Executive Chef Timothy Sanders is no stranger to the bounty of hearty fruits and vegetables that Fall has to offer. While growing up in the lush surroundings of Julian, CA, his affinity for squashes, pomegranates, permissions and all other fare was rooted.
“Delicata Squash is a personal favorite of mine, you can do so many different things with it. In my opinion, the best way to prepare it would be roasting it with a nice spice mixture and a touch of brown sugar,” says Sanders. Delicata Squash is one of the most interesting squashes in harvest and is extremely versatile. Peeling the skin is completely optional and will add a nice touch to any stew or roasted dish.
Looking for something on the sweeter side?
Sanders suggests getting acquainted with persimmons and pomegranates.
“Persimmons are so different than just about any fruit you can find. The sweet and fresh flavor combined with its crunchy texture makes it versatile for any type of dish you are craving. You can roast them, make a creamy puree, and make different cakes and breads.”
But it is the robust pomegranate that holds a special place in Executive Chef Timothy Sander’s heart… “as a kid I use to sneak outside of elementary school and pick them off a tree in local farm.” It is the perfect fruit to add into salads and desserts, or even a light clean white fish.
So as the leaves change and the air gets a bit more crisp, spend your weekends and evenings cooking up the tastiest of dishes with the freshest Fall ingredients.