Sorry Buffalo chicken, cauliflower is taking over party dip duty. 🌶️🧀 Baked until bubbly, golden brown and absolutely loaded with cheese.⁠ ⁠ 🔗 Link in bio for the full recipe!⁠ ⁠ 📸: @jessiskitchen

Ingredients:⁠ -12 slices bacon, chopped into ½-inch pieces⁠ -2 celery ribs, chopped⁠ -1 large carrot, chopped⁠ -1 medium yellow onion, chopped⁠ -1 teaspoon ground cinnamon⁠ -¾ pounds red potatoes, peeled and diced⁠ -2 medium Granny Smith apples (about ¾ pounds total), peeled and diced⁠ -30 ounces (2 cans) pumpkin puree⁠ -2 cups unsalted chicken stock ⁠ -1 ½ teaspoons salt⁠ -1 teaspoon black pepper⁠ -Sour cream, for topping (optional)⁠ -1 Granny Smith apple, chopped into matchsticks, for topping (optional)⁠ ⁠ Instructions:⁠ -In a heavy 6-quart pot over medium heat, cook the bacon until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate, reserving the fat in the pot.⁠ -Reduce heat to low and add the celery, carrot and onion to the pot. Cover and cook, stirring occasionally, until veggies are softened but not browned, about 10 minutes. Add the cinnamon and cook uncovered, stirring occasionally, for about 1 minute.⁠ -Add the potato, apple, pumpkin, chicken stock, 2 cups water, salt and pepper. Simmer uncovered, stirring occasionally, until the veggies are very tender, about 20 minutes.⁠ -Using an immersion blender, puree the soup until completely smooth and creamy. If soup is too thick, add extra water and blend again.⁠ -Serve warm, topped with chopped bacon, sour cream and apple matchsticks, if desired.

Did you know this pretty flower turns into okra?! 🌸✨⁠ ⁠ Since okra is part of the hibiscus family, it blooms with these stunning blossoms before producing pods! Nature is pretty amazing like that. 🌾💚

A spicy twist on the ultimate comfort food! 🌶️🥬 These stuffed cabbage leaves are packed with spicy Italian sausage, bell peppers, hearty grains and creamy goat cheese, all baked to perfection in a rich homemade tomato sauce.⁠ ⁠ 🔗 Link in bio for the full recipe!⁠ ⁠ 📸: @jessiskitchen