With the fall equinox and the first day of autumn arriving tomorrow, Saturday, September 23, 2023, at 02:50 A.M. EDT in the Northern Hemisphere. I decided to focus this week’s blog on some easy and delicious fall recipes featuring this week’s box items. The cooler weather has us craving warmer dishes.
I hope you enjoy these easy recipes while we welcome in the new season.
Fall Harvest Vegetable Soup
Created by: Joyous Health
Delicious and warming! Make this on Sunday and enjoy throughout the week for a quick meal.
1-2 tbsp extra-virgin olive oil
1 large onion, chopped
3 cups butternut squash, cubed*
2 medium carrots, chopped
4 cups vegetable or chicken broth
2 celery stalks, chopped
1 zucchini, chopped
1 can (796 mL) canned diced tomatoes
1 bay leaf
1 tsp dried parsley
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp sea salt
2 garlic cloves, chopped
*If you have sweet potato squash left from last week, you could swap out the butternut for that
1. In a large soup pot, heat olive oil on medium and add onions. Sauté for two minutes, then add butternut squash and carrots.
2. Sauté for five more minutes, than add stock, celery, zucchini, canned tomatoes. Give a stir. Then add all the dried spices, bay leaf, parsley, basil and oregano.
3. Lastly add the garlic and sea salt. Give a stir. Bring to a soft boil then reduce to a simmer for 15 to 20 minutes.
4. Enjoy immediately. To store, let the soup completely cool before transferring to a mason jar. Freeze for up to 3 months or refrigerate up to one week.
Eggplant Parmesan Soup
Created by: Cherry on My Sundae
Delicious after a fall hike!
1 large eggplant
5 TBSP olive oil divided salt and pepper
1 medium onion chopped
3 garlic cloves minced
½ cup white wine
28 ounces canned crushed tomatoes
2 cups chicken or vegetable stock
½ tsp dried oregano
½ tsp dried basil
1 TBSP balsamic vinegar
1 ounce parmesan rind
½ cup breadcrumbs
½ baguette thinly sliced
1 garlic clove
¼ cup fresh basil
¼ cup grated parmesan freshly cracked black pepper
1. Preheat oven to 425 degrees F.
2. Cut eggplant in half and score flesh in a crisscross pattern. Drizzle flesh with 2 tablespoons olive oil and season with salt and pepper. Place eggplant on baking sheet and cover with foil. Roast for 35-40 minutes or until eggplant is soft and tender. Remove pulp with spoon and set aside.
3. Heat 1 tablespoon oil in a large pot over medium heat. Add chopped onion and sauté until tender, about 5 minutes. Add garlic and sauté for 1 more minute.
4. Pour white wine and simmer for 1 minute. Add canned tomatoes, chicken or vegetable stock, oregano, basil, balsamic vinegar, parmesan rind, and eggplant pulp. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
5. Meanwhile, make garlic bread crisps. Drizzle remaining 2 tablespoons oil on thinly sliced baguette, tossing to coat. Spread bread on baking sheet in an even layer and bake for 8-10 minutes or until golden brown, flipping bread over halfway through. Remove from oven and rub garlic clove directly on bread. Let cool.
6. Transfer half of the soup to a blender and blend until smooth. Pour soup back into pot and add breadcrumbs. Stir to combine and simmer for 5 more minutes. Season with salt and pepper.
7. Portion soup into bowls and top with garlic bread crisps, fresh basil, parmesan, and freshly cracked black pepper. Serve immediately.
Roasted Red Potatoes with Rosemary
Created by: Debbie Net
Roasted red potatoes make a wonderful side dish and add a nice touch to any Fall meal. The potatoes take only minutes to prepare, then pop them in the oven to roast while you get the rest of the meal together. These are so easy they’ve become one of our favorite weeknight staples!
3 lbs small red potatoes
1/4 cup olive oil
1-1/2 tsp kosher salt
1 tsp freshly ground black pepper
2 TBSP minced garlic (about 6 cloves)
4 TBSP minced fresh rosemary leaves
1. Preheat the oven to 400 degrees F.
2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, minced garlic, and fresh rosemary leaves; toss until the potatoes are well coated.
3. Place the potatoes on a baking sheet in a single layer; roast in the preheated oven for at least 1 hour, or until the edges of the potatoes are browned and crisp. Every 20 minutes, flip the potatoes with a spatula in order to ensure even browning.
4. Remove the roasted potatoes from the oven; season to taste.
Tip: You can use a combination of white and red potatoes.
Autumn Salad with Roasted Squash, Apple, Radish and Goat Cheese
Created by: Rory Rabbit Field
Makes a delicious lunch or dinner side!
2 cups mizuna greens
1/2 sliced, cored apple
1 cup cubed, roasted winter squash (could use sweet potato squash from last week)
4 thinly sliced radishes
1 tablespoon sesame seeds, toasted
2 tablespoons lemon juice, freshly squeezed
2 tablespoons olive oil
1 teaspoon honey
salt & pepper
1/4 cup crumbled goat cheese
1. Put the mizuna greens, apple, roasted squash, radish and sesame seeds in a large bowl.
2. In a small separate bowl make the dressing: mix the olive oil, lemon juice, honey and season with salt & pepper.
3. Toss the salad with the dressing, using the amount you like. I don't like to over-dress a salad.
4. Divide salad into two serving bowls. Scatter the goat cheese on top of the salads.
Maple Grilled Corn
Created by: Maple from Canada
An extra sweet way to enjoy the last corn of the season!
1/4 cup maple syrup (preferably dark syrup for its robust flavour)
1/2 cup melted butter
Salt and pepper, to taste
12 corn ears * can reduce recipe based on number of corn ears you have!
1. Preheat barbecue grill on High.
2. In a bowl, combine first 3 ingredients and set aside.
3. Strip away the first layer of husks from each cob. Gently spread out remaining leaves, remove corn silk, then baste cobs with reserved butter.
4. Close remaining husks around cobs and wrap each one in aluminum foil.
5. Place cobs on the barbecue, cover and cook 4 minutes. Turn and cook another 4 minutes. Repeat this step twice, for a total cooking time of 16 minutes. Unwrap and enjoy.
Recipes are curated by Lauren
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