Fall is in the air!! The mornings are cooler, and the days are not so hot so that must mean it’s almost fall. This Saturday, we officially become fall. Time to break out the fall colors, the pumpkins and corn stalks and candy corn. Every weekend, there are always […]
Fall is in the air!! The mornings are cooler, and the days are not so hot so that must mean it’s almost fall.
This Saturday, we officially become fall. Time to break out the fall colors, the pumpkins and corn stalks and candy corn.
Every weekend, there are always so many events goings on it’s hard to pick. But first, we have the Fall Auburn Home Show this Friday, Saturday and Sunday. It is so important we support our local events.
I will not be cooking this time, but my good friend and Mandarin Festival Chef Deb Manley will be on hand in the Sierra Building with three cooking demos a day. You do not want to miss her demos. They are educational, fun and you get to sample them after each demo.
Also, on Sunday at Railhead Park, check out Release the Quackin. More than 1,000 sponsored rubber ducks will fly through the air in hopes of landing in one of the prize targets. A $2,500 grand prize along with other great prizes will be given away. The Lions Club will offer a BBQ lunch and games, bounce houses and fun for the entire family.
As we kick off fall, we have some great fall recipes you can start enjoying. First, we start with the classic roasted fall vegetables. This combination of fruits and vegetables will be a hit at the kitchen table. Second, here is my recipe for vegan lasagna. I know most of you are not vegan, but I encourage you to try this recipe. It is a very earthy recipe, but my family loves the different flavors. Last, we have a beautiful fall salad loaded with nuts, fruits and vegetables.
Please stop by and say hello to Deb at the home show and come see me at the Quackin event Sunday.
Happy Fall Cooking!!!
Fall Roasted Vegetables Casserole
1 1/4 cups vegetable broth, divided
2 shallots, minced
1 small yellow onion, diced
1 cup celery, diced
1 gala apple, cubed
1/3 cup dried cranberries
1 tablespoon fresh rosemary, minced
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon salt
Freshly ground black pepper, to taste
4 cups butternut squash, cut into ½” cubes (about 1/2 medium)
16 ounces Brussels sprouts, cut in half
1/2 cup pecans, roughly chopped
Spray or olive oil, for drizzling (optional)
Preheat oven to 375F and set a 9×13″ casserole dish. Pour 1/3 cup vegetable broth into a large pot or Dutch oven and warm over medium heat. Add in the shallots, onion, and celery. Sauté for 3 to 5 minutes, until translucent. Cook over medium heat until translucent.
Add the apple, cranberries, rosemary, thyme, salt, and black pepper, to taste. Sauté for an additional 5 minutes, until the apples are tender. Add the butternut squash and Brussels sprouts to the pot and mix to combine.
Pour a thin layer of vegetable broth in the base of a 9”x13” casserole dish, then add in the vegetable medley from the pot. Pour the remaining vegetable broth over the top of the vegetables, then sprinkle the chopped pecans evenly on top. Drizzle or spray with oil, if desired.
Bake in the middle rack of the oven for 30 to 35 minutes, or until the squash is tender. If you’d like your vegetables to be crispier on the top layer, you can broil them on HIGH for 5 or so minutes afterward, watching carefully to they do not burn. Serve warm; store any leftovers in the refrigerator for up to one week.
Fall Vegan Lasagna
2 tubs of Vegan Cashew Ricotta (without the basil)
4 oz. spinach
1 Tbsp. olive oil
1 and 1/2 sweet onions, sliced thin
Salt + pepper
1 Tbsp. olive oil
1/2 sweet onion, chopped
4 cloves garlic, minced
2 cups low-sodium vegetable broth
2 15-oz. cans pumpkin puree
1/2 tsp. red pepper flakes
pinch freshly ground nutmeg
Salt + pepper
1 cup green lentils, cooked
2 Tbsp. olive oil
24 oz. baby Bellas, sliced
8 sprigs fresh thyme
3 cloves garlic, minced
Salt + pepper
1 jar DeLallo Roasted Red Peppers with Garlic
1 box DeLallo No-Boil Organic Whole Wheat Lasagna Noodles
2 Tbsp. olive oil
1 container (.75oz) sage, leaves removed
3/4 cup roasted, salted pumpkin seeds
1. RICOTTA: Bring a small pot of water to a boil. Have a bowl of ice water standing by. Add your spinach and boil for 20 seconds, then remove the spinach with a slotted spoon and place it straight into your ice water.
2. Once the blanched spinach is cool, remove it from the ice water and squeeze out any excess moisture. Add it to your vegan ricotta and set aside.
3. ONIONS: Heat olive oil in a medium pot over medium heat. Once hot, add your onions. Cook, stirring often, until caramelized, about 25 minutes. You may need to add some water during cook-time to make sure the onions aren’t burning or sticking to the bottom of the pan. Once caramelized, season with salt and pepper and set aside.
4. SAUCE: Add oil to a large pot over medium heat. Once hot, add your onion and garlic, and sauté for 3 minutes, or until fragrant. Add your broth, pumpkin puree, red pepper flakes, and nutmeg, and bring to a boil, for about 5 minutes.
5. Once boiling, carefully transfer your mixture to a blender and blend until smooth (cover the lid of your blender with a towel to protect your hand; alternatively, you can use an immersion blender). Season generously with salt and pepper, add your cooked lentils, and mix to combine. Set it aside.
6. MUSHROOMS: Heat oil in a large pot over medium heat. Add your sliced mushrooms and thyme sprigs (you’ll remove them later) and cook until all of the water is evaporated and the mushrooms start to caramelize, about 15 minutes. Add your garlic when the mushrooms are almost done and mix to combine. When all of the water has evaporated, then you can season with salt and pepper. Turn off the heat and set aside.
7. PEPPERS: Remove the peppers from the jar and squeeze out all excess water/liquid. Chop the peppers and set aside.
8. ASSEMBLE & BAKE: Now you’re ready to assemble! Preheat your oven to 375 degrees F. Grab a 13×9-inch baking pan and spread 2 cups of your sauce on the bottom. Now add a few dry noodles, breaking the noodles to make them fit if necessary. Add half of your onions, mushrooms, and peppers across the top. Dollop a third of your ricotta mixture on top of that.
9. Then add another 2 cups of sauce evenly across the top. Layer on more noodles. Add the rest of your onions, mushrooms, and pepper, and then dollop on another third of your ricotta.
10. Finally, top the mixture with the rest of your sauce, and then dollops of the ricotta. You won’t use all the lasagna noodles–that’s okay!
11. Bake for 45 minutes, or until bubbly. I covered mine for half the time with aluminum foil to make sure the top didn’t get too crispy.
12. TOPPING: While the lasagna is baking, make the topping. Heat the olive oil in a small skillet over medium heat. Add your sage leaves, and fry until dark green and crispy. About 30 seconds before you’re ready to remove your sage leaves, add your pumpkin seeds, and mix to combine.
13. Remove the mixture from the skillet and allow it to cool slightly. Chop fine and season with salt. Set it aside.
14. When the lasagna is done, sprinkle the topping evenly across the top. Cut and serve!
Fall Chickpea Salad
For the salad:
· 15 ounces chickpeas rinsed and drained
· 1 large apple chopped (I like Honeycrisp)
· 1 avocado chopped
· 2 tablespoons fresh lemon juice
· 1/4 cup chopped red onion
· 1/4 cup chopped pecans or walnuts
· 1/4 cup dried cranberries
· 1/4 cup crumbled feta cheese or goat cheese optional
For the dressing:
· 2 tablespoons olive oil
· 1 tablespoon apple cider vinegar
· 2 teaspoons pure maple syrup
· 1 teaspoon Dijon mustard
· 1 clove garlic minced
· Kosher salt and black pepper to taste
1. In a large bowl, combine the chickpeas, apple, avocado, lemon juice, red onion, nuts, cranberries, and cheese, if using.
2. In a small bowl, whisk together the olive oil, vinegar, maple syrup, mustard, and garlic. Season with salt and pepper, to taste.
3. Drizzle the dressing over the salad and gently stir to combine. Season with salt and pepper, to taste. Serve immediately.