First day of fall, what are your favorite fall ingredients
Sept 22, 2020 11:16:02 GMT -5 | To Top
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Post by applecrisp1 on Sept 22, 2020 11:16:02 GMT -5
It is officially fall, and I pulled out a sweatshirt this morning. The weather is beautiful today. Since to kick off fall, what are some of your favorite fall foods or recipes?
For me, fall screams maple syrup, apples, butternut squash, lots of roasted veggies, soups, and ....
I've made this one a bunch of times over the years. I cut back on oil and sugar and sometimes add a bit of musstard.
APPLE, DRIED CHERRY, AND WALNUT SALAD WITH MAPLE DRESSING
Maple Dressing
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or other white wine vinegar
2 teaspoons sugar (can cut back)
1/2 cup vegetable oil
Salad
1 5-ounce bag mixed baby greens (about 10 cups lightly packed)
2 Granny Smith apples, peeled, cored, cut into matchstick-size strips (don’t have to peel, can just dice)
1/2 cup dried tart cherries
1/2 cup chopped walnuts, toasted
For dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
For salad:
Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.
Makes 6 servings.
_
Bon Appétit
September 2002
Another favorite, in fact making this week with a few changes.
Orzo with Roasted Veggies (Barefoot Contessa)
1 small eggplant -- peeled and 3/4-inch diced
1 red bell pepper -- 1-inch diced
1 yellow bell pepper -- 1-inch diced
1 red onion -- peeled and 1-inch diced
2 garlic cloves -- minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo
FOR THE DRESSING
1/3 cup freshly squeezed lemon juice -- (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
TO ASSEMBLE
4 scallions -- minced (white and green parts)
1/4 cup pignolis -- toasted
3/4 pound good feta -- 1/2-inch diced (not crumbled)
15 fresh basil leaves -- cut into chiffonade
Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
Serves 6
Recipe By :Ina Garten
Source:
"Barefoot Contessa Parties!"
Copyright:
"2001 Clarkson Potter/Publisher"
NOTES : This is a variation of a wonderful dish invented by Sarah Leah Chase for her specialty food store in Nantucket. All these vegetables ripen at the same time and they're readily available, so you can make enough to feed a crowd. Add the dressing when the orzo is still warm so it absorbs into the pasta. This dish is even better made in advance; just check the seasonings and add the pine nuts, feta, and basil leaves at the last minute.
Orzo with Butternut Squash, Spinach & Blue Cheese from the kitchn
Serves 4 to 6
2 1/2 cups cubed butternut squash (1/4-inch cubes)
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 cup regular or whole wheat orzo
2 cups shredded spinach
2 tablespoons olive oil
1 clove garlic, minced
1/3 cup blue cheese crumbles
Preheat oven to 425˚F. Toss butternut squash with the olive oil. Spread into a single layer on a sheet tray. Bake until squash is tender and starting to brown, 35 to 40 minutes. (Squash can be roasted up to 5 days ahead and kept refrigerated. Rewarm before serving.)
Place the spinach in a large bowl and set aside. In a small skillet, heat olive oil until just warm. Stir in garlic, remove from heat and allow to sit until ready to use.
Place the orzo in a pot and cover with at least 2" of water. Bring to a boil, reduce to a simmer, and cook until tender but not mushy, 8 to 9 minutes. Drain and immediately pour the hot orzo on top of the spinach. Let sit for a few minutes to slightly wilt spinach.
Add butternut squash to the pasta along with the blue cheese and garlic olive oil. Toss until well combined and serve warm.
Recipe Notes
• Make-Ahead Moment: Roast the squash whenever you have a spare moment and keep it in the fridge for up to 5 days. Warm it in the microwave, a low oven, or in the skillet with the garlic before tossing with the pasta.
My awesome neighbor shared this apple cake with me. It is taking lots of control not to finish it.
smittenkitchen.com/2008/09/moms-apple-cake/
It looks just like this picture from SK site.
For me, fall screams maple syrup, apples, butternut squash, lots of roasted veggies, soups, and ....
I've made this one a bunch of times over the years. I cut back on oil and sugar and sometimes add a bit of musstard.
APPLE, DRIED CHERRY, AND WALNUT SALAD WITH MAPLE DRESSING
Maple Dressing
1/4 cup mayonnaise
1/4 cup pure maple syrup
3 tablespoons Champagne vinegar or other white wine vinegar
2 teaspoons sugar (can cut back)
1/2 cup vegetable oil
Salad
1 5-ounce bag mixed baby greens (about 10 cups lightly packed)
2 Granny Smith apples, peeled, cored, cut into matchstick-size strips (don’t have to peel, can just dice)
1/2 cup dried tart cherries
1/2 cup chopped walnuts, toasted
For dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
For salad:
Toss greens, apples, cherries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.
Makes 6 servings.
_
Bon Appétit
September 2002
Another favorite, in fact making this week with a few changes.
Orzo with Roasted Veggies (Barefoot Contessa)
1 small eggplant -- peeled and 3/4-inch diced
1 red bell pepper -- 1-inch diced
1 yellow bell pepper -- 1-inch diced
1 red onion -- peeled and 1-inch diced
2 garlic cloves -- minced
1/3 cup olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound orzo
FOR THE DRESSING
1/3 cup freshly squeezed lemon juice -- (2 lemons)
1/3 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
TO ASSEMBLE
4 scallions -- minced (white and green parts)
1/4 cup pignolis -- toasted
3/4 pound good feta -- 1/2-inch diced (not crumbled)
15 fresh basil leaves -- cut into chiffonade
Preheat the oven to 425 degrees. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once with a spatula.
Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl.
Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
Serves 6
Recipe By :Ina Garten
Source:
"Barefoot Contessa Parties!"
Copyright:
"2001 Clarkson Potter/Publisher"
NOTES : This is a variation of a wonderful dish invented by Sarah Leah Chase for her specialty food store in Nantucket. All these vegetables ripen at the same time and they're readily available, so you can make enough to feed a crowd. Add the dressing when the orzo is still warm so it absorbs into the pasta. This dish is even better made in advance; just check the seasonings and add the pine nuts, feta, and basil leaves at the last minute.
Orzo with Butternut Squash, Spinach & Blue Cheese from the kitchn
Serves 4 to 6
2 1/2 cups cubed butternut squash (1/4-inch cubes)
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 cup regular or whole wheat orzo
2 cups shredded spinach
2 tablespoons olive oil
1 clove garlic, minced
1/3 cup blue cheese crumbles
Preheat oven to 425˚F. Toss butternut squash with the olive oil. Spread into a single layer on a sheet tray. Bake until squash is tender and starting to brown, 35 to 40 minutes. (Squash can be roasted up to 5 days ahead and kept refrigerated. Rewarm before serving.)
Place the spinach in a large bowl and set aside. In a small skillet, heat olive oil until just warm. Stir in garlic, remove from heat and allow to sit until ready to use.
Place the orzo in a pot and cover with at least 2" of water. Bring to a boil, reduce to a simmer, and cook until tender but not mushy, 8 to 9 minutes. Drain and immediately pour the hot orzo on top of the spinach. Let sit for a few minutes to slightly wilt spinach.
Add butternut squash to the pasta along with the blue cheese and garlic olive oil. Toss until well combined and serve warm.
Recipe Notes
• Make-Ahead Moment: Roast the squash whenever you have a spare moment and keep it in the fridge for up to 5 days. Warm it in the microwave, a low oven, or in the skillet with the garlic before tossing with the pasta.
My awesome neighbor shared this apple cake with me. It is taking lots of control not to finish it.
smittenkitchen.com/2008/09/moms-apple-cake/
It looks just like this picture from SK site.
