I can’t believe it’s already October. It feels like September had just started and now we’re well into a whole other month. I really like October; the weather cools down, Halloween is just around the corner (it’s my second-favorite holiday after Christmas), and it means I can start baking more with things like cinnamon and apples and pumpkin, which are some of my favorite flavors.
This month’s ingredient for the 3/1 Seasonal Challenge (read more about it too!
Now, before we fully dive into butternut squash, here’s a quick roundup of the recipes that were made in September with figs.
Me: ten minute fig breakfast parfait, fig baguettes with cheese and balsamic-caramelized onions, autumnal roast fig salad
Tracy: pan seared fig-stuffed french toast grilled cheese, honey roasted figs with homemade granola over greek yogurt, fig pizza with caramelized onions and goat cheese
Amy: fig tarts, melty mozzarella and fig aubergine rolls, cheesy roast chicken breast with fig and olive tapenade (and asparagus risotto)
Consuelo: honey, figs, and ricotta crostini, and warm goat cheese, figs, and caramelized onion salad
I’d love it if you took part in the challenge— to participate simply read this.
Happy Start of Fall!
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