September marks the end of summer and the start of autumn, giving it something of a split personality. Although, summer is still going on, even after Labour Day. But the month of September and the start of the school year puts a kibosh on the summertime state of being.
That’s ok, never fear! It’s coming, as are all the delights of the harvest season. Just like September itself, the dishes embrace both summer and fall, celebrating the best of both seasons. Whether it’s warm weather indulgence or cold night comfort foods. These will help you get excited for crisper days and cooler nights.
Baked
tomatoes
INGREDIENTS
.4 ripe vine-ripened tomatoes
2 tablespoons olive oil, for tossing and drizzling
Kosher salt and freshly ground black pepper
3/4 cup panko breadcrumbs
1/4 cup grated Parmesan
1 tablespoon finely chopped fresh parsley
1 clove garlic, finely chopped
1 shallot, finely chopped
Pinch red pepper flakes
DIRECTIONS
- Preheat the oven to 450 degrees F.
- Slice the tomatoes from core to core. Remove and discard the seeds and juice and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
- Combine the 2 tablespoons olive oil, panko, parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.
Red miso glazed carrots
INGREDIENTS
3 pounds carrots, sliced on the bias 1/3 inch thick
1/4 cup vegetable oil
1/2 cup red miso paste
6 tablespoons unsalted butter, softened
1 tablespoon light brown sugar
1 cup thinly sliced green onions
DIRECTIONS
Preheat the oven to 425 F. In a large pot of salted boiling water, blanch the carrots until barely crisp-tender, about two minutes. Drain and pat dry.
In a medium roasting pan set over a burner, heat the oil. Add the carrots and cook over high heat, stirring once, until lightly browned in spots, about five minutes. Meanwhile, in a small bowl, mix the miso with the butter, brown sugar and half of the green onions to form a paste. Add the miso butter to the carrots and toss until coated.
Roast the carrots for about 20 minutes, stirring once, until tender and glazed. Stir in the remaining green onions. Transfer the carrots to a bowl and serve.
Grilled romaine
What are romaine hearts? Just the inner leaves of romaine lettuce that stay somewhat tightly together, not the outer leaves.
Ingredients
3 to 4 romaine hearts
3 Tbsp olive oil
1 Tbsp red wine vinegar (or cider vinegar)
2 tsp chopped fresh herbs such as rosemary, thyme, oregano (or 1 tsp dried mixed herbs)
1/4 teaspoon salt
Pinch freshly ground black pepper
directions
1 Prep the romaine hearts and pull off any old leaves. Chop off the top one or two inches off the lettuce head and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.
2 Prepare your grill for high, direct heat. Paint the lettuce hearts all over with the vinaigrette. Prepare the vinaigrette. Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine.
3 Grill th e romaine hearts until lightly browned on all sides, turning every minute or two until done. Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.
