by Bridget Levin, Tastemaker in Residence
Fall is my favorite season for cooking, organizing, travel and a wardrobe refresh.
Here are a few faves:
These Paul Green Nelly booties will take you through fall travel plans and beyond - totally comfy and classic: Click here for booties!
Hand Cream by Claus Porto, is perfect to tuck in your carry-on:
Click here for Claus Porto Favorito
These Herb Scissors mean you’ll never chop another herb!!! - Squash and root vegetables are at their peak in the fall, and this recipe is an easy and delicious go to: Use this fave kitchen gadget for easy herb cutting: click here for Herb Scissors and see recipe below.
Lastly try these fool proof onion googles!
….these onion goggles are a life saver! Find them at Sur La Table Click here
AUTUMN ROASTED VEGETABLES
Combine and roast on 2-3 trays at 400 degrees for 40 minutes
1 medium butternut squash (peeled, seeded, diced)
3 cups broccoli florets (medium-sized)
6 carrots (peeled, cut into 2-inch pieces on a bias)
red pepper flakes (to taste)
1/2 cup olive oil (divided)
1 tablespoon fresh thyme leaves
Salt & pepper to taste
Add and serve right away or at room temp:
1/2 cup goat cheese (crumbled)
1/3 cup pomegranate seeds (to garnish)