Brûléed bananas are so easy to make. Just split a banana, sprinkle with sugar, cinnamon, and flaxseed oil, and put it under the broiler for a minute or two. The sugar gets crisp and caramelized, the banana gets warm and juicy, and you get to eat it! I love brûléed bananas on top of oatmeal, on their own, or topped with plain Greek-style yogurt, homemade granola, and drizzled with honey! My kids love assembling their own “sundaes” for breakfast.
It’s grape season! Even though grapes are available year-round, fall is one of the only times I buy them. Domestic grapes are in season, which means they’re tasty and affordable. (Grapes are always on the EWG’s “Dirty Dozen” list, so I only buy organic.)
This fall, I’ve noticed a lot of recipes with cooked grapes, which are delicious. I found a lovely-sounding panna cotta in MS Living, and this easy sausage and roasted grape main course from Bon Appetit. In my freekeh salad recipe, you roast the grapes pretty much like you’d roast any vegetable–tossed with a little olive oil, salt, and pepper, and spread on a parchment-lined baking sheet. Pop into the oven until they’re wrinkled, juicy, and a little bit golden.