Warm days, cool nights and loads of pumpkin spice latte and muffins appearing.
Growing up, I always remember that September was a hot month.
Here in California- it doesn’t always feel like fall until around October.
And so… for me, summer kind of continues to be my state of mind for a bit.
But… indeed the calendar does say September 5th today.
Which means… pumpkins, wheat sheafs
and much more are starting to pop up everywhere
and I better get with the program.
Aside from the 2 Christmas trees I already have twinkling away
I have barely started adding a sprinkling of holiday and fall decor.
But out in the cottage- I did bring out a few bits of fall
to mix with late summer pretties for todays 1st post of the season with
my favorite Farmhouse Bloggers group.
This season our group is all ABOUT the seasons-
and so- a new series called Seasons Of Home is starting up!
Today- a quick look at the little cottage kitchen- and a recipe.
A bunch of larkspur speaks both summer and early fall to me.
Any time I see a bouquet of wildflowers in a room- it makes me think of September.
It seems they are in abundance this time of year- and this larkspur didn’t disappoint.
My grandfathers stool
and shelves dotted in blue, green, teal bottles.
A simple styling in the cottage that is easy to transition to fall with just a few additions.
Like acorns on a bowl
and little baby boo’s when they arrive.
On the wall near the kitchen- it is all about simple.
Old wicker trays and a market basket full of dried florals.
And back over on the counter… a simple and easy dinner in the making.
A couple of weeks ago, I shared my go-to
make it almost every night
because I am OBSESSED with these veggies dinner
on FB and had so many requests for the recipe.
It seriously isn’t even really a recipe- it is just sauteed veggies haha
but I am sharing it today for those who asked.
This is the easiest most simple most delicious veggie dinner.
And healthy on top of it.
Here is what I use:
Garlic (like the whole head)
vegan sausage as an option.
Start out by washing and then slicing all your veggies
A tip- either half or quarter the brussel sprouts for faster cooking
and because it is less of a huge bite.
Since these are sauteed instead of steamed- they are going to be much firmer and more delicious in my opinion- so I tend to half small ones and third or quarter larger ones.
Then cook your garlic and onions in olive oil and then add the brussels.
After they cook for about 5 minutes- add the mushrooms and asparagus
and cook until your veggies are al dente (I know it is a pasta word)
basically, I like them to be slightly browned and slightly cooked rather than crazy cooked.
While cooking, season with generous amounts of fresh ground black pepper
and a sprinkle of sea salt if you wish.
And then… get ready to garnish and enjoy.
I sprinkle a liberal amount of Turmeric on the veggies
and then top with avocado.
I am a big avocado fan- it is another thing that I could enjoy every.single.day.
Kind of like coffee. lol.
Turmeric is optional as well- it is very good for you so I use it
but it does add flavor that you may prefer to leave off.
And we are vegetarians so this is a vegetarian recipe but if you decide to add a meat
or a vegan meat such as this one-
my favorite is Field Roast Vegan Italian Sausage.
I honestly almost always just eat the veggies without the added protein
But it is delicious.
And aside from being super simple to make- this dinner packs a punch of nutrients
and good for you to fill up on foods.
I am excited to be joining my Farmhouse blogger friends who are also sharing some fall stylings in the kitchen- and a delicious recipe.
Click on over to visit each of them:
and our featured guest, Michael from Inspired by Charm
Happy Tuesday everyone!!