Oven roasted grape tomatoes are bursting with sweet and savory umami flavor. Cut them lengthwise and place in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt, then roast at 250 for 3-4 hours. Fantastic in sandwiches, on crostini with chevre or tossed with pasta. Any leftovers keep great refrigerated for up to a week—just drizzle with additional oil and pack tightly in a jar to store.
A silky sweet potato soup is just the thing for a cozy supper. Saute onions and garlic in olive oil until soft, then add a cinnamon stick, a pinch of ground ginger, and 1 pound peeled and cubed sweet potatoes. Pour in enough chicken or vegetable stock to cover, add 2 Tbs almond butter and salt and pepper to taste. Simmer until potatoes are tender, then remove cinnamon stick and puree. Add ¼ c cream and reheat gently.
Mac and cheese gets a makeover with the addition of summer squash. Melt 3 Tbs butter in a large saucepan and add 3 Tbs flour, stirring to make a simple roux. Remove from heat and whisk in 3 c milk. When smooth, whisk in 2 c grated raw milk cheddar, then add 1 pound grated squash. Fold squash-cheese sauce together with 1 pound of al dente paste, then pour into a 9” baking dish. Top with additional cheese, then bake at 350 for about 20 minutes until golden and bubbling.
For a quick on-the-go lunch idea, place cooked and cooled quinoa, chopped cherry tomatoes, diced cucumber, crumbled feta, and sliced scallions on the center of butter lettuce leaves, then wrap and fold like a burrito. Secure with toothpicks if necessary. Dip in our favorite vinaigrette to enjoy.
Thinly sliced gala apples are a fantastic addition to autumn pancakes. Just stir gently into your favorite pancake batter (whole wheat or buckwheat versions are especially good with apples), cook as usual, and serve with lots of honey and melted Lucky Layla butter.