Favorite Fall Foods

It's no secret that fall is my favorite season. As a schoolgirl, I loved back-to-school, specifically the frenzy of new teachers, new classes, new notebooks & pencils, new friends. Now I love fall fashions, returning to my knitting (yes, even Floridians knit), and celebrating my favorite foods. Fall inspires me to be more creative, it reminds me that summer (in Florida, more a perpetual state rather than a transient season) is almost over, and it brings the return of some of my favorite foods.

Some of my favorite foods are sweet potatoes, kale, beets, and figs. I hope you enjoy the recipes below - our family loves these - for your fall gatherings and special menus.

Sweet potato, chickpea, and kale saute with wild rice
Believe it or not, this is my "I'm so hungry I could eat my arm go-to meal." If you cut the sweet potatoes small, they'll cook quickly. Put the rice onto cook immediately (even before you start chopping) but if you can't wait for the rice to cook, forget about it - the sweet potato saute is a meal unto itself. You can also save time by doing the chopping earlier in the day (like before work) so all you have to do is toss it in the pan when you get home.
2 sweet potatoes, peeled & chopped into 2" cubes
1 can chickpeas, partially drained
1 bunch fresh kale, stems removed and cut into thin strips
1 yellow onion, chopped
2 cloves garlic, crushed
1" piece fresh ginger, peeled & minced
1 Tb. each cumin, cinnamon, and cayenne (less cayenne if you don't like spicy food)
olive oil (or butter or ghee)
1 cup wild rice (cook separately & serve the sweet potato mixture with it)

In a large saucepan or dutch oven, warm 2 Tb. olive oil on medium heat. Add spices and allow to blossom for 10 seconds, stirring constantly. Add garlic, ginger, and onions and allow to cook for a minute or two. Add sweet potatoes, stirring well to coat (add more oil/butter/ghee if necessary). When sweet potatoes are nearly done, add the chickpeas and kale. Turn heat to low, stir well, add a little water (or broth), and cover to allow the kale to soften. Serve warm over wild rice. Season with salt & cracked pepper to taste.

Pomegranate Arugula salad with Fig vinaigrette
I love fresh arugula - it's so bitter at first, but magically becomes sweet - and the tart pomegranate seeds and sweet fig dressing complement it so nicely. If you're in a hurry, certain grocery stores now carry the pomegranate seeds (prepped for you!).
2 bunches fresh arugula (or 1 bag if buying commercially)
1 fresh pomegranate, seeded
1 cucumber, peeled, seeded, and diced
1/4 cup pistachios
4 Tb. fresh goat cheese (or more if you really love it!)
Combine above ingredients in a large salad bowl and prepare vinaigrette below. Makes about 4 dinner size salads or 2 larger, salad-meals.

Fig Vinaigrette
This is a variation on the classic vinaigrette. Everyone in my family now knows how to make the "classic" dressing; it's so easy and once you start making your own dressing, the store-bought kind just doesn't cut it. To make the classic version, simply omit the figs (add them to the salad instead), feel free: this eliminates the need for the blender.
1/4 cup balsamic vinegar
~1/2 cup EVOO (you can use canola or walnut if you prefer)
2 cloves garlic, minced
1 Tb. stone ground mustard
1 Tb. local honey
the juice of 1/2 lemon (fresh makes all the difference in the world!)
5 dried figs, stems removed
Combine above ingredients minus the olive oil in a blender or food processor and puree. CAREFULLY drizzle the oil into the mixture until it reaches desired consistency. Season with salt & fresh cracked pepper. Serve over your salad and enjoy!

Beet and Apple Slaw
I first had this salad in Switzerland, when I was working at a meditation camp. I love the combination of the bright, citrusy, granny smith apples, and the earthy, sweet beets. We sliced everything in matchsticks, but you can do it this way, too. Also, if you're short on time, just grate the apples and the beets.
2 granny smith apples, cut into matchsticks
2 beets, cut into matchsticks
1 shallot (or onion), minced
the juice of 1 lemon
sugar, to taste
Olive (or walnut) oil
Nuts, optional

Combine above ingredients in a large bowl. Drizzle with fresh olive oil, season with salt & pepper, and serve.