In the last few weeks you may have picked up on my love of Autumn cooking, and my not-so-subtle adoration of pumpkin. But the truth is that the Autumn has so many wonderful vegetables (and fruit) to relish throughout the season, aside from my beloved pumpkin.
To me there is almost nothing as perfect as easy and delicious roasted cauliflower or brussel sprouts: I chop them up, drizzle a few Tbsp olive oil, salt, pepper and toss with whole garlic cloves. Roast at 400 degrees for one hour, or until caramelized.
Cauliflower is also a fantastic ingredient to include in soups to thicken it, or even, just as a standalone like this perfectly simple Cauliflower Soup from Food52. It’s even pareve, so its ideal for a meat Shabbat meal this time of year.
If you are looking for a simple recipe with a subtle twist, I stumbled upon this recipe for Chipotle-Roasted Baby Carrots. I also like roasting carrots with olive oil, salt, pepper and a 1 tsp dried ginger.
While I was pregnant last Autumn, I devoured bag upon bag of kale, turning it into crunchy, salty kale chips. I rinsed the kale, removed the middle rib, and spread out the leaves on a baking sheet. I drizzled with a few Tbsp of olive oil and sea salt, and roasted at 325 degrees for about 35 minutes. These healthful chips are completely addictive so watch out!
Last but not least – check out Yotam Ottolenghi’s Mediterranean take on butternut squash – this recipe for Roasted Butternut Squash and Red Onion with Tahini and Za’atar makes my mouth water just thinking about the silky squash paired with rich tahini and spicy za’atar. Yum!
Happy Autumn cooking!
We are currently in the last part of the time known as “The Three Weeks” – a period in summer that begins with the fast of the 17th of Tammuz and climaxes with Tisha b’Av. It is a time of grieving for the destruction of both the First and Second Temples in Jerusalem.
It is also a time when those who observe this mourning abstain from eating meat which can certainly be a challenge if your dinner typically revolves around grilled chicken or hamburgers.
Here are a few ideas for satisfying meat-free meals for the 9 day period before Tisha b’Av.
Even food bloggers need to come up with satisfying veggie alternatives for this time, and the Overtime Cook put together this recipe for Spaghetti Cheese and Spinach Pie. What a hearty alternative for any time of year! Serve this with a side salad and you have a complete meal.
Give me some cheese and veggies in between two slices of bread and I am a happy lady. Having a grilled cheese night is always a fun dinner idea, and these Fig and Goat Cheese Sandwiches are definitely a notch above that same old cheese sandwich.
Eggs and cheese baked in a tangy tomato sauce, otherwise known as Shakshuka, is a perfect weeknight dinner packed with veggies, protein and flavor! Serve with pita bread, hummus and some chopped salad.
I love the versatility of stuffed peppers – you can fill them with meat, cheese or rice. Perfect for a meatless meal are these Quinoa Stuffed Peppers.