Butternut Sage Soup

Closeup of Soup with Toppings

Recipe by Zach

Back in March, I attended a music workshop in chilly (to Californians) Whidbey Island. Not only did Ruzivo teach us 3 songs for 8-piece marimba ensembles in less than 48 hours, each band member was also responsible for feeding us a delicious meal. This warming soup hit the spot on a rainy afternoon. We pretty much insisted that Zach, who’s been playing marimba professionally since age 11, give us the recipe. He said that though the soup is supposed to be pureed, he pureed just half—creating an agreeable texture. Cooler weather, impending frost on the garden sage, and Farmers’ Market butternut inspired me to recreate this soup.

Lemon Shredded Brussels Sprouts with Bacon

Bacon Makes it Better

Recipe adapted from Jamie Deen

This month I’ve been on a Brussels sprouts kick. The autumn crop is still fresh, and they’re still available on the stalk—at Trader Joe’s as well as the farmers’ market. Whether purchased on or off the stalk, smaller sprouts are tender and can be served whole or halved, with mustard-, maple-, or balsamic-based sauces. The real challenge is how to make large, tough sprouts from the top of the stalk into something tender and delicious. Halving and thinly slicing these large toughies makes them amenable to any sort of cooking treatment you’d use for cabbage, including this lemony sauté seasoned with brown sugar and bacon.

Maple Mustard Brussels Sprouts

Spicy, Sweet, and Healthy

Recipe Adapted from Vegetable Recipes I Can’t Live Without

Consider the humble yet bizarre Brussels sprout. The first time my friend claimed that a large field of turgid, leafy 4-foot stalks overlooking the Pacific Ocean was Brussels sprouts, I thought he was kidding. Like when he said that the Zinfandel that I’d bought for my parents was aged in chicken manure. But surprising ly, many Brussels sprouts were indeed clinging to the stalks. Although most sprouts are harvested by machines, those of us close to the central coast can pick up freshly harvested sprouts on the stalk this month at the Farmers’ Market. My gems are organic  sprouts from Rodoni Farms, lightly browned and steamed, then dressed with an easy 3-ingredient sauce that’s strong enough to stand up to Brussels sprouts yet not overpower them.

Honey Butternut Soup

Ringed with Honey and Dolloped with Yogurt

Recipe Adapted from the National Honey Board

What better way to honor autumn than by making butternut squash soup? But the endless variety of recipes had me befuddled about how to begin. Shall I add apples, savory veggies, or use just straight butternut? Do I add allspice, cinnamon, and nutmeg, or not? How about cream or yogurt, yes or no? Then, since September is National Honey Month, a recipe from the very interesting bee book, “Letters from the Hive, an Intimate History of Bees, Honey, and Humankind,” caught my attention. After a bit of adaptation to reduce the fat and better quantify the ingredients, I had the perfect season-appropriate recipe. It’s both sweet and savory, with an earthy honey flavor.

Dukkah Honey Crusted Fish Fillet

 Fish with Honey, Nut, Seed, and Spice Crust

Recipe Inspired by The Recipe for Radiance

September is National Honey Month, so I’m on the lookout for unusual honey recipes. Dukkha (duqqa) is an Egyptian condiment of toasted nuts, spices, and herbs. This homemade version combines brilliantly with honey to make a unusual topping for fish that’s crunchy, sweet, spicy, and hearty. You can adjust the spices to your liking; in particular you could double the amount of red or black pepper if you’re going for a hot and sweet taste. The natural oils in hazelnuts, almonds, and sesame seeds benefit both heart and skin health. Plus, they make the topping exotically delicious.

Parmesan Crusted Zucchini

Closeup of Yum

Recipe from Vegetable Dishes I Can’t Live Without

Is there ever a garden that suffers a shortage of zucchini in August? As the zukes roll in, and we’ve tried steamed squash, panfried squash, squash with herbed butter, stuffed squash, zucchini bread, and maybe even shrimp with zucchini, Swiss steak and ratatoille. Yet, we still crave something new, different, and above all, easy. This recipe by Mollie Katzen, author of the classic vegetarian Moosewood Restaurant cookbooks, suits the bill—sautéed on one side, then finished in the broiler. With just garlic, a little olive oil, Parmesan cheese, and optional breadcrumbs, zucchini become delightfully crunchy on the top and succulent in the middle, reminiscent of deep-fried zucchini, but fresher and far more healthy.

Natural Summer Skin Care Recipes

Ingredients so Pure, They're Edible

Recipes from The Recipe for Radiance

Something about summertime makes me nostalgic. I love remembering summertimes past. Reading on the porch swing, running around with friends, practicing needlework with my expert grandmother, jumping into the neighbors’ pool, going on excursions with my eccentric great aunt Sophie, the 80-year old baby of her generation. She would have loved the idea of making skin products from kitchen ingredients since she was crazy about unusual hands-on projects. We’d have made up the formulas in the morning, the only time her big sisters allowed her in the kitchen--after all they still considered her just a baby. We'd have applied them during a mini-spa afternoon, laughing about our goop-covered appendages. So with Aunt Sophie in mind, I gave a kitchen-based spa day a try.

Image shows, clockwise from center left, Cucumber Rose Cooling Mask, Baby Bottom Balm, Avocado Banana Hand, Face, and Foot Mask

Blueberry Clafoutis

Blueberry Heaven

Recipe adapted from Crumbles and Cobblers

Clafoutis! Who knew that such an impressive French dessert would be so fast and easy to make? Essentially, clafoutis is custard-like batter surrounding seasonal fruit. Cherries are typically used in this classic dish, but the British cookbook Crumbles and Cobblers inspired me to use the last of this season’s blueberries. Clafoutis can be served warm or at room temperature. In addition to dessert, some cooks serve clafoutis for brunch or luncheon. And I’ve noticed that refrigerated leftovers make a dandy breakfast.

Sour Cream Blueberry Pancakes

Three Cheers for the Red, White, and Blue

Recipe Tweaked from Advertising Flyer

According to Ma in Laura Ingalls Wilder’s Little House books, no great evil occurs without also bringing some bit of goodness. Thus, when one autumn I mail ordered frozen blueberries that arrived rotten and smashed, I was also graced with this recipe. Sort of. The recipe left out important ingredients and steps, but gave me the idea of adding yogurt or sour cream to pancakes. This makes the pancakes light and fluffy, and makes it easier to tell when to flip them. With the wonderful local blueberries that are available for the near future at the farmers’ market, plus a few seasonal strawberries, I whipped up a brunch that was fun, satisfying, and patriotic.

Fresh Mushy Peas

Try a Chive Blossom Garnish

Recipe adapted from Victoria Magazine

Mushy peas don’t sound like something that most Californians would like. But my husband and I were pleasantly surprised by this classic British side dish while visiting the Isles last year. The Brits reconstitute and cook dried peas with minced onion and plenty of butter. I wanted to  use fresh peas rather than dried, and Victoria Magazine had the same idea. Using their recipe as a starting point, I added extra herbs from the garden. It's lighter in color and texture than the dried pea version and highlights the sweet delicate flavor of fresh peas. This could become a springtime habit. Try it with the last of this year’s English pea harvest.