As we start the month of Thankfulness I wanted to take a moment to interrupt my monthly seasonal recipe guide to tell you, my dear readers, just how thankful I am for you.

To those who’ve been reading since the beginning, those who have started loyally following within the last few years, and to those who landed here from Pinterest or other social media maybe for the first time today:

I am grateful for each of you. I’ve been blogging now for 9 + years which sometimes I get embarrassed of because… shouldn’t I be further along or shouldn’t my numbers be bigger or better but I have to choose not to ask those things and instead like today, I am just grateful.  I have enough … MORE than enough.  Because of you who visit this blog, groceries are bought, I don’t have to have a job away from home and so I get be with my little ones and get paid to feed my family.   Thank you for your comments and questions so that I know you’re actually out there reading and participating in this cooking journey that we’re all in. Thank you to my friends who supported me from the beginning, commenting on my awkward and maybe even unappetizing posts. Thanks also to those who report back after making a dish from my blog- you have no idea how encouraging that is!  Thank you to friends whom I’ve never met but who I feel connected with here online because of our shared interest in matcha tea or food from our travels.  This is a space where I get to be creative and because of each of you I am inspired to continue on. You revive me when I get in a slump and give me new inspiration for my writing and cooking. Thanks for your kind comments when I share more intimate parts of my life like spirituality or motherhood. Its been a special blessing to find a community of people with shared interest like seasonal eating and unprocessed food when others might consider it strange. Today I am grateful to be a blogger and to be able to share and eat with each of you.

With love,
Becky

I would like to even connect with you better.  What would you like to see here on the blog and/or on my social media outlets? Tips, specific kinds of recipes, more family photos, more life shared, more spiritual thoughts??  I would really love to know.

Today I’ll leave you with my long list of seasonal recipes, a post that I have grown to love because it reminds and inspires me so much.  I hope you have a wonderful, thankful month! Don’t forget to save the top image to your desktop and bottom image to your phone for a reminder to eat in season this month.

Apples

Slow Cooked Apple Cider Pulled Pork with Sautéed Apples

Favorite Fall Salad with Apple, Brussels Sprouts, and Dried Figs

Salmon with Apple, Cucumber, Avocado Salsa

Apple Fennel Salad

Maple Cashew Baked Apples by Cookin’ Canuck

Maple Walnut Apple Butter Oatmeal by The Lemon Bowl

Beets

Beet, Honey and Walnut Energy Cookies

Beet, Goat Cheese and Hazelnut Galette (pictured above)

Beet Berry Kale Smoothie Bowls

Beet Walnut Honey Dip

Beet Banana Raspberry Smoothie

Broccoli

Roasted and Charred Broccoli with Pasta (vegan)

Roasted Broccoli Stuffed Shells (pictured above)

Slow Cooker Cheesy Broccoli and Chicken with 3 grains

Healthy Broccoli Salad

Cheesy Baked Quinoa with Chicken and Broccoli

Slow Cooker Vegetable Curry

Cabbage

Thai Chicken Cabbage Wraps with Peanut Sauce by Floating Kitchen

Lean Grilled Hamburgers with Hot Sauce Cabbage Slaw by Cookin’ Canuck

Asian Cabbage Slaw with Mint and Scallions by The Lemon Bowl

Carrots

Carrot Cake Pancakes

Butternut Squash, Carrot and Orange Soup (vegan and dairy free)

Classic Carrot Cake

Spanish Carrots with Fennel and Toasted Hazelnuts

Carrot and Date Bran Muffins (pictured above)

Creamy Carrot Soup with Crispy Chickpeas dairy-free and gluten free

Carrot Cake Cookies vegan and gluten free

Cauliflower

Cauliflower Fried Rice

Quinoa Crusted Cauliflower Steaks

Cauliflower Pizza Crust

Cauliflower Couscous Greek Salad

Celery Root

Root Vegetable Gratin

Chicken and Root Vegetable Pot Pie

Celery Root and Potato Au Gratin by Cafe Johnsonia

Chard/Collard Greens/Escarole

Kale and Collard Green Gratin

Collard Green Lunch Wrap

Ricotta and Swiss Chard Cakes

Garlicky Swiss Chard and Chickpeas by Foodie Crush

Bitter Greens Salad with Pear, Bleu Cheese and Candied Pecans by Flavor the Moments

Escarole and White Beans by Letty’s Kitchen

Wilted Chard Salad with Polenta Croutons by Cafe Johnsonia

Dirty Rice Collards and Leeks by Letty’s Kitchen

Kale

Turkey Chili with Kale

One Pan Farro with Tomatoes Sausage and Kale

Kale Caesar Salad with Blueberries and Lemon Ricotta

Kale Chips

Kale and Black Bean Falafel

Kale and Collard Green Gratin (pictured above)

Simple Kale Salad

Parsnips

Parsnip Hash Browns

Chicken and Root Vegetable Pot Pie

Caramelized Pear and Parsnip Soup by Cafe Johnsonia

Root Vegetable Mash by Mountain Mama Cooks

Maple Roasted Carrot and Parsnip Fries by Flavor the Moments

Potatoes

Roasted Potato Salad

Homemade Potato Gnocchi with step by step photos

Easy Garlic Mashed Potatoes

Sweet Potato, Mushroom and Brussels Sprout Hash

Sweet Potato Fries

Pumpkin Sweet Potato Pie (pictured above)

Sweet Potato Black Bean and Corn Salad

Sweet Potato Apple and Cranberry Sauté with Hazelnuts

Sweet Potato, Spinach and Quinoa Soup

Radicchio

Fava Bean and Fennel Risotto with Sautéed Radicchio

Spaghetti with Radicchio and Chèvre by Cafe Johnsonia

Radishes

Strawberry Pickled Radishes

Farro Pesto Salad with Edamame and Radishes

Radishes with Vegan Coconut Butter by Cafe Johnsonia

Rutabaga

Mashed Rutabaga with Ginger Roasted Pears

Rutabaga Puree by Cafe Johnsonia

Turnips

Mashed Potatoes with Turnips and Sautéed Leeks by Floating Kitchen

Cider-Mustard Glazed Root Vegetables by Cafe Johnsonia

Winter Squash

Spicy Butternut Squash Soup with Pumpkin Seed Pesto

Roasted Chicken with Figs and Butternut Squash

Twice Baked Spaghetti Squash

Acorn Squash Bread with Seeds and Nuts

Slow Cooker Butternut Squash Risotto

Squash Casserole with Maple Nut Praline (pictured above)

Chickpea and Butternut Squash Stew

Butternut Squash Soup

Baked Pasta with Squash and Kale