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Get ready to celebrate as this week marks the Autumn Equinox. I really adore everything the transition between any of the seasons imply, but summer to fall is especially abundant. During the next few weeks we get to take advantage of all of it!
Around my city, the smell of hatch chiles’ roasting starts to permeate as you drive down the road around the little road stands. If you can’t find them fresh, look for them frozen or even in cans in most Mexican departments at the grocery. Then whip up the Chili + Egg Casserole with the Chili Bean Saute for a comforting summer/autumn dish. If you have extra chiles, fold them into Green Chili Quesadillas with leftovers of the Chili Bean Saute.
If you can access the fresh green chiles, chop and scramble them up with eggs (or tofu!) for breakfast, too.
Of course, summer’s abundance is still with us, even if it is waning. This means summer squash such as zucchini, crock neck or patty pan squash are easy to come by and they are beautiful tossed with strands of spaghetti, bright citrus and earthy nuts in the Lemon Summer Squash + Walnut Pasta. Which can be made even brighter with Fresh Tomatoes + Basil
Got plums? Make this Asian Plum Sauce and then use it to top two different types of wraps: the vegan Mu Shu Veggie Wraps or the meat-centric Asian Plum Lettuce Wraps. Pair either wrap with the Red Chili Green Beans. These wraps could even appear on the same dinner table if you are planning a feast.
Soup is starting to sound good again and the silky broth layered with flavors is a perfect way to celebrate the sea with an elegant yet simple Bouillabaisse. Serve it with a dollop of the Saffron Rouille and an easy Cucumber Tomato Salad.
As tomato season starts to dwindle, don’t forget to whip up a BLT or two to celebrate the beautiful crimson fruit.
Finally, this week’s Equinox is made a bit brighter with the Fresh Apple Granola and the Autumn Fruit with Yogurt-Sauce.
Cook seasonally. Eat consciously. Live well,
