Leena’s Quinoa BakeSpring Legumes and Leeks over Creamy PastaForgiving QuicheSkillet Chicken with Apples and RosemaryAlthough I don't usually cook poultry, I was on the hunt for new protein sources for my son and found this recipe at Family Food on the Table. So, raw chicken juice aside, I made chicken. Everything about this dish says, "It's fall!" and our toddler loves it too. The chicken is tender and flavorful, and the ratio to apples is, of course, key. Curry Leaves, Shrimp, and Black Mustard CurryThe star ingredient here: fresh curry leaves. Grown from -- you guessed it -- the curry tree, these leaves can be found in most Indian grocery stores. Fry them in oil before adding the other ingredients, and their aroma of citrus + smoke will fill your home. Coupled with black mustard seeds, coconut milk, and garlic, this dish is warming, soothing and satisfying as the seasons turn.Baingan BharthaWith its roots in roadside dhabas in Punjab, baingan bhartha shows off the versatility of this humble vegetable, pairing the eggplant with aromatics and summer herbs of your choice. The result is a creamy, smoky dip or spread that calls for freshly baked naan and a dollop of yogurt. Sushil has experimented with a few grilling techniques for the vegetables and landed on direct charcoal roasting, inspired by the same techniques for making baba ganoush. Let's end summer with a bang!Ode to OttolenghiAccording to Ottolenghi, this dish is based on a Palestinian "shishbarak" that he describes as ravioli-like dumplings. This vegetarian version shouts out to summer, as the basil plants grow dense while tomatoes still ripen on the vines, and hot days make me grateful for nearly no-cook dinner. Aleppo peppers with a good rosé are simply smashing!Post-Farm Tomato PestoWithout chopping, sautéing or simmering anything, we were so happy with this hearty pasta sauce. Post-farm, post-beach summertime perfection!Sushil’s Thai Eggplant BasilThe key to this dish is, quite simply, heat -- and not necessarily spice levels (although they count too) -- but rather the temperature at which you cook the tofu, eggplant and aromatics. Vij’s ChickpeasThis chickpea dish beats traditional Punjabi "channa" in a heartbeat. The sweet dates and and dreamy, smoky black cardamom redefine the humble chickpea. Sindhi SpinachSai Bhaji, translated directly as "green vegetable," is our comfort food. We eat it with yogurt and papadum and onion "brown" rice as fall is setting in, and it tastes like a combination of childhood family dinners, New England harvest, and Diwali celebrations. Add dill when you've got some on hand!Onion “Brown” RiceIt's not brown rice -- quite the opposite, in fact. It's a long-grain basmati that cooks to perfection in a broth flavored by heavily caramelized onions. That's right, onions.