Fall with it's golden umber hues and blush burghandies create a perfectly dressed holiday table.
Here on The Inspired Plate we're capturing the perfect collection of color and epicurean delights to get you ready for a season of cooking simple or fancy.
This month's Food Photography challenge was to create and shoot our favorite Fall dish.
Salads are all the rage in my household since the year 2013 began, and i'm planning on ending it too with my favorite produce and edible accouterments.
Start your festivities by grilling up some acorn squash, asparagus and red pears and tossing them on a bed of arugula and romaine lettuce leaf. I added goat cheese drizzled with a fig dressing, a few pecans for crunch and some rosemary baguettes sliced and drizzled with olive oil and toasted in the oven till golden. For the dressing mix olive oil and a fig jam together till a smooth consistency is achieved. This salad was amazing!!
Fresh sage from my garden was the herb of choice here.. I used it on the acorn squash when roasting.
For the fig sauce, I buy Dalmatia Fig Spread from Fresh and Easy stores here in So. Ca. I also brushed fig dressing on the pears before roasted them...
...and drizzled over the goat cheese before adding to the salad.
Please head on over to our TIP Photographers, Stacey Siegal | Sarasota-Bradenton FL Food Photographer and Tammy Bilodeau, Whitecourt, AB Photographer to see their interpretations of our photo challenge! I already to a peek and can assure you, you will LOVE what they have to share!