Spaghetti Squash Breakfast Hash

Vegetables are one of my favorite things to eat for breakfast, but I had never thought about combining spaghetti squash with eggs until I had a similar dish for brunch at Posana in Asheville, NC. Their garden vegetable hash was superb and I enjoyed it on their dog-friendly patio where they even have a menu for fur babies. Back at home in my kitchen with my four-legged-boy, Rocco, beside me, I crafted my version with a light and creamy Dijon sauce in place of their leek vinaigrette. Rocco approves of both dishes and really loves spaghetti squash for breakfast, even better than the bacon ice cream from Posana’s dog menu.

Fall Harvest Pancakes

Start your Thanksgiving morning off with these scrumptious Fall Harvest Pancakes made with pureed butternut squash and pumpkin pie spice. Whether you are refueling after running a turkey trot race or kicking back and watching the Macy’s parade, this breakfast dish will satisfy your morning appetite and give you a new appreciation for fall squash. If you are eating light to save room for all the carbs to come, extra pancakes will freeze well for a quick reheat another day.

Fall Favorites for Thanksgiving

Thanksgiving is almost here and I can hardly wait for all of the cooking and eating. If you are working on your meal plan or trying to decide what side dish to bring to your potluck-style gathering, here are a few of my seasonal favorites that would make a great addition to your holiday table.

Fall Muffins with Pecan Sorghum Granola

Topped with crunchy granola, these pumpkin-like, mini-muffins make the perfect addition to a brunch spread and are also a great grab-and-go breakfast option for busy mornings. Pureed butternut squash and pumpkin pie spice deliver flavors of fall in a moist muffin that is not overly sweetened. If you manage not to eat them all within a few days, extras freeze well for a quick and delicious breakfast that is safely stored away for another day.

Fall Salad with Pecan Sorghum Granola

Granola on a salad sounds weird, but trust me it is delicious! The first granola-topped salad I ever tasted was amazingly delicious, made with pine nuts from the BlueFire Bar and Grill. With just one bite it fueled my curiosity to create my own nutty sweet salad topping. My version features seasonal pecans and whole grain oats that are lightly sweetened with sorghum, adding the perfect crunch to this fall salad with earthy, tender-roasted beets and mildly sweet acorn squash.

Pecan Sorghum Granola

Fresh fall pecans were the inspiration for my nutty and slightly sweetened granola. This protein-packed snack is made with only five ingredients and is so simple to prepare. In around 30 minutes, you can have a homemade treat that far exceeds the quality of the boxed varieties you’ll find on grocery store shelves. Enjoy straight off the baking sheet or make a parfait with Greek yogurt, diced apple or pear and granola. For some unique was to eat my Pecan Sorghum Granola, add as a crunchy topping for a fall salad or sprinkle on top of pumpkin muffins just before baking.

Fall Harvest Overnight Oats

I enjoy a healthy and hearty breakfast every morning, but busy mornings leave me with little time for food prep. Overnight oats are one of my favorite go-to meals for hurried weekdays. They are almost effortless to assemble the night before and in the morning you have a delicious breakfast just waiting for you to open and enjoy. Preparing this recipe in a mason jar makes it a great portable breakfast option.

Bourbon Roasted Chicken and Apples

Think beer can chicken only better, roasted with bourbon whiskey and seasonal apples. With the use of a pottery chicken baker from Sam Hitchman Ceramics, this meal is extremely easy to make and can be served from oven to table with this functional piece of art. Sam provides a general recipe guide when folks purchase a pottery dish, which I used to craft my version that is perfect for fall entertaining. This dish pairs well with mashed butternut squash or sweet potatoes.

Butternut Squash Grilled Pizza with Blue Cheese and Bacon

I am one of those pumpkin-crazed people who embraces all things, from lattes to ravioli and lip balm to candles. Fall squash is also one of my favorite things to cook with, and I particularly love sweet and creamy butternut squash, which is the star of my grilled pizza. A touch of maple syrup enhances the sweetness of mashed butternut squash, which is smothered on top of the crust and topped with sharp blue cheese, crispy bacon and toasted pecans. Cooler fall evenings are perfect for firing up the grill and enjoying dinner on the patio with your favorite beverage. Round out the meal with a fall salad, like spinach with apples or roasted beets.

Green Eggs Benedict with Hoecakes

Served over hoecakes, made from fresh ground cornmeal, this is a southern version of Dr. Suess’ breakfast, minus the ham. Sautéed kale and a light avocado give this traditional egg dish two shades of green and a healthy makeover. Add ham for Sam or smoked salmon for a seafood take. Create a make-your-own Eggs Benedict station for brunch guests, along with a build-your-own Bloody Mary bar.

Bourbon Maple Pork Tenderloin with Goat Cheese Mashed Potatoes

The aroma of grilled meat lofting through the air makes me hungry, even if I’ve already had a meal. Add a little bourbon, maple syrup and dijon mustard in the mix, and the smell of your pork tenderloin on the grill may even bring your neighbors over for dinner. Paired with creamy goat cheese mashed potatoes, this recipe is simple enough for a throw-together meal and impressive enough to serve when entertaining. It also makes a wonderful hearty appetizer for a crowd, and doubling the recipe will give you more to pass around. Serve this dish with your favorite bourbon of course.

Halibut with Tropical Salsa and Coconut Rice

I created this recipe while on vacation earlier this summer using fresh seafood from a coastal fish market. I have enjoyed this dish back at home with local bell peppers from my CSA share and the taste brings back wonderful memories from vacation. The seafood may not be local, but I believe in cooking with whatever regional ingredients you can access. I love how cooking one recipe in different parts of the country or world can result in the use of different locally-sourced ingredients.