by Azucena Melchor

Cooking with fresh, seasonal fruits and veggies is a surefire method of getting the best flavors and the most essential nutrients all at the same time, so with the new season comes a whole host of new recipes to try out.

Here are some meals inspired by my own family traditions, that I’m looking forward to this fall season.

EGGPLANT SALAD

This first one is one of my late summer to early fall classics. Adopted by my family from Gordon Ramsay’s Cooking For Friends, this hearty, vegetarian salad reminds me of breezy September evenings on the back porch of my family home. It’s perfect with a grilled main dish but it packs enough punch to be eaten on it’s own, and it features three seasonal ingredients: fresh cherry tomatoes, fragrant mint and grilled eggplant. I can honestly say that this is my favorite salad ever.

To make, roughly:

Slice in ½ inch rounds and salt a couple eggplants, letting them sit for about 15 minutes before covering them in a couple diced cloves of garlic and some olive oil and grilling on each side until brown.
Quarter or half enough cherry tomatoes for your liking, tear up a good amount of mint and crumble feta (again, as much as you want) all into one bowl and toss with the aforementioned eggplant, some balsamic vinegar and salt to taste.
And if you’re vegan, it still tastes really good without the cheese!

Toast with Fig and Chèvre

In my opinion, one of the most important parts of vacationing is eating good food. A simple and delicious meal that always sticks in my head (and on my tastebuds) when I get home is a toast with lettuce, tomato and small, melty rounds of Cabecou goat cheese that I could find at evening markets on trips with my family to the Aveyron region of France.

Here’s my own, modified take:

Grill a slice of French bread on a skillet with some olive oil and salt.
Place a round of chèvre on top (if you can’t find small rounds, use a thick slice of a cheese that’s soft inside with a thin rind) and keep on the skillet for a bit longer as the cheese warms up and turns melty.
Remove from heat and top with seasonal arugula and quartered figs, as well as salt, pepper and a bit of honey if desired. Enjoy!

THE BELLINI

For the summer nostalgic: Originating at Harry’s bar in Venice, the Bellini is a delicious mix of white peaches and prosecco. Although white peaches are no longer in season, enjoy the close of the summer’s yellow peach harvest with a drink that makes you feel like it’s still summer...

A refreshing cocktail:

Boil a pot of water and bring to a simmer, blanching as many peaches as you want by dunking them into the water for 15-30 seconds.
Place them in an ice bath to cool them, and then remove their skin, which should now come off easily.
Chop the peaches up and throw them in a blender to create a peach purée. You’re almost done.
Transfer a couple spoonfuls of the purée into the glass of your choice and add some of your favorite Prosecco. Drink!