Summer Salad with Mustard-Balsamic Marinated Peaches, Walnuts, and Tarragon Vinaigrette

Fresh | Simple | Gluten Free | Vegan Option

Summer is here! The season of peaches, tomatoes, porches, and swimming holes. Our fridge is already packed to gills with luscious peaches, and we are enjoying every minute of it! In honor of all things Summer, we’ve partnered with a fantastic group of bloggers and Instagrammers who love peaches just as much as we do!
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Maple Syrup & Balsamic Vinegar Glazed Brussels Sprouts with Thyme

Sweet & Tangy 1 Pan Brussels Sprouts
Sweet & Tangy 1 Pan Brussels Sprouts

Hi! Hope you are having a lovely week so far. You get to decide how you want your day to go, right? Hope you have been making your days count; whatever that means to you. Thanksgiving is next week! That came quickly, right? Weren’t we just celebrating the 4th of July? Take a deep breath, relax, and cook some Brussels Sprouts.
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Chili (Vegan)

A one pot hearty chili for a fall day!
A one pot hearty chili for a fall day!

Happy Thursday! As I’m writing this, today is Halloween. We will be staying in, feasting on leftovers, listening to podcasts, and we may let our brains turn to mush via Netflix. After another busy weekend, there was a 0 in 0 chance of us venturing out tonight. Alas, the night wasn’t void of chocolate; we made these treats and they were perfect.
Dessert Ravioli! Filled with roasted pumpkin & carnival squash, persimmon, fresh ginger, and a dash of ancho powder. Finished with a chocolate drizzle, pumpkin seeds, and a sprinkle of salt.
Dessert Ravioli! Filled with roasted pumpkin & carnival squash, persimmon, fresh ginger, and a dash of ancho powder. Finished with a chocolate drizzle, pumpkin seeds, and a sprinkle of salt.

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Roasted Beet & Coconut Pudding

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I don’t know about you, but we thought life would be more serene after Labor Day. Yeah, that hasn’t happened. We’ve had so much going on these last three weeks. Interesting happenings at the cabin; our day jobs seem to somehow be longer and more hectic; the work on Fork To Summit is becoming more involved; the tourists seem to be lingering, and so forth. They haven’t been crummy weeks, just a bit nutsy. Nutsy weeks that we willingly choose to undertake.
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Fig & Rosemary-Black Peppercorn Bourbon Fizz

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Hanging Tough. Right now coming through our speakers, NKOTB is supposed to somehow give us inspiration for next week’s post. If you don’t know NKOTB, whatever. This week we have a Fig & Rosemary-Black Peppercorn Bourbon Fizz to get you in the mood for the cooler nights to come. (Take advantage of the current fig season now, and make a fig shrub that will last you until the first part of October).
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Jackfruit Carnitas Tostada with Watermelon-Tomato Pico and Black Bean Mash

Jackfruit Carnitas Tostada
Jackfruit Carnitas Tostada

Unless you’ve been hiding under a rock, you should be familiar with at least one meat substitute by now. Tofu has been around since BC times, but today we’ve surpassed coagulated and pressed soy milk. Tofu, tempeh, and TVP (textured vegetable protein), all derived from soy, are now found in most grocery chains as protein sources for vegans and meat-eaters alike. Seitan, made from washing away starch in wheat dough, is a gluten based alternative currently in vogue.
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