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What's in Season Find Out What's in Season in your region

SIMPLE RECIPES FOR THE SEASON
by Stacy Ladenburger | Illustrations by Heather Hardison

 The market is brimming with pears, apples, walnuts in their tough shells, Brussels sprouts, bumpy heads of cauliflower, hearty greens and round pumpkins.

Spectacular or not, I love this season and all that comes out of the kitchen as we hunker down and get cozy.

 

goatcheese figs 

Baked Goat Cheese with Figs
Place several ounces of goat cheese in a small baking dish. Drizzle with olive oil, season with salt and pepper and tuck a few sprigs of thyme alongside. Bake at 375° for 15 to 20 minutes, or until the cheese is bubbling. Serve with halved fresh figs and honey.

 harvestsalad

Harvest Salad
Make a dressing of shallot, pomegranate molasses, red wine vinegar, Dijon mustard and olive oil. Massage thinly sliced kale with the dressing, then set it aside to allow the greens to soften. Top with sliced persimmon, pomegranate seeds, pitted dates and chopped toasted almonds.

 

simpletart

Simplest Apple Tart
Thaw purchased puff pastry on a parchment-lined baking sheet. Arrange thinly sliced apples on top and sprinkle with brown sugar, cinnamon and a pinch of salt. Bake at 400° until the pastry is puffed and golden brown, 25 to 30 minutes. Serve with lightly sweetened whipped cream.

 

sweetpotatosoup

Sweet Potato Soup
In a big pot, sauté onions,garlic and ginger until translucent. Add vegetable stock and diced sweet potatoes. Simmer until the potatoes are tender, then purée. Add a dash of cayenne, a squeeze of lime juice, salt and pepper. Serve with a dollop of yogurt and chopped fresh cilantro.

 

roastedsquash

Roasted Kabocha Squash
Slice a kabocha squash into crescent moons, then toss with olive oil, salt and pepper. Roast at 375° for 40 minutes. Once the squash has cooled slightly, mix with a handful of arugula, crumbled goat cheese and toasted sunflower seeds. Splash with champagne vinegar and olive oil to finish.

Simple Recipes for the Season was originally published in Edible San Francisco, Fall 2014

 
 
 

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