A couple things I’ve made, and made changes to, that I’ve enjoyed recently:
1. Molly O’Neill’s Roasted Carrot and Red Lentil soup, via The Wednesday Chef. I followed the recipe almost exactly the first time- doubled the paprika and introduced a little immersion blender action- and loved every bite. A month or so later found myself with a small butternut squash, a lonely sweet potato, and some straggler carrots at the bottom of my crisper, but craving a creamy, bulky soup. The combo of the three orange veggies worked just as well as the all-carrot version, immersion blender and all. But as I sat down with the first bowl, and I felt it was missing… something. A couple teaspoons of lemon juice stirred in at the end fixed it, and really brightened things up.
2. Oatmeal Applesauce Muffins at Joy The Baker. She used blueberries; I used a large peeled-and-chopped Honeycrisp and tripled the cinnamon. Very welcome at the office on a chilly day. Healthy-ish too!