Dumplings, Seared Plums, Seed Blends, and a Bonus Recipe for You!

Plus the reveal of our cookie!

I will not bury the lead - I will not hide what the people have been waiting for (I do not think anyone has been waiting for this). But it is time. For the reveal. Of the cookie I am working on.

After all of your amazing (iconic, the moment, irreplaceable, creatively genius etc.) ideas, I have decided the Tiramisu Cookie and the Butterscotch Cookie are next on the roster! If either of them goes viral, the commenter who chose them gets a forehead kiss. Mom loves you very much.

Ok now onto the newsletter!

The Weekly Round-Up!

• Butternut Squash Dumplings with Rosemary Ricotta Sauce - this recipe just really gets me in my cozy feelings, it’s so good. Video here, recipe here.

• Seared Vanilla Plums & Cinnamon Quinoa. Video here, recipe here.

• Everything & Even More Than the Bagel Seasoning - a simple recipe but such a sleeper, because if we’re eating EBTB all the time shouldn’t it have some benefits? Video here, recipe here.

Bonus Recipe - A Breakfast Peperonata

This recipe came from me being highly enthusiastic about peppers this season, but then not so enthusiastic about actually making the time to use them. Cue: me standing in front of my fridge with two sad peppers and trying to make them less lonely. Cue: the breakfast peperonata.

Designed to be eaten with eggs or toast, this is a take on the classic Italian peperonata, which is a stewed pepper and tomato dish typically served with crusty bread. Yum. This recipe is very similar, just sans some tomatoes, because I was standing in front of an empty fridge, what’s a girl to do?

Serves: 2
Cook Time: 20 minutes

Ingredients:

• 1/4 cup olive oil

• 2 large bell peppers, sliced

• 1 small red onion, thinly sliced

• 2-3 cloves garlic, minced or finely grated

• 1 tbsp capers, drained and chopped

• 1 tbsp red wine vinegar

• 1/4 cup loosely packed basil leaves, roughly torn

• 1/4 cup loosely packed flat-leaf parsley, finely chopped

• Salt and fresh cracked black pepper to taste

Instructions:

Put a pan on medium heat and add the olive oil. When the oil has come to temperature, add the peppers and the onions and cook, stirring occasionally until both are soft and jammy, about 15 minutes. Season.

Then add in the garlic, capers, vinegar, basil and parsley and stir, cooking for another 5 minutes or until you cannot smell the sharpness of any raw garlic anymore. Season to taste with salt and pepper. Serve with eggs and toast!