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It is the first week of October and it is time to start rolling out the pumpkins. Of course, I am still harvesting the end of summer bounty and that must be incorporated as well.
One of my favorite combinations of these two seasons is the Pumpkin + Roasted Pepper Pasta. Using a can of pumpkin is perfectly reasonable, but roasting up a ton of winter squash is a deeply satisfying way to serve several meals beyond this pasta dish. A lunch of Curried Pumpkin Soup can be made ahead, while the Pumpkin Yogurt Parfait with Pumpkin Molasses Granola will bring a jack-o-lantern smile to your face everyday this week.
When I need to save time and a bit of money, I cook up a monsterous pot of beans. This week, black beans are a part of a simple Bean + Rice Bowl, alongside Fish Tacos or for lunch as the Summer Veggie + Black Bean Salad. The Pico de Gallo is a lovely way to celebrate the end of fresh tomatoes, jalapeños and cilantro. The Mexican inspiration continues with Steak Fajitas and the extra tortillas can become breakfast with the Pico de Gallo Egg Tacos.
The delicious wild card this week features the end of plum + green bean season with the Asian Plum Lettuce Wraps with Red Chili Green Beans.
Cook seasonally. Eat consciously. Live well,
