You guessed it (maybe)! October and the color orange are almost synonymous in my mind.
Today I made a salad with arugula, feta, and honey and red pepper roasted butternut squash.
The dressing was really zingy, and included lime juice, roasted garlic, honey, and dijon. I adapted the recipe from "Power Foods," which was complied by the editors of Whole Living Magazine-- a slightly off-putting name (reminds me of 80's power suits), but the recipes are awesome.
I also made a sweet potato and Romanesco broccoli gratin with crispy sage leaves, adapted from the November issue of Whole Living (so I'm a little addicted to that publication...). 
Romanesco is a fun vegetable because it's so crazy and alien-looking, though it tastes almost exactly like earthly cauliflower. A good example of fractals found in nature!
I made the sage and parmesan béchamel sauce with greek yogurt and chicken stock rather than whole milk and water, and it was delicious.
Even the afternoon sun coats everything in orange light. I'm excited for the leaves to catch up. Hear that, leaves? Get to it!
