September 2024 Newsletter

Fall harvest salad, black bean burritos, butternut squash soup, and early autumn in Yellowstone

Hello! Here’s what’s happening at The Garden Grazer:

Black Bean Burrito

These can be made mild or spicy! They feature a tasty black bean mixture paired with fluffy rice and creamy guacamole. (But swap in your own favorite toppings because it’s wildly versatile!)

---

Kale and Roasted Chickpea Salad

Proof that salads can be cozy too! We bring together hearty kale, smoky roasted chickpeas, sun-dried tomatoes, and sunflower seeds. Then toss it in a creamy lemon-tahini dressing.

---

Roasted Butternut Squash Soup

This vibrant soup is so creamy and buttery (without the butter and cream!) It’s a bowl of seasonal goodness that only requires 6 simple ingredients.

---

Fall Harvest Quinoa Salad

This nourishing salad is autumn in a bowl! It combines roasted butternut squash, fresh kale, tender nuts, and dried cranberries. Then it's tossed in the most delicious rosemary maple balsamic dressing.

---

Red Lentil and Sweet Potato Stew

This easy, hearty stew is made with inexpensive pantry staples. I love that it’s a little sweet, a little smoky, and always so warmly satisfying.

---

For more easy, healthy vegan recipes:

Thanks for reading! I hope this letter finds you well, wherever you are.
-Kaitlin | The Garden Grazer

---

Behind the Scenes

My lovely friend from Germany (who’s too sweet for words) is visiting for a couple weeks, so I’ve been taking her to some of my favorite haunts including spending a night at the cozy Old Faithful Inn.

It’s a Yellowstone grazer :)

Another beautiful morning at the Firehole River

Mountain bluebird!

My “secret” aspen grove. It’s been a long, hot summer and the leaves are just beginning to turn here in southern Montana.

Last but certainly not least… it’s mum season!