Turnip

Fall Vegetable Turnip

Turnip Gratin Ingredients: 2 medium sized young turnips (about ½ pound), peeled, and sliced ⅛ to ¼ inch thinOlive oil3-4 slices white bread (enough to make two single layers in the pan), crusts removed1 few sliced of onion, very thinly sliced, enough to cover the pan in one layer4 ounces Gruyere cheeseSalt and pepper Directions: […]

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Swiss_Chard

Fall Vegetable Swiss Chard

Sautéed Swiss Chard with Onions Ingredients: 3 pounds green Swiss chard (about 2 large bunches)2 tablespoons olive oil2 tablespoons unsalted butter2 medium onions, halved lengthwise and thinly sliced2 garlic cloves, finely chopped Directions: 1. Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack […]

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Sweet_Potatoes

Fall Vegetable Sweet Potato

Sweet Potato Chips Ingredients: 3 large sweet potatoes3 limes, zest and juice1 teaspoon saltCooking spray Directions: 1. Preheat oven to 350°F. 2. Slice potatoes into hips (use mandolin for thin and uniform chips). 3. Lightly spray cookie sheets with oil. Place a single layer or potatoes on cookie sheets and top with salt and lime […]

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Spaghetti_Squash_2

Fall Vegetable Spaghetti Squash

Herbed Spaghetti Squash Ingredients: 1- 3¼ pounds spaghetti squash½ cup water1 tablespoon extra-virgin olive oil2 tablespoons chopped fresh basil½ teaspoon salt¼ teaspoon freshly ground black pepper Directions: 1. Pierce squash several times with the tip of a sharp knife. Microwave at High 3 minutes. Cut squash in half lengthwise, and remove seeds and membrane with […]

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Rutabaga

Fall Vegetable Rutabaga

Rutabaga and Carrot Puree Ingredients: 2 rutabagas (about 2½ pounds), peeled and cut into 1-inch pieces5 carrots, cut into 1-inch pieces3 tablespoons unsalted butter3 tablespoons packed light brown sugar1 teaspoon kosher salt Directions: 1. Cook rutabagas and carrots in boiling salt water to cover by 1 inch in a large pot until tender, about 30 […]

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Pumpkin

Fall Vegetable Pumpkin

Buttermilk Pumpkin Waffles Ingredients: 2½ cups all-purpose flour¼ cup brown sugar2 teaspoons baking powder1 teaspoon baking soda½ teaspoon Kosher salt2 teaspoons ground cinnamon1 teaspoon ground ginger½ teaspoon ground cloves4 large eggs2½ cup shaken buttermilk4 tablespoons melted butter1 cup fresh or canned pumpkin pureeConfectioners’ sugar (optional) Directions: 1. Preheat the waffle iron to the desired setting. […]

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Pomegranates

Fall Fruit Pomegranate

Cucumber-Pomegranate Salad Ingredients: 2 pomegranates2 large cucumbers1½ – 2 cans (15 ounces each) of garbanzo beans 2 Large cloves garlic¼ cup fresh basil leavesRed wine vinegar for dressingExtra virgin olive oil for dressing Directions: 1. Peel the cucumbers and cut into small pieces. 2. Remove the seeds from the pomegranate. 3. Place chopped cucumber and […]

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Pineapples

Fall Fruit Pineapple

Grilled Pineapple Ingredients: For the marinade:1 tablespoon olive oil¼ teaspoon ground cloves1 teaspoon ground cinnamon2 tablespoons dark honey1 tablespoon fresh lime juice 1 firm yet ripe pineapple1 tablespoon dark rum (optional)1 tablespoon grated lime zest Directions: 1. Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill). 2. To […]

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Persimmon

Fall Fruit Persimmon

Persimmon Rice Pudding Ingredients: 4 cups cooked rice1¼ cups sugar⅓ cup all-purpose flour1 teaspoon vanilla extract¼ cup raisins2 cups persimmon pulp1¼ cups milk1 egg beaten¾ cup chopped nuts Directions: 1. Combine rice and pulp; set aside. 2. Combine sugar, milk, flour, egg and vanilla. 3. Add rice mixture and mix well. 4. Stir in nuts […]

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Parsnips

Fall Vegetable Parsnips

Roasted Rosemary Parsnip Fries Ingredients: 2½ pounds parsnips or carrots, peeled, cut into about 3x½” strips1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary1 large garlic clove, minced 3 tablespoons olive oilKosher salt, freshly ground pepper ½ teaspoon (or more) ground cumin Directions: 1. Preheat oven to 450°F. 2. Mix parsnips, chopped rosemary, garlic, and […]

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Mushrooms

Fall Vegetable Mushroom

Roasted Mushrooms and Shallots Ingredients: 1 tablespoons extra-virgin olive oil¼ teaspoon salt¾ teaspoon freshly ground black pepper4 garlic cloves, minced1- 8 ounce package baby Portobello mushrooms, quartered1- 3.5 ounce package shiitake mushrooms, stems removed and quartered2- 3 ounce packages small shallots, peeled and quartered lengthwiseCooking spray Directions: 1. Preheat oven to 450°F. 2. Combine first […]

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Pears

Fall Fruit Pear

Pears with Herbed Ricotta and Honey Ingredients: 1 (15 ounce) container whole-milk ricotta5 tablespoons mild honey½ teaspoon chopped fresh thyme2 tablespoons chopped fresh basil2 tablespoons chopped fresh mint3 firm-ripe Anjou or Bosc pears, peeled if desired⅓ cup pine nuts, lightly toasted Garnish: fresh thyme sprigs Directions: 1. Stir together ricotta, 2 tablespoons honey, thyme, 1 […]

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Kumquats

Fall Fruit Kumquats

Carrots with Kumquats Ingredients: ½ to ¾ pound carrots12 to 15 kumquats½ stick butter, ¼ cup3 tablespoons brown sugar2 to 3 ounces orange juice Directions: 1. Peel carrots and cut into long, thin pieces. Cut kumquats into quarters. 2. Steam carrots until crisp-tender. Set aside. 3. Melt butter in large skillet; add carrots and kumquats. […]

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Huckleberries

Fall Fruit Huckleberry

Huckleberry Pancakes Ingredients: ¾ cup plus 1 tablespoon unbleached all-purpose flour½ teaspoon baking soda½ teaspoon salt1 large egg2 Tablespoons sugar1 cup buttermilk1 teaspoon vanilla extract4 Tablespoons (½ stick) unsalted butter, melted and cooled1½ cups huckleberries2 cups sliced fresh strawberries, for garnishConfectioners’ sugarWarm maple syrup Directions: 1. Sift together the flour, baking soda, and salt into […]

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Guava

Fall Fruit Guava

Guava Preserves Ingredients: 24 guavas, peeled2 quarts water4 cups white sugar1 cup fresh orange juice1 cup white sugar, as needed1 leaf plantain, wrapping optional Directions: 1. Place the guavas in a large pot and fill with enough water to cover, about 2 quarts. Bring to a boil, simmer over medium heat for about 30 minutes. […]

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Grapes

Fall Fruit Grapes

Fresh Grape Soda Ingredients: 4 cups seedless red grapes, plus more for garnish2 tablespoons lemon juice2 tablespoons honey2 cups seltzer Directions: 1. Puree grapes in a blender. 2. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. 3. Add […]

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Ginger

Fall Vegetable Ginger

Ginger Ice Milk Ingredients: 3½ cups low-fat milk½ cup sugarOne 3-inch piece of fresh ginger, peeled and thinly sliced1 teaspoon ground ginger⅛ teaspoon kosher saltCandied ginger, for garnish (optional) Directions: 1. Combine the milk and sugar in a 2-quart saucepan over medium heat. Heat, stirring occasionally, until the sugar has dissolved and the mixture is […]

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Garlic

Fall Vegetable Garlic

Roasted Garlic Ingredients: 3 heads garlic3 teaspoons olive oil Directions: 1. From the tip end of each head of garlic, gently rub off the other layers of papery skin. Separate the cloves, but leave their skins intact. 2. Preheat the oven to 400°F. 3. Place individual cloves in a medium baking dish or pan; drizzle […]

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Cranberries

Fall Fruit Cranberry

Cranberry Salsa Ingredients: 12 ounces fresh cranberries1 bunch fresh cilantro, chopped finely¾ cup minced green onions1 jalapeno pepper½ cup green bell pepper, minced1 lime, juiced1 teaspoon ground cumin¾ cup white sugarSalt to taste Directions: 1. Seed and mince jalapeno pepper. Set aside. 2. Rinse and drain cranberries, picking over and discarding any that are discolored, […]

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Coconuts

Fall Fruit Coconut

Fresh Coconut Layer Cake Ingredients: For coconut:2 coconuts, about 1½ pounds¼ cup sugar For cake layers:3⅓ cups sifted cake flour (not self-rising; sift before measuring)1 tablespoon baking powder1 teaspoon salt1½ cups whole milk1½ teaspoons pure vanilla extract⅛ teaspoon pure almond extract2½ sticks unsalted butter, softened1¾ cups sugar, divided7 large egg whites, at room temperature 30 […]

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Celery_Root

Fall Vegetable Celery Root

Roasted Rosemary Celery Root Ingredients: 2 pounds celery root, peeled and cut into 1-inch cubes 3 tablespoon oil, olive ½ teaspoon salt ½ teaspoon pepper, cracked black 2 teaspoon rosemary, fresh, or ½ teaspoon dried rosemary, crushed 16 ounces carrots, baby 1 teaspoon vanilla extract Directions: 1. Preheat oven to 325°F. In a large bowl, […]

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Cauliflower

Fall Vegetable Cauliflower

Cauliflower Brown-Butter Soup Ingredients: 2-3 pounds prepped cauliflower 1 Tablespoon salt Juice of 1 lemon 4 Tablespoons butter3-4 cups chicken broth Optional: grated cheddar, crumbled blue cheese Directions: 1. Boil florets 15 minutes in a big pot of water with salt & lemon juice. 2. Drain and puree with the chicken broth in blender. 3. […]

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Butternut_Squash

Fall Vegetable Butternut Squash

Curried Squash and Apple Soup Ingredients: 2 Tablespoons butter2 medium yellow onions, peeled & chopped2 cloves garlic, peeled & chopped2 pounds butternut squash, peeled, seeded & chopped4 cups water3 vegetable or chicken bouillon cubes2 apples, cored & chopped1 Tablespoon curry powder¼ teaspoon ground black pepper Directions: 1. Heat butter in heavy stockpot over medium heat.  […]

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Brussels_Sprouts

Fall Vegetable Brussels Sprouts

Roasted Brussels Sprouts à l’Orange Ingredients: 2½ cups trimmed Brussels sprouts (about 8 ounces), halved lengthwise2 teaspoons olive oil ¼ teaspoon salt⅛ teaspoons black pepper½ teaspoon grated orange rind2 tablespoons fresh orange juice Directions: 1. Preheat oven to 425°F. 2. Place Brussels sprouts in a large bowl. Add oil, salt, and pepper; toss to coat. […]

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