Simple Recipes for the Season: Fall 2015
Autumn is a soothing season, its coziness and quiet charm welcome after months of chasing summer bliss, a steady sweetheart on the heels of a whirlwind romance. Fat pumpkins on the vine, apples pressed into cider and baked into pies, grapes staining hands on their way to becoming wine—it’s hard to do anything but celebrate an entrance so grand as this! The delightful-but-oh-so-fragile treasures of summertime make way for sturdy squash and hearty greens, and a whole new world of recipes is open to us once again.
Cube a kabocha squash, toss with olive oil and season well. Roast at 375° for about 40 minutes. Coat torn bread in olive oil, salt and red pepper flakes; toast in the oven until golden. Combine the cooled squash and croutons with halved figs, arugula, olive oil, red wine vinegar, salt and pepper.
Toast thin slices of sourdough bread until the edges are dark brown, then drizzle with olive oil. Mix together soft goat cheese, a splash of whole milk, lemon zest and salt. Top the toasts with a generous swipe of goat cheese, thinly sliced plums, more olive oil, fresh thyme and cracked pepper.
In a large sauté pan over medium heat, heat butter until it begins to brown. Add sliced apples and cook until softened. Add a sprinkling of sugar, a big pinch of cinnamon and a dash of salt. Stir to combine and sauté for a few minutes more. Serve warm, drizzled with heavy cream.
Prepare a pastry dough. Boil potatoes until tender, then slice into rounds. Sauté dandelion greens with garlic. Combine the potatoes, greens, grated aged goat cheese, salt and pepper. Roll out the dough, pile the vegetables in the center and fold up the edges. Bake at 400° until brown and bubbling, 30 to 40 minutes.
Make a vinaigrette of chopped shallot, mustard, white wine vinegar and olive oil; season with salt and pepper. Tear butter lettuce leaves into large pieces and coat with the dressing. Add thinly sliced pears, crumbled feta cheese, pomegranate seeds and toasted sunflower seeds, tossing carefully to combine.
Slice delicata squash and apples into crescents. Toss with olive oil, Aleppo pepper, salt and pepper. Roast at 400° until tender, 20 to 25 minutes. Stir together tahini, lemon juice and zest, salt and black pepper, adding water until the sauce is pourable. Spoon over the squash and apples. Finish with chopped parsley.
Simple Recipes for the Season: Fall 2015, was published in the Fall 2015 issue. © 2015 Edible San Francisco. Illustrations © 2015 Heather Hardison.