September is a time to mourn the death of summer, but it's also a time to ease your way into the fall cooking frame of mind. It's time to reunite with your oven, but still make some vinegary raw vegetable salads. And as the seasons are Mother Nature's design, September's seasonal produce is a perfect in-between balance. Here's what you should be cooking with this month:
Look for plums that are soft when you gently squeeze them.
Rustic Plum and Port Tart (pictured above)
Pork Tenderloin with Plum Chutney**
Make sure your beans are crisp and firm. If they're limp, skip them.
Charred Green Beans with Harissa and Almonds
Grilled Pork Chops and Peaches with Pole Beans
Green Beans with Miso and Almonds
Buy a rainbow of peppers for a healthy dose of nutrients as well as a pretty presentation.
Pickled Peppers with Shallots and Thyme
Citrus-Marinated Tofu with Onions and Peppers
Roasted Peppers with Herbed Breadcrumbs
Look for eggplants that are heavy, with smooth vibrant skin. When pressing the eggplant, your finger should not leave an indentation.
Eggplant, Mozzarella, and Saffron Rice Bake
Experiment with regional varieties like Muscadine, Niagara, Concord, Flame, and Princess grapes.
