fall Archives - Jackie Newgent

tuscan-inspired harvest pasta salad bowl

by Jackie Newgent | August 31, 2025 | 1 Comment

This Tuscan-Inspired Harvest Pasta Salad Bowl with a creamy rosemary pumpkin dressing is packed with fall flavors, roasted veggies, and wholesome crunch—perfect for cozy gatherings or meal prep.

savory oatmeal with greens, pumpkin seed tofu & tart cherry reduction

by Jackie Newgent | October 24, 2019 | 3 Comments

This is how I like to start my Saturdays … with a comforting bowl of savory oatmeal. And this one is loaded with goodness (hello anti-inflammatory ingredients!). It has a few steps … but you can quickly cook up the tofu and tart cherry reduction while the oatmeal is simmering. So, it’s simpler than it may seem.

seasonal cherry tomato hummus bowl

by Jackie Newgent | September 22, 2019 | 1 Comment

I’ve been busy, busy, busy lately. I’m sure you can relate. I know for some folks that might mean getting take-out. For me, it means lots of hummus bowls. Basically, that’s hummus topped with whatever you have on hand that you think might taste good with hummus! I always call this concept a “bowl,” but I’ll serve it on a plate if I don’t have that much to top it with. This seasonal cherry tomato hummus bowl is one of those such “bowls” … and a super easy one at that.

grilled sweet potato & herb salad

by Jackie Newgent | August 31, 2019 | 0 Comments

This grilled sweet potato and herb salad wasn’t the original plan. It’s better! I was originally going to make a creamy potato salad. But then I realized I had a sweet potato on hand. And since the potato salad was just going to be for me, I opted for a sweet potato salad instead. It gave me an opportunity to enjoy a portion of an avocado I needed to use up soon, too. So, here’s the yum-worthy result!

pomegranate-smashed butternut squash

by Jackie Newgent | November 25, 2018 | 3 Comments

Smashed butternut squash with pomegranate arils and chives

If you haven’t tried it yet, pomegranate juice makes a clever culinary liquid, not just a beverage — and it’s delightful in this pomegranate-smashed butternut squash recipe. In late fall and all winter long, I love using a combination of pomegranate juice and arils in cooking to add rich color, antioxidants, and naturally-derived sweetness with a hint of tartness. Pomegranate and butternut squash are a perfect pairing, too. To save time here, simply use butternut squash that’s already cubed for you. You’ll toss the cubes with olive oil, then with pomegranate juice, salt, and pepper. Cover it up, bake for 50 minutes, mash, and voila! Oh, and don’t forget to top with chives and pomegranate arils for extra pops of...