Every season hath its pleasure; Spring may boast her flowery prime, Yet the vineyard’s ruby treasuries Brighten Autumn’s sob’rer time.
~Thomas Moore
I can taste the transition here. The cool mornings burn away to the warmth of the late summer afternoon. Thus changes our meal plans, slowly, deliberately. A last ode to summer: soba noodle salad, fruit salad, and
pan-fried tofu.

Soba Noodle Salad
1 cup finely sliced red cabbage
1/2 cup finely sliced carrots
1/2 cup finely sliced cucumbers
1/4 pkg rice noodles or bean threads, cooked according to package
3 tbsp canola oil
1 tbsp sesame oil
2 tbsp soy sauce
1.5 tbsp rice wine vinegar
2 tbsp honey
freshly grated ginger
2 tsp black sesame seeds
Blend all ingredients and let marinate for 4 hours.
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As the autumn descends and the apples ripen, the flavors we associate with the cool evenings and colored leaves begin to creep into our menu: butternut squash applesauce, pumpkin muffins.
Butternut Squash Applesauce
1 small butternut squash, peeled, de-seeded, and cubed
4 small apples, peeled, cored, and cubed
1 tsp cinnamon
1/2 cup apple juice
1/4 cup water
Place all ingredients into 2 qt saucepan and simmer for 20-30 minutes, or until the butternut squash is easily mashed with a fork. Blend for 1 minute in blender and serve slightly cooled.
Pumpkin Muffins
2 tbsp canola oil
2 eggs
1 cup pumpkin
3/4 cup sugar
1 2/3 cups flour (use half white/half wheat)
1 tsp baking soda
3/4 tsp salt
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves (scant)
1/4 cup chopped walnuts, pecans, or chocolate chips (optional)
Combine first four ingredients in a small bowl and beat well. In a separate bowl, combine remaining ingredients and mix well. Gradually add to pumpkin mixture and beat well. Stir in nuts or chocolate chips, if desired. Bake at 350 for 18 min.