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.
With all the beautiful apples available for picking and baking, it's hard to not indulge in some seasonal sweet treats. I have to admit, the Fall season is my favorite for many reasons, but mostly because it includes the produce I love most. The list is very long and continues to grow every year.
Pasta seems to be my go-to when I’m short on meal-preparation time. Not only does it cook in just minutes, but it pairs nicely with a variety of vegetables and sauces. Last week I made a sauce of penne, pumpkin and Parmesan.
inspired Penne with Creamy Pumpkin Sauce with flavors reminiscent of the butternut-squash-filled ravioli I swooned over years ago. I’m not a huge fan of sage, but when the flavor is infused into the dish as whole fresh leaves of the herb saute with some onion and then simmer in white wine, it becomes a whisper that is just loud enough to detect, but not overbearing. For me, the slight essence of sage in the sauce is just right.
Salads don't always have to contain green lettuces, like basic iceberg or bibb, other colors, textures, and flavors can make an interesting combination. I love bitter lettuces, such as purple radicchio and white endive. Add pungent cheese, sweet and juicy pears, and crunchy walnuts to the mix, dress it in a Dijon-maple vinaigrette, and it becomes a festive fall salad that can be enjoyed as an elegant appetizer. Roasting the pears with a drizzle of maple syrup creates another level of flavor and intensifies their sweetness. I use Seckel pears, which are a small and quite firm variety of pear. They work extremely well when cooked and don't lose their texture at all, making them ideal in this salad.
Although they’re often a favorite side dish staple, sometimes mashed potatoes need a little inspiration.