ROASTED APPLE & FENNEL SALAD WITH TOASTED HAZELNUTS & GOAT CHEESE

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One of our favorite ways to enjoy apples beyond eating them out of hand is in all sorts of fall-inspired salads—sometimes thinly sliced and simply tossed with spicy arugula, sometimes as one ingredient in a dense salad packed with roasted winter squash, farro, toasted nuts and more.

Here we’ve combined it with a common companion—fennel—and roasted them both together to intensify their earthy fall flavors. Fresh herbs and lemon zest brighten and lighten the salad up. Toasted hazelnuts and goat cheese make it a little bit indulgent and totally irresistible.

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ROASTED SWEET POTATOES WITH FRIED HALLOUMI AND POMEGRANATE

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This recipe is quintessential What We Eat. We employ Nik Sharma’s technique of steaming then roasting the tubers, leaving them creamy yet caramelized and deeply flavorful. Salty halloumi cuts the sweetness of both the potatoes and pomegranate, and the fresh herbs make every bite sing.

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OUR FAVORITE FALL LARB

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Butternut squash, carrots and parsnips are roasted until deeply browned, dressed with an assertive Thai vinaigrette laced with lime juice and fish sauce, then tossed with fistfuls of scallions, cilantro and mint. The original recipe calls for toasted rice powder but you can skip this (which we usually do when making this for clients), though it is a delicious addition. Feel free to sub other winter vegetables (cauliflower, romanesco, or sweet potato) or add in lightly browned ground pork or chicken, or crumbled and sauteed tofu, if you feel like you need the protein. It’s a one-dish meal or can be served with lettuce cups or rice.

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FRESH RAVIOLI WITH RICOTTA, MASCARPONE AND PARMESAN

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For anyone intimidated by making pasta by hand, ravioli is a great place to start. No need for a pasta machine as long as you are ready to roll, roll, roll out that dough by hand. The thinner you get your pasta sheets, the more delicate and special your ravioli. Let us know what you think!

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