sweet miscellany

seasonal plant-based recipes

autumn

Autumn Love

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I don’t have a new recipe for you today (I’m hoping to remedy that this weekend), but I do have some fall inspiration for you from the archives.  I realized I haven’t been baking much at all outside of farmers market prep because it’s been so hot. I think I’m putting an end to that this weekend come hell or high water because I’m declaring it autumn in my world. It may be 95 degrees out but I’m baking, dammit! To be honest, this has actually been the most mild summer in ages. We haven’t had to suffer through too much extreme heat and it was still cool and pleasant in June! I’m hoping the “cooling” trend continues into the next season so that we may be able to experience more of a “true” autumn. Hey, a girl can dream.

As promised, here’s some autumn-y inspiration from the archives:

pumpkin steel cut oats with maple cinnamon apples

homemade chai concentrate
toasted hazelnut & chocolate chip pumpkin muffins

Farm to Table: Masaledar Sem (Spicy Green Beans)

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I had no plans whatsoever of posting this recipe. It just happened to be what I fixed for dinner on Sunday evening. I liked it so much that I figured I would share it here in case you might be looking for some green bean inspiration or needing something a little different for dinner.

I actually stumbled across this recipe on Food 52 this weekend right after I had bought a big basket of green beans and some heirloom tomatoes at the farmers market. I knew I needed to cook the green beans sooner rather than later but I wasn’t really sure what I wanted to do with them.  Cue the Masaledar Sem recipe. It’s an Indian spiced green bean dish perfect for late summer/early fall. It starts with chile, spices, and a ginger garlic paste. I’m pretty sure anything that starts with a ginger garlic paste will be awesome.  In fact, next time I pick up some garlic, I might make some to keep on hand in my fridge or freezer. The smell alone is so amazing that it might temporarily make you forget what you were doing.

The cooking part of this goes pretty fast as long as you get your mise-en-place together beforehand. That way you are just adding things to the skillet without having to hurriedly chop, measure, etc. This dish actually gave me an idea for a really tasty soup but it will have to wait until the weather is more soup appropriate. Have a lovely holiday weekend friends 🙂

 

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