Apple & Fennel Stuffed Salmon with Cider Sauce | Simple Bites

On returning home {Apple & Fennel Stuffed Salmon with Cider Sauce}

I crammed my hands in the pockets of my jeans to keep them warm as I followed my brother along a narrow path that paralleled a creek.

It was mid-October and the chill in the air confirmed that fall was well advanced in Northern British Columbia. The woods were vibrant with reds and oranges, one last festival of colour before Winter would wave her wand and transform the scene into a world of white.

Josh and I walked over mossy logs and slippery leaves until the brambles of wild roses and clumps of willows parted to show the stream. The water tumbled white, then quieted into a narrow creek bed lined with small, smooth stones.

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Coconut Curried Pumpkin with Cinnamon Rice | Simple Bites {vegan}

Coconut Curried Pumpkin with Cinnamon Rice {vegan}

My local farm stand closed for the season on Monday, leaving nothing behind save for a few wisps of straw and dried corn husks.

Driving by that day, I saw them tossing pumpkins with abandon into the back of a wagon. The season was over and it seemed the sooner they could rid themselves of the squash the better. I pulled off the road, grabbed my change purse and went to inquire.

The farmer let me take as many as I wanted for fifty cents each and I drove away with big plans to roast them all for purée. I also made off with several cabbages, romanesco, cauliflower and Brussels sprouts on the stalk. All for under 10 dollars. It was a good start to the week.

Coconut Curried Pumpkin with Cinnamon Rice | Simple Bites {vegan}

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10-Minute Creamy Cauliflower Capellini Recipe | Simple Bites #dinner #recipe #vegetarian #family

Creamy Cauliflower Capellini

A flock of Canadian geese woke me from my slumbers early this morning; their trumpeting infiltrating my dream until I roused myself and went to the window.

The flock was so low, it seemed as though their wings would touch the tops of our maple trees. On and on they swept past, their downy undersides casting shadows over the homestead as they headed south. I heard them loud and clear: fall is here.

I’m ready for autumn. We’ve made peace with the return to school (what other option is there?), we harvested loads of berries, and the pantry is well stocked with pickles. I’ve invited friends over for a corn roast this upcoming weekend and plan on bobbing for apples and decorating with pumpkins. Let the sweater weather come; I’ll be watching the leaves turn and the geese leave us behind.

I’m also ready for comfort food, and it starts with today’s simple recipe for Creamy Cauliflower Capellini that comes together in under ten minutes.

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Grilled Chicken & Sweet Pepper Fajitas

I‘m late to the grilling party this year, mostly because our ten-year-old gas barbecue finally called it quits earlier in the summer. I flipped a few burgers over a campfire, and even grilled trout over the open flame, but it wasn’t until we were well into August before we invested in a charcoal grill.

Just in time, too, because I can’t go through this time of the year with out grilled fruit salad, cedar planked salmon, or smokey shrimp tacos. This grilled summer vegetable salad is another favourite…and the list could go on and on.

Our Weber came at the recommendation of family grilling expert, Jan, and my photographer/grill master friend, Tim. I have been wanting to make the switch to charcoal for some time, although I wasn’t quite prepared for the learning curve. It’s…challenging. And how I love a good challenge.

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Sympathy Foods to Make and Give in Summer | Simple Bites

Sympathy foods to make and give in summer

Bringing foods to others, be they a new mother or a sick friend, is a topic we’ve talked about extensively in this space. You readers have a heart for giving, that is plain to see, but you like a few new ideas for foods for others beyond lasagna and banana bread.

I’m busy, too, but making a meal or three for a friend is something that can be integrated into daily cooking thanks to batch cooking and menu planning. Coming up with a nourishing meal in summer can be tricky, however, as it’s too hot to roast vegetables or braise meats. So what to do? What meets the criteria of traveling well, re-heating without drying out, and can be frozen if needed?

I came up with a few ideas for you, many of which I executed this week. But first, if you’ve never read my manifesto on the topic, head into the archives and read Cooking for Others: A Guide to Giving Sympathy Meals. If you have time, reading the 100+ comments will warm your heart and remind you that there are still plenty of good people in this world. Go ahead, I’ll wait.

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