At Our Table Weekly Recipe Roundup - November 13, 2022

Hii! Thank you for subscribing to at our table for your weekly recipe roundup! This is a recipe recap of everything that went down on the at our table Instagram this week (and occasionally some extras) with links to the web posts so you can read the recipes more clearly and have something to refer back to. There's always more in the works here, but for now, I hope you enjoy these tasty recipes below!

Honey Goat Cheese Pear Galette with Cinnamon and Fresh Thyme

I believe in keeping it simple if you can, and this recipe does just that. Storebought puff pastry, bosc pears, thyme, and a honey drizzle make up this delicious warm fall dessert. Once your puff pastry thaws, this will take you about 20 minutes to whip up. Perfect for your fall dinner party! This will make 2 galettes.

Honeycrisp Apple & Crispy Shallot Grilled Cheese with Gruyère and Honey

You want grilled cheese, but don't want your classic "melted cheddar on sandwich bread" type of grilled cheese. This is the grilled cheese for you. It's an elevated take on the classic sandwich filled with crispy shallots, Gruyère and Monterey jack cheeses, Honeycrisp apples, and held together between two slices of sourdough. You honestly cannot go wrong here.

Oven-Baked Oregano Sweet Potato Fries with Cayenne

A favorite in the Isaac household, these sweet potato fries are a year-round go-to but are especially loved this time of year when sweet potatoes are in season. They're crispy and full of flavor from the oregano, garlic, and cayenne. I like to top ours with Maldon Sea Salt Flakes, but I must warn you that if you do that and add the salt required earlier in the recipe, your husband will not eat as many fries as usual...which might be nice.

Creamy Hot Italian Sausage & Tortellini Soup

This is a bonus recipe this week! It made its debut on the Instagram account earlier this fall but was brought back because I want you to have easier access to the recipe. Think Zuppa Toscana, but better. Hot Italian sausage with cheesy tortellini, seasonal kale, a parmesan rind, and finished with heavy cream to make a smooth, cozy fall soup. It's a match made in heaven and what I'm eating as I'm typing this newsletter right now.

Thanks for tuning in this week! If you liked any of the recipes you've seen, I'd love it if you shared them with a friend. You can always head back to the site if you'd like to reference these recipes again.

See you next week!

xoxo