Easy Barley Risotto with Mushrooms and Goat Cheese • Happy Kitchen

Creamy Pumpkin Risotto

This creamy pumpkin risotto recipe is that it results in a creamy, savory dish always has me craving for seconds.

Roasted Carrots and Parsnips Salad with Citrus Dressing

Maple-roasted carrots and parsnips, crisp fresh radish, creamy goat cheese, toasted pepitas, and mixed greens in a bright citrus vinaigrette.

Pasta Risotto With Peas and Pancetta

Here, I cook pasta much as I would if I were making a traditional risotto. But there is a difference — that you don't have to stir constantly and that the pasta takes only 10 minutes to cook are obvious benefits to the harried midweek cook. I love the rice-shaped pasta that is orzo — it oozes its starchiness out into the sauce and — what's more — you need only the one pan. I advise that the pan be heavy-based: a small enamelled cast-iron casserole would be perfect although often as not I use a thick-bottomed saucepan. Please note that the amount of water specified is a starting point only: you may need to add more if the pasta's absorbed all the water before it's cooked.

Linguine With Mushrooms, Lemon, Garlic and Thyme

This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. And please read the Additional Information section at the end of the recipe before proceeding.

The 7 Safest Edible Mushrooms to Forage and Eat

A list of the most delicious and safest edible mushrooms for beginner foragers, including chanterelles, oyster, and hen of the woods.

Pea, Mint and Avocado Salad

In How to Eat I wrote about my Great Aunt Myra’s Pea, Mint and Avocado Salad, which we all considered rather fabulously exotic when she came up with it in the Seventies. I’ve tinkered with it over the many years since, and this – give or take – is the version I make now, and I make it often. When I say “give or take”, it’s simply because I don’t always use the same mix of salad leaves (though I do like it to include a few curling pea shoots if possible) and don’t expect you to either; I’ve given rough amounts in the recipe so you have an idea of how much is needed, but even then, you can freestyle as wished. While there’s nothing to stop you adding some cold chicken, prawns, feta or goat’s cheese to turn it into a main meal, I generally serve it as a side salad, though when I wrote about it all those years ago, it was, indeed, as a starter. I’ve utterly given up on starters since then. By the way, I find it very much easier to get the peas-a-steeping in the dressing in advance and then add the leaves and avocado at the last minute. I should add that the beauteous salad in this picture is actually still waiting for a final toss with the last bit of dressing in the mixing bowl: I didn’t want the leaves to wilt while it waited for its close-up!

Sweet Potato Quinoa Salad

Healthy, delicious and tasty – Sweet Potato Quinoa Salad is a great side dish or light meal. It’s fresh, nourishing and perfect for all occasions.

Vegan Wild Mushroom Puff Pastry Roast — Seis Kamimura

Golden, flaky vegan puff pastry filled with savory maitake, beech, and bunapi mushrooms, fresh herbs, garlic, and white miso. An elegant plant-based entrée perfect for holidays, dinner parties, or cozy autumn evenings.

Pappardelle With Butternut and Blue Cheese

This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily. Soft, oniony cubes of squash are answered by the salty, sharp and pungent cheese; a little sage breathes its necessary but not overbearing bitterness, and the waxy, scorched pine nuts give quiet crunch, a hint of nubbliness, to this meltingly gorgeous concoction.

11 Satisfying Paella Recipes

Try these Spanish paella recipes that stew rice with seafood and a variety of other proteins. Authentic paella Valenciana is a must try, and we have vegetarian and less traditional variations.

Easy creamy pumpkin ricotta pasta - Greenbowl2soul

This pumpkin ricotta pasta is a simple and comforting vegetarian fall pasta recipe with a creamy sauce made with roasted pumpkin and ricotta.

Chili Pumpkin Spice Sweet Potato

pumpkin spice sweet potato

Scotch Broth (Scottish Soup)

Scotch broth is a traditional Scottish soup made from lamb bones, and lots of vegetables, including leek and rutabaga (turnip) and barley. It's one of the most classic Scottish soup recipes you'll find!

Fall Gardening Guide

FALL PLANTING GUIDE What we are growing this Season Lettuce: Super Red Romaine Little Gem Black Seeded Simpson Other Things You can Grow: Herbs: (Cilantro, Chives, Oregano, Thyme) Kale Spinach Greens: (Mustards, Collards) Supplies Growing Container(s) ( If you are unable to plant dire...