Fall Food Recipes & Gift Labels!

I loooooove fall. I never used to. Why? Because I never gave it a chance until a few years ago! Growing up in the Great White North (off Lake Superior), autumn basically meant winter. Fortunately, Ottawa is different. Fall arrives slowly, giving me time to admire it, taste it, accept it and even LOVE it.

Saying farewell to summer doesn't have to be so gloomy when you've got some amazing fall fruits, veggies and beauty to take in and inspire you until it's time to shovel the driveway.... *ugh*.

I hope you take the time to indulge in autumn, play in the leaves, bring the kids apple picking, harvest your crops, even if they are minimal, and take pride in the deliciousness you've created and or cultivated!

Here are some of my favourite Pinterest fall foods recipes for you to try as well as some beautiful fall themed labels for food gifts!

• Frosted Zucchini Bread Muffins
• Apple Pie Baked Apples
• Pumpkin Pecan Chocolate Chip Cookies
• Punkin Cinnamon Roll Muffins
• Chocolate Pumpkin Whoopie Pie
• Pumpkin Pecan Bread with Orange Mascarpone Swirl
• Pumpkin Sweet Cream Chocolate Trifle
• Caramel Apple Cookie Cobbler
• Maple Cinnamon Sweet Potato Bars
• Baked Zucchini Chips
• Zucchini Noodles with Cilantro Lime Chicken
• Chocolate Zucchini Cake
• Crisp & Spicy Pickled Green Beans
• No Canning Pickled Cauliflower
• Refrigerator Garlic Dill Pickles 

Roasted Tomato & Garlic Aioli

• 2 14.5oz cans of diced tomatoes
• 1 medium onion, diced 
• 4 cloves garlic 
• 1 tablespoon olive oil 
• 1/2 cup mayo 
• 1/2 cup plain lactose free Greek yogurt 
• the juice from 1 lime 
• 1 tablespoon fresh dill (or use your favorite fresh herb instead) 
• salt & pepper to taste

Instructions

Preheat your oven to 400 degrees.
Drain the juice from the diced tomatoes.
Pour the tomatoes into a baking dish.
Stir in the chopped onion & the garlic cloves.
Drizzle with the olive oil & season with salt & pepper.
Bake, uncovered, for 25-30 minutes, or until the onions are slightly browned.
I like my onions a little blackened, so I put mine on broil for the last 1-2 minutes of cooking to toast them up a little.
Let the tomato mixture cool slightly (about 15 minutes) - then transfer the mixture to a food processor or blender.
Add in the mayo, Greek yogurt, lime juice, & fresh dill (or other fresh herbs).
If you're a garlic lover, you can add in a couple extra cloves of garlic and/or garlic powder to taste as well.
Puree the mixture until smooth.
Refrigerate until ready to use.

This keeps in the fridge for 1 week in an airtight container.