Pumpkin Time!

What I made yesterday: applesauce!

After I finish writing this, I'm going to pick up some glittery silver pipe cleaners for my costume. And I may make this candy corn fudge, if time allows. When the elementary school up the street let out today, all the kids went haphazardly parading by in their adorable costumes. Life is good today.

Here are two pumpkiny recipes I've made this week. Except for the honey, these are vegan. Either one would be good with the addition of pumpkin seeds as well.

Happy Halloween!

Curried Fall-dorf Salad

Okay, maybe the name needs work. 

Waldorf Salad is apples, celery, onions, and walnuts with a mayo or yogurt dressing. It comes together quickly and can be adapted to your pleasure. (Say that last part in a sultry voice, will ya? Thanks.) 

 1 apple, diced (go for something tart, like Granny Smith)

1/2 plum, diced

1/8 red onion, minced (about 1/8 c)

3/4 c chopped romaine lettuce

1/4 c pecans, toasted and chopped

4 T mayo or plain yogurt

dash curry powder

Mix all together. Taste and adjust seasoning as needed. If you like a little extra acid, squeeze some lemon over. If you have time, let the salad sit for a while, if not to marry the flavors, at least to let them speed-date. 

When you're making a nice little salad like this for yourself, the size that you cut the food into is up to you -- just think about how you like things to feel in your mouth -- really big chunks or smaller pieces that glom together and give you all the flavors in each bite? Then wield your knife accordingly.

Since this is an autumnal salad, here are some photos from my fall.

Painted pumpkin, from my work.

 Artificially-lit natural items are so cool.

I know it's late, but Happy Fall! And (also late) Happy Thanksgiving to the Canadians!

Friday lunchacha

My birthday is normally on the first day of summer, so I always say that summer is my favorite season. My heart knows this is not true. Fall is my favorite, because of HARVEST! I don't grow much produce myself (although I bought brocolli and beet seedlings today -- fingers crossed they don't die) but I love love love all the wonderful bounty at the markets. The flavors, the names, and and especially the colors. The deep purple of eggplant has been beckoning lately, and with all the eggplant dishes popping up in my favorite food blogs, I bit. I started with the Eggplant Salad Toasts recipe from Smitten Kitchen as inspiration, but changed it dramatically. Please change this recipe to suit your own palate. Add some chopped olives or mint at the end. I might take Deb's advice and mix the leftovers with some sort of grain (quinoa, steel-cut oats) for a yummy salad. You could also bake this into a frittata. In short, this is a great salad to have on hand for eating all week long.

For my quiet at-home Friday lunch, I made this and ate it with some Green Curry Chicken from last night's dinner. Photo and recipes follow.