Inspired by classic cold sesame noodles, delicate strands of carrots and cucumbers mingle together in crisp tangles of “pasta,” as vibrant as they are flavorful.

Instead of peanut sauce based on peanut butter, Hannah substitutes cashew butter for a different take on the nutty, lightly spiced sauce.

“Deceptively simple in composition,” says Hannah, “it doesn’t sound like anything particularly special on paper, but one taste and you’ll be hooked on the creamy cashew elixir. Lavish it over everything from salads to grilled tofu and beyond. Although you may end up with more than you need for this particular dish, trust me: It won’t be a struggle to polish off the excess in short order.”

Note that this recipe comes together very quickly but needs to be eaten as soon as it’s made. The recipe makes 2-3 main dish servings or 4-5 side servings.

Cut the carbs and add the protein: carrot “pasta” in cashew sauce. Photo courtesy Hannah Kaminsky.

RECIPE: CARROT CASHEW NOODLES

Ingredients For The Cashew Sauce

 
For The Carrot Pasta

1. PREPARE the sauce. This can be done up to 2 weeks in advance and refrigerated in an airtight container. Place the cashew butter in a medium bowl and slowly add the vegetable broth, stirring constantly to loosen and smooth out the thick paste. Add the remaining ingredients, whisk thoroughly until homogeneous and set aside.

2. MAKE the carrot and cucumber “noodles.” Toss them together with half of the sauce; for easier mixing, use your hands. Add more sauce as needed, toss in the scallions and move to a serving plate.

3. TOP with chopped cashews and serve.

September 23rd is National Great American Pot Pie Day, celebrating a favorite American comfort food. Pot pie (also spelled potpie) is a misappropriated name. Originally, “pot pie” referred to a crustless mixture of meat pie ingredients and noodles, stewed in a pot on the stovetop.

Over time, the term became used to designate a meat pie with conventional crusts, baked in the oven in a deep pie plate or casserole dish.

The pot pie baked potato recipe is below.
 
 
POT PIE HISTORY

Meat pies likely date back to the milling of flour in ancient times, but before the invention of pie plates, which came many centuries later.

Very thick crusts were used as baking vessels (but were not eaten, due to the high proportion of salt required to stiffen the crust).

Meat pies in large vessels made of crust were popular banquet fare during the Roman Empire, as anyone who has seen Fellini Satyricon can attest.

By the 16th century, the English gentry revived the ancient custom of meat pies. Venison was the meat of choice.

The recipe crossed the pond to America, where it became as American as…pot pie!

> Here’s a longer history of pot pie.

Beef pot pie with a star-embellished crust. Get out your cookie cutter to cut stars in the crust. Here’s the recipe (photo © Betty Crocker).

While most people immediately think of chicken pot pie, pot pies are made today from any type of meat, poultry, fish or seafood, as well as vegetarian varieties. If you have venison, by all means enjoy a historic venison pot pie.

Some of our favorite spins on pot pie:

Something new: pot pie in a baked potato (photo © Idaho Potato Commission).

For today’s special occasion, we’ve fused the pot pie with a baked potato. Or actually, blogger Carla Cardello of Chocolate Moosey did. She developed the recipe for the Idaho Potato Commission.

Ingredients For 4 Servings

1. PREHEAT the oven to 425°F. Place the potatoes on a baking sheet. Brush each with olive oil, sprinkle with salt, and prick with the tines of a fork. Bake for 45-60 minutes or until they are fork tender. Meanwhile…

2. HEAT the vegetable oil in a large skillet over medium heat. Add the chicken. Cook for 4 minutes, then flip and cook until no longer pink in the middle, another 3-5 minutes. Transfer the chicken to a bowl and keep warm.

3. ADD 1 tablespoon of butter to any meat drippings left in the skillet and melt. Add the onion and cook until soft, about 5-8 minutes. Add the flour and stir to coat. Slowly whisk in the chicken broth. Bring to a boil and cook until thickened, about 3-5 minutes. Whisk in the milk and salt and bring back to a boil. Add the vegetable medley and cooked chicken. Cook another 1-2 minutes or until hot.

4. MELT the remaining 1 tablespoon of butter in a small skillet. Add the breadcrumbs and cook until brown, about 5-8 minutes. Stir in the parsley.

5. CUT each baked potato in half. Top with pot pie mixture and breadcrumbs. Serve immediately.
 
 
 

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It’s a fall fruit, a good choice for today, the first day of fall. As summer fades, so does the large assortment of fruits and vegetables. Rather than pay more for imported produce that is picked early for better travel (if not better flavor), look for the fruits and vegetables harvested in fall (the list is below).

On a related note, October 6, 2015 marks the first National Fruit at Work Day, a celebration of the importance of healthy snacking in the workplace. In fact, more than 50% of one’s daily food intake is consumed at the office—and there’s too much temptation from foods that aren’t on the “good for you” list.

This new annual holiday, observed on the first Tuesday in October, is devoted to honoring the food that successfully fuels a busy workday: fruit.

The holiday was established by The FruitGuys, America’s first office fruit provider and part of the employee wellness movement since 1998. They use a large network of small local farmers to provide farm fresh fruit to workplaces nationwide.
 
 
FALL PRODUCE

Here’s what’s in season for fall. Not everything may be available in your area, but what is there should be domestic—not imported from overseas.

So peruse the list, note what you don’t want to miss out on, and add it to your shopping list. To find the more exotic varieties, check international markets that specialize in Chinese, Latin American and other regional specialties. You can also look for online purveyors like Melissas.com.

The produce list was created by Produce for Better Health Foundation. Take a look at their website, FruitsAndVeggiesMoreMatters.org, for tips on better meal planning with fresh produce.

We’ve also featured their spring produce and summer produce recommendations, with the winter list coming in December.
 
 
FALL FRUITS

TOP: In the U.S. Jujubes are a brand of hard gummy candies. In Australia and India the word is generic for a variety of confections. Here’s the real deal, cultivated in China for more than 4,000 years—and often eaten dried and candied. They may look like tiny dates, but are from an entirely difficult botanical family*. Photo by Frank C. Muller | Wikimedia. BOTTOM: Cardoons are wild artichokes. They look like celery, but with leaves that look like tarragon. Photo courtesy TurmericSaffronBlogspot.com.

 
 
FALL VEGETABLES

The fun thing about mash-ups is that the combinations are endless. But we didn’t have to go too far to find this great combo: mac and cheese potato skins.

We sighted them on Tony Roma’s Facebook page and promptly made some macaroni and cheese so we could then whip up a batch of potato skins.

RECIPE: MAC & CHEESE POTATO SKINS

Ingredients

1. SCRUB and thoroughly dry the potatoes. Preheat the oven to 400°F with a rack in the middle.

2. PIERCE each potato several times with a fork or the point of a sharp knife. Place the potatoes directly on the middle rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. While the potatoes bake and cool…

3. MAKE the macaroni and cheese.

4. SLICE each baked potato in half lengthwise and scoop out the flesh, leaving a 1/4-inch layer of potato on the inside of the skin. Reserve the scooped potato; you can use it for gnocchi, mashed potatoes, potato cakes or potato soup.

5. BRUSH the insides of the potatoes with melted butter and season with salt and pepper. Then do the same with the skin sides. Set the oven to broil.

6. SPACE the potato halves skin-side up on a baking sheet. Broil until the butter foams and the skins start to crisp, 2 to 3 minutes (watch carefully to avoid burning). Then flip and broil until the top edges just begin to brown, 2 to 3 minutes.

7. FILL each skin with macaroni and cheese and crumbled bacon. Garnish with bacon and chives and serve immediately.

Brewing is much older than the written record: Evidence of beer production in Mesopotamia dates back about 5,000 years.

Fast forward to the here and now: In American kitchens, some people regularly cook with beer. Others, even though they like beer, are more likely to cook with wine.

Executive Chef Cenobio Canalizo of Michael Jordan’s The Steak House N.Y.C. likes to cook with both. He recently added beer-braised onions to his fall Bar Burger, and sent us his recipe plus general tips for cooking with beer:

A cheeseburger with caramelized onions is the fall Bar Burger recipes at Michael Jordan’s The Steak House. Photo courtesy PotatoRolls.com.

Beer braised onions are an easy way to start cooking with beer. You can add them to first courses, entrées and sides. As a start, serve them with meat or poultry, baked or mashed potatoes, beans, burgers, eggs, grains, grilled fish and sandwiches (especially great with grilled cheese, roast beef, turkey or vegetable sandwiches).

Chef Canalizo’s fall Bar Burger includes onions braised in Ommegang Nut Brown Ale (from New York State) and melted Cheddar cheese on a Martin’s potato roll, and served with homemade potato chips. Here’s his recipe for the onions:

RECIPE: BEER BRAISED ONIONS

For The Burger

 
Preparation

1. MELT the butter in a large sauté pan over medium heat. Add the onions and toss to coat with butter. Season with salt and pepper. Cover and cook for 10 minutes, stirring occasionally until the onions are a golden color. Add the beer and herbs and continue to cook for 5 more minutes until caramelized.

2. FORM the meat into four eight-ounce patties. Season with kosher salt and pepper and cook to the desired temperature. While the meat is cooking, toast the buns.

3. TOP each patty with cheddar cheese and beer braised onions, place on the bun and serve.

 
BAKE YOUR OWN HAMBURGER ROLLS

Skip those puffy, white-bread standards and try delicious gourmet hamburger rolls. Here’s a recipe.

 
*Brown ale is sweeter, darker and less bitter than the typical lager beer. If you can’t find an American brown ale, imported Newcastle Nut Brown Ale is typically available in stores with a good beer selection.