Summer is coming to an end and we're starting to see hints of fall around every corner. Kids are back in school, Labor Day has come and gone, nights are getting cooler. Best of all, fall foods are showing up at the market. Don't get me wrong ~ I love summer produce and I'm going to miss it. But the deep flavors of fall and their rich cooking aromas make me swoon.
Winter squash have started rolling in ~ butternut, delicata, acorn, kobocha and more. Ginger is making its first appearance this week; tumeric is not far behind. Potatoes have been harvested, and sweet potatoes are showing up. Also showing up and getting more plentiful ~ broccoli and cauliflower, celery root, apples, leeks, carrots, beets, turnips, radishes, bok choy, cabbages, mustards, chicories, rutabaga, kohlrabi.
Here are some of the dishes that I am looking forward to cooking up with the fall bounty!
Michael Ruhlman's Roasted Cauliflower is one of my absolute favorites. And while we are on the subject of brown butter ~ these Brown Butter Butternut Rolls sound pretty fantastic. (Also, make sure you say that out loud. It's fun.)
Sweet Potato and Brussels Hash from the New York Times. I'm intrigued by boiling the sweet potatoes in orange juice and maple syrup ~ they don't really NEED it to make this a tasty dish, but it does sound delicious...
Apple Dumplings. Look at that picture ~ need I say more?
This Fennel and Apple Salad is one of Beth's favorites. A taste of fall with no cooking required! She simplifies the dressing to just lemon juice, walnut oil (or olive, if you don't have walnut) and salt. And she highly recommends toasting the walnuts.