Fall has finally arrived in Raleigh. We might literally have frost on the pumpkin tonight, and the leaves are close to peak color, but that's not what confirmed it for me.
No, I know it's officially fall because earlier tonight, in a fit of energy efficiency, I decided the time had come to close all the storm windows. And, as happens every year, I forgot how heavy they are and how easy it is to trap a finger in the track. Yup, I did it again.
Needless to say, the timing was perfet for a comfort food dinner. I've been wanting to try BrokeAss Gourmet's browned-butter pumpkin mac and cheese with white cheddar. I've also wanted to try to recreate the kale chips served at The Market, one of our new favorite restaurants downtown. Both were accomplished after a quick stop a Bickett Market, where I snagged a bag of tender organic Serbian Kale and fresh-cut local broccoli.
Bake about 10-15 minutes or until light and crispy; keep an eye on this because they can turn into dust if you lost track of time. The Market serves theirs with a side of their delicious housemade ketchup. Instead, I warmed a bonus cup of marinara that came with a takeout calzone. Given how quickly it disappeared, I'd call it a success.
The pumpkin sauce was rich and creamy, though perhaps a bit light on oozy cheese appeal -- our fault, not the recipe, as it appeared that someone found my hidden chunk of cheese and nibbled. The roasted broccoli was a hit and the pepitas added color and a tasty crunch. So good, in fact, that my finger doesn't even hurt anymore.