Carrie Saum

I soaked a few dates in some hot water, whizzed them around in my Nutribullet, strained out the chunks, and put it back in the Nutribullet with my coconut milk, plus a teeny-tiny pinch of pink Himalayan sea salt.The result? A genuinely delightful creamer that blew me away.

One of my favorite winter gourds is the humble acorn squash.

Quiche. It's a bit of a unicorn, isn't it? You chase the perfect texture, combination, flavors, and rise in hopes that it equals perfection.

Fall is in the air and now come the comfort food cravings. This curried delicata squash and quinoa bowl with hit all the right spots!

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On a whim, I grabbed some feta cheese at the store and fresh parsley. Then a few sweet peppers, cucumbers, garlic, yogurt, dill and mint found their way into my cart, as well. What transpired was nothing short of an absolute inspiration.

My BFF has been trying to go easy on the grains lately.

In the spirit of fall, I'm sharing this with you. You need it. I need it. We all need it to make it through the final days of fading sunshine and early days of falling leaves. Or something.

I grew up in West Texas. When I was a small child, we left the lush, rainy beauty of the Pacific Northwest it made her way down to the dust bowl and flatlands of West Texas. It was traumatic, to say the least.

This Harvest Vegetable Baked Ziti is a lovely late summer/early autumn harvest flair! Sprinkle it with whatever cheese sounds good and enjoy.