Fallen leaves which scatter the ground, turn the earth into a mosaic of light green, amber and bright orange.  Autumn, my favourite season in Calgary, is upon us.  A season of transition and change: signalling the end to long summer nights, and the beginning of cozy fireplace cuddles and a new hockey season.

With the emergence of gourds in all sizes, shapes, and colours lining the market isles comes enthusiasm of a new season of produce, yet, I still don’t want to say goodbye to fresh summer vegetables.  I know its inevitable…but not quite yet.  

As we returned from a recent trip to visit family abroad, my husband came home and harvested the last of our garden goodness: swiss chard, kale, spring onions, potatoes, carrots, peas, and a few lone tomatoes still clinging to the last bits of summer. Colder days have brought back noodles in our home….a perfect canvas for the greens.

 

This transition into a new season, with its great promise of change and “clean starts” will be an inspiration for new recipes with comforting fall produce, learning new things in photography, getting more involved in my local food community….

Lots to be excited about.

But right now, lets get excited about this dish, because its damn good!

Side Note: I absolutely LOVE Lotus Foods Rice Ramen! They are gluten free and have simple ingredients such as millet and brown rice.  Lotus Foods also works with small family farmers to preserve rice biodiversity and grow rice more sustainably worldwide.  What a stellar company!  The ramen only take 4 minutes to prepare and offer various combinations of ingredients.  The ones I use here are brown rice and millet.

Running out with the babes to enjoy this beautiful fall day and warmth while it lasts….

 

 

P.S.

An interview I did back in May is now out in Dote Magazine in Calgary! I couldn’t be more excited to have one of my recipes and an interview on Holistic Health for a Winter Glow [Skin Health] in print!  The team that worked on this article is so inspiring and I am so honoured to be alongside these ladies among the pages of Dote.  If your in Calgary, you can pick up a copy at various locations around the city.  If not, you will be able to read the article on their website in the near future.  

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Garlicky Greens and Arame with Brown Rice Ramen: Sesame, Soy, Chili

Serves 2

 

4 teaspoons sesame oil

4 teaspoons tamari or soy sauce

2 teaspoons water

2 Tablespoons rice vinegar

pinch of dried red chili flakes

2 Tablespoons aramame seaweed

2 packets of brown rice ramen

1 1/2 cups fresh broccoli florets

1 large garlic clove or 2 small cloves, minced

1 Tablespoon of coconut oil

1 large bunch of fresh greens (In this recipe, I like swiss chard, kale, collards, or bok choy), ribs removed of kale and collards, leaves chiffonade or chopped

Sesame seeds to garnish

 

1. In a jar with a tight-fitting lid, combine sesame oil, tamari, water, rice vinegar, and red chilli flakes.  Shake to combine and set aside.  
2. Place dried arame seaweed in a bowl of pure, fresh water to cover.  Let it sit for 10 minutes.  Drain water and place arame in a large bowl.  
3. Cook the rice ramen according to the package instructions, drain, and place in the bowl with the arame.  [I like to cook my ramen a tad longer than the instructions]
4. In the same saucepan that you used for the rice ramen, add the broccoli florets and enough water to cover the broccoli by half.  Sprinkle with salt, cover, and steam over medium-high heat for 4 minutes or until broccoli has softened to your liking. [I like mine with a bit of a crunch left]  Drain and add to the noodles.  
5. In an iron skillet or fry pan, add coconut oil and garlic and heat over low heat until fragrant, about 30-45 seconds. Add the chopped greens and toss to combine.  Saute over medium-low heat for 1 minute or until greens have wilted.  Remove from the heat and add the garlic and greens to the noodles.  
6. Toss the noodles and vegetables together with the reserved dressing and top with sesame seeds.