Well, here we are and another month has gone by! We are looking down the barrel at the holiday season, which for my family pretty much starts at Halloween!
This month, I only tackled two recipes.
Beets with walnuts and cumin
Fact: I don’t really like beets.
Fact: Where I live, beets grow very well year round and I’m always inundated with beets from my CSA, but for a few weeks in the summer.
Fact: this is the recipe, other than the dukka, that I’ve made the most often so far from this cookbook.
Fact: I love how beautiful chioggia beets (those candy stripe ones) look when grated raw.
Fact: this recipe has too many walnuts for me, whether I go by volume or weight (I’ve tried both measurement techniques).
Fact: raw beet salads are pretty much the only way I enjoy beets.
Fact: if you’ve not yet made this recipe it’s easy and very, very good (served with or without the yogurt!)
Aubergines with chili and honey
I made this just prior to a major heatwave. It was absolutely wonderful to have leftovers of this dish served cold or at room temp as a side to whatever grilled protein I served. What’s not to like about browned eggplant slices speckled with herbs and chopped pepper with a drizzle of honey on top?
I can’t wait to see what everyone else made this month!