September has a softness of its own. The days are still bright, but the air carries a cooler edge, reminding us that summer is slowly giving way to autumn. It’s the season of lingering dinners outside—where the light fades earlier, sweaters are pulled over shoulders, and salads are still the star of the table. These last summer evenings call for food that feels fresh yet grounding, easy to prepare but full of flavor
Healthy Eating, A Quiet Form of Balance
At Osoe, healthy eating isn’t about going light—it’s about eating well. Salads make a brilliant base for freshness and fiber, but a balanced plate also needs protein and carbohydrates. Think grilled chicken or steak strips, salmon, prawns, tofu or beans for protein; quinoa, farro, roasted potatoes, or good sourdough for slow-burn energy. As a guide, aim per person for 120–150 g cooked protein and 80–120 g cooked grains (or 150–200 g roasted potatoes / 60–80 g bread) alongside your salad.
The result: satisfying meals that support energy, recovery, and a steady mood. Nourishing food that also celebrates the moment you’re in: the last warm evenings, ripe fruit, and a table set outside.
Here are two salad recipes that bring late summer straight to your plate.
Recipe 1: Roast Pumpkin, Spinach & Feta Salad
Serves 4
Ingredients
600 g pumpkin, peeled and cubed
150 g baby spinach leaves
60 g feta, crumbled
35 g pine nuts
50 ml extra virgin olive oil
30 ml balsamic vinegar
21 g honey
Salt & pepper
Method
Roast the pumpkin at 200 °C for 20–25 minutes with a little oil, salt, and pepper.
Toast the pine nuts in a dry pan.
Mix olive oil, balsamic, honey, salt, and pepper into a dressing.
Combine pumpkin, spinach, feta, and pine nuts. Drizzle with dressing and toss gently.
Recipe 2: Tomato, Peach & Burrata Salad
Serves 4–6
Ingredients
300 g cherry tomatoes
2 ripe peaches (~300 g), sliced
225 g burrata
A handful of basil leaves
30 ml extra virgin olive oil
7 ml red wine vinegar
Pinch of oregano
Salt & pepper
Method
Mix olive oil, red wine vinegar, oregano, salt, and pepper for a vinaigrette.
Layer tomatoes and peaches in a bowl.
Add burrata, whole or torn.
Scatter basil leaves, drizzle with vinaigrette, serve.
Why Wooden Bowls Change the Experience
Food is never just food—it’s texture, rhythm, and how it’s served. Wooden bowls and utensils add to that in a way no plastic or metal can.
- Non-toxic – No coatings, no leaching, just pure natural material.
- Taste intact – Wood doesn’t alter or dull fresh flavors.
- A softer experience – Holding a wooden bowl feels warm and grounding, a quiet contrast to the glass and steel of daily life.
- Naturally beautiful – Every grain in the wood has its own story, framing your food in earthy tones.
Our Osoehome salad bowls and utensils are designed exactly for these moments: late summer dinners, fresh salads, and the kind of meals where nothing feels rushed.
A Season Served Simply
The last summer days don’t need grand plans. Just a table, good company, something fresh in a wooden bowl. That’s enough. That’s balance. That’s serene living.