YTT, Fall Recipes -

Did you happen to take photos of our time together? If so, I would love it if you could text to me at 415-297-0230.

Thanks, in advance. Scroll down for our recipes from our picnic together. Please reach out with any questions.

Plum & Date Chutney

10 small Italian plums chopped, washed, stemmed, pitted, peels intact

1/4 cup granny smith apple chopped, washed, stemmed, core removed, peel intact

sea salt, to taste

black pepper to taste

1/4 tsp turmeric

1/8 tsp cumin

1/8 tsp coriander

dashes of: cinnamon, fennel, fenugreek

Fine peel of lime (reserve juice of one half to add at end)

1/8 cup of brown sugar (or more)

1/4 cup of rice vinegar (or less)

Simmer all ingredients until liquid thickens and fruit is softened. Add 1/8 cup of dates (or more) to round out and mellow the flavors with date’s sweetness. Cool & add juice of one half lime (or more).

Kale Salad

3 leaves of kale, washed, stems removed

1/2 bunch of friseé, washed, trimmed

1/4 pomegranate, peeled, seeds reserved

pink himalyan sea salt to taste

Par-cook kale in a dry saute pan, placing into heat with bits of water from washing. Steam for about 60 seconds. Remove from pan and allow to cool in a large bowl. Add friseé pomegranate and seasonings.

Quinoa Pilaf

1 cup quinoa

1 tsp thyme

2-3 bay leaves

Olive oil

3/4 cup water

pink himalayan sea salt, to taste

Drizzle olive oil into a saucepan, add quinoa, thyme, and bay leaves. Sautee over medium heat for a couple of minutes, until you smell a toasty aroma. Add water, season, and bring to a simmer, cover, and cook for 15 minutes. Turn off heat, allow to steam for 5 more minutes. Fluff with fork.

Add to cooled pilaf, chopped cherries, pumpkin seeds, olive oil, finishing sea salt, black pepper.

Roasted Kabocha Squash and Purple Potatoes

1/2 kabocha squash, peeled, seeds removed

2 purple potatoes

sprinkle to taste: curry powder, black pepper, pink himalayan sea salt