Caramelized Sweet Potato, Red Pepper and Feta Frittata

Sweet potato, red pepper and feta frittata — perfect for breakfast, brunch or breakfast for dinner!

This frittata concept has been lurking in the back of my mind for months. I’ve just been waiting for sweet potatoes and bell peppers to come around again. I try to eat seasonally so it really pains me to pass by red bell peppers (my loves!) at the grocery store during the off-seasons, when those peppers are flown in all the way from Chile or Holland.

sweet potato, cilantro and black beans

When I’m not too busy grumbling about self-imposed produce deprivation, I’ll admit that eating seasonally really is the way to go—I’m generally so busy getting my fill of cranberries in the winter that I don’t have time to miss blueberries, and I’m always scrambling to meet my butternut quota when spring rolls around, and oh, how I love those blood oranges in February that electrify dreary winter days. I appreciate them all the more thanks to their limited availability.

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Homemade Pumpkin Chai Latte

Creamy pumpkin spice chai lattes made with real ingredients (only 90 calories!) -

I was sitting on the couch the other day while visions of pumpkin muffins, warm chai lattes and falling red leaves danced in my head. “Pumpkin chai lattes!” I exclaimed. “Why haven’t I had one of those?! Do those even exist?!” Sometimes inspiration strikes out of nowhere.

Then I consulted google, as food bloggers do in this situation, and yet again, I wasn’t the first person to come up with this brilliant concept. If you want one right now, you can order one at the Starbucks nearest you.

pumpkin chai latte ingredients

Regardless, I set out to create my own ideal pumpkin chai latte. I wanted a creamy, maple-sweetened latte made with real pumpkin and plenty of warming spices. I wanted a treat that I could enjoy in the morning (made with regular chai tea) or evening (made with decaffeinated chai rooibos tea). I wanted all that without a bazillion calories—not because I am a calorie counter, but because I don’t like to drink my calories.

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Quick Pickled Peppers

Quick-pickled peppers recipe -

If I had to characterize the past week in two words, they would be: pepper problems. These peppers gave me all sorts of trouble! I’d made these quick-pickled jalapeños a couple of times already, but these locally grown peppers were way spicier than the others. Just one little nibble of raw sliced pepper made me feel like one of those silly, red-faced cartoon characters with steam shooting out of his ears.

Then, when I was rinsing the sliced peppers under running water in an attempt to cool down their spiciness, the pepper fumes made me cough-cough-cough-cough-cough. I had to use my shirt as a nose mask to get through it. So beware pepper asphyxiation. (I know I sound dramatic right now, but I’m serious.) I’m still recommending them because none of my other batches gave me such trouble.


The final result, though, is totally irresistible. Fresh, spicy, with a light sweetness thanks to the bell pepper and honey, and a nice, crisp crunch. You’ll see in the photos that I made a control batch with plain distilled white vinegar and no bell peppers, but I so prefer the gourmet version with honey that I’m going to insist that you go with that one.

Really, it was only a matter of time after pickling radishes that I turned to peppers. I’ve always loved pickled jalapeños, but lately I’ve been frustrated by store-bought varieties that are sliced too thick (they overwhelm the other flavors) and taste way too salty (again, overwhelming the other flavors). Not to mention, many pickled jalapeños contain food coloring and preservatives in addition to vinegar, which I’d just as well avoid.

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Roasted Red Pepper Tortilla Soup

Roasted red pepper soup with a Tex-Mex twist -

This soup hurts my eyes. It’s so very red! That’s just one of several reasons why you should not make this soup. Also problematic: it’s expensive. Organic bell peppers are not cheap and you’ll need quite a few of them for this recipe (unless you are growing bell peppers now, in which case, goldmine! I’m so jealous.).

Furthermore, roasting and peeling bell peppers is no fun. The process ranks pretty highly on my mental “least favorite things to do” list. It’s time consuming, tedious and makes my fingers burn because I never learn my lesson and wear gloves (clearly a personal problem). Lastly, this soup takes a full hour or longer to make, so it’s definitely not an I’m-starving-where’s-dinner kind of option.

red bell peppers

Why should you make this soup, then? It’s outrageously delicious, that’s why! Hands down the best red pepper soup I’ve ever tasted.

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Maple-Sweetened Pumpkin Muffins with Oats

Healthy maple-sweetened, whole grain pumpkin muffins (they're absolutely delicious!) - cookieandkate.comTarget logoThis post is brought to you by Target. With helping hands, Target is committed to building healthy and sustainable communities.

7:30 am. Time to get up, Cookie says. She starts nosing under my arm to try to herd me out of bed. Sometimes she weasels her way under my neck and plants herself between me and the pillow, so I have no choice but to get up and feed her. Somehow, I don’t mind. That adorable mutt of mine has a finely tuned internal alarm clock for meal time and walk time.

Once she manages to shove me out of bed, I grab my phone from the nightstand, make a pit stop in the bathroom to chug a glass of water and pad into the kitchen, with Cookie close on my heels. I scoop food into her bowl and she eagerly scarfs it down in one noisy, impressive inhale.

Target direct trade coffee

Then I open the cupboard and pull out a mug for my daily cup of coffee. I like my coffee extra strong, black and freshly brewed, and I feel super spoiled every morning when I make my coffee out of filtered water and quality beans.

I’ve upgraded my coffee-making equipment over time, but my set-up isn’t terribly fancy. These days, I use my beloved sunny yellow teapot, an electric Burr coffee grinder and an inexpensive contraption called an AeroPress. (One of my friends handed me a cup of AeroPress-brewed coffee last fall and I retired my vintage French press on the spot. It produces the best home-brewed coffee I’ve ever tasted.)

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Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese

Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese -

I know, I know. I’m always jabbering on about my new favorite kale salad and waxing poetic about kale salads in general. This salad, though! It’s crisp, sweet (but not too sweet) and features seasonal fennel and apple, which is a new-to-me pairing that you will definitely see again. I’ll admit that licorice-flavored fennel was a bit of an acquired taste for me, but now I can’t get enough of it.

raw kale salad

I’m not-so-secretly plotting to convert all visitors into kale salad enthusiasts, so I’m crossing my fingers you’ll give this salad a shot. It definitely went over well at girls’ night last week. I served it with a cheese plate, crackers, grapes and wine, of course.

One final selling point before I go. Kale salads keep well in the refrigerator for a couple of days, which means this salad is a great candidate for your lunchbox!

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