What are the ingredients that make you think of fall, besides the obvious squash and apples? The produce that seduced me on my last shopping trip were golden beets and pomegranates. I bought both without a recipe in mind, but when I walked into my kitchen their fate was obvious – they would make the perfect fall salad.
I roasted the beets and paired the two with cubes of piquant blue cheese and a balsamic vinaigrette. It was so delicious, it’s definitely going to become a fall tradition. The dressing was inspired by a recipe from Food & Wine. The amounts below will make salads for at least 4, if not twice that. I kept the ingredients in the fridge and mixed salads as needed.
For an unusual but delicious pairing, try the salad with Hitachino Nest “Real Ginger Brew“.
Here’s the recipe: (click link to view)
I’d seen this recipe at 101 Cookbooks before, but didn’t bite – I’m not overly fond of fruit-flavored soups. Maybe this time the title caught my eye because I was planning to stop by an Armenian Festival later in the day.
It turned out to be a fortunate ‘impulse cook’. Armed with a bag of red lentils and amazing Turkish apricots (both from Whole Foods’ bulk aisle) I whipped up a batch. The flavor is complex and like nothing I’ve tasted before.
Some things I might do differently next time: halve the recipe (it made approximately 12 cups, a bit hefty for my apartment-sized fridge), use a tad less cumin, spice it up with a bit of hot sauce, maybe add more water for a thinner soup (though simply adding water while reheating does save fridge space). Oh, and maybe have people over for soup?
If you didn’t catch my link above, you can get the recipe here.
Lately I’ve been occupying my scarce leisure time with an important assignment – clipping the most interesting recipes from my stack of cooking magazines. Luckily, one of the few I’ve tried was a keeper – I’ve already made it twice in two weeks. It’s extremely quick, healthy and perfect for fall.
It isn’t pictured in the magazine, and now I know why – it’s not terribly photogenic.
The recipe is “Black Bean Chili with Butternut Squash and Swiss Chard” from the March 2006 issue of Bon Appetit. It took me a very easy half-hour to make because I cut the butternut squash ahead of time. I added more than the recommended amount of chili powder, extra hot sauce, and substituted vegetable with beef broth for a heartier flavor. Great to bring to work for lunch.