What I'm cooking this September

My to-do list

Given that it’s cooling down enough to spend time near the stove, while summer produce is still available - I consider September to be the best of both worlds. Which is why my list of what to cook this month is seemingly endless - try as many of these as you can and I will too!

My seasonal shopping list

What to make

(Note: Photos are snapshots of the respective websites and link to them directly where applicable)

• My Tomato Confit if you haven’t made it yet - jammy tomatoes that will make everything better

  

• Back to school meals - this high-protein Omelet Wrap I developed for Eating Well is endlessly adaptable

  

• Gather up the the last of this season’s strawberries to make

  Annie Fenn, MD
  ’s Strawberry Balsamic Olive Oil Cake or Roasted Strawberries with Almost Instant Cashew Cream.

  

• Italianish Tomato Tofu from

  The New Baguette
  by
  Alexandra Shytsman

  

• This Eggplant Lasagna by Lidey Heuck from NYT Cooking (possible paywall) follows my heart and uses eggplant slices as pasta sheets.

  

• This Sheet Pan Tofu with Corn and Chiles by Melissa Clark from NYT Cooking (possible paywall) is the perfect combination of savory, sweet and satiating plant protein.

  

• A Savory Fruit Salad from

  To Vegetables, With Love
  by
  Hetty Lui McKinnon
  is the right way to bid farewell to summer

  

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Ideas from The Vegetarian Reset

• Socca Pizza (page 32)- this chickpea flour pizza topped with a smoky eggplant sauce is a guaranteed showstopper

  

• The Eggplant Chile Cheese Toast (page 35) turns an Indian street food favorite into a nutrient-dense meal

  

• Back to School Meals

  • The Roasted Red Pepper and Spinach Quesadilla (page 25) uses my easy gluten-free chickpea flour crepe as a tortilla

    

  • Masala Egg Bites (page 141)- a handful of these addictively spiced mini-muffins will make the perfect breakfast on the go

    

• If you haven’t made it yet - Make a double batch of Zucchini Bread (page 14) to freeze - you can use an 8X8 pan or even double the quantity in a regular loaf pan - it may need to cook for a few minutes longer. Then you’re all set for fall because you can make Avocado Toast (page 20), Pav Bhaji (page 23), Eggs Florentine (page 137) and French Onion Soup (page 120).

  

  photo credit: Alexandra Shytsman

See you later this week with the September Edition of Weeknight Simple - this month is going to be EPIC (if I may say so myself)!

xoxo,

Vasudha