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As I said last week, this in-between summer + fall time thrills me as the recipes are unique and limited as they combine produce that peeks together only during this brief seasonal window. The current harvest includes dark leafy greens and tomatoes, figs and pumpkin, summer squash and winter squash which are also known as the classic zucchini + pumpkin.
Pumpkins make their grand entrance this year with one of summer’s darlings: the sweet pepper. The Pumpkin + Roasted Pepper Pasta is a savory-sweet comforting dish to gather your family around.
The Creamy Dijon Chicken with Figs + Spaghetti Squash combines the summer fig with early autumn’s squash-y odd to pasta.
With the hot days still happening around here (and elsewhere around the States), I find myself craving a simple salad with a bit of protein and an herby-bright dressing. The Green Goddess Shrimp Salad fits this requirement perfectly. This combo works well on the go, too.
Even if the calendar declares it is fall, it is hard not to feel summer’s presence still. This End of Summer Soup will help transition you gradually into fall. Especially when it is paired with the
Roasted Tomato + Kale Salad.
Package up the soup with cheese toasts for an easy warm, lunch on the go the next day.
Swimming in dark leafy greens? I am! Chop them up (whether it is spinach, kale, chard, collards, etc) sauté them down and stuff them into a Spanakopita. The leftovers are awesome warm or cold for lunch on the go. And it pairs simply with a Cucumber + Tomato Salad lightly dressed.
Creamy avocados may be making more casual appearances in stores, but snatch one or two up to pair with the Cucumber, Tomato + Avocado Sandwich or for the Arugula + Avocado Omelette.
Finally, pumpkins may be arriving but there is still plenty of summer squash calling out for Zucchini Bread — especially when it has chocolate chips in it.
Cook seasonally. Eat consciously. Live well,
