I love when the seasons change, and spring and fall are my two favorite. Pleasant temps, wonderful smells and beautiful colors! I am so ready for cooler temps now. Where I live the summers get pretty hot (read: understatement!) and when fall finally rolls around, we are all so very ready for it.
So, of course, I wanted to celebrate it with some that reminds me of fall, but would be light, since it is still warm here.
Salad with Spiced Cornbread
One package cornbread mix, or use your own favorite recipe
Mixed salad greens
1/4 c. olive oil
3 T. lemon juice
1/2 t. salt
1/2 t. pepper
2 T. vegan butter
1 T. vegan sugar
1/4 t. pumpkin pie spice
Make the cornbread. I chose to use a packaged mix and baked it in iron cornbread pans that shape the cornbread like little corn cobs.
Mix the olive oil, lemon juice and salt and pepper. Pour this dressing over the salad greens and mix well.
Melt the butter and brush over the tops of the cornbread. Mix together the sugar and pumpkin pie spice and sprinkle this mixture over the buttered cornbread. Place a piece of the cornbread on a plate and top with the dressed salad greens.
3-1/2 c. red grape juice (or pomegranate juice)
A piece of tangerine peel
1/2 t. dried cilantro (aka coriander)
Heat the juice until just before boiling and remove from heat. Add the tangerine peel and cilantro. When ready to serve, ladle through a sieve into bowls.
One package frozen cranberries
One package frozen raspberries
1-1/2 c. water
1 c. sugar
Bring the cranberries in 1 c. of water and the sugar to a boil, then reduce to simmer. Cook about five minutes, or until cranberries begin to pop. Remove from heat. Add 1/2 c. water and raspberries. Allow to cool a bit. Place mixture in a blender and blend until smooth. Pour into a pan, cover and freeze. When ready to serve, scoop out into bowls.
This was a very light meal but filling.
Happy Fall, Y'all!