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Chickpeas

Curry Harvest Soup

Curry Harvest Soup

In Philly, sweater weather has official set in. I’m zipping around a little faster on my bike and keeping my jackets zipped up a little higher. All in the name of keeping warm while I watch the leaves turn, fall, and land from their treetop post.

When I set this soup upon the table yesterday evening, I have to say, I was feeling pretty good about autumn. Warm, crusty bread and an Oktoberfest beer paired by its side, it’s safe to say I think you’d feel the same.

Curry Harvest Soup

If you find yourself ever getting the fear-of-winter blues, like me, make soup. Soup is pretty much the solution to everything.

After a crisp, October run, with the sun setting just a wee bit too early, a spoonful of this will assure you, autumn will be more than okay. And for a few warm moments, it’ll make you forget all together about winter.

I call it soup meditation.

It clears the mind. It clears the nose…especially if you put enough curry powder and spice.

Curry Harvest Soup

This particular soup has plenty of spice, although not in a notably fiery way. It remains light given all its vegetables and brothy composure, yet with some of the season’s best – sweet potatoes and kale – has a heartiness that makes it more than satisfying. I find this balance makes it perfect for mid-fall, when you need a little warmth but not a heavy sauna in your bowl.

Curry Harvest Soup

Make sure you don’t skimp out on the toppings. The parsley and nutritional yeast really do wonders to enhance this simple recipe and play off its seasonal freshness.

Curry Harvest Soup

Additionally, feel free to use all sweet potatoes, if feeling so inspired. You can rarely go wrong with an extra sweet potato in the pot.

As for the yellow squash, slightly matured ones, characteristic of this time of year, are fine and maybe even preferred. The heartier flesh pairs well with the other ingredients going on here.

Serve with some earthy bread and a nice fall beer, and you’ve got yourself the perfect evening.

More soup to come soon, guaranteed.

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Swiss Chard Falafel

Swiss Chard

I should probably admit upfront, these err a tad more on the side of fritters than falafel. But I hate a dry, dense ball of falafel, so in my mind, the characteristics of these are what the word “falafel” should always mean.

Falafel should be as moist as the fresh chickpeas you put into it. It should mean a circular or ovular sphere flavorful enough to snack on as it is, even if a little bit of yogurt sauce or hummus elevates it to a whole other level. I.e., a truly good falafel should be the shining star in the pita you pack it in, radiating brighter than all else that lays beside it.

Swiss Chard Falafel

It’s simply impossible to deny how beautiful of a veggie swiss chard is. I’ve expressed before my love of pinks when it comes to produce, and the photographing of it. Beets and radishes, while not necessarily my favorite flavors of the veggie kingdom, stand among my all-time most beloved subjects to photograph. (Apologies in advance to my friend Laura. And my 90-year-old grandpa. And the random boys in my life. All of which are other favorite photo subjects in my life – but I’m telling you, beets and radishes make for some steadfast competition.)

Swiss Chard

The magenta lines that stream down a leaf of swiss chard, the veins not unlike our own that bring this veggie to life, make it a mesmerizing sight. Its yellow veins, too. Although if I had to choose, I’d of course go for the pink. There’s just something about those pinks when you get them in front of a camera. Born to be (still life) models, I tell you.

Swiss Chard Falafel

I’ve been in a bit of a cooking rut lately. Breakfast for dinner has been popping up more often than I’d like, as is thrown together bowls of beans, rice, herbs, and avocado. (Although – if that avocado is a magically flawless and ripe specimen, forget the hesitancy and tone of complaint emanating from that last sentence. Hand me a ripe avocado, and I’ll be a happy kid forever.)

I never thought I’d be one to say this, but busyness has led me to allow cooking to fall by the side of the road for a few. Plus, it’s summer, and I enjoy nothing more than eating outside. And if this means scoping out all the restaurants with outdoor seating, then so be it. Cooking can be put on pause for a few.

However, you know as well as I do, I do love cooking. And so I return, by the sight of a healthy looking bunch of swiss chard.

Swiss Chard Falafel

I picked this bunch of from the store and immediately had ideas start to come to me from left and right. There’s nothing like a little ingredient inspiration to draw you out of a slight cooking hiatus.

It’d been forever since I made falafel, so that’s the idea I went with. Don’t ask me how swiss chard led my brain to falafel – but it worked out well. I mean, why not add some green power to falafel? Tastes great, looks decent, and kills it on the “you should really make this meal more nutritious” level.

Swiss Chard

Swiss chard’s back in style. Every farmers’ market table will be wearing it pretty soon. Get some while you can. Admire it’s beauty for a day. Or 15 minutes on your cutting board. Then chop it all and throw it into this falafel recipe.

These are definitely snackable on their own, but I love the pairing with the yogurt/herb sauce. You choose whether to pack them in a pita, or throw them with some brown rice. Either one you go with, drizzle a little tahini on top, and voila. A truly golden, slightly green meal.

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Quinoa Pizza Crust with Butternut Squash and Tahini Sauce

Quinoa Pizza Crust with Butternut Squash and Tahini Sauce

At the arrival of spring last week, sitting in a wooden basket in the corner of my kitchen, one lone butternut squash remained. A butternut from last year’s fall harvest and my days selling and slinging veggies at a weekly Saturday farmer’s market. Oh how time flies. And yet how sturdy and strong winter squash can stand through it all.

When I get all sorts of confused about life, which seems to happen a lot as a transient 20-something college grad, I remind myself to think like a butternut. Stay strong on the outside, but sweet and a little nutty on the inside, with the ability to open up and get all soft when the right times arrives. (That analogy is my nuttiness coming out…but I do quite adore and look up to the butternut.)

Red Quinoa

As time is flying, another growing season is upon us, and I am beyond psyched. Living in a city, I don’t yet have a garden of my own, but I do have some plans to get involved with some urban farms this summer, and of course, return home to help my parent’s kick butt in their own backyard plots. Heck yeah for spring. And please move a little faster! (It snowed here last night. I’m not the fighting kind of gal, but I sincerely wanted to punch the sky in the face.)

Until then, I feel fortunate to be savoring the last of the cold weathered season. With one golden squash remaining in my basket, I wanted to make sure it received some memorable treatment. As soon as I saw this pizza recipe from Dishing Up the Dirt, it was a no-brainer as to where that squash would be heading. The uniqueness of this dish had me hooked!

Quinoa Pizza Crust with Butternut Squash and Tahini Sauce

After making this pizza, I can 100% say that if you don’t already have a butternut laying around in your own home, it’s worth making the trip out to buy one. This was awesome! I honestly wish I could say I made up this recipe on my own because I just love how creative it is…I mean, quinoa-based crust made with a little love from the food processor?! How cool is that. (Props to you Andrea.)

Tahini Sauce

This obviously isn’t your traditional cheesy, red-sauced ‘za. But if you were craving that, you probably wouldn’t be eyeing this recipe anyway. The good news? It’s will make for an every-bit-as-satisfying pizza night, especially once you get that tahini sauce drizzling on top. This is the kind of healthy app I’d love to see at a restaurant. It feels light but rich all at the same time. If that makes any sense. Make this yourself, and you’ll get what I mean.

Quinoa Pizza Crust with Butternut Squash and Tahini Sauce

The pizza does take several steps to make, but all are incredibly easy to execute. A simple 3-ingredient quinoa crust presents a base for a naturally creamy sauce stemming from butternut squash – i.e., no dairy needed. It gives a very gentle sweetness that contrasts with the mildly tangy tahini dressing that goes on top. I’m always in favor of a saucy pizza. With this pizza, you get to have two. Their richness (though as I mentioned before, not in a heavy way) is cut by cilantro, and are then finished with a crunch via fresh chickpeas on top. A pizza that has everything going for it – health included. Heck yeah.

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Carrot Soup with Tahini and Roasted Chickpeas

Carrot Soup with Tahini and Roasted Chickpeas

After dodging glaciers all week and layering up till I could’ve been mistaken for the Pillsbury doughboy, today I’m hitting you with another soup recipe. There were one too many icy bike rides taken to work this past week. All called for soup immediately upon return home. Here it is.

Carrot Soup with Tahini and Roasted Chickpeas

‘Tis the season for complaints about the weather, long movies, hibernation and honey. Maybe you should call me Pooh Bear rather than the Pillsbury Doughboy. I hear he likes raw honey in his Earl Grey tea, too.

‘Tis also, of course, the season for soup, and always the season for tahini. Naturally, the two form a partnership in this warming bowl, inspired by a glimpse at Smitten Kitchen. Cue the wedding bells and tears of joy, please.

Carrot Soup with Tahini and Roasted Chickpeas

This is hands-down one of my favorite soups I’ve had yet this season. It’s creamy and sweet from the carrots, and hit with a contrasting tang from a little Greek yogurt and squeeze of lemon. Then it’s topped with a satisfying drizzle of tahini and roasted chickpeas to add in some texture. Seriously ? it has everything going for it.

By the end of his bowl, I caught my friend clanging around his soup spoon as if it were a percussion instrument. Picture a more obnoxious version of a triangle. This soup is that good. It brings music to the ears – good or bad. And is worth every last minute of poorly played instrumentation you might have to endure.

Enjoy!

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Roasted Butternut, Kale, Bean Soup

Butternut Kale Vegetable Soup

Gah! Can’t I just transplant my entire family and friends to the West Coast? Or to a spot where the temps never dip below the 60s, and I feel alive 365 days per year?

For some people, a splash of cold air in the mornings brings them to life. For me? I want two seconds of that. Which I can get with some cold water in the shower, if need be.

Whatever. I could say I’m going to run off to California all I want, but until the right opportunity strikes, it’ll likely remain a vaca. spot for now. And I will survive cold fall nights and winter days by surrounding myself with good food and good people. After all, those are two of the most important elements in life, right?

Roasted Butternut Kale Vegetable Soup

I like to think good food in the fall means soup and winter squash. Like tacos in the summertime, soups and stews become a weekly occurrence on my dinner table.

As the early Sunday evening sun begins to set, I like to have a large pot simmering away. Steam is fogging the cool glass windows. Music is playing. If I’m lucky, bread is waiting to be cut. This is how the best weekends come to a close. Make a mighty enough pot, and it can be how the best weeknight meals come to a start, too.

Following is a light and brothy soup, given heartiness with creamy roasted butternuts, kale and chickpeas. Don’t play hooky on the nutritional yeast. It’s a lovely compliment to the autumn feel of this soup, and really rounds out the whole bowl.

Butternut Kale Vegetable Soup

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