Seasonal Recipes

As the seasons change, so do our cravings for comforting, flavorful dishes that celebrate the best ingredients of each time of year. Whether you’re savoring the warmth of Yellow Curry Rigatoni on a chilly fall evening, indulging in the rich, tart sweetness of Cranberry Bread Pudding during the winter holidays, or enjoying a cozy bowl of Vegan Butternut Squash Zuppa Toscana as spring awakens, these seasonal recipes are perfect for any occasion. Each dish captures the essence of its season, offering both comfort and bold flavors to brighten your table year-round.

Yellow Curry Rigatoni

Total Time	Servings
55 Minutes	4

INGREDIENTS:

• 1 cup dill pickle juice (from 1 [16-ounce] jar dill pickle chips)
• 1 teaspoon kosher salt
• 2 cups packed finely chopped mustard greens, including stems (from 2 ounces mustard greens)
• 12 ounces uncooked rigatoni pasta (about 5 cups) 
• Spicy chile crisp, plus 2 teaspoons oil from jar (such as Lao Gan Ma) 
• 2 tablespoons yellow curry paste
• 1 (14-ounce) can creamy coconut milk (such as Aroy-D)
• 1 1/2 teaspoons fish sauce, plus more to taste
• 1 teaspoon light brown sugar
• Finely chopped fried shallots (such as Maesri)
• Lime wedges, for serving

Directions

1. Bring pickle juice and salt to a boil in a small saucepan over medium-high, stirring occasionally until salt dissolves. Place greens in a tall heatproof container. Pour hot pickle juice over greens, pressing to submerge. Let stand, uncovered, until cooled to room temperature, about 30 minutes. When ready to serve, drain greens. (If not using immediately, greens may be stored, in brine, in an airtight container in the refrigerator for up to 1 week.)
2. Bring a medium pot of salted water to a boil over high. Add pasta, and cook according to package instructions for al dente.
3. While pasta is cooking, heat chile crisp oil in a large skillet over medium-high. Add curry paste; cook, stirring constantly, until fragrant, about 30 seconds. Slowly stir in coconut milk, fish sauce, and sugar. Bring to a simmer over medium-high. Simmer, stirring often, until creamy and slightly thickened, about 3 minutes.
4. Using a spider, transfer cooked pasta to sauce in skillet. Cook over medium-high, stirring constantly, just until sauce clings to pasta but is still loose and pooling in skillet, about 1 minute. Add a splash of cooking water to loosen sauce if necessary. Remove from heat; season with additional fish sauce to taste.
5. Transfer yellow curry pasta to a platter; toss with desired amount of drained mustard greens, spicy chili crisp, and fried shallots. Squeeze a lime wedge over pasta; serve immediately with additional lime wedges.

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Cranberry Bread Pudding

Time	Servings
2 Hours 20 Minutes	8

INGREDIENTS

Bread

• 1 lb. loaf challah or brioche bread, cut into 1″ cubes (about 10 c.)
• 2 large eggs
• 3 large egg yolks
• 2/3 c. (145 g.) packed dark brown sugar
• Zest of 1/2 navel orange
• 1 tsp. almond extract
• 1/2 tsp. ground cloves
• 1/2 tsp. kosher salt
• 1/4 tsp. ground nutmeg
• 2 c. heavy cream 
• 2 c. whole milk
• 1 1/4 c. frozen cranberries

Icing

• 1 c. (115 g.) confectioners’ sugar
• 4 Tbsp. unsalted butter, melted
• Zest of 1/2 navel orange
• 2 Tbsp. Grand Marnier or orange juice

Directions

1. Preheat oven to 200º and arrange bread in a single layer between 2 rimmed baking sheets. Bake bread, turning sheets halfway through, until dry, about 20 minutes. Let cool.
2. In a large bowl, whisk eggs, egg yolks, brown sugar, orange zest, almond extract, cloves, salt, and nutmeg. Whisk in cream and milk. Add bread and toss to coat, then press down on bread with a spoon to submerge. Let sit 15 minutes.
3. Stir in cranberries, then transfer bread mixture to a 13″x9″ baking dish. Bake pudding until set, 45 to 50 minutes.
4. Transfer pan to a wire rack and let cool until pudding is just slightly warm, about 40 minutes.
5. In a medium bowl, whisk confectioners’ sugar, butter, orange zest, and Grand Marnier until smooth.
6. Drizzle icing over cooled bread pudding.

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Vegan Butternut Squash Zuppa Toscana

Total Time	Servings
1 Hour	6

INGREDIENTS

• ⅓ cup raw cashews, soaked for at least 2 hours and drained
• 1 cup water
• 2 tablespoons olive oil, divided
• 4 vegan veggie sausages (see notes), chopped
• 1 large yellow onion, small dice
• 4 cloves garlic, minced
• 1 tablespoon nutritional yeast
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ cup oil-packed sun dried tomatoes, minced
• 1 medium butternut squash, peeled, seeded and chopped (about 4 cups chopped squash)
• sea salt and ground black pepper, to taste
• 4 cups vegetable stock, plus extra
• 4 cups chopped kale, lightly packed (from about 1 small bunch)
• 1 teaspoon apple cider vinegar
• chopped parsley, for garnish

Directions

1. Make the cashew cream. In an upright blender, combine the cashews and water. Blend until completely smooth–like a thick milk. Set aside.
2. Heat 1 tablespoon of olive oil in a large heavy bottomed pot over medium heat. Swirl the oil around and add the chopped vegan sausages. Brown the sausages on all sides, breaking the pieces up a bit with your spoon. Once fully browned and cooked (after about 5 minutes), transfer the cooked sausage to a plate.
3. Add remaining olive oil to the pot and swirl. Add the onion and sauté until translucent and very soft, about 8 minutes. Add the garlic, nutritional yeast, smoked paprika, dried thyme, and dried oregano. Stir until fragrant, about 1 minute. Add the sun dried tomatoes and stir again.
4. Add the chopped butternut squash and some big pinches of salt and pepper. Stir everything up and then pour in the vegetable stock. Place a lid on top of the pot, slightly askew to allow venting. Bring the mixture to a boil and then lower to a simmer. Simmer until squash is tender, about 15 minutes.
5. Once squash is tender, add the kale and simmer until it is soft, about 3-4 minutes. Add more stock (or water) if you need to at this point. Pour in the cashew cream from earlier and add the cooked veggie sausage. Stir. Bring to a boil and stir in the apple cider vinegar. Taste the soup and adjust seasoning if needed.
6. Serve the butternut squash zuppa toscana hot with chopped parsley and extra ground black pepper on top.

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