Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.
Learn more on the Sign Up page.
Get more recipes like this one. Sign up today at www.Lillys-Table.com!
At the end of September, harvest is still in full swing, but a few items demand to be used up such as spicy peppers, delightful figs, crispy cucumbers, hearty eggplant, juicy tomatoes, succulent melons and corn on the cob. The dishes this week play around with each of these while welcoming kohlrabi, spaghetti squash, pears and sweet potatoes to be at the table for a bit longer.
Kohlrabi is not really the easiest veggie to know what to do with, but this dropped from space root is making more appearances in CSA’s and Farmers Markets. Blended smooth with a bit of cheese, such as queso fresco, is an easy solution, but taking that puree and stuffing the puree into peppers will make you wish more of it was in your life.
Peppers also make the Jalapeno Crusted Fish with Spicy Couscous Salad, a great base salad that welcomes the freshness from your harvest. With melons lingering, this Cantaloupe Salsa completes this fish dish.
If you are longing for bit more Mexican inspiration take your juiciest tomatoes and highlight them in the Fiesta Cobb Salad. This main dish salad is perfect with homemade Tortilla Crisps. Crudito Cabbage Salsa and Elote Corn on the Cob could be mixed & matched with the Fiesta Cobb Salad or the Jalapeno Fish, but we especially enjoyed them with this weeks Kohlrabi Stuffed Chillies.
Figs are still floating around and they are a delight to pair with autumn veggies. The sweet potato partners well with them in the Fig, Sweet Potato & Quinoa Salad. Spaghetti Squash is given an almost glamorous treatment with the Creamy Dijon Chicken with Fig over Spaghetti Squash Spaghetti.
I may have found the perfect vegetarian meatball! Soy and meatless products are boring, not to mention a touch controversial, try eggplant mashed up instead. Other than the meat, the ingredients in the Eggplant Patties are Italian inspired. We roll ours into ‘meatballs’, but burgers could work too. Give these veggie balls a Mediterranean feel by pairing them with Tahini Sauce and a Chunky Tabbouleh salad.
The Eggplant Patties also make excellent leftovers, especially for little hands and would be fabulous with the Roasted Tomato Soup for a lunch on the go.
For dessert, the Baked Pear Oatmeal is easily made ahead to be enjoyed over a few mornings if you make a big batch.
This has to be one of the most exciting produce times of the year. Grab produce that are slowly waning and indulge in the new arrivals of autumn.
Cook seasonally. Eat consciously. Live well,
