Seasonal Recipes Worth Trying

The weather may be teasing us Southern Californians with temperatures that are a far cry from a fall-like climate, but why can't we indulge in traditional seasonal fare anyways? Here are a few recipes that I cannot wait to try. I'd love to hear of your favorite fall eats that I may have missed... comment below!

Pumpkin Rolls with Rosemary & Sea Salt

Makes 16 – 20 


  • 1/2 cup water, between 38 – 40C / 102F -110 F
  • 1/4 cup milk, Between 38C – 40C / 102F -110 F
  • 2 1/2 tsp (1 10gm packet) Instant dry yeast
  • 1 tsp sugar
  • 1/3 cup sugar
  • 2 large free-range eggs
  • 1 1/2 tsp Salt
  • 85gm butter (6 Tbsp), melted and cooled
  • 2 1/2 tsp fresh rosemary, finely chopped + extra for topping
  • 1 cup mashed pumpkin (made from fresh preferable)
  • 4 1/2-5 cups all-purpose flour or cake flour, depending on how moist the pumpkin is and therefore the dough

Honey Butter glaze

  • 1/4 cup Butter, room temperature
  • 2 Tbsp Honey
  • Sea salt flakes to sprinkle
  • Chopped rosemary – optional garnish ( I added this to the butter, you almost can’t get enough of it)

Cook your pumpkin any way you prefer. I chopped it into big chunks and steamed it in pot with a lid until soft. Allow to cool and drain. Then mash and drain off any excess water.

Heat the milk and water in a small bowl in the microwave until the desired temperature is reached. I use a thermometer here.

Add the 1 tsp sugar and yeast, stir and set aside to foam up for about 5 minutes. 

Using a stand mixer the dough hook attached, add all the remaining ingredients. Slowly pour in the yeast, milk and water and mix until a soft dough forms. It should start pulling away from the sides but will stick a little to the bottom. It really is a touch and feel process here. If it is too sticky, add a little more flour. I found I used just over 5 cups of flour.

Turn the dough out onto a lightly floured surface and give it a brief knead until it comes together in a ball. Place in a greased bowl, cover with plastic wrap or a tea towel and allow to prove in a warm place for around an hour. It should double in size.

When its proved, return it to a lightly floured surf and cut into 16 – 20 even pieces. Roll these into balls and place on a lined baking tray allowing space in between fr the rolls to double in size. Cover with a tea towel and place back in a warm spot to prove for another hour.

Preheat the oven to 180C / 350F and bake for 20 – 25 minutes until golden brown.

Mix the butter, honey and addition finely chopped rosemary together and brush this liberally over the hot rolls as they come out the oven. Sprinkle with sea salt flakes such as Maldon.

Seared Scallops with Quinoa & Apple Salad with Butternut Squash Puree

Yield Serves 4

For the butternut squash puree
1 small butternut squash (about 2 lbs)
2 teaspoons olive oil
1 tablespoon butter
Garam masala

For the quinoa salad
1 cup quinoa
2 apples
2 tablespoons chopped fresh parsley
1 ounce lemon juice
2 tablespoons olive oil

For the seared scallops
1 pound sea scallops
3 tablespoons unsalted butter
1 tablespoon olive oil
Black pepper


1. Preheat the oven to 375 degrees. Line a baking pan with aluminum foil. Trim both ends of the butternut squash and cut it in half lengthwise. Using a spoon, scrape out the seeds. Drizzle olive oil over the cut side of both halves and sprinkle a teaspoon of salt over them. Place the halves face down (that's the cut side) on the baking sheet and cook in the oven for 25-30 minutes, until a sharp knife easily pierces the flesh.

2. While the butternut squash is cooking, prepare the quinoa. Place the quinoa and water in a pot and bring to a boil.  Once it reaches a boil, reduce heat to medium low.  Simmer until all the water has been absorbed, approximately 15 minutes.  Remove from heat, open the lid, and let cool.

3. Transfer the flesh of the butternut squash to a blender (or you can put it in a bowl and use an immersion blender), along with 1/2 teaspoon garam masala, 1 tablespoon butter, and 1 teaspoon salt. Blend until smooth.

4. Transfer the quinoa into a bowl, along with chopped apple, parsley. In a separate bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over quinoa salad and toss to combine.

5. Dry the sea scallops with paper towels.  Season with salt and pepper.

6. In a large skillet, heat the olive oil and butter on high heat.  Once it begins to smoke, add the scallops and cook for approximately 3 minutes, or until it has browned on one side.  Using tongs, flip the scallops and cook for an additional 1 to 2 minutes, depending on the size of the scallops.

7. To plate, start by spooning 3 tablespoons of butternut squash puree onto the plate (or shallow bowl). Top with a couple spoonfuls of quinoa salad, followed by the seared scallops. Spoon some of the remaining melted butter from the pan on top of the scallops.

Garlic and Thyme Roasted Fingerling Potatoes

for the potatoes:

1.5lbs fingerling potatoes – cut in half lengthwise

6 cloves garlic – unpeeled

1 tbsp fresh thyme leaves

pinch of salt

2 tbsp avocado oil

1 tbsp fresh chives – finely chopped (for garnish)


for the Garlic Aioli:

1/2 cup Whole30-compliant mayo – homemade or storebought

1 clove garlic – grated or ground to a paste

2 tbsp fresh parsley – finely chopped

2 tbsp lemon juice


For the Garlic Aioli:

  1. In a small bowl or mason jar, stir together the avocado mayo, garlic, parsley and lemon juice.
  2. Cover and refrigerate for 30-45 minutes before serving.

For the Potatoes:

  1. Preheat oven to 400F.
  2. Rinse and cut fingerling potatoes in half – lengthwise. Add potatoes to a large mixing bowl along with the unpeeled garlic cloves and toss with 2 tbsp avocado oil, fresh thyme and a generous pinch of kosher salt.
  3. Arrange potatoes cut-side down onto a sheet-pan lined with parchment paper. Roast for 45 minutes – flip halfway.
  4. Garnish the roasted Garlic and Thyme Fingerling Potatoes with finely chopped chives and serve with the Garlic Aioli. Try adding them as a side dish to Lemon, Thyme and Garlic Roast Chicken.

Blackberry Mulled Wine

1 bottle of red wine

5 California Giant blackberries

6 whole cloves

4 star anise pods

2 cinnamon sticks

2 juniper berries

2 oranges

1/4 cup brown sugar


Pour red wine into a pan, and add blackberries, cloves, star anise pods, 2 cinnamon sticks, and juniper berries. Let it simmer for about 5-10 minutes. Make sure to not let it boil! Add brown sugar and orange slices. Simmer until ready to serve!