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What autumn dishes are you enjoying with the change of season?
With the onset of autumn we're automatically moving away from our nightly summer salads and towards the more cooked deep yellows and oranges of the season. Still, we do want to use up the last bits of produce that are still producing.I steamed that last bitty handful of fresh green beans below, then dunked them in ice water and tossed them with avocado oil and sea salt for lunch. At this point in the season that last batch of cherry tomatoes can be a little sour, so when they are slowly sauteed in olive oil, garlic, kosher salt and just a sprinkling of sugar they burst open, making a fragrantly fresh sauce that sweetens and softens their thicker fall skins.
I really love eggplant, but right now the old deep-fried parmigiana with gooey cheese still feels a bit too heavy. A search of eggplant recipes yielded this gem: You just poke an eggplant a few times with a fork, roast it, then peel and mash it with fork-smashed white beans along with basil, garlic, grated parmesan and some panko crumbs which you roll into 'meatballs' and bake on a cookie sheet. The texture oddly works, and when you slather it with the cherry tomato sauce above or just plain marianara sauce it's really good.
This becomes this?
Have you started making soups yet?
Nothing says fall quite like butternut squash. For this concoction you just peel, cube and roast the squash along with a chopped red onion, then toss with chopped spinach, craisins and a sprinkling of sunflower seeds. Delectable.
You're maybe noticing I like bite-sized foods. Another new favorite is Mini Jalapeno Polenta Cakes. I also add chopped red bell peppers and sliced black olives for color and flavor, and then cook them up in a muffin pan. Creamy, spicy, and delicate all at once.
