Pumpkin goes savory in this week’s meal plan! Squash is in season now and adds a gentle sweetness to your Sunday afternoon bolognese and quick weeknight curries.
If you make any of these dishes, snap a photo and tag us #feedfeed @thefeedfeedon Instagram for a chance to be featured. Happy cooking!
Bolognese and Sunday afternoons just make sense. Pumpkin adds a hint of sweetness, but feel free to swap it out for butternut squash. Use your favorite gluten-free pasta!
Moussaka is a traditional Greek dish made with layers of soft fried eggplant, ground meat, spices and bechamel sauce. This version, inspired by the classic, cuts some of the time-intensive steps, making it possible on a Monday!
This is exactly what to make with leftover canned pumpkin after making pumpkin bread! Bacon, gouda cheese and crispy sage add loads of flavor. You’ll be making this on repeat all season long.
Swirl this spiced butter in your oatmeal, yogurt, dollop it on top of waffles, pancakes or simply spread it on a piece of toasted bread! This butter is packed with all the flavors you love of Fall!
Mala, the signature flavor of Sichuan cuisine means "spicy and numbing". With a mix of 11 potent herbs and spices, including Erjingtiao chili and the prized "Tribute" Sichuan pepper, this blend is as versatile on roasted vegetables and potatoes as popcorn and micheladas.
New to our Shop! Upstate New York is a perfect region for garlic growing. The garlic flower, or scape, has little to do after being cut off to let the underground bulb grow big. Atina Food’s deliciously fun and crunchy scape pickle is created with all local NY scapes and their own combinations of immune boosting flavorful spices. Top a pizza or rice bowl, or spoon into sauces and dressings for a garlicky pop!
