"Summer is winding down and the transition to fall can be a little unsettling. The weather's not really hot anymore but it's not really cold either. And the days begin to grow a little shorter in the approach to daylight savings time. We can't tell you what to wear as the temperatures drop or how to use your precious hours of daylight. But Dan Souza, chief content officer for America's Test Kitchen, can help you figure out what foods to put on your pre-fall menu."
"Souza showed NPR's A Martinez how to make the delicious recipe of white beans and chorizo with quick-marinated tomatoes and onions the perfect dish for saying goodbye to summer and hello to autumn. "It's a recipe that I think totally checks all of the boxes," Souza said. "It's one of our most popular trending recipes right now. It feels really, really fresh like summer. But there's a heartiness to it, too, that really hints at the fall and kind of what is to come.""
"Dan Souza: So there's rules around this. And basically, when you pick olives and you go to squeeze them, essentially to get the oil out of them, you can do it cold with just manual pressure. And that oil that comes out first without anything else added to the process that is extra virgin. And you can then add heat, you can add different processes to it to extract more oil."
Summer is winding down and the transition to fall brings cooler temperatures and shorter days, creating a shoulder season between seasons. Dan Souza recommends white beans and chorizo with quick-marinated tomatoes and onions as an ideal pre-fall dish. The recipe balances summer freshness with added heartiness and richness, making it both light and comforting. The preparation features marinated tomatoes and onions and highlights ingredient choices. Extra-virgin olive oil originates from the first cold pressing of olives; further extraction using heat or other processes reduces volatile flavors and overall complexity.
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