A Fall Lunch

By Luci

The autumnal equinox in the northern hemisphere, aka first day of Fall, arrived last week on September 22. Despite the current summery weather, I yearn for food that is hearty and warm but invigorating. In Fall, I turn from seafood and chicken to pork, beef and lamb. From corn, tomatoes and cucumbers to root and tuber vegetables such as carrots and potatoes, cruciferous vegetables including cauliflower and kale, and leafy greens like spinach and chard. From melons and berries to squash (yes, it’s a fruit), citrus fruits, and apples.

Here are two  of my favorites that fit the bill for a delicious lunch that will please your tum tum and gratify your taste buds.

Citrusy, Zesty, Oniony Roasted Squash Soup

Squash soups are omnipresent on Fall menus. This one stands out because the citrus brightens, the caramelized onion sharpens and sweetens as does roasting the squash

Ingredients

Serves 4 - 6

2 tablespoons olive oil, divided

1 large butternut squash

1 large yellow onion, peeled and chopped fine

Zest of 1 orange

Zest of 1 lemon

Preparation

1. Preheat oven to 350F. Line a shallow baking pan with aluminum foil and cover it with 1 tablespoon of olive oil.

2. Cut the squash lengthwise and place on foil on baking pan, skin side up. Roast for about 40 minutes or until squash is soft. Remove from oven and cool. Remove skin with a knife and discard.

3. Meanwhile, heat the remaining tablespoon of olive oil in a heavy bottomed pan over medium heat. Add the onion and cook, stirring often until it is brown and nicely caramelized. Set aside 1 teaspoon for each bowl for garnish.

4. Place all ingredients in a food processor except the onion reserved for garnish. Process until smooth. You may refrigerate for 1 day or freeze.

5. When ready to serve, warm the soup, place in a bowl and top with the caramelized onion.

Grilled Muenster Cheese Sandwich with Speck and Marjoram 

Who doesn’t love a grilled cheese sandwich? This one breaks from the crowd with uncommon ingredients. Most grilled cheese sandwiches use cheddar, American or gouda cheese. Muenster is mild and buttery, nutty and a bit tangy. It melts beautifully.

Speck, a northern Italian version of cured ham, is perfect for cool temperatures. Use it as you would prosciutto although its taste is quite different. Speck is smoked rather than air-dried, so its flavor reveals that treatment and is more intense and savory. In addition, spices, most prominently juniper, add to its complexity. As basil complements prosciutto, I find that marjoram works well with speck.

What bread for this sandwich? I thought of English muffin as I had just bought a box and decided to try it although I had never come across it for this purpose. According to AI, the top choices for a grilled cheese sandwich are “sourdough, brioche, Texas toast, challah, rye, and Pullman loaf because of their firm texture, tight crumb, and ability to crisp up beautifully.”  That’s a nice description of English muffin. No wonder it worked so well. 

Serve with red wine and pita chips.

Ingredients for each sandwich

1 English muffin

1/2 tablespoon of unsalted butter

3 slices of speck 

1/2 tablespoon fresh marjoram, roughly  chopped

1 and 1/2 tablespoons muenster cheese, grated

1/2 tablespoon mayonnaise

Preparation

1. Cut muffin in half and lightly toast the inside of each half.

2. Layer one of the halves with the speck, marjoram and cheese.

3. Heat a medium frying pan to medium low.

4. Place other half on top and cover both sides with the mayo. Put in frying pan for about 3 minutes for each side, or until lightly browned.

5. Remove to a plate and devour.