When Two Seasons Collide on a Plate

August might just be the best month for food (at least here in my region). There are still some tomatoes and summer squash on the vines. Some herbs and leafy greens are perking up again thanks to cooler temperatures. A few peaches and cantaloupes are left.  And now the first of the winter squash is being harvested. You can never really get bored when eating seasonally. Something new is always cropping up at the farmers market (or in the garden). And when two seasons collide on a plate, it’s a culinary dream. This week I have been successfully keeping things seasonal and simple. I don’t think I spent more than an hour on a single meal this week. (Well maybe the gnocchi, but that was my fault. Keep reading.) I cooked in bulk, made use of leftovers and kept recipes simple.

On Sunday we had chilli made with browned ground pork and cooked beans straight out of the freezer and tomatoes that had already been pureed and canned. (Why do they call it canning, if you put it in a jar?) All I had to do was chop some onions, peppers and herbs and throw it in a pot with my precooked beans and ground pork and a little seasoning. I did make cornbread from scratch (adding jalapenos and frozen corn for more yum).

“Meatless Monday” consisted of a stir-fry with seasonal veggies and shiitakes served with brown rice (cooked a double batch) and the best thing I’ve eaten in awhile: grilled okra. The simple recipe came from a friend. (Thanks Nisa!) I washed and dried the whole okra then tossed it in olive oil, salt and pepper. I skewered it, then grilled it on medium high heat for about 2 minutes on each side. So simple and delicious – it blew my mind. I thought I hated slimy okra. Now I can’t wait to get some more at the farmers market tomorrow! Revisiting foods you thought you hated, only to discover that you really love them… priceless.

Porkchops were on the menu Tuesday. I could eat vegetarian nearly every day, but after a Meatless Monday the rest of the family was ready for something meaty. I used my favorite pork chop recipe. I browned them, then let them braise in their own juices and some red wine, garlic and rosemary. They braised for two hours, but I wasn’t in the kitchen for that! I also made one of my kids favorite sides, potato wedges (olive oil, rosemary, salt and pepper – 25 minutes in a 400 degree oven), and their not-so-favorite sauteed swiss chard (onions, garlic and olive oil). We also had a salad with homemade mustard vinaigrette (olive oil, apple cider vinegar, mustard, honey, rosemary, salt and pepper).

Wednesday we had Baked Delicata Squash with Lime Butter. Delicata is a winter squash that looks kind of like a mini watermelon. I served it with leftover brown rice, lima beans (cooked in a broth made with leftover juices from Monday’s pork chops). We had salad again with homemade avocado mojito dressing (avocado, olive oil, a few tablespoons of Greek yogurt, mint, lime juice and zest, salt and pepper and a little milk to thin it out a bit). I also toasted the seeds from the squash (seasoned with olive oil and chilli powder). We sprinkled them on our salad to add a zesty crunch. The salad dressing was so refreshing and complimented the squash with it’s chilli-lime-butter.

Yesterday we had ricotta gnocchi. I always thought gnocchi was some fancy, technical Italian dish. It was so easy. Well… it should have been. I made it hard by trying to use a piping bag (which was way too small) instead of just rolling it into a thick rope and cutting it like the recipe instructed.  This was the most time consuming recipe of the week, but it can be done quickly if you don’t get in your own way. I used this recipe as a template for the gnocci, but replaced the nutritionally deficient and refined all purpose flour (bleh!) with 1/2 whole wheat flour and 1/2 brown rice flour. This made a dense, yummy gnocchi. But the sauce is what really made it tasty. I chopped and browned half a package of bacon, then removed the bacon bits and added  a couple tablespoons of chopped sage, about two ounces of gorgonzola and aji dulce peppers to the bacon drippings. I let that cook for a minute, then turned off the heat and added some broccoli I had steamed in the microwave and some thawed chopped spinach. When the gnocchi floated to the top of the boiling pasta water, I just tossed them straight into the spinach and broccoli mixture. I topped each plate with the reserved bacon bits. Oh, and I’m giving myself a pat on the back for remembering to double the gnocchi recipe so that I could freeze a batch for later.

Aji Dulce Peppers - Sweet and fruity like habeneros, minus the heat!

Tonight we’ll be finishing off the avocado dressing with our fish tacos (cod seasoned with lime, tequila and chilli powder, served with lettuce, tomato and green onions). And as for lunch, we’ve been enjoying leftovers and sandwiches. We had baked potatoes for lunch one day, which was a big hit with the girls. For breakfast we’ve had Greek yogurt which we flavor ourselves, cereal (not the junky, sugary ones), burritos (eggs, cheese and veggies) and stone ground grits with bacon, goat cheese, kale, tomatoes and onions (not those quick cooking southern style grits – mine are more like risotto and could easily be served for dinner). I’ve been snacking on another one of my seasonal favorites – goat cheese stuffed figs. They don’t have a lot of flavor on their own, but I’ve found that marinating them in a little bit of balsamic vinegar for just few minutes really brings out their flavor. I add a tiny bit of goat cheese and some walnuts then drizzle them with a little honey. Yum. So sad that fig season seems to be winding down. The balsamic marinated figs are also a great addition to salad.

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About Michele
Wife and Mom of three girls doing her best to lead the family into a healthier lifestyle and evolve gracefully.

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