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Without any fanfare, yesterday the season switched from summer to autumn. Fortunately, from a food perspective the change is more subtle as vegetables come and go, overlapping with the seasons not realizing we have deadlines that separate the four periods of our year. Dishes this week embrace this in-between time. Spaghetti Squash is tossed with tomatoes and zucchini for a Summer Spaghetti Squash paired with Nutty Quinoa. A combination of autumn Sweet Potato Latkes plays with the more summery Eggplant Caponata. Extra Eggplant Caponata is great for lunches with a pile of the Nutty Quinoa. Make more latkes than needed and serve the extras for breakfast with Mexican Black Beans and a dollop of leftover Cantaloupe Salsa. The melon salsa makes its dinner appearance with the Grilled Veggie & Tequila Lime Shrimp Tacos.
This week is worth bringing an all-American meal home. The less greasy version of the California Cheeseburger, the Grilled Sweet Potato Fries and Yogurt-Herb Dressing will make you crave eating at home.
Fig season is here for a bit longer and this Fig Pizza with a yogurt-herb sauce makes for some heavenly slices. Skip the prosciutto to make it vegetarian and then double up on the fig love with a Balsamic Beet & Fig Salad. Extra figs make for a delightful lunch of leftover quinoa and sweet potatoes tossed together in the Fig & Sweet Potato Quinoa Salad.
And last but never least the Almond Plum Kuchen is coffee cake at its finest. A protein boost with its almond flour, but a treat that can last a couple of days. Of course, unless it is enjoyed all in one setting as so often is done in our home.
Fall may have arrived, but summer produce will be treating us to freshness for a wee-bit longer. Indulge in what you can get your hands on as the days of this warm weather produce are numbered.
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Cook seasonally. Eat consciously. Live well,
