3 fall transitional recipes
basil, feta, pistachio dip + passionfruit yellowtail crudo + ginger chicken broth with spicy cucumbers and peanuts
I went for a walk-run yesterday evening, and something felt different. I’ve always let the weather and the plants guide my sense of the seasons, and last night, they were sending signals loud and clear. The sycamores had gathered piles of brown leaves at their feet, the light in the sky was a little more golden, and a soft breeze grazed the backs of my arms. Summer is ending, but fall hasn’t fully arrived—yet the change is unmistakable.
To be honest, I haven’t even started my fall garden, thanks to the heat wave earlier this month... and life. But the evening stroll reminded me it’s time to get moving. I turn 29 this Friday, and like the shifting seasons, I feel a familiar pull—an urge to rush, to measure my accomplishments as the next decade approaches. That pressure, that feeling of being behind, is normal. But as I tell myself, and now suggest to you, lean into gratitude when those anxious thoughts creep in. Instead of focusing on what hasn’t been done, take a moment to reflect on what you’ve achieved and what’s still ahead.
As summer winds down this weekend, I’ve created three recipes that capture this in-between moment—making the most of the season’s last vibrant produce while easing us into the slower pace of fall. It’s a chance to relish where we are right now, before everything changes again.
Recipe #1: Basil, Feta, Pistachio Dip
This dip is a staple in my kitchen. I use it for everything—frying eggs, spreading on crackers and crudités, mixing with pasta, smeared on a sandwich, or tossing with fresh greens. As summer wraps up this weekend, the basil is making one final push before it takes a rest until I plant it again next year. The recipe calls for 2 cups of basil, but feel free to swap in other herbs like parsley or cilantro.
Ingredients:
2 cups fresh basil leaves, packed
1/2 cup crumbled feta cheese
1/3 cup shelled pistachios, toasted
1 clove garlic
Zest and juice of 1 lemon
1/4 cup olive oil (more as needed)
1/4 cup Greek yogurt
Salt and freshly ground black pepper, to taste
1/4 tsp red pepper flakes
Directions:
In a dry skillet over medium heat, toast the pistachios for 2-3 minutes, until fragrant and slightly golden. Remove from heat and let them cool.
In a food processor, combine the basil leaves, toasted pistachios, crumbled feta, garlic, lemon zest, and lemon juice. Pulse until the mixture is roughly chopped.
With the food processor running, slowly drizzle in the olive oil until the dip reaches a smooth consistency. Add Greek yogurt. Season with salt, pepper, and red pepper flakes to taste. Pulse until the dip is combined.
If the dip is too thick, add a little more olive oil or a splash of water to thin it to your desired consistency.
Transfer the dip to a serving bowl and garnish with extra pistachios and a drizzle of olive oil.
Here are a few ideas for using the dip: Thin it out with a splash of lemon juice and water to make a tangy salad dressing, or toss it with pasta and a bit of reserved pasta water for a quick, pesto-like sauce.
Recipe #2: Passionfruit Yellowtail Crudo
Passionfruit is truly a gift. Before we left for vacation last month, I was excited to see about seven young passionfruit growing on the vine, not yet ripe but full of promise. When we returned, I was disappointed to find most of them gone—thanks to some unwelcome visitors (raccoons and rats have been an issue lately). But Nick had a hunch and suggested I check the lavender bushes below the vine. Sure enough, there was a hidden bounty of ripe passionfruit waiting for me.
If you’ve never tasted passionfruit, imagine your most tropical getaway in a single bite. Its flavor is bright and exotic, though the seeds can be a bit tricky. You can strain them out or enjoy them whole—your call. I decided to let that tropical vibe inspire a crudo for this recipe.
Ingredients:
0.25 lb sushi-grade hiramasa (yellowtail), thinly sliced
1 passionfruit, strained (seeds removed)
1 tablespoon orange juice
1 teaspoon lime juice
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce (adjust to taste)
1 small red chili, finely sliced
About a dozen thai basil leaves (substitute: cilantro)
1 teaspoon toasted sesame seeds
Orange segments
Instructions:
Thinly slice the hamachi and arrange it in a single layer on a serving plate.
In a small bowl, mix the passionfruit pulp, orange juice, lime juice, sesame oil, and soy sauce. Stir well to combine.
Drizzle the sauce over the slices of hamachi evenly.
Top the hamachi with finely sliced red chili, basil leaves, and orange segments (if using).
Sprinkle toasted sesame seeds over the top for texture.
Serve the crudo fresh, allowing the flavors to meld for a few minutes before enjoying.
Recipe #3: Ginger Chicken Broth & Spicy Cucumber and Peanuts
This one’s for my fellow soup and broth lovers. I wasn’t quite ready to dive into full-on stew and soup season yet, so I took inspiration from a recipe I made a few years back: Nong’s Khao Man Gai. It’s from a famous restaurant in Portland that I haven’t had the chance to visit yet, but it’s on my list. My version starts by simmering a whole chicken with ginger and aromatics, then straining off the broth to serve simply with white rice and sliced chicken breast.
As a way to say goodbye to summer, I added a fresh twist. I cut cucumbers into chunks and let them marinate in the fridge with fish sauce, soy sauce, sliced hot peppers, cilantro, and Thai basil. Right before serving, I tossed the cucumbers with some toasted peanuts for a bit of crunch. It’s a perfect bridge between light summer fare and the heartier meals to come.
Ginger Chicken Soup
Ingredients:
1 whole chicken (about 3-4 lbs)
8 cups water or chicken broth, more if needed
6-inch piece of fresh ginger, sliced thinly
4 garlic cloves, smashed
1 onion, quartered
2 carrots, cut into large pieces
2 stalks of celery, cut into large pieces
2-3 tbsp soy sauce, more to taste
1 tbsp fish sauce
2 tsp sesame oil
Salt and pepper to taste
2 green onions, sliced (for garnish)
Fresh cilantro (for garnish)
Steamed rice, for serving
Instructions:
In a large stockpot, add the whole chicken, water or broth, ginger, garlic, onion, carrots, and celery. Make sure that the water or broth covers the chicken. Bring to a boil over medium-high heat, then lower to a simmer.
Skim off any foam or impurities that rise to the surface. Let the soup simmer uncovered for about 1.5 hours, or until the chicken is fully cooked and tender, with the meat falling off the bone.
Remove the chicken from the pot and set aside to cool slightly. Strain the broth to remove the vegetables and ginger slices, then return the clear broth to the pot. Stir in the soy sauce, fish sauce, sesame oil, and season with additional salt and pepper.
Once cool enough to handle, remove the meat from the bones, discarding the skin and bones. Slice chicken breast in to pieces.
Ladle the soup into bowls, garnish with sliced green onions and cilantro. Serve alongside rice, sliced chicken breast, and cucumber salad.
Cucumber Thai-Inspired Salad with Peanuts
Ingredients:
2 large cucumbers, roll cut (see video here on how to roll cut)
¼ cup roasted peanuts, toasted
2 tbsp fresh cilantro, chopped
10 fresh basil leaves, chiffonaded
1 red chili, thinly sliced (optional for heat)
1 small shallot, thinly sliced
2 tbsp lime juice
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp sesame oil
1 tsp honey or maple syrup
1 garlic clove, grated
Instructions:
In a large bowl, combine the cucumber, cilantro, basil, red chili, and shallot.
In a small bowl, whisk together the lime juice, fish sauce, soy sauce, sesame oil, honey, grated ginger, and minced garlic.
Pour the dressing over the cucumber salad and toss to coat evenly. Adjust salt by adding soy sauce to taste. Refrigerate for at least 15 minutes.
Garnish with peanuts and additional herbs as desired. Serve alongside the ginger chicken soup for a light, refreshing side.