So Long, Summer
The transitional recipes I've been making and loving lately!
What I’m Thinking About:
🤩 Ina playing beer pong with Abby Wambach at a Taylor Swift after-party following one of her shows. If I’m being honest, this is the only thing I’m thinking about.
🍕 I’ve become obsessed from afar with the Uproot Pie Company. It’s the cutest, most inspiring woman owned sourdough wood-fired pizza company in Maine and I want to be them when I grow up.
🧅 Fine, I’ve also been thinking a lot about Ottolenghi’s Miso Butter Onions. Haven’t made them yet, but the recipe looks stunningggg.
🛍️ Alison Roman’s store now has an online shop andddd I’d like one of everything, please.
What I’ve Been Making:
Hiiiii! Don’t worry - I’m still here! This may have been the first year I actively resisted jumping full force into ~fall~ at the start of September and waited to make my first pumpkin bread of the season until this past weekend. Possibly because it’s been 5 billion degrees out and has felt zero percent like fall aside from 1-2 days a few weeks ago because, Ohio. I’m actually very proud of myself because I tried my best to continue eating with what was in season. If I’m being honest, it was primarily tomatoes and eggplant, typically together, for the perfectly transitional comfort food this time of year.
For today’s roundup, I’m giving you a list of recipes I’ve made recently that are nothing spectacular in terms of technique (in fact, they’re actually quite easy), but have quickly become staples that I will make time and time again. Shall we?!
First up: Alison Roman’s Eggplant Parmesan, doubled because you will want leftovers. Trust me. The first time I made this dish, I remember feeling a little frazzled. I now realize that the reason I felt frazzled was simply due to my tiny tiny kitchen at my old apartment which had very minimal counter space. This recipe does have several components to layer (tomato sauce, eggplant, parmesan, parsley, capers, oregano, bread crumbs, mozzarella, REPEAT), but with a little organization and more counter space, is incredibly simple in execution. I made this for a dinner party with friends last night and thought about how excited I was to eat the leftovers nearly all day today.
Speaking of our dinner party, I had read about All Time’s infamous salad dressing, and finally made it from their cookbook. At first glance, I was surprised with how simple the recipe was, but quickly understood why it’s so beloved. I made what felt like the most basic salad of all salads: mixed greens, toasted pine nuts, and parmesan, topped with this dressing and will absolutely be repeating.
While we’re on the topic of Alison Roman, I also recently made her Roasted Eggplant Pasta with Parmesan Breadcrumbs. Does anyone else feel like they consistently forget how good eggplant is until they actually make it and then think: why don’t I make this more often?! Let’s all vow to remember from now on.
Last week I was deep in one of those “I need to figure out what to make for dinner but I don’t want to put a lot of effort and I also want it to be somewhat healthy” ruts. Then, I saw Deb from Smitten Kitchen post about her lemon chicken with potatoes and chickpeas. I’ve already made it twice in the span of 10 days. Promise me you’ll get the bone in skin on thighs. They make all the difference!
Julia Turshen’s Stewed Chickpeas with Peppers and Zucchini. This is a meal I’ve been making for over a year now, but is particularly good this time of year when zucchini and peppers are in season. It feels equal parts satisfying, comforting and healthy all in one, and is an incredibly flexible recipe where you can swap out whatever veggies you have on hand.
Finally, I don’t have an actual picture, but have made these chewy chocolate peanut butter bars a total of 4 times for recent parties/gatherings/events and they’ve been a massive hit. Thank me later!
What’s everyone else been cooking lately? What are you most excited to cook this fall?! I plan to share my go-to fall recipes soooooon!