(i ran out of) parsley, sage, rosemary + thyme

Despite the official arrival of Fall (my favorite season because, ya know, cozy stuff), my little summer garden continues to thrive. Probably because it still feels like summer outside even though we’re all over it and ready to sip cider and pick apples and wrap ourselves in plaid blankets and such. If you’re not excited for Fall, please show some respect and don’t talk to me during this magical time. I have no space for your nonsense. EVERYONE KNOWS FALL IS THE BEST. *please do let me know if you’re into picking apples because I’m dying to go.

This time of year gets me really excited to host cozy, intimate dinner parties with friends and one of my favorite things to do is to decorate my table to complement whatever I’m cooking. During this, most wondrous of seasons, there will likely be some sort of roasted vegetable deliciousness and my favorite type of bread, grissini, fragrant with the herbs that continue to flourish and grow in the cooler months…like sage, rosemary and thyme, otherwise known as The Holy Trinity of Fall Herbs (by me).

I blame my mom for this whole tablescaping thing. The lady knows how to set a table. Holidays have always been made a bit more magical with her eye for sweet details and love of creating a beautiful space for friends and family to gather. Seasonal décor has always hung on the doors and been laid across the table. In honor of the arrival of autumn, I’ve created a perfectly simple, Fall-ish, herb-centric table setting (please don’t ask me how I folded the napkin because I just winged it) and shared one of my all-time favorite recipes that gives me all the Fall feels below:

ROSEMARY GRISSINI

It’s soft, chewy bread dough, wrapped around sprigs of rosemary and baked. What’s not to love? Trust me…you’ll love it. It tastes like Fall and feels like a hug.

Here’s what you need:

1 cup of warm water

1 tablespoon of dry yeast

1 tablespoon of honey (I use agave)

2 1/2 cups of all purpose flour

1 teaspoon of salt (plus a little extra for sprinkling)

4 tablespoons of olive oil (plus a little extra for drizzling)

fresh rosemary sprigs (this recipe make enough dough for about 24 pieces of grissini

Here’s what you need to do:

Combine water, honey (or agave!) and yeast. Let this mixture stand for about 5 minutes to activate the yeast. Add flour, salt and oil and work the dough just enough for it to come together (no need to knead!). Cover and let sit for 1 hour to rise. Once the dough has risen, preheat your oven to 400 degrees. While your oven is preheating, cut dough into 24 pieces and roll into 12” long strips. Wrap dough around sprigs of rosemary and place on a parchment paper lined baking sheet. Drizzle with olive oil, sprinkle with salt and bake for about 15 minutes - until golden and irresistible. Allow to cool, tear the bread away from the rosemary sprigs and enjoy!