Mushroom Ramen Soup
This rich, "meaty" broth starts with mushrooms for depth and roasted onions & garlic for a touch of smoke. Rounding out the the complex flavors are fennel, cinnamon, anise, and clove.
TRUFFLE ALFREDO POPCORN
Truffle infused olive oil pairs with buttermilk for a tangy, creamy profile. Depending on how strongly flavored your olive oil is, you may want to use about half truffle olive oil to half regular. And while the truffle note imparts a more complex, unexpected flavor, this recipe tastes great with regular olive oil too.
RED ENCHILADA SAUCE
A quick and easy red sauce to pair with your favorite Mexican inspired dishes. Try on poblanos, enchiladas, or with enchilada casseroles!
Polenta Stuffed Poblanos
GREEN ENCHILADA SAUCE
Unripened green tomatoes are a pragmatic substitute for tomatillos in green enchilada sauces and salsas. Because green tomatoes are more readily available here in the Northeast, I use green tomatoes almost exclusively. Come fall, instead of composting those seemingly hopeless unripe tomatoes, use them as a tomatillo substitute. Or can them, like red tomatoes, for later use.
WINTER IS COMING VEGETARIAN LASAGNA
Smoked mozzarella, fennel seed, and mixed mushrooms impart a "meaty" flavor otherwise absent in vegetarian lasagnas. Because this dish is a guest favorite, it's often featured at my Game of Thrones watch parties.
I love shiitakes in this recipe, but mix and match mushrooms as you see fit. If you have the time, try making the pasta and/or the ricotta cheese. Because fresh pasta readily absorbs the sauce, dried pasta really is dull by comparison. The casserole can be made in advance and freezes beautifully.
FRESH RICOTTA
Fresh ricotta is ridiculously simple to make, and the result is a delicately creamy flavor with which its store bought counterpart cannot compare. For almost every application, you're going to want to use vinegar as the acid. If you're pairing your ricotta with a cream based sauce or dessert, however, using lemon juice may be appropriate.
Lentil & Potato Stew
MUSHROOM & ONION QUICHE
Raisin Spice Oatmeal
When my mom used to get packets of Quaker Oatmeal, the raisin spice was always my favorite. Now, those pre-sweetened convenience packs are just plain cloying. This recipe takes that traditional flavor, adds nuts for protein and just a little sugar. Water can be substituted for milk, but you may find yourself adding more sugar to compensate. I like unsweetened vanilla almond, but any neutral non-dairy or dairy works.
Tomato Basil Stew with Chickpeas
VEGAN COCONUT CHERRY OATMEAL
CHILI POPCORN
This spicy snack makes use of the tomato powder I've been making from leftover tomato skins. Try this popcorn on football Sunday and pair with your favorite Autumn brew!
SUMMER SQUASH & SAGE POT PIE
Browned butter and toasted flour impart an autumnal flavor into this savory pie. Zucchini, yellow squash, or patty pans all work. If you still have a bunch from your harvest, consider freezing the filling, using the method for freezing soup, and thaw & pour into a crust later.
ENCHILADA CASSEROLE WITH SUMMER SQUASH
Eggplant parmesan meet the enchilada! This recipe is full-on fussy, especially if you're breading and frying your squash in addition to making the enchilada sauce from scratch. But this is a great dish for using up that summer squash and zucchini. If you have eggplant, use them instead. If you have some breaded squash or eggplant in the freezer, that eliminates a big step. The components can be made in advance and assembled the next day. A great dish for party buffets!
WHOLE WHEAT PIE CRUST
Honey Vanilla Frozen Custard
SUMMER SQUASH PARMESAN
This twist on a parmesan casserole takes advantage of your harvest but doesn't leave you hovering over a hot stove. Let your oven do the work for this no breading, no fry, and sauce-free recipe. Broil your squash; prepare the tomatoes, basil, and cheese while you wait. Assemble the casserole and bake!
SUMMER FRUIT SHERBET
A wonderfully versatile recipe! Take bits of different fruit you have hanging out in the fridge and combine them for your own personalized sherbet. The corn syrup really does give the sherbet the best scoopability. Sugar and lemon juice are only added to taste. Tart fruit, such as raspberries, may not need any lemon juice but will need a couple tablespoons of sugar. Conversely, white peaches lack acidity and will probably need a little lemon juice but no sugar. Because the amount of sugar and acid varies greatly in fruit, be sure to taste and add sugar and lemon juice as needed.
