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It is officially Autumn now, but really we are experiencing this glorious transition time where I swear there are more seasonal possibilities than ever any other month. Fruit such as pears, melon + figs can play together, while cool weather beets, kohlrabi + squash come out for the fun, too. Let’s get this in-between party started.
Kohlrabi is a most unusual vegetable shaped like a root, it is actually the stem, and it tastes a bit like cabbage. I like it sliced into a Kohlrabi Yogurt Gratin served with Roasted Pear + Beet Salad or creamed up and stuffed into seasonal poblanos in the Kohlrabi Stuffed Peppers. Serve the Mexican inspired dish with Curdito and Cantaloupe Salsa. Either of these dishes could potentially work well with a root such as turnips or rutabagas.
The Cantaloupe Salsa also pairs well with the Jalapeño Crusted Fish and Spicy Couscous for another lovely dinner. Additional Spicy Couscous is great for lunch on the go with Curried Chicken Salad.
Squash, both summer and winter, are readily available. The Lemon Summer Squash + Walnut Pasta can be served on its own, but gets a bit fancier with the Fresh Tomatoes + Basil sauce on top. This tomato-y topping is also lovely across the Runny Eggs + Greens for breakfast the next day.
Winter squash, such as the Spaghetti Squash becomes a bit more than its humble part with the Creamy Dijon Chicken over Spaghetti Squash.
As pears make more and more of an appearance, celebrate them with the Pear Baked Oatmeal for a breakfast that can serve for a few days throughout the week.
Cook seasonally. Eat consciously. Live well,
