I always find it challenging when the seasons change, especially from summer to fall/winter. I do love late summer for the fresh figs and still lingering tomatoes. I have my favorite seasonal recipes, but trying to cook for when the weather is a bit confused is challenging. My favorite cooking, year round, is really grilling because anything goes. My husband is the Master of the Grill so sometimes it isn’t possible to grill. I do like to braise and roast but sometimes it is hard to get back to cooking like that because I am still stuck in summer!!!
I have found over the years that some flavors carry over well and can be weaved into the upcoming season. Citrus goes well every season. It adds depth of flavor and a freshness to every dish. I also love you can use the whole fruit, from zest to juice, to chopping it up and tossing it with vegetables or meats to be grilled or roasted. Honey is another ingredient has can be used like citrus, both savory and sweet. Honey can be used to tenderize meats by adding to a marinade or used to finish off a dish either in a vinaigrette or a reduction sauce. I love the use of pomegranate molasses and preserved lemon. Both these ingredients can be used throughout the year by adding depth and texture to all kinds of dishes from vegan to various meat/fish options.
Salsa Verde is another wonderful way to incorporate the changing seasons into your cooking. I have so many different recipes I use and all are one’s I have some up with just because I had all the ingredients on hand. I let my garden speak to me. Salsa verde can be used in hundreds of ways, use it for a crudite as a dip, use it for a marinade or for a filling for meats/fish, use it to go with flatbread or socca, thin it out and use it as a vinaigrette. I make it with what I have on hand. You can make it more Italian in style by using fresh basil, oregano, and Italian parsley, some lemon zest/juice, salt and fresh pepper. You can make it more complex and more texture by making it more Mexican by roasting poblanos, jalapeño, cilantro, garlic, lime zest, and lime juice. Always finish off with olive oil. You can make it old school using a mortar and pestle or use a blender/food processor. I like to add a touch of fresh mint to mine as it deems to add to the flavor. remember a little goes a long way. Salsa Verde also is wonderful when added to scrambles eggs, frittata, or a quiche.
If you use rosemary and parsley with some lemon juice and roasted garlic, it makes it more winter and can be used with roasted meats. Again it can be used as a marinade or as a finishing sauce once the meat is cooked. I have also used a salsa verde which I pulverized in a food processor and mixed with melted salted butter, I then injected it into a turkey and the result was heavenly. The meat was juicy and flavorful and it made for delicious eating and then made for a wonderful stock for turkey broth.
Changing seasons for baking is equally challenging as my children seem to want pumpkin treats earlier and earlier. I love pumpkin desserts, breads, scones, pancakes, waffles and more, BUT I can’t start making those goodies until October 1. As much as I love the house smelling like vanilla, cinnamon, nutmeg and ginger; I want to make every fruit dessert/pie/cake/bread/muffin until the fresh berries/stone fruits have said goodbye.
Let me know some of your favorite seasonal dishes. I do love living where the seasons change. There is something special in each season, but if I had to choose I do love Spring and Summer. I love the produce and being able to be outside as much as possible. Even though, we entertain a lot in the spring and summer with meals enjoyed al fresco. There is something cozy and wonderful about dinning around the holidays.
