from summer to autumn

Every season hath its pleasure; Spring may boast her flowery prime, Yet the vineyard’s ruby treasuries Brighten Autumn’s sob’rer time.

~Thomas Moore

I can taste the transition here. The cool mornings burn away to the warmth of the late summer afternoon. Thus changes our meal plans, slowly, deliberately. A last ode to summer: soba noodle salad, fruit salad, and pan-fried tofu.

Soba Noodle Salad

1 cup finely sliced red cabbage

1/2 cup finely sliced carrots

1/2 cup finely sliced cucumbers

1/4 pkg rice noodles or bean threads, cooked according to package

3 tbsp canola oil

1 tbsp sesame oil

2 tbsp soy sauce

1.5 tbsp rice wine vinegar

2 tbsp honey

freshly grated ginger

2 tsp black sesame seeds

Blend all ingredients and let marinate for 4 hours.

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As the autumn descends and the apples ripen, the flavors we associate with the cool evenings and colored leaves begin to creep into our menu: butternut squash applesauce, pumpkin muffins.

Butternut Squash Applesauce

1 small butternut squash, peeled, de-seeded, and cubed

4 small apples, peeled, cored, and cubed

1 tsp cinnamon

1/2 cup apple juice

1/4 cup water

Place all ingredients into 2 qt saucepan and simmer for 20-30 minutes, or until the butternut squash is easily mashed with a fork. Blend for 1 minute in blender and serve slightly cooled.

Pumpkin Muffins

2 tbsp canola oil

2 eggs

1 cup pumpkin

3/4 cup sugar

1 2/3 cups flour (use half white/half wheat)

1 tsp baking soda
3/4 tsp salt
1/2 tsp baking powder
1 tsp cinnamon

1/2 tsp nutmeg
1/4 tsp cloves (scant)
1/4 cup chopped walnuts, pecans, or chocolate chips (optional)


Combine first four ingredients in a small bowl and beat well. In a separate bowl, combine remaining ingredients and mix well. Gradually add to pumpkin mixture and beat well. Stir in nuts or chocolate chips, if desired. Bake at 350 for 18 min.