Posted on 07 Oct, 2019
The most delicious way to stay warm this season is by whipping up some fun, fall dishes. And now that the weather is cooling down, we’ve gathered some recipes for you to try using five of our favorite fall ingredients. Let’s get you cookin’ in your new kitchen at Weston.
Fall Harvest in Santee
Start by stocking up on fresh, in-season produce at the Santee Farmers Market, just over a mile east of Weston. California’s fall fruits and veggies include artichokes, Brussels sprouts, sweet potatoes, squash, zucchini, dates, apples, pears and pumpkins. Use the flavors and ingredients that speak to you, and maybe try one or two new things.
Butternut squash is a staple this time of year. To make most dishes, start by roasting the butternut squash in halves or cubes. Then add them to your soup base of onions, celery, carrots and stock, and blend for a harvest soup. Combine with cheese to make ravioli filling or an Alfredo sauce for pasta. Even in a warm autumn salad with roasted pears or a pizza with caramelized onions, butternut squash is delicious. The possibilities are nearly endless!
A smaller squash, acorn squashes are easier to handle and taste just as delicious as butternut squash. Roast them and serve savory with a drizzle of olive oil and paprika or curry powder, or go sweet and brush them with butter, brown sugar and cinnamon. This a great side for Thanksgiving or any weeknight meal.
Beyond the classic pumpkin pie, you can make so many more dishes with this amazingly adaptable gourd. Bake spiced pumpkin cakes, breads or cookies using pumpkin puree, or try something new like pumpkin hummus, lasagna or gnocchi. And, of course, don’t forget to toast the pumpkin seeds. They add a delicious crunch when sprinkled on soups and salads, or even guacamole. You can also use them in sweet treats like muffins, so you can enjoy pumpkin in more than just your latte this year.
Brussels sprouts are more versatile than you may think. Make a new recipe with them and see what they can do. Shred them for a salad or a slaw. Roast them with bacon, garlic and honey to make a warm side dish for any meal. You can even have Brussels sprouts for breakfast or brunch by simply frying them in a cast iron skillet and cracking a few eggs on top.
We all know that apples make delicious sweets, but they also pair nicely with cheddar and chicken in a panini, or brie and thyme in a tartlet. Add them to soups and stews or a breakfast sausage casserole. You can make easy apple chips in the oven and then sprinkle them with cinnamon. And for an unexpected fall breakfast or dessert, dip apple rings in cinnamon pancake batter and cook two minutes on each side. Then roll them in cinnamon and sugar or dunk in maple syrup. Yum!
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