Fall

I first heard of quinoa many years ago from a friend who was diagnosed with wheat sensitivity. Quinoa, which is the seed of a flowering plant, is related to spinach and beets. It is not a grain, but is treated like one in recipes. It is suitable for those who suffer from celiac disease and maintain a gluten-free diet. The pseudocereal, as it is officially termed, originates from the Andean region of South America. It was considered sacred in Incan society, second in importance to the potato, and followed by corn. The Spanish conquistadors disliked quinoa, suppressed its production, and it never gained popularity outside of South America.

What makes quinoa so special is that it is a complete protein with a full set of amino acids, the building blocks of proteins. This especially made it nutritionally significant to pre-Colombian peoples. It continues to be important to vegetarians and vegans. Quinoa can be used in many ways and is available in different forms, including flour, flakes, and the whole seed. The flakes can be eaten like oatmeal or, when combined with flour, baked into cookies, quick breads, pancakes, and waffles. Whole quinoa comes in a few colors, but only two are available in the States, white and red, of which the red has more fiber. Whole quinoa can be cooked and eaten like rice and made into pilafs or stir-frys.

Fall has finally arrived in sunny Los Angeles and it’s that slight chill in the air that makes me yearn for warm soups, one pot stews, and hearty pasta dishes. One night a week pasta is on the menu and it was this dish that my eldest son chose for his week night pick. All three of my boys are “required” to pick a meal each week and it is their job to help me prep and cook the entire thing(those that don’t cook are on clean up duty). Eli, being 15, is pretty darn good with the knife and watching him dice the vegetables was a proud moment.

What I love most about this dish is that it has all the elements of a traditional bolognese without the addition of any form of meat. The lentils become the heart of the dish, coupled with spinach for your greens, and Parmesan for your milk, it’s one of those one pot dishes that’s covered all of our four basic food groups. Served with a crusty baguette, a glass of wine (for the adults) and a little something special for dessert, no one walks away from the table hungry or complaining.

It's the same every autumn. Pears sit quietly in the wings while apples take center stage.

It's no wonder. Think about it. Do kids crave candied pears every Halloween? Do moms pack pear sauce in their kids' lunch boxes? Can something be as "all-American as pear pie"?

Pears are good. Some pears, such as Seckel pears – diminutive, super sweet fruits – are surprisingly good. Overall though, they just don't get the respect of apples.

When it comes to baking, however, pears blossom into something special. In fact, I have made this cardamom coffee cake with pecan streusel twice – once with apples and once with pears. You can tell which one I preferred.

Given their mild flavor, pears work beautifully with cardamom, a enticingly fragrant spice. Though a relative of ginger, cardamom has a unique flavor that is difficult to describe. It is intensely aromatic yet not overwhelming in flavor. It has notes of ginger, clove, and citrus, which is why it works so well when paired with fall fruits.

So, go ahead and give pears a little limelight.

I’m not a big hunter. My brother-in-law, cousins, uncle and friends make up for my lack of time spent in a deer stand or duck blind… But, I do love camo – it is surprisingly chic mixed with denim and I’ve seen it sported fashionably (albeit unknowingly) by many a gentleman in The South… and even a lady or two.

As hunting season waxes down here, I couldn’t help but be reminded of a favorite fall dish – my Camo Pasta. This pasta, mixed with Brussels sprouts, cauliflower, kale and mushrooms is about as fatigue-fashioned as they come. Even the whole wheat noodles join in the camo color scheme.

All melded together, this combo makes for a delicious fall supper and I even love it better the next day – which so many things find themselves better. It is better the next day in my leather chair and Netflix binge-watching… which is where you’ll find me enjoying this dish over the deer stand I’m afraid - ha! 

Here’s to autumn, its colors and hues and flavors – all mixed together in a pasta dish ready for the hunt. Add wild game or chicken or shrimp to your liking. Enjoy y’all!