Savoury

Sweet

A community cookbook inspired by the seasonal transition from summer to autumn

Italian

Vegetarian

Dinner

Lunch

Growing up, my mom had a number of go-to rotating meals based on dishes her own grandma would make. My favorite was the one where she’d saute zucchini in a pan with thin slices of garlic until the squash became caramelized, soft and sweet. In a separate pan, she’d cook down cherry tomatoes until they became saucy, then would toss everything together with rigatoni and cover it all in ricotta and parm. It was a quick meal that did not cut corners in terms of flavor. I reimagined that dish as an anglotti, swapping the cherry tomatoes for sungolds and cooking the sauce down with a little butter and wine. 

Carmelized Summer Squash Anglotti in Sungold Sauce

Indian

Appetizer

BBQ & Grilling

Paneer tikka is a creamy, spicy, smoky dish that is simple to make at home with everyday ingredients. Pieces of homemade cheese are marinated in spiced yogurt, then roasted on high heat to have a charred crust with a tender middle. The whole dish is topped with marinated tomato salad, tangy and savory from black salt. The paneer provides a perfect base for the juicy, sweet topping.

What takes this dish to the next level is the inclusion of fresh paneer, which is easier to make than you may think. Milk is simply heated and curdled, then strained and shaped to result in a gently creamy, springy cheese. 

Fresh Paneer Tikka with Tomato Salad

American

Roasting

A triple tomato agonist take on the classic BLT, arguably the best sandwich ever created. This takes Spanish pan con tomate as the base, builds a second layer of nightshade umami with slow oven-roasted tomatoes, and then finishes with the crisp freshness of last of the season late summer/early autumn tomatoes. The smokey bacon must be thick to balance the power of the pomodoro.

BLTTT

Japanese

Mediterranean

Fusion

Frying

Call it denial, call it a revolt, this dish is my refusal to believe that summer is over! The farmer’s market here in NYC seems to agree, the stands displaying some of the best sungold tomatoes and fairytale eggplants of the season. This dish was originally conceived as part of a vegetarian menu for a fine dining restaurant I used to work at, so the portion size has been doubled to accommodate 2 servings. 

Fairytale Eggplant Katsu with Miso Baba Ganoush, Sungold Tomato Sauce and Dill Flowers

Korean

Side

Sautéing

Stir-fry

Japchae is a stir-fry of clear sweet-potato noodles and seasonal vegetables and one of Oseyo’s most popular dishes.

It is a celebratory dish often served at holidays and family dinners as it is an excellent option for pot-lucks.  It takes a bit of effort to pull together the ingredients, but once mixed together, it can be served hot or at room temperature.

Oseyo Japchae

Persian

Vegan

Dairy-Free

Gluten-Free

Braising & Stewing

Khoresh Bademjan is a Persian dish that translates to eggplant (bademjan) stew (Khoresh) and it is the ultimate seasonal glow-up, turning late summer eggplants and tomatoes into comfort food magic. Silky eggplant and juicy tomatoes simmered down in a golden, saffron-kissed sauce that feels both cozy and bright. This recipe is easily adaptable, you can add other vegetables or even meat if you choose! Generally served with fluffy basmati rice or tahdig, it’s the perfect send-off to summer and a warm welcome to fall.

Khoresh Bademjan

I love crafting meals that make a seasonal ingredient the star of the show. In this comforting and rich orzotto, we use the whole kohlrabi, from root to leaf, to create a dish that’s delicious and minimizes food waste. The kohlrabi stems are cooked down with the aromatics, the diced roots are stirred in at the end for a tender, meaty bite, and the leaves are crisped in the oven to top it all off with a satisfying crunch. This is a true celebration of kohlrabi!

Kohlrabi Orzotto

Honeynut squash is like a butternut squash’s best version of itself—sweeter and more intensely flavored. This recipe, 

Rigatoni with Honeynut Squash, Chard & Hazelnuts

, which essentially adds vegetables to a peppery cacio e pepe–style sauce, is a simple, healthy, warm-your-bones way to enjoy it. If you can’t find honeynut, butternut or kabocha would be a fine swap-in, and the pre-cubed varieties you can find in most produce aisles are your weeknight self’s best friend.

As the air turns crisp and the days grow shorter, I always find myself craving something comforting to ease the shift in seasons. Dak-jjim, a braised chicken dish simmered with soy sauce, root vegetables, and a touch of sweetness, has become one of my favorite transitional recipes. Most of the ingredients are staples you’ll likely find in an Asian pantry, which makes it simple to bring together on a weeknight. It’s hearty without being heavy, and perfect for those first cozy dinners at home. Whenever I make it, it feels like a hug from my mom, and I hope that when you cook it, you feel a bit of her warmth too.

Braised Soy-Garlic Chicken Stew

French

Even though it's not Lebanese, this creamy curry chicken stew immediately transports me back to my moms cooking. When I make this dish, no matter where I am, I feel the same love and care I felt as a young child, sitting down at the table with those I cherish the most: my family. 

Émincé de Poulet

I've been preparing this recipe for hundreds of students and summer campers that visit us here at the farm, and its popularity still surprises and delights. Children have come back after several years and asked for them to be on the menu—one camp counselor even named one of our cabins after our vegan version.

They so versatile that you can add whatever seasonal veggies are available to you—lots of greens in Spring and Fall can create a shade of green the emerald isle would covet!

Millet is an underutilized cereal grain, it is a nutritional, gluten-free powerhouse with lots of fiber, protein, and minerals. In addition to Millet Mountains, it also makes a yummy breakfast porridge.  As you can tell, I like millet, hope you try for yourself and agree!

Millet Mountains

Dessert

Baking

 summer vegetable. As a reformed hater, I’ve come a long way from turning my nose up at one of the season’s greatest delights: a juicy, sun-ripened tomato. I love finding creative ways to use everyday ingredients, and this recipe does just that.

This olive oil snacking cake has a plush, moist crumb that could easily stand on its own, but when you top it with vanilla-stewed tomatoes and a tangy, lightly sour whipped cream, it truly sings. Not too sweet, slightly savory, and full of bright, unexpected flavor, it’s quick to make but tastes like something far more sophisticated.

Olive Oil Rye Cake with Vanilla Stewed Tomatoes and Sour Whipped Cream

Snack

No-cook

I’ve had a lot of great key lime pies. I’ve had one truly awful one, ironically in the Florida Keys—that’s a story for another day. But the best I've ever had came on a stick and this recipe is my attempt at recreating that little moment of nirvana: a buttery, coconut-flecked crust, a tangy and creamy filling (made with standard limes for those of us who don't live in the South), and a frozen finish that turns the pie into slice-and-serve perfection.

Key Lime Pie on a Stick

Thai

Blender

Luk chup (also commonly called Thai marzipan or look choop) is a Thai dessert that is made from a mung bean paste and molded into little fruits and vegetables. Its technique is derived from Portuguese marzipan (learned from early Portuguese intervention back in the 1600s) but because almonds weren’t historically grown in Thailand, the base of the recipe was replaced with mung beans.

Luk Chup

Transitional jackets and transitional pies! One of summer's most cherished stone fruits, the plum cuddles up to Fall’s favorite, the apple! This jammy filling will preserve the brightness of summer days where you eat stone fruit till the juice runs down your face and comforts you into the crisp air of fall. Showered with a salty honey oat crumble to balance. It’s time to eat this puppy a la mode while you watch my favorite fall movie 

Plumple Pie with Salted Honey Oat Crumble

Filipino

During the last days of summer, I love making easy recipes that don’t require you to turn on the oven in this blistering heat. Mais con yelo is a refreshing Filipino dessert that typically features shaved ice, sweet corn, and milk. By adding honey, olive oil, and a touch of salt, each spoonful goes even further with an overall boost in flavor and texture. The olive oil is incredibly silky on the tongue, and its herbaceousness helps highlight every bite of corn. Even when the mixture inevitably melts, it’s amazing to sip on and see the beautiful olive green oil droplets floating at the top.

Honey and Olive Oil Mais Con Yelo

This recipe brings together two of my all-time favorite things: corn and dessert! The dough is infused with toasty brown butter, sweet corn powder, and malted milk powder, which all beautifully compliment one another. The result is a soft, chewy cookie with a delightful cornmeal texture that adds a satisfying grit in every bite!

Corn Sugar Cookies

I love adding an abundance of seasonal fruit to my desserts, both for flavor and visual impact. This gâteau embodies that philosophy with its layers of paper-thin (“invisible”) apple slices, suspended in a sweet, creamy custard enhanced with warm caramel notes from the dark rum. Like a French apple cake with a much higher ratio of apples to cake, it is the perfect bake to celebrate apple season. 

Gâteau Invisible Aux Pommes (Invisible Apple Cake) with Rum

Every October, our house filled with the warm cinnamon smell of my mom’s pumpkin cake. The batter came together in one bowl, soft orange and glossy, while we licked the spoon and waited. A swipe of tangy cream cheese icing melted into the warm crumb. It’s simple, sweet, and Indulgent and takes me back to those autumn afternoons.

Autumn Velvet Cake

This is one of those childhood recipes that signalled the change of seasons: apples in abundance and making their way into so many delicious things. This Miso Apple Cake was perhaps at the top of the list. My mom recently taught me her recipe and I’ve expectedly put my twist on it with the addition of miso. 

This is moreish, simple, and truly of the season. It’s best eaten within 1-2 days as it’s a very moist cake. Enjoy as is or serve with a dollop of ice cream or generous pour of double cream. 

Table of Contents

Mixtures

Mixtures