Hit up your farmer’s market and cook up these recipes featuring September’s fresh produce.
Roasted Squash and Eggplant with Crispy Cabbage and Soba Noodles – courtesy of Real Simple Magazine. Considered a fall comfort-food, the butternut squash gets dressed up in a Asian-inspired light dressing for a delicious mix of sweet and salty. Ingredients 8 ounces soba noodles 1 butternut squash (about 1 1/2 pounds), cut into 3/4-inch pieces 1 eggplant, cut into 3/4-inch pieces 5 tablespoons canola oil 1/4 cup reduced-sodium soy sauce 1/4 cup rice vinegar 1 tablespoon sesame oil 1 teaspoon brown sugar 1/4 small head red cabbage Sliced fresh mint leaves, for serving
Directions Heat oven to 450° F. Cook the noodles according to the package directions; drain and rinse.
Toss the squash, eggplant and 3 tablespoons of the canola oil on two rimmed baking sheets. Roast, tossing once, until tender, about 16 to 20 minutes.
Combine the soy sauce, vinegar, sesame oil, brown sugar and the remaining 2 tablespoons of canola oil in a large bowl. Add the soba, squash, eggplant, and cabbage; toss to combine. Serve sprinkled with the mint.
Pumpkin Ricotta Gnocchi – Courtesy of Simply Recipes. Traditionally made with potato, these gnocchi incorporate the flavor of the season by substituting in pumpkin puree. Ingredients 1 cup of puréed cooked pumpkin 1 cup ricotta 2 large eggs 2 teaspoons kosher salt 1/4 cup parmesan or pecorino cheese 3-4 cups cake flour or all-purpose flour 2-3 teaspoons minced fresh sage 1/4 cup unsalted butter Black pepper and salt to taste
Directions Mix the pumpkin puree, ricotta, parmesan, eggs and salt together in a large bowl. Add 2 cups of the flour and mix well with your hands. The dough should be very sticky, impossible to work. Add another half cup of flour and mix that in — you want the dough to still be pretty sticky, but pliable enough to shape into a large log. If it's not, keep adding a little flour at a time until you can get a soft dough that will be rollable. It should never require more than 4 cups of flour. Cover the dough with a damp towel.
Bring a large pot of water to a boil, then add enough salt to it so that the water tastes salty. Let this simmer while you make the gnocchi.
To make the gnocchi, spread some flour on a large work surface. Cut the dough log into four equal pieces. Take one piece and cut it in half. Roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the thickness of a fork. Dust the gnocchi with a little flour, then use one finger to push the dumpling up onto the tines of a fork. Let the gnoccho drop back to the work surface.
Repeat this process with the other piece of dough and then, using a metal spatula, gently pick up a few gnocchi at a time and drop them into the water. Increase the heat to a rolling boil. Boil these gnocchi until they float, then remove them with a slotted spoon or spider skimmer. Lay the cooked gnocchi on a baking sheet and toss with a little olive oil so they don't stick together. Repeat this until all dough is boiled.
When all the gnocchi are made, heat the butter over medium-high heat until it stops frothing. Add enough gnocchi to the pan to cover it in one layer. Do not let them stack up on each other. Let them fry undisturbed for 90 seconds. Sprinkle half the sage over the pan. Cook for another minute, then turn out onto plates. Repeat with the remaining gnocchi. If you have to do this in several batches, keep the finished gnocchi on baking sheet in the oven set on Warm. Serve as soon as they're all done, dusted with black pepper and salt.
Crispy Fried Brussels Sprouts with Honey and Sriracha - Courtesy of Food52. Fried in a fiery-sweet dressing, this recipe helps Brussel sprouts shed their bad bland rep into a nutrient-rich and seasonal favorite. Ingredients 1 pound Brussels sprouts 1 Tablespoon sriracha (or to taste) 3 Tablespoons honey Juice of 1 large lime Salt Vegetable oil for frying
Directions Trim the stem end of the sprouts and gently separate the leaves with your fingers, collecting them in a large bowl. When you reach the heart of the sprout (where it's tough to pry off the remaining leaves), add the heart to the bowl with the leaves.
In a small bowl, whisk together the sriracha, honey and lime juice and adjust to taste. Set aside.
Set about 2 inches of oil in a large, heavy pot over medium heat. Heat until a Brussels sprout leaf begins to sizzle and crisp as soon as you add it to the oil. Fry the sprouts in batches, using a screen to protect you from sputtering oil and keeping your face away from the pot as the sprouts cook. Remove the sprouts with a slotted spoon after 30 seconds to a minute, when crisp and brown. Drain them on a double layer of paper towels while you fry the rest of the sprouts.
Once all the sprouts are fried, transfer them to a large bowl and sprinkle them generously with salt. Toss gently to combine. Working quickly, drizzle some of the sauce over the sprouts and toss again to coat lightly. Taste, add more sauce if necessary, and serve immediately, before they wilt!
Roasted Pear Crumble – Courtesy of Bon Appetit. Forgo the usual casserole tray for this free-form version of the classic crumble. Topped with a mixture of nuts and seeds, it’s a terrific ending to your meal. Ingredients 2 ripe but firm Anjou or Bartlett pears, halved and cored 2 teaspoons plus 2 Tablespoons olive oil ¼ cup raw almonds or pecan halves, coarsely chopped ¼ cup shelled pumpkin seeds (pepitas) 2 tablespoons light brown sugar 2 tablespoons old-fashioned oats pinch of kosher salt 1 tablespoon sesame seeds ½ cup mascarpone 2 teaspoons sugar
Directions Place racks in upper and lower thirds of oven and preheat to 375°. Place pears, cut side up, on a small baking sheet, drizzle with 2 tsp. oil and roast on upper rack until soft, 20–30 minutes. Let cool slightly.
Meanwhile, toss almonds, pumpkin seeds, brown sugar, oats, salt and remaining 2 Tablespoons olive oil on a small baking sheet. Toast on lower rack, stirring occasionally, until golden, about 10–12 minutes. Remove from oven and mix in sesame seeds. Let cool.
Whisk mascarpone and sugar in a small bowl. Spoon mascarpone onto plates and top with pears and nut-oat crumble.