Fall Pumpkin & Orange Salad

I think I found my Thanksgiving pumpkin-centric side for this year. I made this first round with sushi rice because that was what I had on hand, and it was great. Soft, almost creamy, and filling.

For Thanksgiving, I think I’ll swap the soft rice for something with more chew – either a wild rice mix or maybe pearl barley – and bump the orange and dill up a bit for more of a punch that will stand up to DH’s bourbon honey ham.

EDIT: I did end up making this for Thanksgiving, and it was fantastic. I used a mixture of wild and basmati rices for the grains and went for a curry spiced pumpkin instead of the molasses – both versions were great. I also beefed up the dill a little, which was also welcome.

gluten-free, vegetarian, vegan

Fall Pumpkin & Orange Salad

Take:

2-3 cups chopped pumpkin or other orange squash

And toss with:

1 Tbsp. date molasses

2 Tbsp. neutral oil

1 Tbsp. soy sauce

Salt & pepper

Bake at 220C/400F for 30 – 40 minutes or until deeply browned. Add to a large bowl.

While the pumpkin is working, make some ginger rice by combining the following and cooking however you cook your grains.

1 cup rice or grains

2 cups water

2 coins sliced ginger

1 tsp. salt

1 Tbsp. sesame oil

When the rice is done, toss out the ginger and combine the warm rice & squash with:

1/2 inch ginger, minced

3 Tbsp. good olive oil

2 scallions, minced

1/4 cup pomegranate arils

1/2 tsp. black pepper

3 Tbsp. dill, chopped

2 Tbsp. peanut butter

2 Tbsp. whole grain mustard (Maille is my favorite)

4 clementines, supremed, with the juice squeezed out of the leftover bits

2 tsp. turmeric

1 Tbsp. sesame seeds

Serves 4-6

Pumpkin Grain Bowl

This dish is great warm, room temperature or slightly chilled – making it perfect for your next get-together.

Pumpkin Grain Bowl

1.5 cups chopped pumpkin (or any variety orangey squash)

1 carrot, shredded

1 cucumber, ribboned

1/4 cup cilantro, chopped

2 cups wild rice mix (quinoa would also be good – you want something with a bit of body to it)

Crispy fried chickpeas (mine were pre-seasoned and halved)

2 scallions, chopped

1 Tbsp. turmeric olive oil (substitute with adding a little turmeric to your favorite oil )

2 tsp. cumin

1 Tbsp. curry powder

Dressing

1/4 cup turmeric olive oil

1 tsp. red pepper flakes

Juice of 2 limes

2 Tbsp. dijon or whole grain mustard

1 tsp. mustard seeds

1/2 tsp. cumin

1 tsp. salt

Lay your chopped pumpkin out on a prepared baking sheet. Drizzle the Tablespoon of oil over top and sprinkle with 2 teaspoons cumin, 1 Tablespoon curry powder, salt and pepper. Bake at 200C/375F for 30 minutes or until soft and beginning to brown. Remove.

While the pumpkin is working, cook your rice or other grains however you cook rice. Set aside.

Combine all dressing ingredients and whisk.

To assemble, combine all but the crispy chickpeas in a large bowl, adding the chickpeas as you serve so they don’t get soggy.

Serves 4 for dinner and more as a light lunch

Eggplant Hummus with Dill Pesto

This is a fantastic way to hide some eggplant and use up a big hunk of pesto. I’ve served this on toast, with eggs, as the base of a sandwich, and would absolutely love the pesto swirled into some mashed potatoes. The hummus, too, tbh. Ooh. Would also be nice thinned with a bit of oil or water and tossed with pasta. I need to make a second batch.

gluten-free, paleo, vegetarian, vegan

Eggplant Hummus with Dill Pesto

Hummus

1 smallish eggplant, roasted

1 can chickpeas, drained

2 Tbsp. olive oil

Juice of 1 lemon

2 Tbsp. tahini

1/2 tsp. cumin

1/2 tsp. red pepper

Salt

To make, combine all ingredients in a food processor and whiz. Taste for seasoning and add more salt or acid as necessary.

Dill Pesto

1 huge hand dill (about 1/3 of a cup packed)

About 1/3 of a cup smoked almonds, chopped

1 big clove garlic

3-4 Tbsp. olive oil

1 Tbsp. water

Zest of 1 lemon

Salt

To make, combine all ingredients in a food processor and whiz. Taste for seasoning and add more salt or acid as necessary.

Makes about a cup of hummus and half – 3/4 a cup of pesto

Roasted Potatoes with Avocado Dill Sauce

This recipe as written, I realize, may not be accessible to anyone who does not share my love of grabbing interesting looking ingredients from the Asian aisle and chucking them in whatever looks good.

If you’re still curious to see what this tastes like and don’t share that predilection, an approximation can most likely be made by combining lemon juice, a hint of pomegranate molasses and a hint of rotel green chilis.

I served this plain for dinner (DH added rotisserie chicken to his), and with chili tuna for lunch the next day. Both plain and with some added tuna were good; if you want a little more nutrition with your dinner, broccoli would be great here. Maybe a bit of sesame seed for a little more fat.

gluten-free, paleo, vegetarian, vegan

Roasted Potatoes with Avocado Dill Sauce

Sauce:

1 stalk celery

1 Tbsp. Japanese Yuzu jalapeño sauce

1 Tbsp. Kewpie Yuzu no-oil dressing

Juice of 1/2 a lemon

2-3 Tbsp. tahini

2 Tbsp. nutritional yeast

1 Tbsp. apple cider vinegar

1-2 Tbsp. water

1 Tbsp. garlic powder

1 clove garlic

1 Tbsp. oil of choice

Neutrally seasoned roasted potatoes (I roasted mine in a combo of garlic oil, salt and pepper until browned in a 220C oven ~35 mins)

Chop celery and garlic and add to a blender along with the rest of the sauce ingredients. Whiz. Taste for salt and acid, adding more if necessary. Add a little more water if it’s too thick for your liking. Mine was fine, but your mileage may vary.

Sauce serves 4 – 5; potatoes can adjust to accommodate that number or more

Avocado Dill Pasta Salad

This recipe started off as a way to use up some fresh dill that wasn’t my favorite egg salad and somehow ended up morphing into a riff of an old Summer family favorite: seafood salad. Which I can’t believe I haven’t shared a recipe with y’all for yet. I c-r-a-v-e it every tomato season.

The original (to my family at least) salad included Krab, shrimp, hard boiled eggs & lots of mayo. Sometimes, depending upon which Aunt got a wild hair, chopped up bits of lettuce. Which is weird, but good.

Anyways. I gave myself an aversion to fake crab my first Summer out of high school (reminder, kids: check your expiration dates), so that was out. I swapped with flaked salmon but kept the shrimp in this version; I also sadly forgot the egg until I was eating trying to figure out what was missing. I was also wanting a little more mustard punch, so adjust yours as necessary.

And a note on seasoning: I happen to love this salad with way too much pepper and salt, because that’s how my family usually served it. This recipe includes a normal amount of each (depending on how HAM you go with the cracked pepper); I had to go back twice for more after the salad hit the fridge.

gluten-free, pescatarian, vegetarian and vegan with substitutions

Avocado Dill Pasta Salad

Dressing:

1 avocado (mine was small and I could have gone for more)

2 cloves garlic

3 Tbsp. chopped fresh dill

1 Tbsp. Dijon mustard

2 Tbsp. water

Juice of 1/2 a lemon

Salad:

4 – 6 cups pasta of choice (I used rice spirals)

15 cherry tomatoes

1 smallish cucumber (about 2/3 cup chopped)

1 smallish bell pepper (about 1 cup chopped)

2 – 4 stalks celery (about 3/4 cup chopped)

1/2 shallot, minced

2 scallions, chopped

2 Tbsp. fresh parsley, chopped

1 tsp. celery seed (if using celery salt instead, you may not need to salt the salad – taste, taste, taste)

Loads of fresh cracked black pepper

Salt

Shrimp (I used 13 medium), peeled, cooked & chopped (optional)

Krab, crab or salmon (also optional)

2 – 3 Tbsp. your favorite mayo (optional)

Start you pasta boiling according to package directions, taking care to salt the water. When almost done, chuck your shrimp in to cook. Drain and set aside.

Pull the shrimp and chop. Add to a large bowl.

Chop the cucumber, bell pepper, celery, scallion and parsley. Add to the big bowl.

Mince the shallot and add. Halve the tomatoes and add those too. Add the celery seed.

In a blender or food processor, blitz all dressing ingredients until smooth. If you want your dressing a little runny, add more water until desired consistency is reached. Mine turned out a bit thick, which I liked, but I ended up adding 2 – 3 Tbsp. Kewpie mayo to the salad to loosen it a bit.

Add the cooled-ish pasta and dressing to the bowl. Mix well to combine. Hit with a bunch of pepper. Taste. Add more salt, lemon juice or some mayo to finish off.

Stash in the fridge for a bit to chill and let the flavors get acquainted.

Serves 4 – 6 for a meal or more if a side

Shaved Zucchini + Stone Fruit Salad

I love a good end-of-Summer savory fruit salad. It’s kind of a yearly thing with my brain, and I’m here for it.

Stone Fruit Salad

Lots of peach salad recipes

This is no exception to that rule. This salad is about as light as one would expect, but works well. I worried that the zucchini wouldn’t be great, but it was; even raw. The key here is to peel it into ribbons. I used my regular vegetable peeler. My ribbons weren’t even, but they were delicious.

So much so, I can’t really say this is more than a 1-person meal. I mean, sure, you can feed 2 if you want to throw a main in, but I managed to knock it out in a second helping at lunch.

If you can’t find the Kewpie dressing, a nice sesame would be good. So would my love pomegranate molasses. Balsamic would also work really well. Grapefruit would play nicely.

I had also meant to grab some good vegan Feta for this salad but forgot. It would be nice and would definitely help fill this out to more of a meal, but wasn’t necessary.

gluten-free, vegetarian, vegan, paleo

Shaved Zucchini + Stone Fruit Salad

1 large zucchini, ribboned thinly

1/2 shallot, minced

1 plum, chopped

3Tbsp. Kewpie no-oil Yuzu dressing

1Tbsp. your favorite neutral oil

2Tbsp. smoked almonds, chopped

1.5tsp. fresh thyme

1/4c. fresh parsley, chopped

1/2tsp. red chili flakes

Ribbon the zucchini thinly and add to a large bowl.

I tossed any ribbons that were purely peel to the pups, and stopped when I hit all-seed strips. A bit is wasted here, but can be easily chopped and chucked in a pan for a quick little pop of veggie later in the week. I ended up using mine in a breakfast zucchini & fried egg rice with browned butter and snipped chives.

Mince the shallot, de-stem the thyme, and chop both the parsley and plum. Add to the bowl.

Add the red chili flakes, along with the dressing and oil. I’d start with 2 Tbsp. dressing, toss, and see if it needs more. Hit with a few grinds salt and pepper.

When it’s time to plate, add the chopped almonds and toss quickly so they don’t go soggy.

Serves 1 – 2 for lunch depending upon what all else you have going on

Zucchini Rice Pilaf

Sneaky veg FTW in this one. I snuck half a huge zucchini in this rice and it went unnoticed (or at least un commented on). Win.

I served this the first night with seared salmon, and the second with some pepper steak Quorn and a sprinkle of mushroom powder. Both were delicious, and I could see a swirl of pomegranate molasses or some chopped apricot or golden raisins working well here. Smoked almonds instead of plain slivered would also be fantastic.

I also *almost* added the juice and zest of 1 lemon, but am glad I pulled back from that at the last minute. Lemon would be good, but I apparently missed buttery rice in my life.

gluten-free, vegetarian, vegan

Zucchini Rice Pilaf

1c. basmati rice

2c. water

1Tbsp. butter (dairy or non; whichever you prefer)

1/2tsp. salt

1/2 a big zucchini (you could actually add the whole thing, but I erred on the side of caution)

1 large shallot

2Tbsp. slivered almonds

2Tbsp. capers

1Tbsp. snipped chives

2Tbsp. chopped parsley

Neutral oil of choice

Make your rice however you make rice, using the water as the liquid and the butter as the fat. Don’t forget to add salt.

While the rice is working, grate the zucchini, snip the chives and chop the parsley. Add to a large bowl.

Finely slice the shallot and fry in a little oil over medium-low heat until browned. When nicely browned (I had wanted caramelized, but this small a quantity of shallot in only the bare minimum of oil browns rather than caramelizes. Would also be amaze with caramelized onion), push the shallot to the side of your pan and add the capers and a bare drizzle of fat.

Push that to 1/3 of the pan until the capers look like they’ll start jumping any minute.

Add the slivered almonds to the last 1/3 of the pan. Toast. Pull the individual items as they are ready and add to the big bowl.

When the rice is done but still warm, add to the big bowl and stir all vigorously to combine.

Serves 4 as a side

Potato Salad with Damn Good Dressing

This dressing, which was based on an everything dressing posted by one of the blogs I’ve been following long enough to be on its mailing list but whose name escapes me as I’m sitting down to type this up (maybe First Mess?) is fantastic and I could see it being equally as good on vegetarian as meat dishes (I served my salad with some simple seared salmon and it was delicious), and even great on salads. I would also stir this into some nice rice or orzo for a little quick saucy flavor boost. Yum.

gluten-free, paleo, pescatarian, vegetarian, could be made vegan, FODMAP friendly

Potato Salad with Damn Good Dressing

Salad

1/2 kg new potatoes (or other small variety that doesn’t turn to mush when boiled)

4 – 6 hard boiled eggs

2 big hands arugula

Dressing

1/4 cup rice vinegar

1/4 cup water

2 Tbsp. nutritional yeast

2 Tbsp. soy sauce or coconut aminos

1/5 tsp. flax seeds

1 tsp. sturdy brown mustard

2 tsp. lemon juice

3/4 cup neutral oil

1 big hand parsley

1/2 bunch chives

1.5 tsp. anchovy paste (you could swap for miso – what you’re after is umami)

Boil your potatoes 10 minutes or until fork-tender. Drain and quarter. Add to a large bowl.

Hard boil your eggs. Peel, quarter and add to the bowl.

Add the arugula.

In your blender or food processor, combine all dressing ingredients. Hit with some salt and pepper. Whiz until the herbs are chopped and the dressing is combined. Taste. Add more salt/pepper/lemon juice as necessary.

Pour about a cup over the still-warm potatoes. Toss to combine and let sit until you’re ready to serve.

I served my first round of this salad room temperature with nicely seared salmon. Subsequent servings have been heated in the microwave with a little dressing added and they’ve also been great. It’s even decent cold and I’m not a fan of cold cold potato salad.

Serves 4? 5? Depends what you’re doing with it. I got 2 dinners + 2 lunches out of it. And I have about 3/4 of a cup of dressing leftover for the rest of the week.

Stir-fried Beets

This recipe is based on a loose description posted on Instagram about a month ago. No idea which ‘grammer I caged the idea from, but I suspect it was someone either Indian or Middle Eastern, given the direction this dish took. Or, I could have just had Zaatar and mustard oil on hand 🙂

Either way, this is a good little side – would be nice with some tangy goat cheese if you do dairy, and also goes nicely with the Vaguely Persian Crispy Rice I posted awhile back.

gluten-free, vegetarian, vegan, paleo

Stir-Fried Beets

1 – 2 roasted and peeled beets, grated (about 1 cup)

2 Tbsp. roughly chopped garlic

1 tsp. yellow mustard seeds

1 tsp. black mustard seeds

1/2 tsp. dried oregano

1 Tbsp. ghee or your favorite fat

Zaatar for dusting

1 Tbsp. mustard oil

1/2 tsp. cayenne or red pepper flakes

Heat the oil and ghee over medium-high heat. Add the mustard seeds & oregano and cook, stirring, until fragrant and just beginning to pop. Add the garlic and stir to combine.

Add the beets and flatten to cover the bottom of the pan. Hit with salt and pepper. Let crisp up a bit before stirring – or, let form a cake on the bottom of the pan and flip in wedges (or altogether if you’ve got that kind of skill).

Let brown on the other side, too.

Dust with Zaatar before serving.

Serves 2 – 3 as a light side

Sesame Coconut Rice Bowl

This dish turned out miles better than I feared it would. I was hella worried that by using coconut milk as the sole liquid to cook my rice I was going to blow up my rice cooker.

I’m glad those fears were unjustified, because this rice is bomb. So bomb, I made more just so I could serve it with another ‘stepping out on a limb’ dish I’m hoping will be good enough to share with you guys in a few days (spoiler: it involves beets and stir-frying).

This rice makes a great base for simple broccolini like I’ve served here, a nice light green curry, some simple salmon, or even – strangely – some soft-scrambled eggs (or as soft as I can get them, which is not Julia Child level soft).

gluten-free, vegetarian, vegan

Sesame Coconut Rice Bowl

1 cup rice (I used a Basmati/wild combination)

1 14 ounce can coconut milk

1 Tbsp. sesame oil (+more)

2 tsp. your favorite chicken bouillon (mine happens to be vegan and it’s fantastic – Ida’s is the brand and I believe it’s out of South Africa)

Zest of 1 lemon

1 Tbsp. tahini

Red chili flakes

Toasted sesame seeds

1/2 yellow onion, chopped

1 bunch broccolini, chopped

2 tsp. neutral oil

2 tsp. ground turmeric

Set your rice, coconut milk, sesame oil and chicken bouillon in your rice cooker. Add a generous sprinkle salt and cook however you cook rice.

While the rice is going, stir-fry the broccolini and onion in the oil until browned (if you add the stalks in first and get those going until just starting to look cooked you’ll have less chance of burning the flowery bits). Whack with salt and pepper. Add the turmeric and toss. Throw in a few Tablespoons water and let cook until the water evaporates and the broccolini is done to your liking. We like browned in spots but still crisp-tender.

Stir in the tahini and lemon zest.

To serve, add 1/3 of the rice to a bowl and top with 1/3 of the broccolini. Add a drizzle of sesame oil, sprinkle of red pepper flakes, and sprinkle of sesame seeds.

Serves 3 as a light meal or side