Pumpkin Cauliflower Risotto and More Delish Dishes to Cook This Weekend
By: Sheri Wetherell
Published: September 29, 2017

Yesterday it was 83 degrees here in Seattle, today it’s 66 and rainy. Fall is here to stay, but I’m fine with that. I had two beautiful days to wear my summer clothes one last time before I donned by boots and cashmere cardie. Now that the Mother Nature has turned her thermostat down (and we're cranking ours up) it's time to tuck into some comforting dishes that warm us from head to toe, heart and soul. Below are 5 dishes that fit the bill, especially if you find yourself asking, "What am I going to make for dinner?" 


Pumpkin Cauliflower Risotto 
Contributed to Foodista by Divalicious Recipes 
	I love using cauliflower in place of pizza crust, pasta, or rice as in this risotto recipe. It’s gluten free, low in carbs (if you’re following a low carb diet), rich in nutrients, and it’s cheap - YAY!  
	2 cups (200g) Cauliflower rice
	3-4 Spring onions
	1 1/2 cups (367g) Pumpkin, cut into cubes
	1 tablespoon Sage fresh, chopped
	2 tablespoons Cream heavy/double
	1/2 cup (50g) Parmesan cheese grated
	1/2 cup Vegetable Stock or chicken if not vegetarian
	2 tablespoons Olive oil
	1/2 teaspoon black pepper
	1/2 teaspoon salt
 Click here for the full recipe.

 Slow Cooker Pulled Pork Tacos with Avocado Cream
Contributed to Foodista by Kettle and Fire
	Anything you can cook in the slow cooker gets an A+ in my book. It's easy, clean-up is a cinch, and it fills your home with the comforting aromas of a good meal to come. This delish pulled pork recipe is full of mouthwatering flavorful spices. It's so good you'll want to keep the meat warm in the slow cooker and have it for breakfast the next morning! 
	1 pound boneless pork butt
	½ teaspoon Himalayan pink salt
	½ teaspoon ground black pepper
	¼ cup brown sugar
	1 tablespoon cumin
	1 cup Kettle & Fire Beef Bone Broth
	3 limes
	1 clove garlic smashed
	1 onion cut into quarters
	1 cup water
	½ cup sour cream
	1 avocado
	4 corn tortillas
	½ cup red cabbage shredded
	½ cup salsa of your choice
	¼ cup fresh cilantro chopped
 Click here for the full recipe.

 Habanero Pasta with Prawns and Wine Sauce
Contributed to Foodista by Giangi’s Kitchen
	What's not to love about this linguine recipe? It’s got butter and cream (yummers), white wine (sip first, then pour in pan), a bit of fresh thyme and tomato (lovely), sweet fat prawns (mmm), and spicy habanero-flavored pasta. I’d call that a winning dish for sure. Look for habanero pasta in better supermarkets; if you still can’t find it, infuse your sauce with a bit of fresh habanero chile to give the dish a little kick.
	6 tablespoons unsalted butter
	12 large prawns deveined, tail left intact on
	1 cup white wine
	1/3 cup heavy cream
	1 small tomato, sliced and seeded
	3 springs of fresh thyme
	1 garlic clove thinly sliced
	salt and pepper
	Habanero linguine
 Click here for the full recipe.
 
Chicken Alfredo Lasagna with Spinach
	Contributed to Foodista by Or Whatever You Do
	If you love alfredo sauce and lasagna, you’ll adore this creamy comforting mashup of the two. It’s creamy and cheesy and oh so yummy!
	1 box lasagna noodles parboiled
	2 pounds mozzarella cheese shredded
	Sauce
	6 tablespoons butter salted
	2 cloves fresh garlic thinly sliced
	1 pint heavy cream
	2-3 cups parmigiano reggiano
	1/2 teaspoon salt taste final product and add additional as needed
	Cheese Mixture
	8 ounces small curd whole milk cottage cheese
	8 ounces whole milk ricotta cheese
	1 egg
	1 teaspoon parsley
	1/2 teaspoon oregano
	1/2 teaspoon salt
	1/4 teaspoon pepper
	Spinach
	16 ounces frozen spinach thawed and drained
	3 tablespoons butter
	1/2 cup heavy cream
	1/4 teaspoon nutmeg
	1/2 teaspoon salt
	1/2 teaspoon fresh garlic
	Chicken
	4-5 inch chicken breasts sliced into 1/2 strips
	salt pepper, garlic salt, onion powder
	2 - 3 tablespoons olive oil
 Click here for the full recipe.

 Butternut Squash and Leek Breakfast Egg Cups
Contributed to Foodista by Appetites Anonymous
	I could eat this dish for breakfast or dinner it’s so divine! It’s great if you’re feeding a crowd or a small bunch of really hungry people. And, bonus, it’s vegetarian and gluten free.
	1 lb diced butternut squash
	1 tablespoon olive oil + extra for coating pan (or cooking spray)
	1 teaspoon paprika
	a pinch of sea salt
	2 large leeks, rinsed then sliced in half long ways then diced horizontally
	1 tablespoon butter
	12 large eggs
	Sriracha for drizzling
	Optional: greens to serve breakfast cups on (I used spring mix)
 Click here for the full recipe.