Friday comes around just too quickly, time for weekend dinner plans. It sounds like Sunday will be our best day for some fall grilling, and tomorrow will be downright rainy. So we'll stay indoors for the time being, starting to edge into some fall foods.
That fall transition will start with tonight, with a recipe from the September issue of Cooking Light I've been itching to try, but since it includes butternut squash (which I adore), it just seemed too fall-like up until now. It's creamy, light macaroni and cheese, which uses the trick of a butternut squash "bechamel" to lighten up the dish. I'd definitely attack this one with an immersion blender, rather than following the directions to put the hot squash mixture in a regular blender, yikes.
For tomorrow, we have to do at least one more corn chowder while we're still blessed with our local corn. One of my favorites is corn and fingerling potato chowder with applewood-smoked bacon, which is also from Cooking Light. Sunflower has 1.5 pound bags of organic fingerlings on sale for $2.99, and I've seen some very handsome fingerlings at the Farmers' Market, but any organic potato also works in this recipe.
We'll get back out to the grill on Sunday. I generally stick with wild salmon, but with that season winding down, I'm willing to try the fresh Atlantic (that means farmed) salmon that Sprouts has on sale for just $4.99 a pound. Both Sprouts and Sunflower have organic yams to grill on the side, and we'll just have to have another ear of that Munson's corn while we can. A less-than-intriguing, but very cheap, alternative would be steamed broccoli, since Sunflower has organic broccoli for the stunning price of 77 cents a pound. Or roast some asparagus from Sunflower's $1.77 a pound sale.
And that gets us through the weekend, with our first nod towards the reality of autumn.
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