09/29/2026
Is it too soon for The Great Pumpkin Waltz and a roasted veg bowl? We think not, it's autumn 🍂 and we're all in! And to answer the eternal Branch question: How do we use some of the ingredients in the pantry, here are a few ideas...
We all love these dates from Rancho Meladuco Date Farm but did you know they are terrific when blended with tahini, olive oil, apple c***r vinegar and white miso from Sarah and Isaiah (and a splash of water to thin) to make the most delicious dressing/rice bowl topper?
If you don't have a blending wand (plug-in, not the cordless variety) and a stack of deli quart containers in your life, then what are you waiting for?
This is if you like it on the thicker side but you can drizzle in water and blend more if you want it thinner.
Now your rice bowl toppings...
Delicata squash (from Bellis Farm just down the road Blair Bellis, FNTP 🧡) roasted with olive oil, salt, pepper and sumac (we just got in a wonderful lemon-y variety from Burlap & Barrel | Single-Origin Spices). Make sure don't peel these before roasting, the skin gets nice and crunchy.
Jasmine rice...a personal fave (cooked in a rice cooker because you can't mess it up).
Now to assemble your bowl: Besides the veg we love to add lentils because apparently we need to eat more fiber. To make it easier we sometimes use the canned lentils from Trader Joe's, and then season them with olive oil, vinegar, salt and pepper.
Finished bowl: Roasted broccoli (arguably the best way to eat broccoli 🥦), delicata, lentils, and some sliced Persian cucumbers 🥒 because we found them in the fridge).
And then all that it needs is a big dollop of the date-tahini magic...
Enjoy any variation of this that your heart desires, and in the meantime, we will keep sharing more fall food and decorating ideas with you all season long 🍁🍁🍁🍁
