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October has arrived, the harvest is still fresh & gorgeous. Let’s dive into the delights.
Technically we missed it, but with a name like Oktoberfest it is hard to think about until the month of October. In Germany, however, it is celebrated in September. Either way, Braised Cabbage, Apples & Brats are perfect this crisp Autumn time of year. Especially with creamy polenta and a glass of Marzen or whatever Oktoberfest style beer your local microbrew creates.
Did you know we are in the midst of mushroom festival season? Around the world in various locations, people are busy hunting and digging for mushrooms. Celebrate with a creamy Mushroom Risotto, we use barley, but rice works as well. Pair the risotto with Beet Crisps and an Arugula Salad. If you have bigger portobellos stuff them for a hearty main dish of Parmesan-Walnut Stuffed Portobellos.
Make ahead a few items for a smoother week. Roast up pumpkins or winter squash for the pasta & soup and then make a big triple batch of polenta to serve in several ways. You can even roast up several cups of Smoky Garbanzo Beans for snacks or salads. After those simple projects, this week’s dishes will come together smoothly.
Pumpkins collide with bell peppers in a beautiful Pumpkin & Roasted Bell Pasta. The pumpkin is blended into creaminess, then tossed with the pasta and dark leafy greens. The bell peppers are roasted into smoky sweetness and become the finishing touch. Parmesan-Walnut Portobellos pair nicely with this pasta, too.
For even more smokiness, try the Smoky Caesar Salad with Smoked Paprika Garbanzo Beans. The beans become the ‘croutons’ of the dish, but they also make a scrumptious snack or add another element to the Garbanzo-Avocado Bean Salad for lunch. Pair the Caesar with a nutty Brown Butter Fish to complete the meal.
Start with a big old pot of polenta at the start of the week. It is a perfect side with the Brats. The next morning it can be creamed back up for Creamy Breakfast Polenta with Pears and if you have any leftovers spread it in a large casserole dish to cool. Once it is chilled, cut it into pieces for Polenta Croutons. The croutons can then be sprinkled on top of the Apple-Squash Soup or the Avocado, Pear, & Almond Salad.
If you still have a few apples lying around sear them into Apple Quesadillas with a leftover bowl of the Apple-Squash Soup for lunch.
Cook seasonally. Eat consciously. Live well,
