🍏🎃FALL🎃🍏

Cooler days and colorful leaves mean it’s time for cozy cooking. Markets are brimming with squash, apples, and hearty greens, and this class will show how to make three easy dishes that capture the flavors of fall without much fuss. The recipes are weeknight-friendly, shareable, and full of the comfort that makes the season so satisfying.

Lentil, Apple, Caramelized Onion, (Quesa)dillas

Makes 6 quesadillas

Don’t fret if you don’t eat dairy – there is so much flavor in these ingredients, you’ll be satisfied without the cheese. (Or
use a non-dairy cheese.) The onions take some time to cook, but once you’ve got them, they'll last in the fridge for a
couple weeks and are good with anything so consider making a double batch. If lentils don’t appeal, any bean goes great
in this or use your favorite shredded protein. And don’t shy away from using other healthy yummy ingredients like sautéed spinach or other cooked dark leafy greens. And avocado on top!

This recipe will yield extra lentils and caramelized onions, so I recommend storing the components in separate containers so you can use them in other dishes if you get quesadilla-ed out (is that possible?).

For the seasoned lentils:

1 cup dry French lentils (or Beluga or Puy – any lentil that will hold its shape while cooked, NOT red lentils)
2 Tablespoons extra virgin olive oil
1 Tablespoon lime juice (1/2 - 1 lime)
1 teaspoon sweet smoked paprika
Salt
Freshly ground black pepper

1. Pour the lentils onto a white surface, like a plate, and sift through them, removing any debris. Rinse the lentils
with water and drain, then transfer to a medium pot (3 quart) and cover with water. There should be at least 3
inches of water above the top of the lentils.

2. Bring to a boil, then reduce the heat to a simmer and cook for 25-30 minutes, until the lentils just become
tender then drain well in a sieve or a colander with small holes. (If your lentils have been recently harvested, they may cook quicker and if they are very old, they may take longer. Test them by tasting a few after 18 minutes to be on the safe side. They should still hold their shape but should be easy to bite into.)

3. While the lentils are cooking, mix the oil, lime juice, and smoked paprika plus a pinch of salt and pepper in a medium bowl.

4. Transfer cooked lentils to the bowl and toss to coat. * Mixing the lentils with these ingredients while they are still warm will help them absorb the flavors better.

*If you won’t be using all the lentils in the quesadillas (ie – you won’t be making 6 quesadillas), consider setting some aside before tossing with the other ingredients so that they are more neutral in flavor for you to use in other dishes where you may want a different flavor profile. The lentils will keep for up to 4 days in the fridge in an airtight container.

For the caramelized onions:

1 tablespoon extra-virgin olive oil, avocado oil, or butter
1 large yellow onion, diced
1 - 2 cups water (or broth, beer, or apple cider)
Salt

1. Fill a liquid measuring glass with 2 cups of water and place next to the stove.

2. Melt the oil or butter in a medium - large skillet over medium-high heat. Add the onions and stir to coat. Cook, stirring frequently. After about 10 minutes, the onions will turn translucent and golden, and some of their edges will turn brown.

3. Continue to cook without stirring for 1-2 minutes, until the onions start to stick to the pan. Add ¼ cup liquid and stir, freeing the onions from the bottom of the pan and scraping up the fond (the sweet brown bits) and mixing it into the onions.

4. Continue to cook, stirring once or twice in the first minute, then let cook untouched for another 2 minutes or so, until the liquid evaporates, and the onions stick to the pan again. Add another ¼ cup of liquid and repeat this process until the onions are caramelized to your liking, then add salt to taste. (I like to use the full 2 cups of liquid, which takes about 35 minutes.) Store leftovers in the fridge in an airtight container for up to 2 weeks.

For the quesadillas:

Extra virgin olive oil, avocado oil, or cooking spray
6 6-inch tortillas
2 packed cups shredded smoked (or not smoked if you prefer) cheddar cheese (about ½ pound), optional
1 large Honeycrisp apple (or another firm, sweet and tart apple) cored and thinly sliced into half moons
½ cup – 1 cup caramelized onions
1 cup cooked seasoned lentils
Handful chopped cilantro leaves and/or stems
Salt and freshly ground pepper to taste
1 lime, cut into wedges
Avocado slices, optional

1. Lightly coat a medium skillet with cooking spray or oil and heat over medium heat. Lay a tortilla in the skillet and cook 1-2 minutes, or until it starts to puff up and become golden, then flip it over. Reduce the heat to medium-low.

2. Spread 1/3 cup cheese evenly across half of the tortilla, place the apple slices in an even layer on top of the cheese, then top with 2 -3 teaspoons of onions and a few tablespoons of lentils. Sprinkle with cilantro, salt and pepper, then fold the tortilla in half, and cook until the cheese has melted, about 1-2 minutes. Flip and cook one minute more, until evenly golden and heated all the way through. Repeat the process with the remaining ingredients and serve immediately.couple weeks and are good with anything so consider making a double batch. If lentils don’t appeal, any bean goes great in this or use your favorite shredded protein. And don’t shy away from using other healthy yummy ingredients like sautéed spinach or other cooked dark leafy greens. And avocado on top!

Coconut + Fall Spice Braised Delicata Squash

Serves 3-4

A warming and filling dish, this is a tasty way to end a meal. It keeps well in the fridge, so leftovers make a great breakfast cold or warm with oatmeal or a dollop of yogurt. This recipe works great with other squashes, but I like Delicata (and Kabocha) the best because the skin becomes so tender. I also love the look of the rings. With Butternut or Acorn, I suggest removing the skin ahead of time. A couple makrut lime leaves is a fantastic addition to this dish. Add it in the beginning with the spices and ginger.

1 medium Delicata squash, UNpeeled and washed
1 – 2 teaspoons extra-virgin olive oil, avocado oil, or melted coconut oil
1 15.5-ounce can full fat coconut milk
1 teaspoon peeled and finely minced ginger
1 teaspoon cinnamon
½ teaspoon cardamom
1-2 teaspoons lemon juice
2-3 teaspoons pure dark grade A maple syrup, optional
Salt
Toasted coconut, fresh mint leaves, and/or pomegranate for garnish, optional

1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

2. Trim the ends off the squash. Chop it into thirds then scoop out the seeds with a small spoon.

3. Clean the seeds and dry them then toss them with the oil and a pinch of salt on the baking sheet and distribute them in an even layer. Bake for 10 minutes or until golden brown and crispy. Remove from the oven and set aside.

4. Chop the squash into ½-inch rings.

5. In a medium skillet, stir together the coconut milk, cardamom, cinnamon, ginger, and a pinch of salt. Add the squash to the skillet in an even layer. The squash should be submerged or just barely peeking out from under the liquid. Add a little water if necessary and cut some of the rings in half if you need to to fit the squash into the skillet. It’s okay if they’re not completely flat. Bring to a boil.

6. Lower the heat and simmer for 20 minutes, basting every 5 minutes or so, then turn the squash over and cook for another 15 minutes, until the liquid has thickened to a sauce and the squash is tender. Remove from heat and divide the squash evenly among plates. Stir the lemon juice and maple syrup into the sauce if you’d like to be sweeter. Spoon the sauce over the squash, garnish with the squash seeds and serve immediately. Keeps well in an airtight container in the fridge for up to 4 days.

Radicchio, Pear, Fennel Slaw

This salad balances bitter, sweet, and crunchy in all the right ways. Toasted pine nuts add richness, but almonds or walnuts would be lovely here, too. If you want to make it more substantial, add a handful of lentils, chickpeas, or even farro. I love the slightly bitter bite of radicchio in this salad. If you’d like it to be crisper and a bit less bitter, soak the shredded radicchio in ice water for 10 minutes and then drain well and dry.

For the dressing:

1 tablespoon minced shallot or scallion, optional
1 tablespoon balsamic vinegar
2 teaspoons honey
1 1/2 teaspoons Dijon mustard
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste

For the slaw:

1 small head radicchio, very thinly sliced
1 large ripe but firm pear (I like Bosc), sliced into matchsticks
1/3 cup thinly sliced fennel (reserve fronds to chop and add in if you like)
1/3 cup toasted pine nuts
Salt
Freshly ground black pepper

1. In a small bowl, whisk together the shallot or scallion (if using), balsamic, honey, and mustard. Continue whisking and slowly drizzle in the olive oil. Season with salt and pepper to taste. Alternatively, combine everything in a jar and shake well.

2. Place the radicchio in a large bowl and add enough dressing to lightly coat, tossing to combine.

3. Gently fold in the pear, fennel, and most of the pine nuts, reserving a spoonful for garnish. Taste and add more salt and pepper if you wish. Divide among plates and top with the reserved pine nuts and fennel fronds if using.