I have been making this recipe for years, and it is my boyfriend’s favorite. It’s super simple to make, tastes amazing, and I get rave reviews every time I serve it! Brussels sprouts are in season right now, so you can get beautiful sprouts at any local farmer’s market. I was able to find them fresh still on the stalk, and I could not have asked for a better quality vegetable. I hope you enjoy!
1 pound Brussels sprouts, trimmed and halved
Preheat oven to 375 degrees F.
Place chicken in an 11x9 glass baking dish and coat with salt and pepper.
Cut each lemon in half and squeeze juice into a medium bowl. Place the squeezed lemons inside the chicken cavity with the onion pieces. Secure legs with kitchen twine.
Combine dressings, balsamic, and garlic with lemon juice and whisk to combine. Pour over chicken, cover loosely with tin foil, and bake at 375 degrees F for 45 minutes, basting occasionally.
Remove chicken from oven and remove foil. Baste chicken again, then add Brussels sprouts surrounding the chicken. Bake at 375 degrees, uncovered, until chicken has reached internal temperature of 160 degrees F and Brussels sprouts are tender.
Rosemary is one of the herbs that I cannot cook Thanksgiving dinner without. I am always stocked up on fresh rosemary for the holidays, but also keep dried whole and dried ground leaves in my pantry for a few reasons. The dry rub for my Thanksgiving turkey always contains dried ground rosemary, whereas I tend to use the fresh version in my gravy and stuffing. Holidays aside, rosemary is most commonly found in meat marinades. Who would have known that the combination of rosemary and marinating would have a scientific explanation?
While pears are still in season, I wanted to experiment with a pear pizza. I know the flavor combinations may sound a little strange, but they really work! Give this recipe a try and experience something both unique and delicious.
Preheat oven to 400 degrees F.
6 oz. prosciutto, cut or torn into pieces
5 oz. goat cheese
Preheat oven to 400 degrees F.
Heat 1/4 cup oil in a large sauté pan over medium heat. Add onions and let cook 10 minutes, stirring occasionally until slightly browned. Reduce heat to low, and add sugar and salt and stir to coat. Cook 25 minutes until caramelized, stirring occasionally, then add rosemary and stir to coat. Cook 5 minutes, then remove from heat.
Brush remaining tbsp. of oil on pizza crust. Spread caramelized onions and arugula evenly, then top with pears, prosciutto, and goat cheese dollops.
Bake for 15-20 minutes, until edges are browned and pears are cooked.
Let sit for a few minutes before cutting, then serve immediately.
Once again featuring seasonal ingredients, this hearty stew is the perfect mix of savory and sweet. The flavors of all the ingredients blend together to create a spin on a comforting classic, and is easy and quick enough even for a busy weeknight. Serve your family a full serving of vegetables and protein in this delicious stew tonight!
Autumn Harvest Pumpkin and Beef Stew
1 tbsp. salt, or to taste
1 cup dry red wine, such as pinot noir
2 cups red potatoes, cut into 2-inch cubes
2 cups baby carrots
6 cups vegetable juice
2 cups pumpkin, cut into 2-inch cubes
2 cups fresh corn, cut off the cob
1/4 cup chopped fresh cilantro
Now to the best part – sage not only tastes good, but it’s also good for you! Herbalists today recommend drinking sage tea for an upset stomach or a sore throat, and one study has shown that college students taking sage supplements showed a significant increase in memory skills. Thus bringing us to the next study, in which preliminary research suggests that sage actually may improve early signs of Alzheimer’s . The herb has been shown to prevent an enzyme from destroying acetylcholine, which is a brain chemical involved in memory and learning. So this season, make sure to utilize this incredible herb and get a healthy dosage of sage!
|Rainbow chard straight from my garden|
While my plants are still producing beautiful leaves, I wanted to spotlight a vegetable from my garden that I feel is generally underutilized – Swiss chard. It is extremely hardy and has been thriving in my garden since I first planted in early spring! The plants were hit pretty hard with the hot and dry conditions this summer, but pulled through brilliantly. I chose to grow the rainbow variety simply for the color, but I do not find that there is a taste difference in any way from the white stemmed, which is available fresh at my local market almost year round.
Swiss chard is very versatile, and think of it as you would spinach – tender young leaves can be eaten raw, and more mature leaves should be cooked down to reduce the bitterness and to soften. A simple sauté with bacon, garlic, salt, and pepper is the perfect foolproof way to treat mature leaves that have been stemmed and thinly sliced. The mature stems themselves need a bit more cooking time to break down, so if you plan on using them, slice or chop and throw in the pan about 5 minutes before the leaves.
Since it grows so quickly, Swiss chard is a great addition to a backyard garden. For the low cost of a pack of seeds or plant from a local greenhouse, you could have readily available leaves for at least a few months, depending on planting conditions. Otherwise, fresh bundles can be found at pretty much any grocery store in the produce section. Swiss chard is fairly cheap, high in vitamins A, C, and K, rich in minerals, and high in fiber and protein. So basically, the perfect vegetable for you to sneak into your family’s dinner! Throw some thinly sliced leaves into baked mac and cheese, in pasta sauce, or even on top of a pizza – get creative with dinner tonight!
Here the autumn-themed fruits and vegetables work together to redefine a comfort classic. The apples slowly cook down with the cranberries and pork, creating a lot of flavor without a lot of fat. The finished dish gives you and your family a serving of everything you need while still keeping it quick, easy, and budget-friendly.
Also, this recipe would be a great starting point if you’re beginning to experiment with fresh ingredients. If you like a different kind of apple, you already have a different type of cabbage, or whatever modifications you want, try them out! Just remember to keep a balance of sweetness and acidity, with a little bit of a kick.
I personally think this recipe is just perfect for those busy autumn weeknights. It’s super simple to make and cooks for 6-7 hours, so you can easily prep this in the morning or the night before and let it cook all day. If you don’t already have this type of slow cooker, the new ones actually turn off when they’re done and switch to a warming setting, and I absolutely love mine! It saves me so much time and frustration on a super busy day, knowing that my dinner is already taken care of.
Autumn Apple-Cranberry Pulled Pork Sandwiches
2.5 lbs. boneless pork shoulder roast, trimmed
Salt and pepper to taste
3 cups fresh cranberries, or substitute frozen
6 gala apples, cored and sliced
3 tbsp. apple cider vinegar, or substitute white vinegar
2 tbsp. hot paprika
2 tbsp. fig balsamic vinegar, or substitute regular balsamic vinegar
Salt and pepper to taste
3 tbsp. extra virgin olive oil
3 cups red cabbage, thinly sliced
1 cup fresh cilantro leaves
6 oversized buns of your choice
|Brussels Sprouts Growing|
This time of year is full of rich and bold flavors, and there’s plenty more to come as the weather gets cooler. Personally, this is my favorite time of year. My garden is starting to really thin out as the warm weather plants die off, but the fall veggies are absolutely thriving. My Brussels sprouts plants are looking AMAZING (did I mention they were my favorite veggie?) and I can’t wait until frost to harvest them! I have quite a few recipes that will make you rethink what you believe you know about Brussels sprouts that I’m excited to share in a few weeks when the weather’s just right.
In the meantime, I will focus on what’s really fresh right now. Corn, apple, squash, pumpkin, fennel, onion, grapes, tomatoes, peppers, and various herbs are available fresh at markets all over the country. Juicy delicious watermelon is even still in season for the first few weeks of October. So now’s the time to really seize the moment and utilize these wonderful autumn harvest flavors! Over the next few weeks I will be experimenting with different combinations of hearty fall flavors, and I’ll be happy to share recipes along the way. Otherwise, I recommend going to a local farmer’s market to look at some fresh local ingredients for inspiration – see what really speaks to you. This weekend local corn really sang to me… it said make me into corn chowder! The sky is the limit, so just make sure you only pick beautiful, high quality fresh produce to use. The better the ingredients, the better the end result. It really is that simple.
This recipe is perfect to introduce some of early fall’s seasonal ingredients, and it’s also one of my favorites. Not only is lamb absolutely delicious, but it absorbs the intense flavor of the pomegranate pesto very quickly, so only a short marinating time is necessary. Serve this gourmet but still easy to make dish at your next dinner party and your guests will be completely blown away!
Pomegranate Pesto Crusted Lamb Chops with Creamy Polenta, Blistered Tomatoes, and a Pomegranate-Balsamic Reduction
1 large shallot, cut in 1/4
1 large shallot, cut in 1/4
10 garlic cloves, peeled and smashed
2/3 cup cilantro leaves
1 cup mint leaves
1 tsp. salt, or to taste
½ tsp. fresh ground black pepper, or to taste
6 tbsp. pomegranate juice
6 tbsp. extra virgin olive oil1/2 tsp. fresh ground black pepper, or to taste
8 double lamb chops (cut with 2 bones per chop), 5 to 6 ounces each
3/4 cup balsamic vinegar
1 cup pomegranate juice
1 lb. campari tomatoes
1 cup heavy cream
2 cups milk
1 cup vegetable broth
1 cup coarse ground yellow corn meal
1/2 tsp. salt, or to taste
1/4 tsp. fresh ground black pepper, or to taste
1 cup shredded Parmigiano-Reggiano
2 tbsp. butter
1 cup fresh pomegranate seeds, optional
So naturally, when I left the nest and actually had to cook for myself, I automatically went to the same processed meals that I already knew how to make. It’s not very hard to follow instructions on the back of a box, but what I really wanted an actual home cooked meal.
So, a friend showed me some basics and soon I was having beef stew and breakfast quiches. I followed online recipes, and then started adding more seasoning and experimenting a little. I wasn’t very familiar with spices in general and was therefore relying only on my nose to guide me. To be perfectly honest, the food wasn’t that great, and we were still eating takeout a few times a week. Now I know that I was over-seasoning, and what little fresh ingredients I was using were completely masked. My food had indeed become more flavorful, but it certainly didn’t make me want to spend the time cooking after a long day at work.