Butternut Squash Dal

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Now that it is officially fall, it is time for all things pumpkin, squash and many more vibrant, delicious root vegetables to come. We have been having our version of summer in September in Berkeley, however the forecast looks like it will return to our cooler temps soon.

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Fig Almond Cake

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Ever since the first of September, I’ve been noticing beautiful figs at the market. There are many different colors and varieties sold here in Berkeley. I made fig jam back in June from the first harvest of figs which tasted delicately floral. I still have a frozen half-pint waiting to be scooped onto toast or swirled into my morning yogurt.  With this second harvest, I wanted to try something different. Continue reading “Fig Almond Cake”

Whole Grain-Almond Flour Pancakes with Sautéed Apples

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Now that it is September, apple season is upon us. Last month, I was lucky enough to receive these beautiful Pink Pearl apples from a friend who shared her harvest from her tree. Pink Pearl’s are such a unique apple. They taste sweet and tart with a delicate floral hint. They are grown on the west coast, harvest season is short- only about three weeks starting in mid-August. They are a bit tricky to find unless you see them at a farmer’s market or local orchard.  As I write this, they may have already come and gone. But their color is to pretty not to share. Continue reading “Whole Grain-Almond Flour Pancakes with Sautéed Apples”