We’re now in the strange and somewhat foreboding seasonal in-between, where, despite the still high temperatures and verdant landscape, our psyches collectively start to feel summer slipping away. One of the earliest yet most subtle signs of this seasonal psychological impact is a shift in food affections and cravings. One hot August day you may find yourself strangely craving hot chocolate instead of ice cream.  Or those sweet summer berries suddenly seem less appealing than a good hearty vegetable soup.

Fall produce, and the autumn comfort foods that we lean into as the weather turns, are some of my favourites, but I wouldn’t mind holding onto to our lush summer meals for just a bit longer. I feel like this recipe straddles the best of both worlds. It makes use of a golden trifecta of Autumn vegetables – potatoes, Brussels sprouts, and apples – that, when combined, somehow defy their seasonal origins. But it’s the lemon-dill dressing, the perfect citrusy accompaniment, that really drives home the summer vibes.  For the last few picnics and outdoor potlucks of the season, this is the perfect dish.

Ingredients:
3 lbs of baby potatoes
1 lb of Brussels sprouts
1/2 cup of hemp hearts
1/2 cup of olive oil
2 tsp of salt
4 to 5 large apples, chopped into slices

1 bunch of dill, chopped
1/2 cup of olive oil
the juice of three lemons
2 tbsp of tahini
1 tsp of salt
1 tbsp of water

Directions:
1. Preheat oven to 350 degrees
2. Clean up and wash the potatoes (I kept the skins on, but just check for any bad spots or major bruising). Trim the stem of the Brussels sprouts and remove any bad leaves.
3. Transfer the potatoes and Brussels sprouts to a large mixing bowl.  Add in 1/2 cup of hemp hearts, 2 tsp of salt, and 1/2 cup of olive oil. Mix until the vegetables are thoroughly coated.
4. Spread the vegetables evenly out on a baking tray. Cook at 350 degrees for 45 minutes.
5. Prepare the dressing. In a blender or food processor, add in the chopped dill, 1/2 cup of olive oil, the lemon juice, 2 tbsp of tahini, 1 tsp of salt, and 1 tbsp of water. Pulse until smooth.
6. Remove the vegetables from the oven and transfer back to a large bowl. Add in the chopped apples and serve.