Happy Fall, friends! The season of cozy everything has finally arrived, although I realize that in many parts of the states it hasn’t exactly felt like fall. We’re lucky enough to have had a little mix of both fall weather and sunny days here in Seattle. We’ve had some rain (thank god!) but the temperatures have still been warm enough for grilling and late afternoon lawn games, the sun blessing us with a few more lovely rays before she tucks herself away under a cover of clouds. And since grilling weather is not completely gone, we’ve been making things like this grilled summer squash caprese salad with burrata and basil.
If you’ve been following NK for awhile, you’ve probably noticed that I took a bit of a break from dairy over the last year or so, with the exception of yogurt and some hard cheeses. But lately I’ve been trying to add some back in – mostly just different types of cheese (although I did buy some heavy whipping cream around my birthday to make this brown sugar pavlova – pretty much the best birthday treat of all time!)
Which led to discovering the joy of burrata cheese. And once you find the beauty in burrata it’s sort of impossible to resist the simple pleasure of tearing open that perfect little mozzarella packet of soft cheesy goodness.
Although IF you are strictly dairy free, I think you could make a pretty dang delicious salad in similar fashion by substituting some creamy avocado for the burrata. Definitely adding that to my list for next time.
I can never stay away from roasted vegetables for very long. And this time, I found some very pretty spring purple sprouting broccoli to roast and drizzle with a caper basil tahini sauce! And after a week in Mexico eating (and let’s be honest, drinking) ALL THE THINGS I’m pretty pumped to be sharing this healthy deliciousness with you.
Purple sprouting broccoli just happened to be that one piece of sweet spring produce that I discovered on my latest trip to the grocery store, but if you’re local market shelves aren’t stocking this pretty veg don’t fret! You can easily substitute broccolini or regular broccoli. But if you DO see it at the store I bet you’ll wanna grab some, too.
I mean LOOK at that gorgeous color.
I love broccoli, but when broccoli is purple it’s a whole other level of love.
Like can’t keep my hands off it love.
And on top of being beautiful, it has a really spectacular flavor as well. It’s quite sweet and incredibly tender, with all the charming complexity of broccoli that we love. And actually a closer relative to romanesco than broccoli, oddly enough. but comes into season a bit earlier than either.
Which makes it the PERFECT candidate for a vitamin packed spring roasting indulgence.
Charred to perfection and drizzled with CAPER BASIL TAHINI SAUCE and we’re talking some seriously amazing stuff, you guys.
Even though Spring has officially “arrived”, we are (of course) still in the middle of our rainy season here in Seattle, and so we’re still taking comfort in a delicious pan of roasted veggies now and then! This week it’s black pepper roasted carrots with savory cilantro yogurt and toasted almonds.
All the yummm!!
And really, as long as it’s not too hot to turn on the oven, I feel like roasted veggies always have a place in the kitchen, no matter what the season is. There’s just something so amazing about the caramlized sweetness and intensity of flavor that you get when you roast vegetables. It really adds a level of complexity and focus that keeps you coming back for another bite!
And carrots are probably one of my all time favorites to roast, if you can’t tell from my recipes 😉