All the best spices are harvested at this time of year. From dill, garlic, lemongrass, celery, peppers that are meant to be dried for use through to next spring.  As well as the root of all great soups, the mirepoix (onions, carrots and celery). Most simply sautée the mirepoix however if you want to enhanced the flavour, (CHEF TIP)roast the mirepoix and the slightly dried edges roasted offer concentrated flavour to start your soups. I also like to roast the pumpkin, butternut squashes as well. I add a good amount of butter in roasting as it is the French traditional method, however if you are vegan or vegetarian using a emulsified canola or olive oil with vegetable stock works very well also. In fact roasting is more controlled so you don’t bring the oils to their smoke point which in effect burns the mirepoix.

Roasting vegetables for your seasonal greens is a compliment to every autumn dinner. In equal portions of thick cuts of zucchini, new potatoes, red or sweet onions, carrots lightly tossed in olive oil with any of your favourite spices (garlic, dill, or Italian mix)offers delectable tastes and textures. In the last 5  minutes of the roast throw in a handful of oil tossed olives, grape or cherry tomatoes (with a splash of lemon or lime juice). You will wonder why you don’t do this every day! And if you eat dairy just before serving crumble small amounts of feta over the tray. (Are you hungry? I am… Another family favourite is the spaghetti squash. Again I cut the squash lengthwise in half and roast face up, spiced and buttered or olive oil/stock(*vf vegan friendly). Do not overlook this tender squash!!! Use the fork test because depending on the size will change the time it takes. The fork should easily pierce to the bottom with no pull back resistance. While still hot using a fork slowly at first pull at the strands and bulk up the flesh and place into the serving bowl or right onto the plate, if you are ready to plate. A final dollop of (your preference) butter, or a generous ladle of marinara sauce, fresh pepper. A side you will want to enjoy all winter. In fact in our household we enjoy this dish in place of pasta.

Meat proteins to compliment the dishes above can be as easy as a roasted chicken or parts, spiced, coated or bbq. Or perhaps a tastier chorizo sausage(farmers markets boast all sorts of sausages at this time of year) pork tenderloin or even a very thick cut steak marked and  finished to perfection.  When I was younger we often saw that meals were planned around the protein. Today I look for seasonal vegetables and compliment that with a protein.

With *vf proteins the standard go to seems to be a production product tofu, shaped into a meat form. Seriously? Why? If you are a vegetarian or vegan it seems a bit bizarre, to do this, don’t you agree? Quinoa, lentils, black beans and aramath are all excellent sources of protein. In our family quinoa is a favourite, cooked as easy as rice and you can add any spices, currents, berries or raisins or even nuts or seeds for added texture and crunch. Lentils are excellent in soups, a stirfry or stew format that can be served on the plate, in a bowl or poured over rice or potatoes. Black beans can be enjoyed in a pure form or in a mix with quinoa or aramath and formed into a shape to encourage bbq or placing on a bun as a slider.  Don’t forget protein can also be used in liquid formats in a shake, fruit drink or power drink.

In following posts, I will put together some menu plans to help those who struggle with what to make for dinner. Planning is the key!