Seasonally Inspired: Dinner For Two Recipe





As the temperatures cool off, we’re craving hearty comfort food. Not an expert in the kitchen? Read on for two simple recipes for you that will taste amazing in the fall. Pair with a bottle of La Crema Chardonnary 2015 and enjoy!

Your meal begins with a kale and pomegranate salad with brown butter apple vinaigrette, a recipe adapted from Food52.  Crisp apples are a perfect choice for the fall and pomegranate seeds add an additional sweet and seasonal flavor. 



By Stephanie Mace

Kale & Pomegranate Salad 


1 bunch Tuscan kale

3 tablespoons unsalted butter

Juice of 1 lemon

2 tablespoons slivered almonds

1 honey crisp apple, cut into bite sized pieces 

¼ teaspoon of red chile flakes

¼ cup pomegranate seeds

1 shallot

½ cup manchego, grated

Kale & Pom Salad 1


1. Remove stems of kale and chop into thin strips. Place in a large bowl.
2. Begin to prepare the vinaigrette. First, thinly slice the shallot. Then, melt the butter in a skillet until it starts to sizzle and brown slightly. Add almonds, sliced shallot and red chile flakes.  

3. Cook butter with almonds, shallots, and child flakes for three to four minutes. Then add lemon juice and apples. 

4. Cook for 45 seconds to a minute until the apples have softened. Then, pour mixture over bowl of kale. Toss with pomegranate seeds, manchego cheese, and remaining apple pieces. 

Continue with Bucatini with Greens and Roasted Cauliflower. Cauliflower is in season from August to November, making it a great choice for your fall dinner. You can use any greens for your pasta, but we recommend arugula, spinach, baby kale, or a blend of all three. Check out your local farmer’s market and see what looks good. This recipe is adapted from Cup of Jo.

Bucatini with Greens and Roasted Cauliflower

Pasta 1



8 cups spinach, baby kale or arugula

1 tablespoon of salt

½ lb. bucatini 

3 tablespoons of unsalted butter

½ cup of walnuts

1/3 cup of Pecorino Cheese (Parmesan works too)

1 head of cauliflower

2 tablespoons of olive oil 

Salt and pepper to taste

2 teaspoons of minced garlic



1. Preheat the oven to 425 degrees F.

2. Chop the cauliflower into florets and toss in olive oil, minced garlic and salt and pepper. Place on baking sheet and roast until cauliflower softens and turns a golden brown. 

3. Bring a large pot of water to a boil with tablespoon of salt. Add bucatini. 

4. Meanwhile, toast the chopped walnuts in a pan for about 10 minutes. Set aside. 

5. Melt the butter over medium heat in a large sauté pan. When it turns brown and starts smelling nutty, turn off the heat. 

6. Place greens in a colander and strain the pasta over the greens so that they wilt. Turn the brown butter back up to medium heat and add the cooked pasta, wilted greens, roasted cauliflower and toasted walnuts. 

7. Stir so the pasta is evenly coated and serve with pecorino cheese! 

Want more seasonally inspired recipes? Let us know in the comments!