The Seasons on the Plate

11.03.21


Crisp weather, gorgeous patches of gold, scarlet, maroon and caramelized bronze. Trees blazing with a picturesque range of colours.
As summer fizzles out, Autumn steps in with a jaw-dropping display of Mother Nature’s vibrant attire.
The changing of the weather greatly affects the food we eat as plants have adapted to grow in certain times of the year.  Preferring seasonal ingredients means that we can use local, fresh ingredients. Not only is it cheaper and more environmentally sustainable, but seasonal foods have more flavour and nutritional value than preserved or shipped alternatives.

“TAKE A LOOK AT THE BEST INGREDIENTS TO EAT THROUGHOUT THE YEAR AND CELEBRATE THE DIVERSITY OF THE CHANGING SEASONS”.
In this first segment of “ the Seasons on the Plate”, we will discover autumnal culinary delights that the landscape has to offer.
In the autumn cornucopia, vegetables are greener, warmer and darker than their summer counterparts.  These veggies are in abundance and at their best from September to November. Root vegetables such as beets, carrots, Brussels sprouts, squashes, Savoy cabbage, cauliflower and kale are readily available.
The best meats for Autumn cooking are lamb, beef, chicken pork and duck.
Apples, pears, grapes, persimmons and pomegranate are delicious additions to Fall salads and desserts.

WHAT CAN WE COOK DURING THIS SEASON?
The still pleasant days and cooler nights allow us to alternate between cooler and warmer dishes, inching their way towards more robust, traditional pastas, risottos, polentas, braised meats,  tasty and nourishing stews and delicious soups.
Unleash your creative, culinary curiosity and venture into warmer and comforting dishes.

MAY WE SUGGEST?

STARTER
Roasted golden beets tossed with a lemon vinaigrette and arugula, completed with crumbled Fifth Town Lemon Fetish and toasted pistachios.
PRIMO PIATTO/FIRST COURSE
Butternut squash and sage agnolotti with sautéed wild mushrooms and walnut pesto.
SECONDO PIATTO
Grilled grass-fed pork chops with an apple and pear compote.
CONTORNO
Cauliflower cutlets
Savoy cabbage parmigiana
DESSERT
Roasted spiced pears OR Pears with chocolate sauce

Whatever your taste and creative culinary skill, embrace the “THE SEASONS ON THE PLATE” and BUON APPETITO!

Do drop by, we would love to share the recipes with you at MY MOTHER’S PLACE.
Arrivederci a presto-See you soon!

-Willie Gregorini