Seasonal Recipes

There’s something about October that makes the whole house feel warmer. The days get shorter, the oven gets busier, and dinner becomes the best part of the evening. This month’s recipes are made for exactly that kind of cozy, gather-around-the-table season. Start with a Spiced Pork Shoulder Steak with Salsa Verde and White Beans, a bright and hearty main that’s big on flavor. Follow it with a creamy Pumpkin Risotto with Bacon and Parmesan Cheese, fall comfort in a bowl. Our vegan Chickpea and Lentil Curry brings plenty of warmth and spice for anyone looking for a plant-based option. And to finish, Vanilla Chai Pumpkin Latte Cupcakes with Cinnamon Brown Sugar Frosting make a sweet, shareable treat. Whether you’re cooking for a crowd or settling in for a quiet night, we hope these dishes make your home feel a little more like home this October.

Spiced Pork Shoulder Steak with Salsa Verde and White Beans

Total Time	Servings
40 Minutes	4

INGREDIENTS:

• 1 1/2 pounds pork shoulder (preferably pork collar or pork coppa)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons smoked paprika
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 1/2 teaspoons water
• 1 1/2 teaspoons kosher salt
• 2 tablespoons grapeseed oil

White Beans

• 3 tablespoons extra-virgin olive oil
• 1/2 white onion, chopped (about 3/4 cup)
• 1 celery stalk, chopped (about 1/2 cup)
• 1 small carrot, chopped (about 1/4 cup)
• 2 garlic cloves, thinly sliced (about 2 tablespoons)
• 1 (15-ounce) can white beans, drained, reserving 1/3 cup liquid
• 1/2 cup chicken stock
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh lemon juice

Salsa Verde

• 3 tablespoons sherry vinegar or red wine vinegar
• 2 garlic cloves, grated on a Microplane (about 1 teaspoon)
• 1 1/2 cups fresh parsley leaves, coarsely chopped
• 1/4 cup extra-virgin olive oil
• 1 tablespoon drained nonpareil capers, coarsely chopped
• 1 tablespoon fish sauce

Directions

1. Begin making the pork: Cut pork against the grain into 4 (3/4- to 1-inch-thick) steaks (about 6 ounces each). Stir together olive oil, vinegar, smoked paprika, coriander, cumin, and 1 1/2 teaspoons water in a small bowl. Spread mixture over pork, covering all over. Set aside at room temperature for at least 15 minutes and up to 45 minutes.
2. Make the white beans: Heat olive oil in a medium pot over medium. Add onion, celery, and carrot; cook until soft, about 10 minutes. Add garlic, and continue cooking until vegetables are slightly caramelized, about 2 minutes. Add white beans and reserved bean liquid, chicken stock, salt, and pepper; cook, stirring often, until beans are heated though, about 5 minutes. Using the back of a spoon or potato masher, mash some of bean mixture to develop a creamy texture. (Beans should be stewy, not soupy.) Stir in lemon juice. Remove from heat, and cover to keep warm.
3. Make the salsa verde: Stir together sherry vinegar and garlic in a medium bowl; let marinate for 5 minutes. Stir in parsley, olive oil, capers, and fish sauce. Set aside at room temperature until ready to serve.
4. Sprinkle pork steaks evenly with salt. Heat grapeseed oil in a large cast-iron skillet over medium-high. Working in batches if needed, sear pork steaks on each side until an instant-read thermometer inserted into thickest portion of steaks registers 135°F, about 3 minutes per side. Remove from skillet, and let rest for 5 minutes. (Pork temperature will continue to rise to 140°F.)
5. Arrange beans in center of a shallow bowl. Top with pork and salsa verde.

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Pumpkin Risotto with Bacon and Parmesan Cheese

Time	Servings
35 Minutes	2

INGREDIENTS

• 1 liter stock chicken or vegetable
• 1 cup pumpkin puree
• 250 gm bacon diced
• 2 tbsp butter
• 1 medium onion finely diced
• 2 garlic cloves minced
• 2 tsp dried thyme
• 1 cup arborio rice
• 1/2 cup white wine
• 3/4 cup parmesan cheese
• 1 tbsp olive oil/butter
• Salt and pepper to taste
• Chopped Parsley

Directions

1. Make sure the stock is hot, stirring the pumpkin into the stock and allowing it to dissolve before getting started as this ensures the rice is cooked through with pumpkin from the beginning. Leave it in a sauce pot and make sure the stock is always warm/hot while making risotto.
2. In a heavy bottom sauce pot add the bacon and let it render until crispy and the fat is release, this should take 5 minutes.
3. Scoop out the bacon and add butter into the bacon fat, sauté the onions, garlic, thyme until soft, translucent – around 4-5 minutes on low heat.
4. Add the rice and sauté for 3 minutes on low heat until it has gotten a little pale in color.
5. Start by adding the wine and allow it to cook until completely evaporated this should take 3-5 minutes of low to medium heat.
6. Continue by adding one ladle of stock at a time and keeping stirring. Allow the rice to absorb the stock and cook.
7. Repeat this process for 6 ladles and give the rice taste, you may need to add more stock or it might be enough. This can vary depending on the brand of the rice.
8. Once the risotto is cooked through add the parmesan cheese, butter, season with salt and pepper as needed.
9. Cover, take off the heat and let it sit for 3 minutes. Stir well and serve it with crispy bacon, more parmesan cheese, chopped parsley, salt and pepper.

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Vanilla Chai Pumpkin Latte Cupcakes w/ Cinnamon Brown Sugar Frosting

Total Time	Servings
50 Minutes	16 Cupcakes

INGREDIENTS

Chai Spice

• 4 teaspoons ground cinnamon
• 2 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon all-spice
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground black pepper
• 1/3 cup granulated sugar

Pumpkin Chai Cupcakes

• 1/2 cup melted coconut oil, (melted butter or canola can be used)
• 3/4 cup packed dark brown sugar
• 1 tablespoon vanilla extract
• 2 large eggs, at room temperature
• 1 1/2 cups pumpkin puree
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt

Frosting

• 8 tablespoons salted butter, at room temperature
• 1/4 cup heavy cream
• 1/2 cup packed dark brown sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon cinnamon
• 1 1/2 cups powdered sugar

Directions

1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter.
2. To make the cupcakes. Preheat oven to 350 degrees F. Line 16 cupcake molds with paper liners.
3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add the flour, baking powder, baking soda, salt, and remaining chai spice. Mix until smooth and no lumps remain in the batter.
4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.
5. To make the frosting, melt together 2 tablespoons butter, the cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.
6. Grab the cooled butter mixture from the freezer and add the remaining 6 tablespoons of butter, the vanilla, cinnamon and the powdered sugar to the bowl. Beat together until well combined.
7. Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.

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Chickpea and Lentil Curry

Total Time	Servings
35 Minutes	6

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium onion , diced
• 4 cloves garlic , minced
• 1 tablespoon fresh ginger , minced or grated
• 2 tablespoons curry powder
• ½ teaspoon cayenne pepper , adjust to suit your tastes
• 2 tablespoons tomato paste , (puree in the UK)
• 2 cups (480 ml) water
• one 14oz (400 ml) can full fat coconut milk
• 1 packed cup (175 grams) dry split red lentils , (NOT brown or green lentils)
• 1 tablespoon brown sugar , or coconut sugar
• 2 tablespoon soy sauce
• ½ teaspoon freshly ground black pepper
• ½ teaspoon sea salt
• one 14oz (398 ml) can chickpeas (about 1½ cups), drained

Directions

1. Heat the olive oil over medium heat. Add the onion and sauté for about 5 minutes until softened, transparent, and just starting to turn golden.
2. Add the garlic, ginger, curry powder and cayenne and cook for another two minutes, stirring frequently until smelling fragrant.
3. Add the tomato paste. Stir it in and cook for 1 more minute, constantly stirring until it darkens in colour.
4. Add the water, canned coconut milk, red lentils, brown sugar, soy sauce, black pepper, and salt. Stir and bring to a gentle simmer. Cook for 15 to 20 minutes until the lentils are soft and breaking down and the sauce is thickening.
5. Add the chickpeas and allow to heat through. I like it nice and thick, but feel free to add a little water to thin at this stage if you prefer a thinner consistency.
6. At this point you can serve as soon as it’s hot, or leave to simmer on low for a bit longer if you need to. It will continue to reduce and thicken. Taste and adjust seasonings as necessary before serving.

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