One of the many wonderful things about upstate New York is seasons, and my season is fall!
I can’t wait for squash stews, pumpkin pies and the vibrant colors of autumn leaves.
Delicata squash might be my favorite squash because it doesn’t require peeling.
This is what I made with the first delivery of squash from our CSA.
Roasted Delicata squash and chick peas
• 2 squash (delicata or acorn)
• Chick peas – 1 cup
• Garlic- 2 cloves chopped finely
• Oil – 3 T (vegetable or olive oil)
• Cumin (I like whole) – 2 tsp
• Fresh chopped onion – 1 small.
• Turmeric – 1 tsp
• Coriander – 1/2 tsp (optional)
• Salt – 2 tsp
• Parsley or Cilantro – optional garnish
1) Halve the squash and, with a spoon, carve out and discard the seeds. Slice into inch chunks.
2) Toss together with chick peas, garlic, olive oil, coriander and cumin and place it on a baking tray.
3) Cook the squash and chick peas in a 400 degree oven for about half an hour until it is tender and golden.
4) Garnish with fresh chopped parsley or cilantro.
• ***Serve over rice with raita, or toss with room temperature kale for a main salad.
Taste like fall!
These are a few of my favorite things during the summer in Upstate New York…
I always make a point of getting to Darwin’s in Syracuse for lunch and Hatties in Saratoga for fried chicken. And for summer dinners, there are a few places I like to get to while I am off from teaching: Circa for a casual but seasonal dinner in Cazenovia, Rosalies in Skaneateles for a special occasion dinner, Elderberry Pond in Skaneateles for when the weather is perfect, and Northstar for a locavore dinner in Ithaca. These are places I particularly enjoy in the summer because they are either a bit of a drive from where I live, or they have really great ambiance and seasonal menus.
Last week we went to dinner at Circa with friends. The waiter told us they had just changed menus so we were trying out the brand new summer menu.We started with the roasted beets, cucumbers and pea shoots salad in a goat cheese mint dressing which was light and delicious.
For my entree I had the Carne Asada (grilled shaved marinated beef) tacos which were juicy, flavorful and topped with a large scoop of fresh guacamole. My friends had the savory sea food stew which I also tasted. It was very fresh and came in a light broth. We decided it could almost be an appetizer.
Can you see the delicious guacamole and beef?And even the tortilla was amazing.
We finished our meal with the lovely cheese plate which features local and artisan cheeses.
I usually get a sweet treat to end such a nice dinner, but I was so full that I could barely finish my tacos or sample the cheese. I hope to get back later this summer. I always think of Circa fondly. If you happen to have a lazy weekend, Circa is worth the drive. Check out their summer menu here.
What are some of your favorite things in the summer?