Gnocchi with Brown Butter and Pecorino

This vegetarian recipe -- so simple, yet so satisfying -- was recently crafted during a panicked lunch break. Having been out of town, my fridge was bare-boned with just a package of pecorino and fully ripened cherry tomatoes. Well, almond milk and white wine were also on the shelf, but those did not move forward my mission of quickly whipping up a lunch. I moved to the pantry and found my embarrassingly large collection of wildly shaped pastas. You name it, and I most likely own it. . .bucatini, orrechiette, penne, angel hair. . . Disclaimer: I am not trying to prove any master chef culinary skills here. But, having made the best out of a needy situation, this final product was too tasty to not share with you. My bowl of caramelized tomatoes and whole wheat gnocchi (only 200 calories per serving, according to the box) was ready for consumption in under ten minutes! Let me know what you think -- what would you add to your gnocchi bowl with any refrigerator leftovers?

Makes 1 serving

1 cup whole wheat gnocchi 1 tablespoon butter Approximately 1 handful cherry tomatoes, halved 1 tablespoon pecorino, shaved Salt and pepper

1. Bring a small pot of water to a boil. While water is heating, heat butter in a small saucepan over medium heat. Add tomatoes (cut side down) and leave untouched to caramelize the tomato halves.

2. Add salt and gnocchi to boiling water. Set a timer for 4 minutes. Once cooked, strain gnocchi and immediately add to saucepan with tomatoes. Stir carefully for 2 minutes to combine. Add salt, pepper, and pecorino. Immediately transfer to a serving bowl. Enjoy warm!

Pumpkin Seed Encrusted Lamb

The finale of next week's All Hallows Eve dinner menu is finally complete! I am currently warming up to a latte at a coffee shop (I'm simply not used to weather below 60 degrees), but this aubergine entrée is sure to "chill you to the bone." While the pumpkin seed crust was an intended seasonal touch, the buttery flavor and crunchy texture elevates any protein for your main course. I am a big fan of pumpkin seeds on my fish (especially halibut), and they aren't a bad afternoon snack, either.

While I did not provide step-by-step instruction, chopped japanese eggplant with a splash of olive oil and sprinkle of sea salt is a lovely nest for your rack of lamb. The rich color complements the table (styled by Art in the Find) like an accessory. I look forward to consistently serving eggplant this winter now that the Farmers Market is extending through the end of the calendar year.

Makes 3-4 servings (depending how hungry you are!)

Rack of lamb (approx. 8 lollipops) 1 tablespoon Dijon mustard 1 splash red wine Garlic powder Salt and pepper 1 teaspoon fresh rosemary 1/4 cup pumpkin seeds

1. Toast pumpkin seeds in a small skillet. Remove from heat and transfer to a cutting board. Chop coarsely with a large knife. Mix with rosemary and set aside.

2. In a large Ziploc bag, pour mustard, wine, garlic powder, salt, and pepper over rack of lamb. Tightly seal the bag and massage the lamb until it is well coated and ingredients are combined. Allow marinade to sit on countertop for 30 minutes (directly before roasting), or place in refrigerator for the day.

3. Preheat oven to 400 degrees.  Remove lamb from Ziploc and place on a broiler pan. Pat pumpkin and rosemary mix over lamb in an even layer.

4. Roast at 400 degrees for 7 minutes, then lower heat to 300 degrees. Cook for 7-15 minutes longer (depending on the size of the rack of lamb), until a meat thermometer inserted into the thickest part of the meat 125°F on a for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes.

5. Slice and serve over roasted eggplant -- you are sure to be "chilled to the bone!"

Harvest Pumpkin Soul Soup

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Eleven days until the thrilling holiday arrives, so pumpkin must be the primary ingredient for the first course of my and Conni'sAll Hallows Eve Dinner party. While we have already taken note of the fig and mascarpone dessert and blackberry brew cocktail, I think you'll love the remaining two Halloween plates, both involving the most coveted element of the season. The soothing richness of this broth (without the cream!) will warm you up as temperatures drop. Sprinkle the top of each bowl (by Paper and Clay) with toasted pumpkin seeds and nutmeg.

Makes 4 servings

1 15 ounce can of canned, unsweetened pumpkin 2 14.5 ounce cans vegetable stock 1 teaspoon olive oil 1 cup onion, chopped Pinch of ground nutmeg Salt and pepper, to taste

1. Sauté onion in olive oil, until tender. Add 1 can of vegetable stock and bring to a boil. Cover, reduce heat and simmer for 15 minutes.

2. Add remaining can of vegetable stock, canned pumpkin, and ground nutmeg. Stir well before bringing to a boil again. Cover, reduce heat, and simmer for an additional 10 minutes, stirring occasionally. Season with salt and pepper.

3. Ladle into soup bowls and top with roasted pumpkin seeds.

adapted from the beauty bean

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Folklore Blackberry Brew Cocktail

It's Friday. Who needs a cocktail? Consider this blackberry brew my weekend gift to you. The cocktail's bold color and bourbon punch match the spooky and sophisticated All Hallows Eve dinner party details revealed yesterday. I cannot fathom that Halloween is only two weeks away; so let's get planning and partying already, people. Make the guest list, grab your proper West Elm props, and pour yourself one of these in the meantime!

Stay tuned for a first course and entreé reveal early next week.

Makes one serving

Half of one lemon 4 plump blackberries 2 sprigs rosemary 2 ounces bourbon 1 ounce simple syrup

1. In a cocktail shaker, muddle simple syrup with 1 sprig of rosemary and 3 blackberries. Save the remaining blackberry and rosemary for garnish.

2. Add bourbon, lemon juice, and ice. Shake and strain into a short glass with ice.

At the Table - Host an All Hallows Eve Dinner Party

My favorite and most stylish San Diegan Conni, of Art in the Find, and I have been dreaming up this holiday dinner party for months now. The third installment of our "At the Table" series is finally complete, and we could not be more thrilled to share it with you! This spooky, intimate All Hallows' Eve dinner breaks the traditional trick or treat gathering and, instead, uses Halloween concepts to bring the ultimate menu and decor to life. Conni shares spooky yet sophisticated secrets for table styling and easy DIY elements, and I will provide details behind each plate and beverage at the table.

P.S. If you host your own Hallows' Eve dinner, post on Instagram with the hashtag #allhallowsevedinnerparty. Conni and I would love to see your creativity!

Instead of slamming you with four detailed recipes, I will serve the menu (above, courtesy of Wedding Paper Divas) in courses, if you will. We'll begin today with dessert (because who wouldn't want dessert first?), and the blackberry brew will be up tomorrow. Pumpkin soup and lamb will follow early next week. Your Hallows' Eve Dinner party palette will unfold before your very eyes in the upcoming week!

I have titled this one "A Figment of the Imagination." Black mission figs are baked and caramelized with sugar crystals, then placed onto a whipped spread of honeyed mascarpone. The light components create a smooth finale to the holiday feast. Hints of honey are folded into the tart sweetness of the Italian cheese, which is rich yet extremely decadent. I've found a new favorite, carb-free, gourmet dessert that can be prepped and plated in a matter of minutes.

Makes 4 servings

1 cup mascarpone 1 tablespoon honey, plus extra to drizzle 8 figs, butterflied 1 teaspoon granulated sugar

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper for easy clean-up. Place butterflied figs on baking sheet and sprinkle with sugar. Bake for 8-10 minutes until sugar crystallizes.

2. Meanwhile, in a small glass bowl, whisk mascarpone with honey until consistently is light and whipped. Spoon approximately 1/4 cup onto a plate, smoothing the top of the mascarpone with the back of your spoon to create a small nest for figs. Repeat for remaining dessert plates.

3. Top each mound of mascarpone with figs. Drizzle with extra honey, if desired.

Top two photos and featured image by xoxo wedding studio

Tuscan Spinach and White Bean Bruschetta

Presentation, in my opinion, is the key to creatively entering the hearts and stomachs of my readers. Since I sadly must serve a plate on an Internet platform rather than personally in kitchens across America, I must convey the tastiness in a single photograph. That's why I called Brit McDaniel, owner of Paper & Clay. She's the designer and potter behind her modern and minimalist ceramic line, with which I (and my food) have fallen in love. In fact, America has collectively fallen in love with her color-dipped mugs and Danish-inspired dishware, as Brit is currently a finalist for Martha Stewart's prestigious American Made awards. You can vote through the photo in the top right corner of my page -- click on Brit's mug to lead you to voting (6x per day acceptable)!

After enjoying croissants and coffee, reminiscing on years as an Austinite, and brainstorming business ideas, Brit and I visited in her Midtown studio last week. I picked out a few pieces on which to plate my latest recipes, so look out for the variety of inventory (Brit solely creates each by hand) in the following recipes this week.

Before scrolling further for a delicious fall hors d'oeuvres, vote for Paper & Clay in the Marta Stewart American Made Awards!

Leafy greens and white beans are a classic Tuscan combination. And they're not just great on crostini -- they work well with pasta, in a bowl of chicken soup, or on their own with some balsamic vinaigrette. You will enjoy leftovers, if you have any!

1 baguette, cut into 1/2 slices and toasted 2 bags baby spinach 1 tablespoon course salt 1/4 cup extra virgin olive oil 2 cloves garlic, chopped 1 15 ounce can cannelini beans, rinsed Shaved parmesan cheese

1. In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add spinach and cook for 2-3 minutes, or until spinach is wilted.

2. Puree half the spinach with remaining oil, garlic and salt in a food processor to form a paste. Mix in remaining spinach with pureed spinach in a bowl. Add cannelini beans and toss until beans are well-coated.

4. Spoon spinach and bean mixture onto each toasted baguette slice with a sprinkle of parmesan.