A recipe for a fall harvest curry salad with cauliflower, nutty quinoa, lentils, chard, cilantro, and roasted pumpkin seeds.
I’m so glad I live in a world where there are Octobers.
– L.M. Montgomery, Anne of Green Gables
I’ve been watching the tables groan under the weight of the piled produce at the market and thinking about autumn’s slow death as we creep towards winter. There’s beauty in the final push. The baskets filled to overflowing, bunches of herbs tumbled together. And the flowers.
I stood outside yesterday–first at the market and then at home–appreciating that the sun felt warm on my skin. Our chickens (I haven’t talked about them here yet–we got chickens) scratched at the creeping charlie, pecking at the grass seed we put down as an exercise in futility. My gardens are sagging from the cool evenings and a bit from being trampled by our new flock who think they have full range of every bit of our backyard. Except for the chard and the kale. I’m always surprised at how long the two rows of chard and kale will last, withstanding summer’s sweltering heat and continuing to produce right until the first frost. Makes 4 meal-sized servings or 6+ side-sized servings
Marinated cauliflower and a handful of that all-weather-hardy chard meet quinoa and lentils here. The lentils melt into the quinoa a bit to help hold everything together a bit, creating a creaminess to the otherwise chewy grains. A curried dressing holds it all together. For a bit of a spicy kick, add in a fresh chili pepper to the dressing.
It’s October’s Eat Seasonal, and I have to say, while I generally consider August my favorite month for produce, autumn is not dissappointing. Click through to see what everyone is making this month, and follow along on social media using #eatseasonal.
Makes 4 meal-sized servings or 6+ side-sized servings
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