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While potato salad is often thought of as a summertime picnic side dish, fall is the perfect time to dip into a comforting bowl of potatoes. The Fingerlings Vinaigrette in Deb Perelman's The Smitten Kitchen Cookbook, for example, would make an ideal side dish for any fall dinner. The eggs add richness and a fun fluffy texture, the vinaigrette is boldly mustard-foward, and the pickled celery slices contribute crunch and tang to the creamy and subtly earthy potatoes.
It's hard to get through fall without encountering more than a few roasted vegetable salads. They're earthy, filling, and entirely seasonal. In The Smitten Kitchen Cookbook, Deb Perelman writes about a few such salads, but the one that drew my eye was her Honey and Harissa Farro Salad. I'm a big harissa fan, and the idea of tempering its spiciness with honey sounded like a perfect dressing base. But what the title of the recipes leaves out is that over half of this salad is made up of roasted batons of carrots and parsnips-two of my favorite fall staples. And if you're lucky enough to live in a place with choices in your carrots, go for a rainbow of colors for a vibrant fall meal.
Those who have followed Deb Perelman's blog Smitten Kitchen for any length of time have learned that she works wonders with vegetables (and also butter). Her past life as a food-loving vegetarian shows in each of her recipes. Her Mushroom Bourguignon is a perfect example. Meaty portobellos (or creminis) and pearl onions are browned a la chuck roast, then added to a rich tomato and wine gravy.
"Nothing glues like protein." Indeed, this granola was the most well-clustered I've ever produced in my kitchen. The toasted wheat germ adds a boost of nuttiness (and nutrition) while also helping the oats bind together.