Fall is (sort of) Here

This time of year is often strange - both in weather and the mix of veggies. We had a delightful couple of weeks with cooler nights, which makes one begin to think of more warming dishes, and then the abrupt and long switch to the longest, hottest streak of the summer, which makes you want to go back to simple, cooling meals. As is true with the veggie mix. We still have beautiful summer veggies, but now several fall ones, plus greens.

Here are a few things I have made recently:

Kale, garlic, cilantro, basil, onion, sweet and hot pepper - made the Kale Rice Bowl from this site. This has been a go to for my family as an easy meal. I have learned to change it up a bit based on what is available. One great addition is sweet peppers. Add them in the beginning with the ground pork. An onion doesn't hurt either - I had one left from grilling and it was great in this dish. Normally I top my bowl with a bit of Sriracha but this time I added a hot pepper when cooking the dish and it was great.

Pumpkin, peppers, garlic, onions - made the Roasted Butternut and Red Pepper Soup that I posted a couple of weeks ago. I tasted it and it was delicious, but I froze it for enjoyment later.

Tomatoes, peppers, onion, garlic, carrot, basil - prepared the Gazpacho Soup recipe from this site. Over the years, I have found this one to be my favorite. I have made it for friends and family and everyone really loves it. I think the addition of carrot and celery give it a really nice rounded flavor - not too tomatoey, if that makes sense.

Arugula, cherry tomatoes - I sometimes add arugula to lettuce for a mixed green salad, but other times I just like to keep it as mainly arugula. I simply put arugula and cherry tomatoes in a bowl, add some salt and pepper, squeeze lemon juice and a nice drizzle of good olive oil. Yum!

With the weather forecasted to turn cooler by the end of the week, I am looking to cook some "fallish" meals. Send how you are enjoying your harvest to me at lindadansbury@comcast.net and I will share with the rest of membership.