Have I mentioned how much I love the fall?
Aside from needing to warm my hands up with the heat on full blast in our truck multiple times a day, I still love being at the farm on a crisp and cool autumn morning.
Besides, some of my favorite produce is finally making its seasonal debut.
Sugar pumpkins anyone?
How about more sweet potatoes?
I could go on forever about how much I adore fall produce. However, one of the highlights of the season has been something we don’t actually grow on our own farm. One of our good friends goes mushroom hunting during the early fall. He has given us pounds of locally harvested chanterelle mushrooms in exchange for some of our produce. We love mushrooms so naturally this kind of trading works really well for us!
This easy dinner combines some of my favorite autumn flavors all into one bowl. We just harvested a bunch of delicata squash at the farm and the sweetness of the squash goes really well with the mushrooms, kale, and lime-tahini sauce. If lime-tahini isn’t your thing you can drizzle a little tamari or soy sauce over the salad instead. Either way it’s delicious. Grab a fork and dig in!
Chanterelle Mushroom and Kale Salad with Lime-Tahini Sauce
DinnerA lovely fall dinner that highlights some of the seasons best produce.
- PREP TIME
- COOK TIME
- 1/2 lb chanterelle mushrooms (or mushrooms of choice) finely chopped
- 1 bunch of kale, touch stems removed and finely chopped
- 1 yellow onion, diced
- 3 cloves of garlic, minced
- 1/2 cup quinoa
- 1 small delecata squash, seeds removed and sliced into 1/2 inch rounds or half moons (you can leave the skin on it’s edible and delicious!)
- grapeseed oil for cooking (or any oil you prefer)
- Fresh parsley for garnish
For the Lime-Tahini Sauce
- 1/4 cup tahini paste
- 1 TBS low sodium tamari
- 2 TBS lime juice
- 1 clove of garlic, minced
- 1 tsp honey or pure maple syrup
- dash of crushed red pepper flakes
- 1/4 cup water
- Combine all the ingredients for the tahini sauce together in a blender or food processor. Taste test and add anything. Set aside.
- Preheat the oven to 400 degrees. Combine the sliced delicata squash with a little bit of grapeseed oil, salt and pepper. Place on a prepared baking sheet and roast in the oven until fork tender (about 12-15 minutes) toss squash halfway through cooking time.
- Cook quinoa
- In a large skilled over medium heat add a little grapeseed oil. Add onions and sauté for about 5 minutes. Add mushrooms and garlic. Cook for about 8 more minutes stirring often. Add kale and cook until kale is bright green and slightly wilted, about 3 more minutes. Add cooked quinoa and delicata squash to the pan. Stir well to combine. Remove from heat. Drizzle with tahini sauce and garnish with fresh parsley.