September in D.C. is often a month rife with anticipation. The internet and your friends in northern climes are telling you it’s fall, y’all, but the 80-something degree temps have something else to say about the matter. If you’re like me, this is quite cruel, because fall is just the loveliest. That chill in the morning air that makes a cup of warmly-spiced tea sound so appealing, the smell of cinnamon in everything, permission to bring your oven back in full force…all great stuff! But even I must admit that it’s quite nice not to have to lean into fall all at once. You know what’s better once temps have cooled a little? Grilling, the quintessential summer activity. And salads, that stalwart of summer dinners, are never better than in the fall, when they can be topped with all kinds of lovely roasted ingredients like your favorite winter squash. So at least for now, I can live with the in between. But so help me, if it’s still hitting 75+ degrees around here in a few weeks, I’ll be filing a formal complaint with…somebody.
September Faves
#1: The twice-cooked pork tenderloin. The pork itself cooks up beautifully with this method, and the sauce is as delicious as you’d expect something comprised mostly of heavy cream and Dijon mustard to be. Plus, there was enough to drizzle on the broccoli, too. And while I love broccoli more than just about any other vegetable, I’m not going to sit here pretending that broccoli isn’t improved by a Dijon cream sauce…
#2: The bread topped with butter, thin-sliced radishes, and flaky salt. There’s just something about that combination that is so, so good. And sure, it’s nicer the fancier the butter you use, but store bought is fine (hi, Ina).
#3: The butternut squash, spinach, and chickpea coconut curry. It’s hard to be disappointed with any coconut curry– it’s easy, satisfying, and great for cleaning out the veggie drawer– but what made this one especially lovely was my two favorite curry ingredients: makrut lime leaves and galangal. Both commonly used in Thai cooking, they are total powerhouses in a curry, adding such a beautiful and distinct aroma which, once you’ve experienced it, you’ll miss any time you cook without them. If you can’t find them locally (I get both at my local Lotte), check the internet!
Honorary Mention: Definitely the garlic-thyme browned butter. It was so unspeakably good the first time I used it (on roasted smashed potatoes) that I just…kept making it. I am convinced there is not one single thing on god’s green earth that wouldn’t be improved by its presence. Melt half a stick of butter over medium heat, and as soon as you see the first hint of brown appear, add a smashed clove of garlic and a sprig of thyme. Stir constantly for about 30 seconds, then remove from heat. Divine.
- Romaine salad with cucumber, gorgonzola, and peach jam vinaigrette, with ciabatta topped with butter, sliced radish, and flaky salt
- Romaine salad with honey lime garlic grilled shrimp, cucumber, radish, peach jam vinaigrette, pistachios, and grilled bread
- Twice-cooked pork tenderloin with steamed broccoli
- Tray bake: gnocchi, broccoli, sweet onion, bell pepper
- Lentils with bacon, roasted eggplant, tomatoes, and onion, and raw sweet corn kernels
- Frittata with broccoli, asparagus, bell pepper, and onion
- Grilled steaks with roasted smashed potatoes and garlic-thyme browned butter
- Sous vide peanut-ginger pork tenderloin with shaved asparagus slaw
- Cauliflower-pumpkin orzo with salty yogurt and garlic-thyme browned butter
- Romaine salad with apple, gouda, crispy smoked paprika chickpeas, toasted pecans, and maple vinaigrette
- Smoky tomato-pumpkin soup with focaccia
- Tray bake: hot Italian sausage, broccoli, cherry tomatoes, sweet onion
- Hot Italian sausage and apple cider vinegar-braised red cabbage with fennel seeds, dill, and sour cream
- Sautéed shrimp with bacon, cauliflower puree, and garlic-thyme browned butter
- Pork tenderloin stuffed with apple, onion, sage, rosemary, thyme, and balsamic vinegar, with roasted Brussels sprouts
- Butternut squash, spinach, and chickpea coconut curry, with salty yogurt, pistachios, and fried onions
- Butternut squash soup with focaccia
Law and Lentils 
Nice