Autumn is just around the corner and coming in fast. So it’s time to start thinking about all those fruits and vegetables that will start showing up at your local market. Maybe you’ve even planted a garden and are now beginning to see those fall favorites ripen. Lucky you!
Some of you may even have apple or pear trees bearing fruit right now! Yummy! I am so envious. But enough of my jealousy.
You have all these wonderful fall fruits and vegetables and want to make something right now! Sure you can can and freeze them. I would if I had some.
But what about tonight? Or tomorrow’s lunch or dinner? Nothing like fresh produce to make the difference between pretty good and wonderful!
Depending on what part of the country you are from you have different things coming into season. I’m going to try to spread a lot of fresh love and show you some fantastic recipes to get your taste buds anticipating those fresh flavors!
Here are just some of the great Fall harvest that should be showing up.
Apples, cranberries, grapes, kiwi, oranges, pears, avocado, beets, broccoli, kale, cabbage, turnips, winter squash, spinach, garlic, parsnips, Brussels sprouts,
This list is not complete of course as there are dozens more stuff I probably forgot. But it gives a starting out point.
Now let’s get on to the recipes!
Let’s start out with a vegetable that seems to evoke a feeling of love or hate with most people. Yeah, you got it. Brussels sprouts. I used to hate them when I was younger, now I really enjoy them. They do have to be cooked different from the way my mom did it.
You know what I mean. My mom would have boiled the crap out them and served them with a bit of butter. Not me. They taste wonderful with bacon and olive oil with garlic. Let me show you what I mean.
Brussels Sprouts with Pancetta and Balsamic Vinaigrette
Recipe via http://www.foodfit.com
Preparation time: 5 mins
Cooking time: 10 mins
- 1 cup Brussels sprouts
- 2 tablespoons diced pancetta or bacon
- Salt to taste
- Freshly ground black pepper
- 2 tablespoons Balsamic Vinaigrette, or bottled vinaigrette
1. Place the Brussels sprouts in a large pot of salted boiling water. Cook until the sprouts are tender, about 5 minutes. Plunge the sprouts into ice water, drain and cut each sprout in half.
2. Cook the diced pancetta in a skillet over medium heat until it begins to brown, about 4 minutes.
3. Add the sprouts and season with salt and pepper.
4. Remove from heat, add the vinaigrette and serve.
Roast Pork Loin with Peppery Pear Butter
Recipe via foodfit.com
This recipe serves: 4
Preparation time: 20 mins
Cooking time: 1 hours 30 mins
1. Preheat the oven to 350°F.
2. Place the pork loin in a roasting pan and sprinkle with the herbs, salt and pepper.
3. Pour the wine into the bottom of the pan and baste occasionally. Roast the pork for about 1 1/2 hours until a meat thermometer reads 160°F.
4. While the pork is roasting, place the pear chunks in a large, heavy-bottomed, stainless-steel pot. Add the rest of the ingredients for the peppery pear butter.
5. Bring to a boil over medium-high heat, stirring occasionally. Simmer until the fruit becomes tender, about 20 minutes.
6. Puree in a food mill or blender.
7. Remove the pork loin from the oven and let sit for 15 minutes before slicing. Serve with the peppery pear butter.
Tuscan Potato Sausage and Kale
Recipe via http://pleaseyourmaninthekitchen.blogspot.ca/2013/02/tuscan-potato-sausage-and-kale-soup.html
1 lb Spicy Italian sausage
2 large russet baking potatoes,
1 large onion, chopped
1/2 cup bacon, chopped
2 cloves garlic, minced
2 cups kale chopped
4 cups chicken broth
4 cups water
1 cup heavy whipping cream
Remove sausage casing and ground up meat with a spatula in a skillet over medium high heat. Add Bacon, onion and garlic.Cook until meat is cooked through, Drain.
Slice Potatoes in half, and then in half again and then in 1/4 inch slices.
Place potatoes, chicken broth, and water in a pot and cover, and cook on medium heat until potatoes are done.
Add sausage and bacon
Salt and pepper to taste.
Simmer for another 10 minutes.
Turn to low heat.
Add kale and cream.
Squash and Spinach Lasagna
From Food Network Kitchens
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/squash-and-spinach-lasagna-recipe/index.html?oc=linkback
Low-fat milk thickened with cornstarch takes the place of a traditional Bechamel and ricotta filling and it still tastes incredibly creamy. Fresh, sweet squash also lends a nice richness and part-skim mozzarella gives you that gooey cheese goodness. Fresh baby spinach adds vitamins and minerals to this vegetarian main.
9 no-boil lasagna noodles (for gluten-free there are gf noodles out there to use if you wish)
1 tablespoon extra-virgin olive oil
3 cloves garlic, finely chopped
1 large onion, finely chopped
Kosher salt and freshly ground black pepper
4 cups lowfat (1-percent) milk
1/4 cup cornstarch
Two 5-ounce packages baby spinach or use that fresh spinach out of your garden.
1/2 cup fresh flat-leaf parsley leaves, finely chopped, plus more, for garnish
1/4 teaspoon freshly grated nutmeg
1 butternut squash (about 2 1/2 pounds), peeled, seeded, halved lengthwise and cut into 1/4-inch-thick half-moons
2 cups shredded part-skim mozzarella
Preheat the oven to 400 degrees F. Soak the lasagna noodles in warm water.
Heat the oil in a large skillet over medium heat. Add the garlic, onions and salt and pepper. Cook, stirring occasionally, until the vegetables are tender and browned, about 10 minutes. If the mixture becomes too dry, add a tablespoon or two of water.
Meanwhile, stir together 1/2 cup of the milk and the cornstarch in a small bowl until smooth. Heat the remaining 3 1/2 cups milk in a large saucepan until bubbling. Stir the cornstarch mixture into the milk and bring to a boil. Simmer, stirring, until the milk thickens to the consistency of a thin batter, about 5 minutes. Stir in the onion mixture, spinach, parsley and nutmeg, and cook until the spinach wilts. Season with salt and pepper. Remove from the heat.
Drain the noodles. Spread 1 cup of the spinach mixture over the bottom of a 13- by 9- by 2-inch glass or ceramic baking dish. Arrange 3 lasagna noodles over the spinach. Arrange half of the squash over the noodles, overlapping slightly, and sprinkle with one-third of the mozzarella. Spoon 1 cup spinach mixture over the cheese, and top with 3 noodles, the remaining squash and another third of the mozzarella. Top with 1 cup spinach mixture, followed by the last 3 noodles and the remaining 1 cup spinach mixture. Cover tightly with foil; reserve the remaining mozzarella.
Bake for 40 minutes. Uncover and sprinkle the remaining mozzarella over the top. Bake until bubbling and the squash is tender, about 15 minutes. Let stand at least 10 minutes before serving.
Cook’s Note: For freezing and reheating, allow the lasagna to cool completely. Divide into 8 even portions and store in a freezer-safe resealable plastic bag or container. Transfer to a microwave-safe plate, loosely cover with plastic wrap and microwave until hot, 4 to 5 minutes.