Food & Drinks

Green of the season

It is October, and that means that summer is really behind us now and that it is officially autumn . And then not only our wardrobe is completely changed, the vegetable drawer also undergoes some changes. The watermelon and zucchini turn into pumpkin, fennel, and freshly harvested apples. These vegetables and fruits are allowed in the cart this month and this is what you can make with them.

Aubergine
Radish
Green bean
Spinach
Cauliflower
Pumpkin
Fennel
Sweet potato
Apple
Parsnip

1. Roasted pumpkin soup with harissa and feta

  • 1 full tsp harissa paste
  • 1 hokkaido pumpkin
  • 1 onion
  • 1 clove of garlic
  • 1/2 tsp cumin
  • 1 cm ginger
  • 1 litre of vegetable stock
  • a handful of fresh coriander
  • 75 grams feta

1. Preheat the oven to 200 degrees.

2. Halve the pumpkin, remove the seeds and strings, and cut into large pieces.

3. Roast the pumpkin in the preheated oven for about 30 minutes.

4. Heat a large (cast iron) pan and heat some olive oil.

5. Sauté the onion and garlic for a few minutes. Add the pumpkin and cook for a few more minutes.

6. Add the cumin, harissa, and broth. Bring to a boil and let simmer for 20 minutes.

7. Puree the soup with an immersion blender or in a blender.

8. Divide the soup into four bowls and sprinkle with some crumbled feta and fresh coriander.

2. Roasted parsnips, carrots, and sweet potato with vinaigrette

  • 4 parsnips (about 700 grams)
  • 4 red onions
  • 1.5 dl olive oil
  • 4 sprigs of thyme
  • 2 sprigs of rosemary
  • 1 bulb of garlic (cut in half horizontally or vertically)
  • 1 medium sweet potato
  • 1 bunch of baby carrots
  • box of cherry tomatoes
  • 2 tablespoons lemon juice
  • 4 tablespoons small capers
  • 0.5 tablespoon maple syrup
  • 0.5 teaspoon Dijon mustard
  • salt and black pepper
  1. Preheat the oven to 190 degrees.
  2. Peel the parsnips and cut them into two or three pieces. Cut each piece in half or into quarters. The pieces should be about 5 cm long and 1.5 cm wide. Also cut the carrots lengthwise into quarters.
  3. Peel the onions and cut them into wedges. Place the parsnip and onion pieces in a mixing bowl and add 1.25 dl olive oil, the thyme, rosemary, garlic, 1 teaspoon of salt, and some pepper.
  4. Mix everything and spread it in a large baking dish lined with baking paper.
  5. Roast everything for 20 minutes.
  6. In the meantime, cut the sweet potato into thick ‘fries’.
  7. Scoop the potato through the parsnip in the baking dish.
  8. Roast the vegetables for another 40 minutes.
  9. When all the vegetables are colored and cooked, stir in the halved tomatoes. Put back in the oven for another ten minutes.
  10. Meanwhile, whisk together the lemon juice, capers, maple syrup, mustard, the remaining 2 tablespoons of oil, and half a teaspoon of salt.
  11. Pour the dressing over the roasted vegetables as soon as they come out of the oven.

3. Baked apples with Greek yogurt (or a spoon of cream)

  • 4 firm apples
  • 6 Medjool dates
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • zest of half a lemon
  • 20 grams of butter
  • 1 cup Greek yogurt or whipped cream
  1. Preheat the oven to 200 degrees.
  2. Use an apple corer to remove the cores from the apples and make the hole slightly larger.
  3. Finely chop the medjool dates and mix them with cinnamon, cardamom, and lemon zest.
  4. Fill the apples with the date mixture and press down firmly.
  5. Place the apples in the baking dish and put a small knob of butter on top.
  6. Put the dish on the baking tray in the middle of the oven and bake the apples for 20 minutes until done.
  7. Serve with some Greek yogurt or a spoonful of whipped cream and sprinkle with some extra cinnamon.