Warm Delicata Squash & Mushroom Miso Tahini Salad

Miso and Tahini are great on their own, but when you mix them together, something magical happens.

warm-delicata-squash-mushroom-miso-tahini-salad-1-of-1-5

It’s got to be the salty sweet combination that has us instantly craving more. So when it covered a bed of arugula and veggies its fine to have just a little more! This salad is great for cooler fall days when you are looking for something more than just a salad. The warm mushrooms and squash make all the difference.

warm delicata squash & mushroom miso tahini salad (1 of 1).jpg

And if you are like me and want to bring this salad to work? I’ve got it all figured out. Pack the arugula separately from the squash and mushrooms. That way you can heat up the veggies before adding them to your arugula. Dress the salad for the ultimate #notsaddesklunch

warm-delicata-squash-mushroom-miso-tahini-salad-1-of-1-6

Warm Delicata Squash & Mushroom Miso Tahini Salad

  • Servings: 2 servings
  • Print

a warm hearty salad for cooler nights

Ingredients

  • 1 small-medium Delicata squash, sliced 1/2 inch rounds
  • 1 cup mushrooms, sliced
  • 4 tsp olive oil, divided
  • 3 cups of arugula
  • 2 TBSP cashews, halved
  • Miso-Tahini Vinaigrette
  • 1 clove of garlic, minced
  • 2 tablespoons white miso
  • 2 tablespoons tahini
  • 1 tablespoon honey
  • 1/4 cup rice wine vinegar
  • 2 tablespoons toasted sesame oil
  • 1 TBSP warm water

Directions

  1. Preheat the oven to 350 degrees
  2. Slice the squash into 1/2 inch round slices
  3. Scoop out the seeds from the centers
  4. Drizzle with 1 tsp of olive oil
  5. Cook in the oven for 20 minutes.
  6. In a small sautee pan add the mushrooms and cook for 5-8 minutes.
  7. To make the Miso-Tahini Vinaigrette: Add garlic, miso, tahini, honey, rice wine vinegar, sesame oil, and water into a jar. Shake the jar into all the ingredients are combined.
  8. To assemble the salad, add the mushrooms, squash, and cashews to a bed of arugula. Pour 1-2 tablespoons of the miso-tahini vinaigrette on top.
  9. Enjoy

warm-delicata-squash-mushroom-miso-tahini-salad-1-of-1-2

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

warm-delicata-squash-mushroom-miso-tahini-salad-1-of-1-3warm-delicata-squash-mushroom-miso-tahini-salad-1-of-1-4

Creamy Kale & Spinach Squash Tacos

In Washington, DC there is an amazing vegetarian taco shop call Chaia. The restaurant is located in a quaint little house in Georgetown and the interior design begs to be instagrammed. Chaia’s Farm to Taco tag line is certainly one that I can get behind. They serve a rotating selection of seasonal tacos however, the Creamy Kale and Potato taco is served year round and for good reason. I could eat this taco every day and never be disappointed.

creamy-kale-and-spinach-squash-tacos-1-of-1-8

IMG_8299.JPG

I had to try to make this wonderful creation for myself, but honestly, I have no idea how they get it so creamy. I gave it my best effort and I think i got pretty close. And then I decided to take this taco to the next level the only way I know how… add it an egg on it!

creamy-kale-and-spinach-squash-tacos-1-of-1

creamy-kale-and-spinach-squash-tacos-1-of-1-2creamy-kale-and-spinach-squash-tacos-1-of-1-4

Creamy Kale & Spinach Squash Tacos

  • Servings: 1
  • Print

a creamy fall squash taco made infinitely better with an egg on top

Ingredients

    – 1 TBSP Olive Oil + 2 tsp, divided
  • 1 small Delicata squash or half an Acorn squash
  • 2 cloves garlic, minced
  • 1/4 cup yellow onion, chopped
  • 3 cups Kale, chopped stems removed
  • 3 cups spinach, chopped
  • 1 cup skim milk
  • 1 TBSP whole wheat flour
  • 1 oz fontina cheese
  • 2 small wheat/corn tortillas
  • optional: 1-2 eggs

Directions

  1. Preheat the oven to 350 degrees.
  2. Slice squash into half inch thick rounds, scoop out the seeds.
  3. Drizzle 1 tsp of olive oil on squash, place in the oven for 25 minutes.
  4. Place a medium sized pot on the stove on medium and add 1 TBSP of olive oil, garlic, and onions.
  5. Let garlic sweat for a couple of minutes.
  6. Add the kale and spinach and cook for 5-8 minutes.
  7. Once the kale and spinach is wilted, add milk and continue to stir gently.
  8. After 5 minutes add the flour and continue to stir until ingredients thicken.
  9. Take the pot off the heat.
  10. Slice the fontina cheese and place on top of the tortilla. Add the tortilla directly on the oven shelves for 2 minutes. (You can also heat them up in a toaster oven on the bake setting).
  11. Take the squash out of the oven (after 25 minutes).
  12. To assemble the tacos, add the creamy kale and spinach to the tortilla (cheese already melted). Add 2-3 slices of squash and mash with a fork.
  13. Optional: But not really- Cook 1-2 eggs over easy. Add on top of the tacos.
  14. Enjoy!

creamy-kale-and-spinach-squash-tacos-1-of-1-7

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Delicata Squash & Mushroom Flatbread

Do you ever come home after a long day of work and want something cheesy? That’s a rhetorical question right. The answer is always. Sometimes I just go for cheese (and a glass of wine) but other times you can add some vegetables to your cheese and call it a Pizza! This flatbread is ready in under 30 minutes by using a pre-made flatbread and highlights the best fall squash has to offer.

squash pizza  (1 of 1)-2.jpg

squash-pizza-1-of-1squash-pizza-1-of-1-5

Delicata Squash & Mushroom Flatbread

  • Servings: 3 servings
  • Print

easy weeknight dinner ready in under

Ingredients

  • Flatbread (I bought one at Trader Joes)
  • 3 oz of Fontina Cheese
  • 2 tsp olive oil
  • 1 medium delicata squash, sliced into 1/2 inch slices
  • 1/2 cup sliced mushrooms
  • 1/4 cup of onion
  • a couple sprigs of sage

Directions

  1. Preheat the oven to 350 degrees
  2. Slice the squash into 1/2 inch round slices
  3. Scoop out the seeds from the centers
  4. Drizzle with 1 tsp of olive oil
  5. Cook in the oven for 20 minutes.
  6. In a small sautee pan add the mushrooms and onions.
  7. Sautee for about 5-8 minutes.
  8. When the squash is ready, add the cheese to the flatbread, top with mushrooms.
  9. Cook in the oven for 3-5 more minutes.
  10. Sautee the sprigs of sage and sprinkle on top when you pull the flatbreak out of the oven.
  11. Enjoy

squash-pizza-1-of-1-3

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!squash-pizza-1-of-1-4squash-pizza-1-of-1-7

Mushroom Farro Risotto stuffed Acorn Squash

I have been making “farro risotto” for years and it is definitely my favorite fall dish. It’s easy and fairly quick to make, unlike real risotto with Arborio Rice. Like I said, it’s delicious but when you are looking to impress your guests, or yourself on a weeknight. Roast Acorn squash while you cook the Farro. When the Acorn Squash is roasted, scoop in the farro for an impressive edible piece of art.

acorn-stuffed-squash-mushroom-risotto-1-of-1-2

acorn stuffed squash mushroom risotto  (1 of 1).jpg

Mushroom Farro Risotto stuffed Acorn Squash

  • Servings: 2
  • Print

dressed to impress

Ingredients

    – 2 tsp Olive Oil, divided
  • 1 acorn squash, sliced in half, seeds scooped out.
  • 1 cup dried farro
  • 2 1/4 cups low sodium vegetable broth
  • 1 cup mushrooms, sliced
  • a couple sprigs of sage
  • 2 TBSP Parmesan (a little more to serve)

Directions

  1. Preheat the oven to 425 degrees.
  2. Drizzle olive oil on squash, place in the oven for 30 minutes.
  3. In a medium pot add 1 cup of dried farro and 1 cup of vegetable broth.
  4. Cook on medium heat for 10 minutes until farro absorbs all the liquid, then add the second cup. Cook until farro absorbs the second cup of liquid and the farro is tender.
  5. On a second burner,iIn a small skillet, add 1 tsp of olive and 1 cup of shredded mushrooms. Cook for 5-8 minutes until golden brown.
  6. Remove the mushrooms from the pan and pour into the pot with farro.
  7. Add the sage to the pan. Cook for 1-2 minutes until crispy.
  8. Add the remaining liquid to the pot. Once its almost all soaked up, add the Parmesan. Cook for 1 more minute.
  9. To serve, scoop the farro mixture into the acorn squash. Sprinkle the crispy sage and Parmesan on top.
  10. Enjoy!

acorn stuffed squash mushroom risotto  (1 of 1)-4.jpg

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

acorn-stuffed-squash-mushroom-risotto-1-of-1-6

Cauliflower Steak with Pumpkin Tahini Dressing and Pistachios

Cauliflower is is one of the most versatile vegetables. I have featured it as pizza, rice, bread stick, mashed potatoes and now as steak. Seriously cauliflower knows no bounds. But you are probably thinking steak.. how can a vegetable be steak? Well let me show you.

Cauli Steak (1 of 1).jpg

I first had cauliflower at Dig Inn when they opened a restaurant in Boston. It was seriously amazing. And the crazy thing is, it’s really filling as like steak. The cauliflower steak was part of their summer menu, i think it came with a pistachio sauce, but since its fall, I created the quintessential fall sauce to pair with my version of cauliflower steak.

Cauli Steak (1 of 1)-3.jpg

Cauliflower Steak with Pumpkin Tahini Dressing and Pistachios

  • Servings: 2
  • Print

yes I did say Cauliflower Steak

Ingredients

    – 1 head of cauliflower – 1 tablespoon olive oil
  • 1 clove garlic, minced
  • – salt to taste – 1 tbsp tahini – 1 TBSP pumpkin puree – 1 tsp maple syrup – juice of half a lemon – 1-2 tsp of water – TBSP crushed pistachios

Directions

  1. Cut the cauliflower through the center in 2-3 steaks. The number of steaks depends on how much it crumbles.
  2. In a large skillet, add the olive oil and garlic. Add the cauliflower steaks season lightly with salt.
  3. Cook on each side for 3-4 minutes.
  4. To make the dressing add the tahini, pumpkin, maple syrup and lemon juice into a small bowl.
  5. Mix well until combined. Add water if its too thick.
  6. To serve, spread dressing over cauliflower, add crushed pistachios on top.
  7. Enjoy!

Cauli Steak (1 of 1)-2.jpg

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Farro with Pumpkin Pomegranate & Brussels

It finally feels like fall in DC so I am celebrating the only way I know how… with all the fall flavors. Pumpkin Pomegranate and Brussels Sprouts!

farro-with-pumpkin-brussels-and-pomegranate-1-of-1-8

As delicious as this dish is, one thing it is not is a one pot meal. I wish! A pot for the farro, a skillet for the brussels, a cookie sheet for the pumpkin= one big mess. And if there is one thing I absolutely hate its cleaning up. I will cook forever if I never have to clean a dish again which is why top on my lists of must haves at any apartment is a dishwasher.

farro-with-pumpkin-brussels-and-pomegranate-1-of-1-2

But on the bright side, this is a great dish to make on Sunday and eat all week. Add a little vegetable broth when you heat it up to bring out the flavors. Anyone a weekend meal prep warrior? It certainly makes healthy eating so much easier on long stressful days. Since I do the majority of cooking for my blog on the weekends. I am typically eating everything I make all week… including this dish for lunch tomorrow!

Farro with Pumpkin Brussels and Pomegranate (1 of 1).jpg

Farro with Pumpkin Pomegranate & Brussels

  • Servings: 2
  • Print

a fall classic

Ingredients

  • Cooking Spray
  • 1 cup pumpkin, cubed (sub Butternut Squash)
  • 1 cup dried farro
  • – 2 cups vegetable broth
  • 1 cup shredded Brussels sprouts
  • 3-4 tsp olive oil
  • – 1/4 cup pomegranate arils or 2 TBSP dried cranberries
  • a couple sprigs of sage

Directions

  1. Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray.
  2. Cut the pumpkin into cubes and place on a baking sheet. Sprinkle with 1 tsp of olive oil and salt.
  3. Place the pumpkin in the oven for abut 20 minutes
  4. Add the farro to a pot and pour in the vegetable broth.
  5. Cook on medium heat for 10-15 minutes until farro absorbs all the liquid and is tender.
  6. In a small skillet, add 1 tsp of olive and 1 cup of shredded brussels sprouts. Cook on medium heat for 5-8 minutes until crispy.
  7. De-seed a pomegranate and measure 1/4 cup of arils
  8. To serve, combine the pumpkin, farro, Brussels, and pomegranates.
  9. In the same pan as the brussels sprouts, add a little more olive oil if needed and crisp the sage for 1 minute. Crumble on top of the dish.
  10. EnjoY!

farro-with-pumpkin-brussels-and-pomegranate-1-of-1-7farro-with-pumpkin-brussels-and-pomegranate-1-of-1-3farro-with-pumpkin-brussels-and-pomegranate-1-of-1-4

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Pumpkin Gnocchi with Crispy Sage and Parmesan

I don’t often eat pasta at home, so when I do it has to be amazing. In fact, I have only shared 2 other pasta recipes so far. One of the reasons I try to stay away from pasta, especially white pasta is the fact that pasta lacks dietary fiber and therefore it doesn’t keep you full. The other reason is the fact that I hate tomato sauce. So this recipe solves problem 2, pumpkin, in my opinion is a much better substitute for tomatoes in my opinion.

pumpkin-gnocchi-1-of-1-5

pumpkin-gnocchi-1-of-1-8

Gnocchi with Pumpkin Sauce

  • Servings: 2
  • Print

a healthy sauce to pair with pastas

Ingredients

  • 1 TBSP unsalted butter
  • – 2 gloves garlic, minced
  • 1/2 cup pumpkin puree
  • 1 1/2 cups vegetable broth
  • 2 TBSP soy milk
  • – 1 1/2 cups gnocchi
  • 2 cups water
  • 2 TBSP Parmesan (optional)
  • a couple sprigs of sage
  • 1 tsp of olive oil

Directions

  1. In a medium pot, add the butter, and garlic, let it sweat for a few minutes.
  2. Add the pumpkin puree and vegetable broth to the pot. Stir the mixture as it thickens.
  3. Add the soy milk and continue to stir until the mixture becomes a thick sauce.
  4. In a second pot, bring 2 cups of water to a boil. Add the gnocchi and let it cook for 2-3 minutes.
  5. When the gnocchi is cooked, add the gnocchi to the pot with the pumpkin sauce.
  6. In a small sauce pan, heat the olive oil and sage until it becomes crispy.
  7. To serve, pour the gnocchi into two bowls. Chop up the sage and sprinkle on top. Add Parmesan if you wish.
  8. Enjoy!

pumpkin-gnocchi-1-of-1-2

This sauce is so delicious, I am definitely going to make it with spaghetti squash. Also, butternut squash can easily be replaced for pumpkin if you so wish.

pumpkin-gnocchi-1-of-1-4pumpkin-gnocchi-1-of-1-5pumpkin-gnocchi-1-of-1-6pumpkin-gnocchi-1-of-1-7pumpkin-gnocchi-1-of-1-9pumpkin-gnocchi-1-of-1

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Pumpkin Cupcakes with Vanilla Chai & Nutella Chai Buttercream

pumpkin-cupcakes-1-of-1

Happy Birthday to me. I love baking birthday cakes & cupcakes for friends and families birthdays. but now that everyone knows cooking and baking is “my thing” no one wants to return the favor on my end. I’ve been told they don’t want to disappoint me. And maybe I don’t blame them. I have very strong likes and dislikes… one of these dislikes is cream cheese frosting. I hate it! (and also buttercream thats too buttery, to be honest).

pumpkin-cupcakes-1-of-1-18

But last year my mom really did try to get me a great cake and even told the bakery that I dislike cream cheese frosting. She assured me of this as I took my first bite. But, it only took that one bite for me to know something was up…that this cake was covered in cream cheese frosting.

I am not going to lie, I was pretty pissed (my sister was not so secretly happy as she loves cream cheese frosting). So this year, I just took matters into my own hands and baked for myself. And then I was able to stick to my ingredient of the week and share the recipe with you!

pumpkin-cupcakes-1-of-1-9pumpkin-cupcakes-1-of-1-11pumpkin-cupcakes-1-of-1-12

recipe adapted from Sally’s Baking Addiction

Pumpkin Cupcakes

  • Servings: 12-14
  • Print

when you don't want to choose between chocolate and vanilla

Ingredients

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup packed dark brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/3 cup vanilla soy milk
  • 1 teaspoon vanilla extract
  • For the buttercream
  • 3 TBSP butter
  • 2 cups of powdered sugar
  • 3 tbsp vanilla soy milk
  • 1 tsp vanilla
  • optional: 2 tbsp of Nutella

Directions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Line a muffin pan with cupcake liners.
  3. In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together. Mix until well combined.
  4. In a medium bowl, whisk the brown sugar and eggs together until combined. 5. Mix in the pumpkin, oil, milk, and vanilla until combined.
  5. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Use a spoon or ice cream scoop to add batter into the liners.
  7. Cook for 18 minutes or until a toothpick comes out clean.
  8. To make the frosting

  9. Cut the room temperature butter into cubes.
  10. Using a stand mixer or handheld mixer, beat the butter.
  11. Incorporate some about half of the powdered sugar and half of the mix into the bowl with the butter. Continue to beat until the texture resembles frosting.
  12. Add the remaining sugar, milk, vanilla and spices to the buttercream.
  13. If using Nutella, add the Nutella to the bowl.
  14. Continue to beat the buttercream until all the ingredients are incorporated.
  15. When the cupcakes are done and have cooled, add the buttercream into a piping bag to pipe frosting on top of the cupcakes.
  16. Enjoy!

What’s your favorite birthday cake? and cream cheese frosting yay or nay?

pumpkin-cupcakes-1-of-1-4pumpkin-cupcakes-1-of-1-6pumpkin-cupcakes-1-of-1-16

Be sure to follow figsandflour on instagram and tag your recipes with#figsandflour! You can also post a photo of your recipe to the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

Ingredient of the week: Pumpkin

pumpkins 3.PNG

Who else loves Fall? Aside from summer fruits which are hard to beat, fall harvest vegetables bring endless possibilities. But out of all the fall veggies & squashes, pumpkin by far is my favorite. I have a soft spot for pumpkins. As an October baby, I had just about every birthday party at our local farm, picking pumpkins and going on hay rides. So a week of eating pumpkin dishes is right up my alley!

pumpkins-5

Hay Rides at Wards Berry Farm

pumpkins-6

Somehow my mom missed the picture of me with the cake… so a juice box will have to do.

pumpkins-4

Speaking of cake… look at that pumpkin cake… it’s pretty awesome Mom!

pumpkin.jpg

pumpkins 2.jpg

pumpkins

Also, I can’t get enough of everything pumpkin at Trader Joes. But, like a lot of things at Trader Joes- a lot of pumpkin items are anything but healthy. Stay tuned later this week, for a list of my favorite Trader Joe’s pumpkin thing! I got all of these mini pumpkins & gourds there too!

pumpkins-1-of-1

Can anyone else not get enough of Trader Joes Pumpkin Palooza? Each year it seems like they have more and more products. However, a lot of them are not the best healthy choices. Last week I bought some of my favorite items to share with you.

Organic Pumpkin: An absolute staple in my kitchen. Pumpkin Puree is essential for baking and cooking alike. Find it in these recipes: Pumpkin Cupcakes

Pumpkin Butter: The perfect spread for toast and oatmeal. Just use a little because it contains a lot of sugar.

Pumpkin Soup: I love this soup from time to time but be careful, it is high in sodium. I suggest pairing it with a salad such as: Apple Autumn Salad or Pear & Pomegranate Winter Salad 

Honey Roasted Pumpkin Ravioli:These ravioli are low in calories and saturated fat. I love eating ravioli with greens and a little olive oil and vinegar.

Pita Crisps with Cranberries and Pumpkin seeds: These chips are perfect as is and and the first ingredient is whole wheat flour.

Pumpkin Cranberry Crisps: I really love all the crisps that Trader Joes sells. These ones are low in calories, and have no saturated fat, and low sodium. They pair perfectly with Brie.

Pumpkin Tortilla Crisps: These chips are a higher in fat than the previous fats but still low in saturated fat which is the important one to look for. They are also naturally gluten free.