It’s been a very glorious fall here in NYC: sunny days, slight crispness in the air, blue skies, white fluffy clouds, cozy evenings—pure gorgeousness.
It’s my favorite time of year to do simple things that make me happy: stroll around New York with my daughter, sit in a cafe and sip coffee or tea, and pick up goodies at market and specialty food shops.
Which is how dinner came to be last night.
I’d bought:
- squash and sage at the Union Square Greenmarket
- Middlebury Blue Cheese from Blue Ledge Farm in Middlebury, VT at Murray’s Cheese
- pomegranates from Fairway
- and tortellini made that day at Eataly
I’m a sucker for great ingredients and if you’re ever coming to NYC, I compiled my favorite food stores in this app: NYC iFoodShop.
These, combined with only a few extra ingredients, turned into a colorful and satisfying dinner—I love the combination of the earthy blue with the crunch of the romaine and pomegranate seeds that pop open like candy. This meal complements this time of year, when the warmth of summer is only slightly behind us and the coldness still seems far ahead. Yet, I know how time progresses so quickly and soon it will be winter. For now I am living in the moments of this season—and cooking with seasonal ingredients grounds me in the here and now.
Enjoy, with one of my favorite Billie Holiday songs: Autumn in New York.
[gmc_recipe 5129]
[gmc_recipe 5146]