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Fall is one of my favorite times of year. There are two trees around the corner from my house that turn the most beautiful shades of red, orange and yellow.
I intentionally drive slowly as I pass them so I can savor the brief time they’re are turning colors.
It’s a reminder of how life, like the seasons, is constantly changing.
October also marks the beginning of the holiday season, which can be be a time of connection and love. Love permeates the atmosphere a little more during this time. Soak it up!
While we’re on the subject of LOVE:
In case you didn’t hear Lin- Manuel Miranda’s powerful and moving acceptance speech at the Tony’s 2016 here’s a snippet:
“We live through times when hate and fear seem stronger
We rise and fall and light from dying embers,
Remembrances that hope and love last longer.
And love is love is love is love is love is love is love is love, cannot be killed or swept aside.”
Now fill the world with music, love, and pride.
Food Fabulous Food
I love salads and over the years have become known for mine. Whenever I’m invited to a potluck, it’s always, “Franne, please bring a salad.”
One of my favorites, when the fall season starts, is Roasted Root Vegetable Salad. Not only is it delicious, but it’s full of nutrients!
1 medium red onion, cut into 8 wedges
1 medium fennel bulb, end trimmed and cut into 8 wedges
1/2 lb. sweet-potato or yam, peeled and cut into 1-inch chunks
1/2 lb. small red and/or purple potatoes, cut in half
1 red bell pepper, cut into 1-inch chunks
4 tbsp. extra-virgin olive oil, divided
1 tsp. sea salt, divided
1 tsp. pepper, divided
2/3 cup coarsely chopped walnuts (optional)
2 tbsp. good-quality red wine vinegar
2 to 3 tbsp. raw honey
6 – 8 oz. mixed salad greens (I like to get mine from the farmers market)
Pre-heat oven to 425.
Toss onion, potatoes, fennel and bell pepper in a large bowl with 3 tbsp. of olive oil and ½ tsp. Each salt and pepper. Spread veggies over a rimmed baking sheet and roast till tender and golden, about 40-45 minutes, turn over halfway through the baking time.
10 minutes before the vegetables are done, sprinkle the walnuts on the baking sheet and toast until golden.
In the meantime, in a small bowl, whisk together 1 tbsp. each olive oil, vinegar, honey and the remaining 1/2 tsp. each of salt and pepper.
Toss the salad greens in a large bowl with half of the dressing. Let the vegetables cool for about 5 minutes then transfer to the large bowl and toss with the remaining dressing. Spoon over the greens and serve warm.
Serves 2 as a dinner or 4 as a salad or side dish.