I just got back from the most insane food and wine tornado of a trip through France. While my jet lag might not ever recover, my love of French food is level one hundred right now.

Those fuckers know how to eat.

French food recipes will be voluminous on this newsletter quite soon, but until then, here’s my autumnal twist on a classic ‘Murican bar food:

Pumpkin Marinara Wings.

I love these things so much, I barely make Buffalo Wings anymore (recipe in Eat Happy Too if your brain-stomach-craving-axis requires Buffalo Wings).

BUT ANNA…WHAT EVEN IS PUMPKIN MARINARA?

I’m so glad you asked.

It’s only the greatest pumpkin spice food product ever invented during the brief history of the late-stage capitalism pumpkin spice craze.

Why do I claim this?

* I invented it. And I invent awesome shit.

* It tastes like an autumn angel hugged your tastebuds and cuddled your tummy.

* It might be the only pumpkin spice product ever to not have any added sugar in it.

Clean AND delicious! Sign me up!

I’ve written several low carb recipes that utilize Pumpkin Marinara, but it also goes perfectly with cheese or mushroom ravioli or tortellini and pairs exquisitely with gnocchi or orrecchiette and lots of parm (in case you have carb eaters in the house—they deserve clean, delish food too).

This fall, Pavilions, Harmon's, select Jewel Oscos, select HEBs, and soon, Seattle Town & Country locations will carry the Pumpkin Marinara. Check here for a location near you.

For the rest of us, you can order it from our site. There are 42 twin packs left for the season

Follow along my recipe video above, print the PDF recipe below, and go kick some Rock-tober ass this year!

PUMPKIN MARINARA WINGS WITH HOMEMADE RANCH DIP

(Serves 4)

* 2-3 pounds chicken wings

* Salt and pepper

* Ground cinnamon

* Olive oil

* 3 tablespoons melted butter or melted coconut oil

* 1 jar Eat Happy Kitchen Pumpkin Marinara

* 1 cup sour cream or Greek yogurt

* 1 tablespoon Eat Happy Kitchen Ranch Dust

* Juice of 1/2 lemon

Preheat the oven to 400 degrees. Lay the chicken wings out on a parchment paper lined baking sheet. Season both sides of the chicken wings with salt and pepper. Then dust both sides with cinnamon. Drizzle olive oil over the wings and cook in the oven 20-30 minutes or until the wings are cooked entirely through. Remove from the oven.

In a saucepan on medium heat, melt butter and whisk in the Pumpkin Marinara. Using a pastry brush, brush the sauce onto the chicken wings and place back in the oven 5-10 minutes to crisp up. Remove the chicken from the oven and serve with the remainder of the Pumpkin Marinara as a dipping sauce and the Ranch Dip (below).

Make the ranch dip by whisking together the sour cream, Ranch Dust, and lemon juice and serve as a second dipping sauce for Pumpkin Marinara Wings.

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