Sprinkled with sea salt and bathed in olive oil, these slow-roasted whole chicken legs cook up beautifully. After 90 minutes in the oven, the skin is golden and crisp, while the chicken is tender enough to fall off the bone. This delicious recipe was created in partnership with Farmer Focus chicken.
A dried California Mission fig and whole grain farro salad that’s incredibly versatile and hardy. It features kale and radicchio leaves tossed with warm farro and a punchy turmeric vinaigrette. The salad is topped off with crumbled feta and deliciously toothsome dried California Mission figs. This post was created in partnership with California Figs.
This vegan coconut curry winter squash soup is richly flavored with alliums, ginger, and Thai chilies, along with Thai curry paste, fresh herbs, and toasted winter squash seeds. It’s simple too – it cooks up in one pot and comes together in about 30 minutes!
Raw fennel and fall greens tossed with a smoky toasted cumin-lime vinaigrette contrast beautifully with sliced avocado and crispy roasted carrots. This versatile fennel and roasted carrot salad is perfect served alongside a protein or as part of an autumnal feast.
Up your pasta night game with this recipe for al dente whole wheat spaghetti tossed with creamy Parmesan sauce, roasted delicata squash, crispy speck, and handfuls of arugula and fresh herbs. Copious amounts of fresh ground black pepper are optional.
