Do you ever feel overwhelmed by all the incredible produce at the fall farmers’ market? And once you get home, do you wonder: “What do I do with all of this?” 

This week, we’re sharing our top seasonal pics AND ten easy recipes to turn your fresh finds into simple, flavorful meals that any home cook can make. If you’re smitten with crisp apples and golden pears, beans and peppers of every shape and color, and baskets overflowing with ripe, juicy figs, this episode is for you. 

By the end of this episode, you’ll discover: 

1. How to transform mushrooms into a quick, weeknight pasta (or impressive side dish for your next potluck!)
2. A restaurant-worthy radicchio salad that will become a repeat recipe
3. How a few pantry staples and a spaghetti squash can become an unforgettable, and easy, main vegetarian dish

Press play now and start cooking with what’s in season today!

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This week’s episode is sponsored by La Baleine,, makers of ancestral sea salts harvested from the South of France.

La Baleine’s Fine Sea Salt is iconic for a reason. Packaged in the classic deep blue canister with its whale logo, it’s been a staple in home kitchens for decades.

Harvested through natural crystallisation and using traditional methods, this fine sea salt isn’t just good for your cooking; it also helps protect the extraordinary salt marsh ecosystem where it’s made, home to over 500 species.

👉 Grab a canister here on Amazon, or at your local Whole Foods Market. Use code LABALFINE for $1 off your order! 

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LINKS:

Shishito - Piri Piri Chicken and Shishito skewers by Justin Chapple for Food & Wine

Figs - Baked figs with balsamic and feta by Phyllis Grand for Food52 

Mushroom - Simplest mushroom pasta from Smitten Kitchen (and a shoutout to the garlic butter roasted mushrooms from Smitten Kitchen too) 

Spaghetti Squash - Spaghetti Squash Parmesan from How Sweet Eats 

Honeynut Squash - Honeynut squash brothy beans by Justine Doiron

Beans - Mixed bean salad with tarragon and celery from Six Seasons by Joshua McFadden, adapted by Delectably Mine blog  

Radicchio - Nostrana’s/Cathy Whim’s Radicchio salad (famous Portland restaurant)

Kohlrabi  - Kohlrabi salad with pecans, lime, paprika, and marjoram from The Broad Fork by Hugh Acheson, adapted by The Tastiest Book Blog

Pears - Pear almond cake by David Tanis for NYT Cooking 

Apples - French apple cake by Jennifer Segal from Once Upon a Chef, and Sonya’s Apple Sharlotka

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Got a cooking question? Leave us a message on our hotline at: 323-452-9084

For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. 

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Book a farmers’ market tour with Sonya in Portland, OR!