autumn

our outward energy starts to contract and turn inward. enjoy more cooked and warming foods.

ApPLE
BLACKBERRY
CLEMENTINES
FIGS

Arugula
Beets
Cabbages
onion and ginger

PEARS
PERSIMMONS
PLUMS
POMEGRANATES

Fennel
Kale
Leeks
Squash

  • Pumpkin Curry

    1 small pumpkin or kabocha squash (about 3 to 3 ½ lb)

    5 Tbsp. vegetable or peanut oil, divided

    Kosher salt

    1/4 c. Thai red curry paste

    1 (13.5 oz) can coconut milk

    1 small green bell pepper, seeded and sliced into strips

    1 small red bell pepper, seeded and sliced into strips

    1 medium shallot, halved and thinly sliced

    2 to 3 Thai bird's eye chilis, sliced

    1/3 c. canned bamboo shoots, drained and sliced into thin matchsticks

    1/2 lime, juice

    1 1/2 Tbsp. fish sauce

    1/4 c. fresh Thai basil, plus more thinly sliced for serving

    Lime wedges, for serving

    Instructions

    Preheat oven to 400º. Halve the pumpkin, scoop out seeds and discard. Cut into 8 to 10 thick wedges. Place on a parchment-lined baking sheet, drizzle with 3 tablespoons of oil and season with salt. Roast until almost completely tender (you should be able to stick a fork in with just a bit of resistance), 20 to 25 minutes. Let cool.

    Step 2

    When cool enough to handle, use a paring knife to carefully remove the skin from the pumpkin. Roughly chop the pumpkin into 2 inch pieces. Find some more tender pieces and mash enough to fill a ¼ cup measure and set aside.

    Step 3

    In a large Dutch oven or other heavy-bottomed pot heat 2 tablespoons of the oil over medium-high. Once the oil is shimmering, add red curry paste and cook, stirring often, until fragrant and has darkened in color, 2 to 3 minutes. Reduce heat to medium-low, stir in coconut milk and simmer about 3 minutes more. Remove from heat and let cool slightly.

    Step 4

    Add mashed pumpkin and ¼ cup water to coconut mixture and, using an immersion blender, puree until smooth. (Alternately, transfer mixture to a regular blender, and puree until smooth; return sauce to pot.).

    Step 5

    Add green bell pepper, red bell pepper, shallot, chili, and bamboo shoots to the pot. Bring mixture to a boil, reduce heat to medium-low and simmer, covered, until the veggies have begun to soften, 5 to 7 minutes. Uncover and add reserved pumpkin and simmer until tender, about 5 minutes.

    Step 6

    Just before serving, stir in lime juice, fish sauce and Thai basil leaves. Ladle curry over white rice and top with sliced basil. Serve with lime wedges.

  • Beet Salad with Arugula

    6medium, 2 lbs beets

    6 cups baby arugula, rinsed and spun dry

    1/2 cup feta cheese, diced or crumbled

    1/2 cup pecans, toasted

    1/2 cup dried cranberries

    Balsamic Vinaigrette Ingredients:

    1/2 cup extra virgin olive oil

    3Tbsp balsamic vinegar

    1 Tbsp dijon mustard

    1 garlic clove, minced

    1/4 tsp salt

    1/8 tsp black pepper

    Instructions

    How to Make Beet Salad with Arugula:

    Preheat the oven to 400°F. Line the bottom of a medium-rimmed baking sheet with foil. Wrap each beet tightly in a sheet of foil and arrange a lined baking sheet. Bake in preheated oven for 1 hour or until the largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins and slice into halves and then wedges.

    Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.

    Transfer the arugula to a large mixing bowl then add the remaining salad ingredients: sliced beets, feta cheese, toasted pecans, and dried cranberries.

    How To Make Balsamic Vinaigrette:

    In a small mason jar, combine all dressing ingredients and shake well to combine. Drizzle over salad to taste. If not serving salad right away, shake the dressing again just before drizzling over the salad.

  • Roasted Fennel with Parmigiano Cheese

    3 fennel bulbs

    4 tablespoons extra virgin olive oil

    2 tablespoons finely chopped fresh oregano, thyme, and fennel fronds

    1 lemon, zested

    1 teaspoon fine sea salt

    1/4 teaspoon ground black pepper

    1/3 to 1/2 cup freshly grated Parmigiano-Reggiano cheese

    A few drops good quality balsamic vinegar,

    Instructions:

    Preheat the oven and prepare the baking sheet: Preheat the oven to 400° F. Line a rimmed baking sheet with parchment.

    Prepare the fennel: Trim the root end of the fennel bulb and cut the stems off. Slice each bulb in half from the stem side to the root. Then cut each half into 4 wedges.

    Season the fennel: Place the fennel wedges in a bowl and add the olive oil, herbs, zest from one lemon, a generous pinch of salt, and freshly ground pepper. Toss gently with your hands to thoroughly coat the fennel.

    Roast the fennel: Spread the fennel wedges out on the prepared baking sheet. Roast for 15 minutes, or until the wedges have started to turn golden. Sprinkle on the Parmigiano cheese, coating the wedges evenly, and roast for 10-15 minutes more, until the cheese is nicely browned, and the fennel is browned and caramelized in spots.
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