin bread and make pots of soup. A few ideas on what to cook this week:
-Chicken Pot Pies with Whole Wheat Crust and Kale (you can make these in individual ramekins or in one big baking dish)
-Roasted Squash with Kale & Pomegranate Seeds (use your favorite fall squash)
-Tuscan White Bean Soup with Swiss Chard
-Tomato Chickpea Curry with Kale (the leftovers make for a delicious lunch)
-Gluten-Free Pumpkin Spice Bread
I am so excited to re-introduce a FREE version of Yellow Table Weekly on the blog! Each Friday, I'll share 5 seasonal recipes as cooking inspiration for the following week. Just click on the photos to access the recipes. Also, if you’d like to sign up for the newsletter, drop your email address below and you'll have the recipes emailed to you, as well as prep-ahead tips and my weekly blog post.
