Fall Recipes

Because our appetites tend to mirror the change in seasons, you'll find yourself craving warm, heartier foods as the weather turns colder. This is convenient since root vegetables and greens are abundant this time of year.


Click here to view a schedule of produce by season! 



Pumpkin Bread

Makes 2 loaves

Prep time 20 mins

Cooking time 2 hrs, baking

Ingredients:

2 cups roasted pumpkin puree

2 cups sugar

3 large eggs

¾ cup oil

2 cups + 3 Tbsp. all-purpose flour

1 cup whole wheat flour

2 Tsp. salt

1 Tbsp. baking soda

1 Tsp. Alchemy Spice Company “Sweet Spice”

Direction

Preheat oven to 375 degrees. To roast the pumpkin, cut medium sized pumpkin, cut medium sized pumpkin in half, remove seeds and cuts. Place cut sides on oiled baking sheet and roast for 45-60 minutes. Once flesh is soft, let cool and scrape out of skin with a large spoon.

Change oven temperature to 325 degrees. Combine pumpkin with sugar, eggs, and oil, and mix until fully incorporated. In a separate bowl, combine flours, salt, baking soda, and spice. Add dry mixture to the wet pumpkin mixture in three batches, mixing slowly with a wooden spoon between each addition.

Mix just until dry ingredients are incorporated. Do not overmix. Pour or scoop the batter into greased 4 1/2” x 9” loaf pans. Bake for 50-60 minutes or until and inserted toothpick pulls out clean.

Click here for a printable version!

Recipe from Gaining Ground: Eat Up (Fall 2015 version)



Sesame Garlic Greens

Serves 4

Prep time 10 min

Cook time 5 min

Versions of this recipe can be enjoyed all year, using what greens happen to be in season (kale, turnip greens, etc.).

Ingredients:

2 bunches of collard greens, rinsed and roughly chopped

2 Tbsp. sesame oil

3 Tbsp. soy sauce

3-4 cloves of garlic, chopped

Directions:

In a large pan over medium heat, toss the greens with the garlic and soy sauce. Steam the greens for about 4 minutes, until just wilted.

Toss with sesame oil and serve. If you’d like, add some sesame seeds of slivered almonds for added flavor and texture.

Click here for a printable version!

Recipe from Gaining Ground: Eat Up (Fall 2015 version)



Broccoli Soup

Serves 6

Prep time 15 mins

Cook time 30 mins

Ingredients

¼ cup extra virgin olive oil

2-3 garlic cloves, chopped

2 leek whites, diced

3 stalks celery, diced

3 cups chicken stock

2 cups water

8 cups broccoli florets

¾ cup heavy cream

¼ cup parsley, roughly chopped

3 springs of thyme, pulled off the stem

Zest of ½ lemon

Salt and pepper, to taste

½ Tsp. absorbic acid, optional

Directions:

In a large pot over medium heat, add love oil and garlic until garlic is lightly toasted. Add leeks and celery. Cook vegetables until just tender (softened but not browned), about 10 minutes.

Add the chicken stock and water, and bring to a simmer. Add heavy cream and adjust heat to a gentle simmer, keeping the mixture from boiling. Add the broccoli florets and cook about 10 minutes until tender.

Add parsley, thyme and lemon zest. Remove from heat. Season to taste with salt and black pepper. Use blender to puree in three batches. Add absorbic acid as needed for color retention.

Click here for printable version!

Recipe from Gaining Ground: Eat Up (Fall 2015 version)



Roasted Root Vegetables

Serves 10

Prep time 20 min

Cook time 45 min

Ingredients:

3-4 carrots, stems removed, washed and chopped

3-4 turnips, peeled and roughly chopped

5 fingerling potatoes, halved

4 parsnips, peeled and chopped

2 onions, chopped

4 beets, leaves removed, washed and chopped

4 kohlrabi, leaves removed, peeled and chopped

Celery root, chopped (optional)

10 cloves of garlic, whole

Herbs of your choice (Recommended: rosemary, sage, thyme)

Salt, to taste

Black pepper, to taste

Olive oil, as needed

Directions:

Preheat oven to 400 degrees. Put chopped vegetables and herbs in a large baking dish. Season well with salt and pepper, and drizzle with olive oil. Toss to coat evenly. Spread vegetables out in baking dish, so they don’t steam while roasting. Roast vegetables until tender and golden brown, stirring occasionally, for 45 minutes to 1 hour.

Leftovers can be put into soups or salads.

Click here for printable version!
Recipe from Gaining Ground: Eat Up (Fall 2015 version)


Mushroom & Squash Fettucini with Nutmeg Cream Sauce

Serves 10

Prep time 15 mins

Cook time 25 mins

Ingredients:

2 tsp. olive oil

2 cups winter squash (butternut, acorn, delicata can also be used), chopped 1 inch

1 cup mushroom, sliced

5 Tbsp. butter, cubed

¼ tsp. salt

¼ tsp. pepper

2 cups heavy cream

1 ¾ cups 2% milk

1 tsp. nutmeg

16 oz. fettucini (regular or specialty)

2 Tbsp. olive oil (for pasta water)

1 tbsp. salt (for pasta water)

Fresh parsley, chopped (optional)

Directions:

To cook pasta, heat a large pot with water. While pasta water is heating, heat a pan with the oil on medium-high heat. Add winter squash, and cook for 3 minutes. Reduce heat to low and add mushrooms. Cook for another minute, then add butter. Once butter browned, add salt, pepper, and cream. Increase heat to medium-high and stir constantly for 3 minnutes, being careful not to boil. Then it has thickened, add milk, and continue to stir until the sauce thickens, again. There should be a bit of film on the spatula. Remove sauce from heat and stir in nutmeg. Set aside.

Once water is heated add fettucini and cook as directed. Remove from heat, stain, and add oil if needed to prevent sticking. Arrange pasta either in individual bowls or a large bowl, Pour sauce over, and serve with fresh parsley.

Click here for a printable version!

Recipe from Gaining Ground: Eat Up (Fall 2015 version) 


Chicken with Eggplant Carpaccio and Onion Marmalade

Serves 4

Prep time 10 mins.

Cook time 1 hr.

Ingredients

4 boneless chicken breasts, skin on

¼ cup olive oil

1 tbsp. turmeric

2 sweet onions, peeled and coarsely chopped

1 tsp. honey

Salt and pepper, to taste

2 eggplants, thinly sliced into rounds

1 tbsp. unsalted butter

Directions:

Preheat oven to 400 degrees. Heat in a large pan with 2 tbsp. of olive oil on high heat. When hot, sear each side of chicken breasts. Put seared chicken in greased baking pan. Cover and bake for 45 minutes or until thoroughly cooked.

While chicken cooks, make the onion marmalade. Heat a large sauté pan over medium heat. Add1 tbsp. of oil and turmeric and cook for a minute. Add onions, and cook for 10 minutes, stirring frequently. Pour in ¼ cup water and cover. Reduce heat to low and cook until onions are very soft about 10 minutes. Stir occasionally and add water if onions star sticking to pan. Remove from heat and stir honey. Transfer to a food processor and puree until smooth. Season with salt and pepper. Keep warm until ready serve.

For the eggplant, heat grill pan over high heat. Brush eggplant slices on both sides with oil and season. In batches, frill eggplant on both sides until tender and browned, 3 minutes per side. Remove from pan and set aside.

Add butter and rest of oil to grill pan. Season both sides of chicken if needed, and grill chicken (skin side down) until skin is brown and crispy, about 10 minutes.

To serve, fan several eggplant slices on each plate. Form a round of onion marmalade on top of eggplant and place chicken breast on top, skin side up. Serve immediately.

Click here for a printable version!
Recipe from Gaining Ground: Eat Up (Fall 2015 version) 
This recipe was shared to Gaining Ground by Back Inn Cafe, located in the Bluff View Art District



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