hot air balloon

1. It has been a. week.(end). From Friday through Sunday morning, I was at the Big Harvest Potluck, which was so fun I forgot to tweet/share on social media. #sorrynotsorry Let’s just say there was a lot of good food, a lot of socializing, and a hot air balloon ride. Good stuff.

2. I also got to spend a ton of time with this cutie since we were roomies (along with his momma) for the weekend. It was pretty much the best. I think I need to get one of my own.

3. Then on Monday, a coworker and I woke up at 5AM to go to Boston for the day so that we could learn a technique from another lab there. She’s pregnant, and I don’t know how she made it through because I was EXHAUSTED by the time we got on the train to go home. It was definitely a twelve cup of coffee kind of day. Not exaggerating.

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Sweet, spicy, smoky, and earthy is the best way to describe this butternut squash and smoky black bean kale salad.
butternut squash and smoky black bean kale salad

My boss told me something about himself last week that is so disturbing to me, that I’m not sure our relationship will ever be the same again.

Are you sitting down?

Okay, breathe.

So….

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Minestrone is a hearty Italian vegetable soup that can be stuffed with just about any veggies your heart desires! It goes green in this minestrone verde, which is filled with the bright flavors of leeks, zucchini, peas, kale, and basil pesto.
minestrone verde

Oh, you thought we were done with all the green now that fall is totally offish. (ial).

HA.

Never.

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S’mores season doesn’t have to end just because summer does! Keep the spirit alive with this decadent death-by-chocolate s’mores cheesecake.
s'mores cheesecake

I could write an epic poem about this cheesecake.

I mean, I don’t remember a single ounce of anything about dactylic hexameter that I learned in high school AP literature, so obviously that’s out of the question.

But my version of The Odyssey would have given Homer a run for his money. Mark my words.

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The rich flavors of roasted vegetables are paired with a sweet corn and salty feta topping in this velvety roasted red pepper soup.

Disclosure: This post was sponsored by Pompeian. As always, my thoughts and opinions are my own. Thank you for supporting the brands that keep me inspired in the kitchen.
roasted red pepper soup with corn and feta

Who needs menu planning when you can stand in front of your fridge and play “What Should I Roast Next” Roulette?

I mean, really.

No brainer.

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