Mashed Sunchokes and Millet with Cranberry and Purple Shelling Beans, Caramelized Onion, and Arugula and Persimmon Salad

Inspired by this post. I am not a big cauliflower fan, and I had some sunchokes in the fridge so I decided to use them instead. I think it came out great, and it was delicious with the sweet, caramelized onions and fresh shelling beans.

Roasted Beet Salad with Yogurt Dressing and Nigella Seeds (Reprise)

I made the beet salad from Moro again for our pumpkin carving party, and served it in these adorable little cups, with some daikon sprouts on top.

Leftovers

Spicy, roasted squash and hand-pulled mozzarella from our party the other night, served with lentils.

Pluot Galette

Inspired by a tart I had at Chez Panisse last month, we served this with rosewater whipped cream, which really brought out the fragrance of the pluots. (Pictured below with our favorites from the River Cafe books: Chocolate Walnut Torte and Pear Almond Cake)

Spicy Squash and Hand-Pulled Mozzarella Skewers

Erik pulled the mozzarella just moments before we served the skewers. Recipe from Jamie.

Smashed Canellini Beans with Thyme and Garlic, Arugula Salad, Toast

Arugula and Avocado Salad, Avocado Toast

Black Cod Tagine with Green Peppers, Tomatoes, Potatoes, and Olives

Also from Moro.

Fava Bean and Cucumber Soup

I had this at Moro when I was in London this summer, and now that I have their cookbook I've been dying to make it myself. It was just as delicious as I remembered and surprisingly easy to make. We made it with fresh fava beans instead of the dry ones in the recipe, which made it even quicker to put together.

Tagliatelle with Roasted Tomatoes, Olives, Capers, and Arugla

Inspired by River Cafe, as always...

Cranberry Beans with Arugula and Corn Salad

I cooked the beans with garlic, tomato and sage.

A Very Camino Dinner (Polenta, Cranberry Beans, Roasted Tomatoes and an Egg)

Leftovers

Smashed chickpeas, toast, roasted cherry tomatoes, pot roast from Chez Panisse, beet and carrot salads.

Smashed White Beans and Roasted Cherry Tomatoes on Toast

Roasted Carrots with Lemon and Cumin

Made with carrots from my garden!

Beet Salad with Yogurt and Nigella Seed

This is from the first Moro cookbook.

Tagliatelle Carbonara with Zucchini