Jean jackets and scarves are making their way out of the closet, and a deeper dive reveals well-loved, fuzzy boots, tucked lovingly under a pile of flip flops and summer toys. The fleece just hangs on the banister now. It's a rare day when a leaf doesn’t blow in, ride along in the car, or perhaps even end up in a friend's hair. All around, there is a tapestry of color and a cooler wind, whispering fall has indeed arrived.
The evening sets the sun down a bit earlier, and a desire scoots in for something a little warmer, a little closer, a little cozier. As daylight dims, the candles are lit a little sooner. The nourishment craved has certainly felt the shift, and not by chance. It is all part of nature’s perfect harmony.
There’s a reason why a hot cup of soup doesn’t hit the spot during the dog days of summer, and a salad is far less desired in winter. There’s great value in aligning with nature’s rhythms when it comes to what the body needs, and the seasonality of what’s growing now. In this month’s recipes, as the farmer’s market winds down, we highlight a few delightful, hearty ingredients. When paired together, they deliver powerful needed nutrients, and satisfy the senses, as well as cravings for something warm and rich. These foods carry us through family fall hikes, apple picking, and those starlit evening walks. These recipes are still pretty light, spotlight the last of the sweetest tomatoes, and celebrate autumn's hearty glory. If an evening, however, is calling for something extra cozy and comforting, inviting that very best friend over, decorating the table with summer's treasures, lighting a fire or a couple of extra candles, and incorporating some extra hearty ingredients (like maple sausage or mascarpone cream for a sauce), creates an elevated recipe sure to nourish body, mind, and a couple of deeply connected souls.
Fall’s Fresh ‘Spaghetti’ for 2
Ingredients:
1 spaghetti squash, halved
8 large shiitake mushrooms, sliced
Big bunch fresh spinach, stems removed, roughly chopped
2 cloves garlic sliced
Fontina and romano cheese
Salt & pepper
Olive oil
Directions:
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Spaghetti squash easily absorbs the flavors of whatever seasoning and ingredients it pairs with. It makes a wonderful cozy light dinner, and is wonderful with a pinot grigio.
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Roast squash cut side down, seasoned with oil, salt & pepper @ 425 for 35 minutes. Allow to cool for 20 minutes before handling. With a fork, shred the strands into a large bowl (looks like spaghetti noodles)
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Season mushrooms & sautee for 8 minutes. Add garlic & sautee 2 minutes. Add to bowl with squash.
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In same pan, sautee spinach for 3 minutes with a pinch of salt and pepper. Add to bowl.
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Shred some fontina cheese and a drizzle of olive oil into bowl, toss and plate
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Top with shredded Romano cheese
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Serve by candlelight & nice music, with that very best friend
Fall’s Sweet Tomato Salad
Ingredients:
1 large red tomato, sliced thick
2 small yellow tomato, sliced thick
2 handfuls baby greens
Feta cheese, crumbled
Green onion, sliced
2 T olive oil
3 T fresh lemon juice
1 T honey
Salt & Pepper
Directions:
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We don’t slow down in cooler seasons like we used to. A fresh salad is always a nice addition, and boosts essential vitamins for energy
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Plate the red tomato slices at the base of the salad (2 per person)
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Season with a sprinkle of salt & pepper
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In a medium bowl, whisk oil, lemon juice, honey, a pinch of salt & pepper. Add spring greens & feta, toss to coat
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Pile on top of red tomato. Top the greens with the yellow tomato, sprinkle with salt & pepper & a few green onions