Autumn is such a joy. The cooling weather of Autumn arrives, yet food is bi-seasonal — we are not yet ready to let the last season go but are making tentative forays into the food of the coming season. We need dishes to remind us of summer, and others to warm our hearts.
Enjoy our Goodies, Grains and More Inspiration for Early Autumn.
You can also browse other Early Autumn recipes:
- Indian Deliciousness
- Autumnal Soup Recipes
- Salads, Dips, Dressings and Sauces Volume 1 and Volume 2
- Wonderful Vegetable Dishes
- Goodies, Grains, Lentils, Preserves and More – Volume 1 and Volume 2
- Drinks and Sweets
- Helpful Hints for Early Autumn
If you notice any links that have problems, please let us know – we’d love to fix them for you.
Goodies, Grains, Lentils, Preserves and More for Early Autumn Sustenance
Preserves
- Semi Dried Tomatoes with Dried Pomegranate Molasses
- Oven Dried Tomatoes with Sumac
- Ousback’s Grilled Pepper Relish
- Quick Strawberry Jam
- Strawberry or Raspberry Syrup
- Crabapple and Pomegranate Jam with Rosebuds
Lentils and Beans
Barley
Boondhi
Brown Lentils
Cannellini Beans
Channa Dal
Chickpeas and Chickpea Flour
- Baked Dakos with Chickpeas, Tomato and Feta
- Farinata “Pizza”
- Farinata with Tomatoes, Onions and Cheese
- Farinata with Onions and Tomatoes
- Pudla with Green Coriander and Mung Sprouts
- How to Remove Skins from Chickpeas
- Channa Chaat
- Chickpea, Almond and Sesame Spread – Kabli Channa Til Sas
- Quicky Hummus
- Chickpea Keep It Simple Salad
- Chickpea “Tabbouleh”
- Creamy Pearl Hummus Salad – Chickpea and Tahini Salad
- Simple Chickpea Salad
- Simple Delicious Chickpea Salad
- White Bean and Chickpea Salad with Gorgonzola
Du Puy Lentils
Kidney Beans – Rajma
Mung Beans
- Green Mung Bean Soup: Pachai Payaru
- Simple Indian Dal Soup
- Simple Green Mung Soup
- ISKON Mung Dal
- Simple Green Mung Dal
- Mung Sprouts Sundal
- Mung Bean and Baked Carrot Salad
Oats
Polenta and Couscous
Quinoa
Rice
- Simple Yellow Rice – Golden Rice – Turmeric Rice
- Obla Chaval | Simple Oven Finished Rice
- How To Cook Rice by the Absorption Method
- Common Rices of India
- Goan Vegetable Pulao
- Coconut Rice and Peas Salad with Spinach
- Pomodori con Riso – Tomatoes Stuffed with Rice
- Yemistes Domates – Greek Baked Tomatoes with Nutty Rice Filling
- Tomato Paella – Vegetarian Paella
Toor Dal
- Simple Indian Dal Soup
- Seasoned Sambar, Method One
- Seasoned Sambar, Method Two
- Seasoned Sambar Method Three
- Classic Seasoned Sambar Method Four
Urad Dal
White Beans
White Peas
Pasta and Noodles
- The Simplest Spaghetti
- Baked Pasta with Tomatoes and Mozzarella
- Rigatoni con Aglio Arrostito, Peperoncino e Funghi – Rigatoni with Roasted Garlic, Chilli and Mushrooms
- Spaghetti with Fresh Tomatoes
- Pasta Salad with Artichoke Hearts
- The Wealth of Asian Noodles
- Peanut Noodle Salad with Coriander, Mint and Thai Basil
- Soba Noodles, Cucumber and Wakame Salad with Sesame Seeds
- Summer Roll Salad
Tofu and Paneer/Cheese
- Black Pepper Tofu
- Tofu and Spinach Napoleons with Sesame and Miso – Tofu Stacks with Spinach and Sesame
- Asian Cucumber and Tofu Salad
- Tofu, Black Cloud Ear Fungus, Asian Herb and Sesame Salad
- Deep Fried Tofu
- Steamed Tofu with Bok Choy and Sesame
- Three Recipes for Greek Grilled Cheese/Haloumi
Breads
- No-Knead Quick Focaccia
- Haloumi Pizza with Oven Dried Tomatoes
- Bruschetta al Pomodoro – Tomato Bruschetta
- Paneer Toast – Paneer Toasted Sandwich
- An Olive Oil, Cumin and Fennel Seed sourish dough bread
- Random Dosa from Lentil Flours
- Coconut Dosa
