The fresh smell of Autumn is arriving with crisp days and seasonal fall vegetables at your local stores and markets. Fall is the time to buckle down in cooler weather with a fire going with your family and friends, and enjoy a warm delicious meal. Summer has passed and my kitchen needs an overhaul. I spend more time in my cabinets organizing and cleaning for the season ahead. Taking inventory on my spices, pantry essentials and freezer supplies is so important before you dive into a new season. Many times, I’ll quickly jump into my car with my sweatshirt and jeans, and run off to our local farmer’s market to see what’s new for the fall season. This is where I get my inspiration. I have listed a few tasty and easy ways to enjoy delicious produce from our farmers. Below, I have included two of my new culinary classes upcoming up at Ethos Culinary. If you have any question, contact me: ethosculinary@gmail.com. And don’t forget to a time to run through the leaves!
Let’s start with Sweet Potatoes, a favorite with many.
- Sweet potato pancakes can be easily made by adding cooled mashed potatoes to the batter, 1/2 cup to 1 cup batter. Add a touch of cinnamon and nutmeg for a fall touch.
- Twiced baked sweet potatoes are always welcomed, halve them and scoop out the flesh, leaving a margin all around the potato. Mash the filling with lime juice, sour cream, maple syrup, fresh thyme and butter. Add the filling back in the potato and bake until hot.
- Sweet Potato and Leek Soup is easy for a comforting cool evening. Saute sliced leeks in butter and olive oil, until tender but not browned. Add the slice sweet potatoes and enough water or broth to cover. Simmer and add bay leaf, parsley, and peppercorns until the potatoes are tender. Discard the herbs and peppercorns, and puree. Serve with a drizzle of sour cream and toasted pumpkin seed.
Pick up Eggplant, for quick and easy meals.
Eggplants are still featured at your famer’s market and can be ready for your quick dinner. Most recipes call for frying eggplant, but you can get great flavor from roasting them in the oven.
- Roasted eggplant stacks are quite filling for a quick weeknight dinner. Stack sliced fresh mozzarella, fresh basil leaves, between two freshly sliced tomatoes and thick slices of roasted eggplant. Drizzle with
- olive oil and balsamic vinegar.
- Marinated eggplant sliced and added to a platter. Add minced garlic, chopped fresh parsley, mint, enough olive oil to cover and soak the eggplant. Cover and marinate overnight. Serve room temperature with toasted pita bread.
- Grilled eggplant can be tasty by adding toasted seeds and spices. In a small pan toast cumin, coriander, and brown mustard in the pan. Add a few tablespoons of butter to pan and melt. Pour over slices or wedges of grilled or toasted eggplant.
Don’t forget it’s Pear season!
- Make a pear grilled cheese sandwich for a twist. Using heavy bread, make a sandwich of mild blue cheese or (gouda) and sliced pears. Butter both sides of the bread, then toast on a griddle until browned and crisp.
- Poached Pears are a heart-warming dessert. Just take 4 Bosc pears (brown ones) peeled and cored, and quartered. Add the pears to a pot. Add water to cover with sugar, and honey, and a touch of cinnamon. Boil lightly, 10-25 minutes until softened. Serve with ice cream.
- Pear Sauce can be a great substitute for applesauce. Take 8 pears peeled, cored and cut into 1-inch pieces. In a saucepan add the pears, 1/4- 1/2 cup water, cinnamon, ground ginger and vanilla. Cook until pears are soft. about 25-30 minutes. Place in a blender until smooth.
Here are a few of my favorite dishes on my blog to make.
Greek Roasted Eggplant Dip “Melitzanosalata”
Upcoming Classes at Ethos Culinary – Drop by and say hello and let’s us help you with any of your cooking skills. These are hands-on classes, so everyone cooks along with me.
“All About Grapes” – A hands-on luncheon for you to relax with new and old friends, while learning a few new recipes to bring home to your home! You will learn the various cooking methods using our fall grapes, for your dishes. Cost: $55.00
“Greek Fall Dinner”
These are our traditional Greek dishes using local ingredients and many family recipes. Join us as we explore new flavors and improve your your cooking experience. This is a hands-on class, cooking along with me and our friends. . Cost: $125.00
Enjoy the Fall Colors,
© 2025, Mary Papoulias-Platis. All rights reserved.
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Hello from California Greek Girl. I’m the owner of Ethos Culinary located in the beautiful city of Carlsbad. Join me as we explore California’s bounty of foods, farmlands, and culinary experts. I’m looking forward to bringing you Greek, Mediterranean and Plant-Forward Cuisines. OPA!
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