Move over, berries and peaches. It’s now officially autumn, and that means a whole new lineup of options from the garden. The fall is when root vegetables, gourds and cruciferous veggies rule, so you’ll be seeing produce like sweet potatoes, broccoli and squash appearing in the grocery store. If you’ve always been curious about fall produce but never really ventured into cooking it, now is your chance. We’ve gathered a few simple recipes to give you started in the tasty world that is fall produce.
Brussels Sprouts and Broccoli Slaw
1 small head broccoli|
6 ounces Brussels sprouts, thinly sliced lengthwise
1/2 teaspoon kosher salt
2 oil-packed anchovy fillets
1/2 oz. Parmesan, grated
1/4 cup olive oil
3 tablespoons lemon juice
1/2 cup Castelvetrano olives, pitted
1/4 cup unsalted roasted almonds, chopped
Trim broccoli stalk and peel. Halve head lengthwise. Starting at the crown, thinly slice both halves. Combine broccoli and Brussels sprouts in a large bowl and toss with 1/2 tsp. salt. Let sit 10 minutes to soften slightly.
Meanwhile, chop anchovies, then mash them into a paste. Combine anchovies, grated Parmesan, oil, and lemon juice in a small bowl; season with salt and pepper. Drizzle over slaw; toss to coat. Serve topped with olives, almonds, and shaved Parmesan.
Note: The slaw can be made a day in advance. Cover and chill. Add almonds just before serving.
Sous Vide Anise Carrots
½ cup white wine
2 tablespoons honey
1 teaspoon star anise
½ cup orange juice
30-40 baby carrots, cleaned
Combine wine, honey, star anise and orange juice in a small sauce pan. Cook on medium until reduced by half. Add oil. Whisk until combined, then remove from heat and strain.
Place carrots in vacuum bag, then pour sauce over the top. Seal and put into a Cook & Hold oven that has its vents open. Cook at 180°F for four hours.
Butternut Squash Soup with Pears and Curry
1 two-pound butternut squash
3 tablespoons unsalted butter
1 onion, diced
2 cloves garlic, minced
2 teaspoons ginger root, minced
1 tablespoon curry powder
1 teaspoon salt
4 cups chicken broth
2 firm ripe Bartlett pears, peeled, cored, and cut into 1-inch dice
1/2 cup half and half
Preheat an oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
Cut squash in half lengthwise; discard seeds and membrane. Place squash halves, cut sides down, on the prepared baking sheet. Roast in preheated oven until very soft, about 45 minutes. Scoop the pulp from the peel, and reserve.
Melt butter in a large soup pot over medium heat. Stir in the onion, garlic, ginger, curry powder, and salt. Cook and stir until the onion is soft, about 10 minutes. Pour the chicken broth into the pot, and bring to a boil. Stir in the pears and the reserved squash and simmer until the pears are very soft, about 30 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Carefully blend in batches until smooth. Return the soup to the pot, stir in the half and half and reheat.
1 head cauliflower, finely chopped
1 cucumber, seeded and chopped
1/2 onion, chopped
1 large tomato, chopped
1/2 cup fresh cilantro, chopped
4 serrano chiles, seeded and finely chopped
1 1/2 cups spicy vegetable juice
¾ cup lime juice
2 tablespoons chili powder
1 tablespoon soy-based liquid seasoning
1 teaspoon Worcestershire sauce
Bring a large pot of water to a boil. Boil cauliflower until cooked through but firm to the bite, about five minutes. Drain and rinse with cold water.
Mix cauliflower, cucumber, onion, tomato, cilantro, and chiles together in a large bowl. Add vegetable juice, lime juice, chili powder, soy-based seasoning, and Worcestershire, stirring after each addition. Season with salt.