Want to know a secret? I think Pumpkin Spice is the worst thing to ever happen to pumpkin. I know that’s highly controversial. But here’s the truth. Pumpkin Spice doesn’t have one thing to do with an actual pumpkin. It’s clove, nutmeg, and cinnamon. THAT’S IT! Poor pumpkin has taken a bad wrap for this awful flavor combo that’s literally everywhere this month.

Real pumpkin, actual pumpkin, the squash that grows in the ground is delicious. It’s sweet, packed with vitamins, and really really good for you. The dreadful people who brought you the pumpkin pie have made it even easier (we’ll give them a pass) to integrate pumpkin into every day by pureeing it for you. Just don’t buy “Pumpkin Pie Filling” - they’ve already added the ‘Pumpkin Spice’ to that and you DO NOT want that on your pasta. Trust.

Pumpkin is such a perfect seasonal choice for dinner. It’s readily available, healthy, and gets you in a fall spirit like crunching through leaves on a sunny day. Only at dinner. Preferably with a cocktail in your hand. Here are my three favorite pumpkin dinners (one is squash, but you can sub in pumpkin, so close enough) PLUS a few bonus recipes at the bottom. The Crinkle Cookies are dreamy so don’t skip those!

All of these recipes are available on the Weeknight Society app so don’t forget to download! When you get the app you also get step-by-step instructions, a grocery shopping list, AND menu planning tools. You seriously can’t live without it.

Ridiculously simple Pumpkin Pasta

PUMPKIN PASTA

serves 4

STEP 1

Preheat oven to 350 degrees. Bring a pot of water to a boil.

Whisk together butter, honey and cayenne.  Toss pecans in melted butter mixture and lay out on a cookie sheet.  Sprinkle with salt.  Pop in the oven and bake 15 minutes until toasted.  

STEP 2

Whisk together pumpkin, yogurt, ½ cup parmesan cheese, salt and pepper.

STEP 3

Cook pasta in boiling water. Reserve one cup of cooking water when straining cooked noodles.

STEP 4

Stir together pasta and pumpkin sauce. Slowly add pasta water as needed to thin out the pasta sauce. Sprinkle pecans and extra parmesan cheese over the top.

1 lb pasta

½ cup pumpkin puree

½ cup plain greek yogurt

¾ cup parmesan cheese

1 cup pecans

4 tbs butter, melted

1 tbs honey

½ tsp cayenne pepper

Pumpkin Soup that tastes like fall

PUMPKIN SOUP

serves 4

STEP 1

Preheat oven to 400 degrees. Toss pumpkin with olive oil and season with salt and pepper.  Roast on a baking sheet 15-20 minutes until fork tender.

STEP 2

In a soup pot, melt 2 tbs butter.  Add onion, garlic and sage and cook until onion is tender. Remove sage from the pan.

STEP 3

Pour in broth and bring to a boil.  Drop roasted pumpkin into the soup and blend with an immersion blender.

STEP 4

In a small bowl whisk together cream and egg yolks.  Slowly pour in ½ cup of the hot soup to the bowl whisking constantly.  Pour cream mixture into the soup pot and whisk in. Cook 10 minutes until thickened.

3 ½ lbs sugar pumpkin, cut into cubes

2 tbs olive oil

salt

2 tbs butter

1 medium onion, diced

2 cloves garlic

2 sprigs sage

8 cups vegetable stock

1 cup heavy cream 

2 egg yolks

salt & pepper

Roasted Squash Pasta can be made with butternut squash or sugar pumpkin

ROASTED SQUASH PASTA

serves 4

STEP 1

Preheat oven to 450 and bring a pot of water to a boil. Toss squash in oil with thyme and roast in the oven until tender.  (20 mins)

STEP 2

Cook pasta and drain reserving ½ cup pasta water.

STEP 3

Whisk together ricotta, vinegar, S&P

STEP 4

Toss pasta with ricotta and add pasta water 1 tbs at a time until pasta does not seem dry.  You will probably not need the whole ½ cup.  Serve with roasted squash and extra thyme on top.

1 lb pasta

2 cups butternut squash, chopped

2 tbs olive oil

1 cup fresh ricotta

1 tbs cider vinegar

4 sprigs fresh thyme

salt & pepper

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More pumpkin for your kitchen!

This recipe was my grandmother's.  She made this every year at Christmas time and it was possibly my favorite part of the dinner at her house.  My grandmother had very specific times of year that she made recipes and she did not stray from her very EXACTING menu plans.  So it could have been that I got so excited about this caramel corn because I only got it once a year, but I'm pretty sure it's actually because it is so amazing.  

I've added a little flaked salt to the top as it cools because I have never had anything that wasn't better with a little salt.  Espcially caramel.  

SALTED CARAMEL CORN

makes 12 cups

STEP 1

Spread popcorn out on a baking sheet lined with a sol-pat or buttered parchment paper.  

STEP 2

Place sugar, corn syrup, butter, table salt, vanilla and baking soda in a heavy bottomed sauce pan over medium heat.  Bring to a boil, stirring constantly, until sugar dissolves.  Once the sugar has completely dissolved, boil four more minutes without stirring.

STEP 3

Remove from the heat and pour over the popcorn.  Stir quickly to caramelize every kernel,  Sprinkle flake salt over the popcorn.

STEP 4

Place in a safe place at room temperature for at least three hours until dry.  Break into pieces and store in an airtight container for up to one week.

12 cups air popped popcorn

1 1/2 cups tightly packed brown sugar

3/4 cup light corn syrup

3/4 cup butter

1/2 teaspoon table salt

1 teaspoon vanilla

1 teaspoon baking soda

1 tablespoon flake salt or fleur du sel

Pumpkin Spice isn't my favorite.  I won't order it in a latte and I really don't want it in a pie.  But I tried it as a fluffy and delicious cookie this week and I might be sold.  These crinkle cookies are easy to make and thanks to the addition of a little pumpkin, they stay super tender and fluffy even after they've cooled.  Usually you can only get that from a fresh out of the oven cookie which is why I usually only eat cookies the minute they come out of the oven.  But these suckers are light and fluffy and have a hint of fall flavor which is exactly what I need right now on these blustery fall mornings.  

Because clearly, cookies are for breakfast.

PUMPKIN SPICE CRINKLE COOKIES

makes 24 one inch cookies

STEP 1

Preheat oven to 350 degrees. 

In a mixing bowl whisk together flour, baking powder, and pumpkin pie spice.

STEP 2

In the bowl of a stand mixer, beat together granulated sugar and butter and whip until light and fluffy.  

STEP 3

Mix in pumpkin, egg yolk, and vanilla until just combined. 

STEP 4

Add dry ingredients slowly until just incorporated. 

STEP 5

Scoop cookies in one inch balls and roll in powdered sugar.  Place on a parchment lined cookie sheet and bake 10-15 minutes.  Let cool on a wire rack.

2 cups flour

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

½ teaspoon salt

½ cup softened butter

1 cup granulated sugar

¼ cup pumpkin puree

1 large egg yolk

½ teaspoon vanilla extract

½ cup powdered sugar

Today is National Cheeseburger Day! I have some obsessions with burgers. Good ones. I’ve loaded quite a few onto my app - Weeknight Society - that are easy to cook and total crowd pleasers. If I hadn’t eaten my weight in burgers this summer, I might be slightly more excited for burgers.

But then there’s the Bloody Mary Burger. This is one burger that I haven’t eaten too many burgers to still eat. I love this burger. You will love this burger. Especially if you are going to a football game this weekend - serve this burger with a Bloody Mary on the side and you’ll be the hit of the party!

Bloody Mary Burger

serves 4

STEP 1

Combine the meat with the spices and mix it all together.

STEP 2

Form into four even sized patties and grill until cooked through.

STEP 3

Mix together mayo, horseradish and tabasco in a bowl. 

STEP 4

Smear bottom of bun with mayonnaise. Top with cooked patty.  Then cheese, pickles, asparagus, lettuce, bacon, and celery sticks.  Add a little more sauce to the top and then the top bun.  

2 lb ground beef

2 tbs worchestershire sauce

2 tbs ground celery seed

1 tbs paprika

1 tsp salt

1 tbs pepper

1 tbs ground mustard

2 tsp tabasco sauce

2 cloves grated garlic

2 pickles, sliced

12 spears Pickled asparagus

2 stalks Celery sticks, sliced thin

1 head Iceburg lettuce

4 strips cooked Bacon

4 slices Swiss cheese

¼ cup Mayonnaise

1 tsp Horseradish 

4 shakes Tabasco sauce

Do you know what I have always wanted?  Like for real?  A cooking show.  But I didn't want a dumb show and I didn't want it to have bad sound and be lame.  And I wanted it to have a real producer or at least someone to hold the camera.  

But I've been to NYC and met with people.  It didn't happen.  I networked in Seattle.  It didn't happen.  I paid for my own videos and they are crazy expensive.  So finally, this last month I decided I don't care anymore if it's a little lame.  And I don't care anymore if the sound isn't perfect.  And I'm ok with no producer and no one to hold the camera.  

May I present to you, episode 1.  It's not perfect.  But it's out there.  It's a start.  Maybe I'll figure out the sound for the next one.  Maybe someone will come hold the camera.  Maybe not.  

What ever the case, it's fun.  And I enjoyed it.  And I'll make more so if you hate them, you should probably stop reading this blog.  But if you don't hate it, will you let me know?  Comment below or find me on Instagram and tell me there.

MEATBALLS IN RED SAUCE

serves 4

STEP 1

Cook onion and bell pepper in a large stock pot until softened. 

STEP 2

Mix together beef, pork, panko, tomato paste, seasoning, salt until well combined.  Form into 2 inch balls using your hands or an ice cream scoop. 

STEP 3

Pour tomatoes into the pan and add the spices. Bring to boil.

STEP 4

Drop meatballs into sauce. Cover and cook 15-20 mins.  Serve with a green salad.

1 lb ground beef

1 lb ground pork

1 cup panko

2 tbs tomato paste

2 tbs Italian seasoning

1 tsp salt

48oz Crushed tomatoes

1 onion, chopped

1 red bell pepper, chopped

2 tbs Italian seasoning

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Hooray!  Hooray!  The kids are going back to school!  I am ready for them to have something to do everyday that doesn't require me entertaining them. I have usually had help so I can do my own work projects while the kids are home.  This summer I figured the kids were old enough, had things going on, and we didn't need help.  

Wrong.

It has been a long summer of entertaining children and not exactly working.  Things really fell off.  I missed this.  I missed you.  I missed working and creating.  I cannot wait for these little people to GO BACK TO SCHOOL already.

To celebrate (it makes them feel special, not just a celebration for me) I created a healthy version of our favorite dinner featuring Portobello Burgers + Dry Zero Sugar Cola.    

All summer we have eaten more burgers than it seemed possible in one summer.  We'd go to someone's house - burgers.  We went to Chelan - burgers.  We couldn't figure out what else to eat - burgers.  No one wanted to cook inside - burgers.  

When we start going back to school, I try to make things a little healthier.  My family isn't a huge 'mushroom family' because Mr. Hedin and I aren't the biggest mushroom eaters.  But I am trying harder to make sure my children have eaten everything.  Portobello mushroom caps are a great start.  They have a meaty flavor and texture that is simple for "newbies" to get into.  I layered mine with guacamole + Swiss cheese which also helps for people who haven't had much exposure to mushrooms.  

Portobello Burger

serves 4

STEP 1

Marinade the mushrooms in white wine, balsamic, oil, and garlic.  Let rest 10-15 minutes.  (15-20 mins)

STEP 2

Grill the mushrooms on either a hot barbecue or a grill pan.  Continue to baste with remaining marinade. Toast the buns while you’re at it.  5-6 mins

STEP 3

Top each mushroom with a piece of cheese and let melt.  

STEP 4

Add tomato slices, guacamole, and lettuce.  Serve hot. 

4 large portobello mushroom caps

½ cup white wine

2 tablespoons balsamic vinegar

2 tablespoons olive oil

2 cloves garlic, grated

4 leaves iceberg lettuce

4 slices Swiss Cheese

½ cup guacamole

1 beefsteak tomato, sliced

4 brioche buns

Is anything more natural than a burger and a cola? But if you're making changes to your burger - why not make your cola a little healthier too?  DRY - my very favorite soda company in the whole wide world - has come out with new colas!  I paired my burger with the basic DRY Zero Sugar cola and it was perfect.  Not only do the new Dry Zero Sugar Colas not have sugar, but they are organic.  It's also not shabby with a little whiskey...

How are you celebrating the kids going back to school?  A little mothers brunch?  Cocktails at noon?  Let me know! 

Sponsored by DRY Soda

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This was one of the first recipes I wrote for Weeknight Society and I don't think it's hard to see why!  I love a good Bloody Mary.  I don't just love them because it's a great cocktail that is delicious but there is always something festive going on when Bloody Mary's are being poured.  They are always being poured at Husky tailgates, on vacation in Palm Springs, and when I invite the other PTA moms over to plan something very important.  

This is the best way to combine all of those delicious, crunchy, pickle-y, spicy flavors in a way that doesn't get frowned upon because of the whole booze situation.  It also doesn't take very long to cook since it's just a flank steak + a pasta salad.  Even better, if the weather has finally warmed up in your area then you can pop this on the barbecue.  

Enjoy!

BLOODY MARY STEAK

serves 4

STEP 1

In a heavy mixing bowl with a large wooden spoon, crush celery seed with garlic, horseradish, salt and pepper.  When combined into a paste, add lime juice, Worcestershire sauce and tomatoes.  Stir until combined.  Spread generously on the steak.  Let rest at least 10 minutes.  

STEP 2

Cook orzo according to package directions.  When cooked, drain noodles then toss with capers, celery, chives, tomatoes, beans, and olives.  In a small bowl or mason jar combine Worcestershire sauce, olive oil, and reserved olive or caper juice. Pour dressing over salad and toss to combine everything.  

STEP 3

Heat the barbecue grill to hot.  Sear the steak on each side 5-7 minutes.  Check the temperature for doneness.  Cooking time will vary depending on how thick your cut of meat is.  When a meat thermometer reads 140 degrees, remove the meat from the grill.  Let it sit on a cutting board covered with aluminum foil or a large bowl for at least 5 minutes.  Slice against the grain in long thin slices.

2 pounds flank steak

1 tablespoon celery seed

½ teaspoon horseradish

½ teaspoon pepper

2 teaspoons salt

2 cloves garlic, grated

½ lime, juiced

1teaspoon Worcestershire sauce

2 tablespoons crushed tomatoes

1 cup uncooked orzo

2 tablespoons capers

½ cup chopped celery, about 3 large stalks

1 teaspoon chives

2 large tomatoes, about ½ cup chopped

½ cup chopped pickled beans, about 10-12

½ cup chopped green olives + 1 tbs reserved olive juice

2 tablespoons olive oil

How to pull it off

1.     Prepare the marinade for the steak and slather it on the steak.  Set aside

2.     Cook the orzo & let it cool

3.     Start cooking the steak – pop it on the barbecue or in the oven

4.     Chop the vegetables for the salad

5.     Check steak – pull it off the heat if it’s done.

6.     Toss the salad with dressing

7.     Slice the steak

* If you want to get a head start, marinade the steak up to 24 hours in advance

Sometimes all it takes to feel like you're on vacation is the right dinner.  That's where a Hawaiian Burger come in.  It's a vacation on a bun.  The combination of fresh pineapple + teriyaki sauce + a little spice is a perfect tribute to the Hawaiian islands.  

Also, because it's done in 20 minutes, you can kick back and relax with a little tropical cocktail to really sell the whole vacation thing.  

HAWAIIAN BURGER

serves 4

STEP 1

In a saucepan over low heat, cook together ¼ cup soy sauce, 1 cup reserved pineapple juice (drained from the can), 1 tsp grated ginger, 1 clove grated garlic, and 2 tbs brown sugar until bubbling.  In a small bowl whisk together 2 tbs corn starch and ¼ cup water – quickly whisk into the bubbling pan and cook one minute until thick.

STEP 2

In a bowl, combine ground beef, 1 tsp grated ginger, and ¼ cup teriyaki sauce that you just made.  Mix until well combined.  Form into patties. 

STEP 3

Chop pineapple slices and combine them in a bowl with jalapeno and red onion.  Set aside.

STEP 4

Cook hamburger patties in a grill pan on the stove or on the barbecue until a meat thermometer reads 135 degrees.  Butter the buns and grill them along side the burgers. 

STEP 5

Spread mayonnaise on one side of the buns and top with hamburger patty, pineapple salsa, lettuce, a slice of swiss cheese, and a spoonful of teriyaki sauce. 

1.5 lb ground beef

2 tsp ginger, grated

1 can pineapple slices

¼ cup soy sauce

1 clove garlic

2 tablespoons brown sugar

2 tablespoons corn starch

1 egg, beaten

1 jalapeno, seeded and finely chopped

½ red onion, chopped

4 ounces swiss cheese, sliced

1 head romaine lettuce

2 tbs Mayonnaise

4 Hamburger Buns

I have found that if I put food on a kabob my kids will eat it.  So when I find flavors that I love, I put them on a stick so we don't have to argue about how many bites we have to eat before I lose my mind.

These Hawaiian Kabobs with pineapple and bell pepper and a delicious teriyaki sauce on top are the perfect "trip on a plate" dinner.  Make a mai tai, grab fake leis for the kids and do a little hula.  At my house, we'd also have to screen Forgetting Sarah Marshall after the kids were in bed.  That part's optional, but HIGHLY recommended.  

HAWAIIAN KABOB

serves 4

STEP 1

Preheat oven to 425 degrees.  Mix together soy, lime juice and zest, sesame oil, and pineapple juice from the can.

STEP 2

Combine cubes of pork with half of the pineapple sauce.  Let rest.

STEP 3

In a sauce pan, combine 3 cups water with rice.  Bring to a boil then reduce heat and cover until cooked – about 20 minutes. 

STEP 4

Thread pork, bell pepper, pineapple, jalapeno rings, and onion on a skewer.  Place skewers on a lined baking sheet.  Bake 10 minutes until pork is cooked through.

STEP 5

Whisk cornstarch into remaining pineapple sauce and heat in microwave for three minutes at one minute intervals whisking between each minute. 

STEP 6

Serve skewers over rice and pour the thickened pineapple sauce on the skewers.

1.5 lb boneless pork chops, cubed

1 can pineapple chunks

1 jalapeno, sliced

1 red bell pepper, sliced

1 onion, sliced

2 tbs soy sauce

1 lime zested & juiced

2 tbs sesame oil

½ cup pineapple juice, drained from the can

1 ½ cups rice

1 tbs cornstarch

The best brunch I know is the Huevos Rancheros at Norma's in Palm Springs.  You can read everything I like to do with my family on this blog post here.  If you aren't planning a trip to the desert soon, then make these Huevos Rancheros at home - they were inspired by Norma's but I added a boat load of sausage to jazz things up.  

SKILLET HUEVOS RANCHEROS

serves 4

STEP 1

Cook onion and chorizo together in a skillet until chorizo is cooked through and onion is soft.  Stir in black beans.

STEP 2

Lay one tortilla in a large skillet and top with sliced cheese.  Add the other tortilla on top of the cheese and cook 2-3 minutes over high heat until tortilla is crispy on the bottom.  Remove from heat.

STEP 3

Pour chorizo mixture over top the tortilla sprinkle tomato over top and create four small ‘wells’ in the toppings.  Crack and egg into each of the wells. 

STEP 4

Bake at 400 degrees for 10-15 minutes until egg whites have set completely but yolks are still tender.  Top with sour cream, avocado, and cilantro to serve.  Add some hot sauce too!

2 large ‘burrito style’ tortillas

8 oz jack cheese, thinly sliced

1 can black beans, drained

1 lb chorizo

½ yellow onion, sliced

2 large tomatoes, chopped

4 eggs

1 avocado

½ cup sour cream

½ cup cilantro, chopped

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