OK. Now it’s fall. Summer’s over… and for me that’s hard to swallow. Crisp fall weather is lovely but I still get that melancholy “I know I have to go back to school” feeling in September even though it’s been years since I was in school. I dread the cold and I know it’s coming. So to cope I listen to a ton of Elliott Smith and focus on the positive: Food. Cold weather produce is amazing. I love rustic fruit and root vegetables. Fall means hot drinks, soups, and pies… and those are a few things I can really get down with. This whole pumpkin spice craze is a little nuts, but I do see where everyone is coming from.Pumpkin is a pretty spectacular food. It’s probably the most versitile one I’ve ever met. It’s delicate taste is somewhere between sweet and savory and it compliments a bunch of other flavors. This recipe is no nonsense, stripped down Pumpkin. It’s simple and pure and will have you welcoming fall with open arms.
Slice a kabocha squash (Japanese pumpkin) and lay it out on a baking sheet. Add chopped shallot and a few roughly chopped red onions and dress it with olive oil and sea salt. Bake it at 350 until pumpkin starts to lightly brown.
In a large mixing bowl, combine field greens, the juice of one lemon, olive oil, black pepper, and herbamare. Toast one cup of sunflower seeds in the toaster oven in foil (keep an eye on these little guys.. they burn quickly!) Mix seeds with greens and after plating the mixture top it with the pumpkin and onion. Really simple. Really good.
Photo Credit: Brittany Barb
Lee Kalpakis is a New York City based lifestyle blogger. Born and raised in the lush farmland of the Hudson Valley, she learned the basics of growing and preparing the food that came from the earth beneath her. It was then that her love affair with whole foods began. As a self taught cook, Lee specializes in recipes that follow a plant based diet. With a passion for raw and vegan cuisine and family roots deep in traditional Greek and Polish comfort cooking, she works to marry the best ideas of new and old world meals with upstate and urban New York style. When she isn’t playing a show with her band or petting dogs, she’s daydreaming about fruits and vegetables and isn’t afraid to admit it.