Fall is upon us! Time to make our dinner plates reflect this wonderful season. I am most looking forward to pumpkin soup. Nom nom nom!
Fall Vegetable Medley
With so many great Fall vegetables, sometimes it’s hard to pick a favorite to have with your meal, but with this recipe you don’t have to play favorites – and you’ll find this dish so hearty, you can even serve it as your main dish!
1 small cabbage, cut into 6 wedges
2 tbsp olive oil
1 tsp onion or garlic powder
Salt and pepper to taste
4 medium carrots, cut into 1 inch pieces
2 celery stalks, cut into 1 inch pieces
1 small onion, cut into wedges
1/2 pound whole fresh mushrooms
1 small green pepper, cut into strips
4 bacon strips, cooked and crumbled
Lay out 6 large squares of heavy duty foil. On top of each square, position the cabbage wedges, spread oil on cut sides, sprinkle with onion/garlic powder and salt and pepper to taste. Arrange remaining vegetables and bacon around the cabbage. Seal the foil tightly and grill, covered, over medium heat
for 30 minutes or until vegetables are tender, turning occasionally.
Great Disney movie, great Fall dinner entrée!
1 small eggplant
1/4 cup olive oil
Salt and pepper taste
4 tomatoes, chopped
2 small zucchini
1 medium onion, sliced
1/4 cup parsley, chopped fine.
2 cloves garlic, minced
1 green pepper, sliced
Peel eggplant and slice lengthwise into 1/4″ thick slices. Cover with water and let stand for 30 minutes (if you like, you could take this time to prepare the other vegetables). Drain the eggplant, pat dry with a clean towel, and then cut slices into quarters. In a pan over medium heat, heat half of the oil, fry the eggplant, remove eggplant and set aside. In same pan, add remaining oil and fry garlic, onions and peppers until softened. Place tomatoes on top of mixture, cover pan and cook. After five minutes, remove lid, raise heat to medium-high and cook five minutes uncovered. Add in minced parsley.
In a large casserole dish, arrange a layer of tomato mixture. Cover with a layer of sliced zucchini and half of the eggplant. Repeat. Finish with a layer of tomatoes and bake in oven at 350 degrees for about 30 minutes.
Spaghetti Squash & Meat Sauce
(pictured sans meat sauce)
For the “spaghetti”:
1 spaghetti squash
pinch of salt
For the sauce:
1 lb of ground beef
1 large can of tomato paste
2 cans of water
1 cup fresh mushrooms
1 clove of minced fresh garlic
1-2 tbsp fresh oregano
1-2 tbsp fresh basil
In a large pan, heat oil and add onions, garlic and beef. Cook until beef turns brown. Add remaining ingredients, bring to a simmer and cook for 35 minutes, stirring occasionally.
While the sauce is simmering, cut the spaghetti squash in half. Place cut side up, covered with plastic wrap in a microwave safe dish for 10 minutes. Remove from microwave, and let sit, covered, for at least 5 minutes. To create the “spaghetti,” rake a fork over the spaghetti squash until you have essentially emptied the shell.
Heap spaghetti into a bowl (the noodles are typically a bit more watery than traditional noodles and can get a bit sloppy on a plate!), and top with marinara sauce the way you would with the good ol’ fashioned Italian dish!
Begin with 3 cups of savory-seasoned or plain pumpkin puree (fresh or canned). Blend with 4 cups chicken broth, 1 Tbsp. fresh sage, and salt and pepper to taste. Add 1 ½ cups sautéed mushrooms (porcini recommended), 2/3 cup sautéed white onion, and 3 minced and sautéed cloves of garlic. Mix over medium heat and then allow to sit on low heat for 15-20 minutes. Add small amount of cream or butter if desired.