The Thompson Kitchen

Approachable, everyday recipes

Vegetarian

Roasted Red Peppers

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This past weekend my mom and I roasted red peppers with Rich’s aunt Ricki, mom, and Grandma.  They roast red peppers every September and then freeze them for the season.  So smart, because they can pull out perfectly roasted peppers for months after.

We roasted, peeled, and cut over 120 (!!) peppers this year.  It sounds like a lot, but when you have five people and start an assembly line, it goes faster than you think.  So call some of your friends, open a bottle of wine, and host a pepper roasting party!  You’ll thank me when your pulling perfectly roasted peppers out of your freezer in January.

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Spice Cake with Cinnamon Cream Cheese Icing

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The funny thing about this cake is… Rich and I both don’t like applesauce.  I know, why even attempt to make an applesauce cake if you don’t like applesauce?  I don’t know, but I’m glad I did because we love this cake!

In the past I was always apprehensive to make an applesauce cake because I thought it would just taste like applesauce.  I mean, an applesauce cake I can take or leave, but with an applesauce cake with a ton of warm spices and cream cheese icing… Who wouldn’t like that?

Rich and I ate the whole cake in the span of 3 days.  I would say that makes the cake a keeper.  It would be great anytime of the year, but is especially perfect in the fall.  Plus, the cake keeps extremely well covered with foil and stored in the fridge, making this cake perfect for dessert and then with a cup of coffee the next morning (or afternoon).

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Pumpkin Oatmeal

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I always eat breakfast.  It’s funny because I was never a “breakfast person”, but something switched in me in the past few years and suddenly I’m all about breakfast.  I’m now that girl that turns into a hangry monster if I don’t have breakfast within an hour or so of waking up.

This year I’ve been trying to make a conscious effort to sit down at the table and eat breakfast before I leave for work.  A big change from slurping down a smoothie as fast as I can.  Something about the act of sitting down at the table and eating breakfast starts my day off on a good note.  I feel more relaxed, not to mention full, and ready to take on the day.

One of my favorite breakfasts to make now that it’s starting to feel like fall in Columbus is pumpkin oatmeal.  I know what you’re thinking, really, another pumpkin recipe?  You’ve already posted two pumpkin recipes in less than two weeks (here and here).  I know, I know, but hear me out.  It’s easy, filling, and tastes deceivingly decedent.  The perfect fall/winter breakfast in my book!

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Butternut Squash Soup

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It feels like fall here in Columbus, so I’m taking full advantage and starting to make all my fall favorites.  I started with pumpkin chocolate chunk muffins last week, and this week I’m making butternut squash soup.  The soup tastes like fall in a bowl, in the best way possible.

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Zucchini Potato Fritters with Goat Cheese

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It’s that time of year.  Zucchini is in full force at the farmers market and I go crazy, buying armfuls of the versatile vegetable without a definitive plan on what to do with it.  Next thing I know, I’m roasting it, eating it in pasta, and adding it to any and every dish.  One of my favorite ways to use my zucchini bounty?  Grate it along with potatoes to make into fritters.  Plus, goat cheese never hurts a recipe, right?

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Roasted Tomato Soup

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This is one of my favorite soups.  So much so, that it was the first thing I ever cooked for Rich. He was coming over for dinner and I asked him if he liked tomato soup and grilled cheese (who doesn’t?) and later he told me he thought that meant I was heating up a can of Campbell’s tomato soup and making a grilled cheese with American cheese slices. Ha! That was obviously very early into our relationship.

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Goat Cheese Tomato Toast

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This is one of those magical “non-recipes, recipes.”  Goat cheese tomato toast sounds so simple, but when you use fresh summer tomatoes and good bread, this is something you’ll end up dreaming about.  I used heirloom tomatoes, which I think have a deeper, more complex flavor, but fresh on-the vine tomatoes would work great as well.  The sweetness of the tomatoes, creaminess of the goat cheese, crunchy-ness of the toast, all topped with olive oil, sea salt, and pepper make the perfect combination.

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