OPB's Kate Clause offers this reprieve from the classic pumpkin pie — a pumpkin bread with a heavy dose of concentrated, freshly brewed chai tea topped with a crunchy, sweet streusel including Oregon hazelnuts and walnuts.
I found these in a magazine, and just had to try them. They are really different and very good! The kids were wild about these. Try adding a dab of pineapple, or apricot jam.
The fusion of pizza and sandwiches - why not, right? I've seen some crazy grilled cheese combos on various foodie sites lately and while this one isn't necessarily crazy wild, it's different enough...
Cooked radishes taste a lot like turnips, their Brassicaceae cousins, but with a milder flavor. If your radish greens look bug-eaten or browned, substitute watercress or arugula in the recipe.
A complete, tasty and very healthy Paleo meal that everyone will enjoy. Great roasted wild salmon fillets with tasty cherry tomato and asparagus sides. [LINK]
Ottolenghi's beautiful red rice and quinoa recipe - a substantial, color-flecked platter showcasing citrus-dressed grains punctuated by pistachios, dried apricots, and arugula.
A twist on classic macaroni salad - I toss the pasta with a creamy sauce made from sauteed green onions, then add lots of black pepper, arugula, diced apple, and lemon juice to the bowl.
Corn is grilled and seasoned with green onions and cayenne sauce in these tasty spiced flapjacks. The grilled corn fritters make an ideal base to this salad stacked with alternating layers of tomato slices and arugula dressed in a red wine vinaigrette.
