Fall delights–gobbling it up

What are your fall delights?  I’ll leave afternoon delights alone, LOL. For me, one fall delight is pie and a cup of coffee for breakfast on the day after Thanksgiving. Instead of Black Friday shopping, I’d rather eat naughty ;). I had no shame in it, especially after an hour long walk with the dogs 🙂 Thanksgiving, as always, was a splendid time spent with family, reflecting on things and being full of thanks. The holiday has come and gone, but it still lingers in my mind (+ we’ve been savoring the leftovers). How was your Thanksgiving? And we can’t forget about Thanksgivukkah/Thanukkah as well!

Pan-Seared Scallops & Crunchy Apple Salad Lettuce Cups

I was watching Gordon Ramsay make a simple, yet elegant dish of pan fried scallops with crunchy apple salad on the first episode of his latest TV show Gordon Ramsay’s Ultimate Cookery Course. Immediately, I knew that I had to make that dish for Thanksgiving.

Pumpkin and Vegetable Lasagna with Sage Beurre Noisette and Toasted Almonds

Pumpkin Lasagna. I wasn’t that much of a pumpkin fan growing up, though I love squash then and now.

Acorn Squash with Wild Rice Stuffing

Acorn squash is stocked in markets this time of year and it is one of my favorite types of squash. I think most squash are my favorite though. Dark green skin and orange flesh, it is a beautiful-looking squash. I grew up eating squash often as my Dad grew them and still does. Summer squash, winter squash, all different types of squash. I get some nice free squash and pumpkins sometimes 🙂

Roasted acorn squash with wild rice stuffing is a vegetarian dish that I used to eat on Thanksgiving when I did not eat meat and wanted to have something besides tofurkey. I first cooked this dish about 4 years ago after I heard an interview on NPR about a vegetarian Thanksgiving and some veggie-friendly recipes.