Soohyun Lee on Instagram: "Roasted pumpkin Basque cheesecake🍁 Silky, spiced, and baked with roasted kabocha pumpkin purée, this cheesecake loaf is smooth, velvety, and full of cozy fall flavor. Comforting, fragrant, and the perfect dessert for the season. Hope you enjoy! Roasted pumpkin cheesecake: (For one 19.5 × 6.2 × 6 cm loaf pan) 500g kabocha pumpkin, skin on and seeded (if you prefer, substitute with 200g canned pumpkin puree) 380g cream cheese, softened 85g sugar 24g dark brown sugar ½ t

Kelly Scott on Instagram: "How to make a delicious roasted tomato basil soup! I always love making roasted tomato basil soup from scratch this time of year. It is just starting to feel like fall, but tomatoes are still ripe and delicious. I also like to incorporate a scoop of @isopure Unflavored Whey Protein as a way to hit my protein goals and you can’t even tell it is in there. Ingredients: 1. 4 lbs tomatoes, I use a mix of roma tomatoes and cherry 2. ¼ cup olive oil 3. Salt and pepper to tast

Kimberly Villalobos on Instagram: "RECIPE BELOW! I literally cant make mashed potatoes in this house without making this sauce to go with it lol quick, easy and full of flavor!! Sauce recipe Salted butter Heavy cream Complete seasoning Parmesan cheese Gruyere cheese Measure with your heart, not your eyes and adjust to taste!! #kimmyskreations #mashpotatoes #homemade #potatoes #sidedish"

Powerful Countries on Instagram: "Beet Salad with Goat Cheese and Balsamic: Ingredients: 4 to 5 medium beets Extra-virgin olive oil, for drizzling 2 cups salad greens, arugula or spring mix ½ shallot, thinly sliced ½ green apple, thinly sliced ¼ cup toasted walnuts 2 ounces goat cheese, torn Microgreens, optional Balsamic Vinaigrette Flaky sea salt Freshly ground black pepper Instructions: Preheat the oven to 400°F. Wrap each beet in a piece of aluminum foil and drizzle generously with olive oil