Sunday at Salt Free: On the Edge of a New Season

On the Edge of a New Season

There is something about this point in September that always feels like a pause between seasons. Summer has not entirely disappeared, but the evenings are becoming cooler, the light is changing, and our thoughts are beginning to turn toward fall.

This evening also marks the beginning of Yom Kippur. To everyone observing, we wish you a peaceful and meaningful holiday and an easy fast.

The first day of fall arrives on Tuesday, and that seasonal shift is already appearing in our cooking. We are not quite ready for the heaviest cold-weather meals, but we are beginning to welcome deeper flavors, warm spices, and dinners that simmer a little longer on the stove.

Our new Chicken Breasts in Red Mole Sauce feel just right for this moment. The sauce is made with ancho chiles, tomatoes, almonds, sesame seeds, warm spices, and a touch of natural sweetness from golden raisins and banana. It is rich and comforting without feeling too heavy—and full of layered flavor without relying on added salt.

That is one of the pleasures of seasonal cooking. We do not have to rush from summer salads directly into winter stews. There is room in between for food that feels warm, satisfying, and perfectly suited to the changing days.

If you are looking for more ways to bring flavorful salt-free meals to your table, download our free 7 Days of Salt-Free Dinners, featuring seven complete dinners and 14 recipes created especially for the guide.

Here’s to a peaceful Sunday and the beginning of a beautiful new season.

Until next Sunday,

—The Salt Free Family

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