On the Menu: Two Recipes to Help You Jump into Fall

Pearled Spelt Risotto W/ Roasted Carrots & Parsnip, Pea Sprouts, Red Wood Sorrel And Chive OilAlthough we’ve had a little taste of summer weather here in San Francisco I can definitely feel the transition to fall happening. The air feels a little crisper, the light is changing and what I noticed the most was the produce at the farmers market was taking a turn from stone fruit to apples. When the seasons change I always go through a little – oh no, what do I cook moment. Today, I’m sharing three recipes I can’t wait to prepare for family and friends.

Pearled Spelt Risotto W/ Roasted Carrots & Parsnip, Pea Sprouts, Red Wood Sorrel And Chive OilPearled Spelt Risotto W/ Roasted Carrots & Parsnip, Pea Sprouts, Red Wood Sorrel And Chive Oil

Risotto is my total jam in the fall and winter months. I love that this recipe incorporates both roasted carrots and parsnips together. I’ve actually never had them in a risotto before. Can’t wait to pick these items up at the farmers market this weekend!

Slow Roasted Cauliflower Salad with Sweet Potato Hummus and Nut Dukkah

Slow Roasted Cauliflower Salad with Sweet Potato Hummus and Nut Dukkah

Everyone in our house loves cauliflower – we are lucky to have it at our farmers market almost year round. Since we have it for dinner almost once a week I find myself looking new recipes to make. This one is definitely a contender.

Do you have any fall recipes that your family is loving right now?

Images Sources 1 & 2. Renee Kemps 3. Cooking Republic