The simple joy of biting into a crisp apple is what September is all about! To celebrate the first week of fall, we’re cooking through our apple picking haul. We kick things off with a statement salad, go for tacos on Tuesday and wrap up the week with a show stopping apple cake.
If you make any of these dishes, snap a photo and tag us #feedfeed @thefeedfeedon Instagram for a chance to be featured. Happy cooking!
The secret to a satisfying dinner salad is texture, toppings and a super flavorful dressing! Make extra cashew dressing for drizzling and dipping all week long.
Lettuce turnip the beet! This one-pan dinner is all about the unsung hero of fall cooking: turnips! The key to this dish is mushroom-based umami powder, available in The Feedfeed Shop!
Sweet potatoes, kale, romanesco and radishes are cooked with warming spices, and (surprise!) kimchi brine. Spoon the mixture into warm tortillas with rice and beans.
This sweet and spiced soup is fall in a bowl! Get creative with your toppers. Nuts, a drizzle of olive oil or a crumbled veggie burger make soup more satisfying!
Spelt flour adds a nutty flavor to this light and fluffy vegan cake. Serve it for breakfast with a dollop of coconut yogurt, or for dessert with your favorite nondairy whipped cream or ice cream!
Two pounds of hand-selected, prime large to jumbo medjool dates, hand-packed at their prime in a kraft box, which is also reusable and recyclable. These organic, California grown dates are known for their deep, rich caramel and brown sugar flavors and melt in your mouth texture.
New York Shuk's newest spice blend! Brought to Israel from Yemen, think of this fragrant blend as a kind of Middle Eastern pumpkin spice. Stir it into fresh coffee to indulge in a cup that’s warm, sweet and pungent; or use it to add depth to dessert treats and savory slow-cooked dishes alike.
