Posts tagged: Fall

Beet Salad with Whipped Goat Cheese and Maple Walnuts

Beet Salad with Whipped Goat Cheese and Maple Walnuts Recipe // www.dulanotes.com @nicoledula

It took years of ordering beet salads in restaurants to finally realize that I should be making my own dream beet salad at home. If a beet salad is on the menu, I order it. Even though Marc is not a beet or walnut lover, he’s always pleasantly surprised that he likes the combination of beets, soft cheese and nuts. I just want to say duh, but that’s not nice. There are a few components to the recipe, but all are simple tasks that you can do while your beets steam-roast in the oven. After you assemble the salad, the… Continue reading

Vegan Roasted Cauliflower + Tahini Lemon Vinaigrette

Selden Standard's Roasted Cauliflower + Tahini Lemon Vinaigrette Recipe // www.dulanotes.com @nicoledula

I love eating out. It provides inspiration that I can bring back to my kitchen and I get excited about new flavor combinations. When I took my first bite of the roasted cauliflower at Selden Standard, I tasted the tahini + cumin + the zing of the pickled peppers mingling with the caramelized cauliflower. It was perfect. The dish isn’t fussy, but has layers of flavor. I’d never heard Marc rave about a vegetable dish like he did about this one. Chef Andy Hollyday from Selden Standard was interviewed on a local news show recently and shared how he makes his famous roasted… Continue reading

Northern Michigan Pasties 2014

I made Michigan pasties back in 2011 and I’ve wanted to revisit the recipe for the blog and take prettier pictures. If you aren’t familiar, pasties date back to 13th century England and came to northern Michigan around 1864 when Cornish and Finnish miners migrated in large numbers for work in the copper mines. It was an easy lunch for miners that heated them on their shovels over a flame. Their dirty hands could hold the pasty by the crimped crust, eat the filling and toss the edge of the crust if they wanted to. I don’t recommend tossing this crust,… Continue reading

Cream-Braised Brussels Sprouts

Cream-Braised Brussels Sprouts Recipe // www.dulanotes.com @nicoledula

When my brother and I were kids, we were weirdos and loved brussels sprouts. My Dad hated them and he’d go into a funny speech at the dinner table about how gross they looked and smelled. It made us giggle, but I’m sure my Mom was less than thrilled by his performance. Despite his best efforts, though, we were excited when mom made them for dinner. Nothing fancy, just boiled and minimally seasoned. My love for them only grew when I started cooking and could prepare them in new ways. Roasted with olive oil, salt and pepper was my favorite… Continue reading

Pumpkin Butter Crumb Cake

After making a slow cooker full of delicious pumpkin butter, I dipped apple slices in it, I gave some away and I still had about a cup left. My sister-in-law was visiting and I wanted to have something sweet around. I thought of my favorite crumb cake recipe and substituted pumpkin butter for the jam I normally use. It turned out so good! I also bought 3 tubs of Jeni’s ice cream and then we chose our favorite scoop flavor for on top of this pumpkin butter crumb cake. I need to recreate that food moment. I’ve been making this cake for… Continue reading

Tahini Celeriac and Potato Mash

Vegan Tahini Celeriac and Potato Mashi // www.dulanotes.com @nicoledula

I’m really excited for this three day work week. My sister-in-law is hosting Thanksgiving dinner for the first time, which means we’ll have sweet potatoes and I’m really looking forward to that. We’re making Erika’s beautiful recipe. The dinner will begin with growlers of local beer, spiked cider and Mom’s deviled eggs. Then we’ll have turkey, fresh rolls, stuffing, cranberry sauce, green beans, red skin potatoes and pomegranate kale salad. For dessert my mother-in-law is bringing a pumpkin roll and cheesecake. This Thanksgiving gathering will be unique because Marc and I usually go to my Mom and Dad’s while my… Continue reading

Apple Marzipan Galette

Apple Marzipan Galette Recipe // www.dulanotes.com @nicoledula

I’m an aunt, you guys! Miss Molly Irene arrived on November 13 and our whole family couldn’t be more smitten. Check out my Instagram feed for a sweet photo of her followed by a celebratory waffle cone with my new favorite flavor salty caramel coffee (!!!) We went to the hospital on chilly Saturday and just couldn’t get enough of her. She likes to stretch out her little arms even when she’s wrapped like a baby burrito. I made Meg some raspberry chia pudding for her little hospital fridge and we brought Matt some snacks, too. We bought Molly a Mini… Continue reading

Pomegranate Kale Salad with Maple Dijon Vinaigrette

Pomegranate Kale Salad // www.dulanotes.com @nicoledula

I was going to share this salad next week, but I love it so much that I couldn’t wait. It will be on our Thanksgiving table and it’s been on our dinner table 4 times in the last 2 weeks. It’s simple, pretty and the hearty kale leaves stand up to the dressing, so it lasts for days. It looks like a diva salad, but it isn’t! This is also the official salad of the baby boom of fall 2014. My very first niece is expected to make her debut at the end of this week, a good friend is due next week… Continue reading

Everything Roasted Pumpkin Seeds

There’s nothing like a good weekend. This last one was extra good because my sister-in-law Bethany was in town and we ate kimchi fried rice, Jeni’s ice cream and she taste-tested a new kale salad recipe for me. We celebrated my mother-in-law’s birthday and after all of that food, we decided to take a Barre workout class together. I woke up the next day a little sore, but that’s a crazy good workout. I wish I had a batch of these everything roasted pumpkin seeds to share with her, too. If you love everything bagels or everything focaccia or everything anything, these seeds… Continue reading

Slow Cooker Vanilla Bean Pumpkin Butter

Slow Cooker Vanilla Bean Pumpkin Butter // www.dulanotes.com @nicoledula

Last year my CSA pumpkin was turned into this pretty stuffed pumpkin and this year I wanted pumpkin butter. I read about Stephanie’s Pear Quince Butter and her technique for caramelizing the butter in the slow cooker with vanilla bean was genius. Inspired, I was ready to make pumpkin butter magic. I have a large slow cooker and figured I’d need two pie pumpkins. My CSA farmer, Yvonne, generously gave me a second pumpkin after I told her what I was making and it just made my day. On a rainy Saturday morning I put all of the ingredients in the slow cooker and let… Continue reading