I was never served beets as a child, perhaps because it was one of the few foods my father refused to eat. Even as an adult, I am reluctant to eat beets; perhaps because they look so much like cranberry sauce, which is a favorite of mine, but their taste and texture is very different. I like this recipe for Roasted Beets ‘n’ Sweets from Allrecipes for a number of reasons. Not only does it make good use of this seasonal vegetable, and contains all of the beautiful purple and orange colors of autumn, but it also includes that that superfood, Sweet Potatoes. This recipe is also very versatile–it can be used to top a salad or makes a great side dish to serve at Thanksgiving. Stop by Colchester Neighborhood Farm today and pick up some freshly harvested beets.
- 6 medium beets, peeled and cut into chunks
- 2 1/2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
- 3 medium sweet potatoes, cut into chunks
- 1 large sweet onion, chopped
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
- Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
- Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.
Now that the trees are bursting with color, we can be assured that autumn is officially here. And nothing smells or tastes better at this time of year than winter squashes baking in the oven. This recipe kicks it up a notch and really brings out the fall flavors by adding in some apples. Courtesy of Betty Crocker, this side dish is as delicious as it is easy to make. Using just a few ingredients, you are going to question whether it should be served as a side dish or dessert! Feel free to use the buttercup or acorn squash when making this recipe–either one will taste wonderful and both are available at Colchester Neighborhood Farm’s farm stand this week.
1 small buttercup or other winter squash (1 pound)
1/2 cup chopped tart cooking apple
2 teaspoons packed brown sugar
2 teaspoons butter or margarine, softened SAVE $
1/8 teaspoon ground nutmeg
Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in ungreased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.
Cover and bake 30 to 40 minutes or until squash is tender.
If the cool, crisp days of fall and the brilliant colors of the changing leaves are conjuring up images of delicious comfort foods that fill the air with rich aromas, then look no further than this recipe that uses a staple autumn vegetable like acorn squash and combines it with healthy ingredients like quinoa to make a side dish or even main dish that is delicious and filling. And because it comes from Martha Stewart, you know it has to be good!
- 4 small acorn squash, halved and seeds removed
- 4 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 cup quinoa, rinsed
- 1/2 cup chopped fresh parsley
- 1/2 cup feta, crumbled
- 1/2 cup roasted, salted pistachios, chopped
- 2 teaspoons red-wine vinegar
- Pinch red-pepper flakes
Heat oven to 425 degrees. Brush squash with 2 tablespoons oil and season with salt and pepper. Roast cut side down on 2 baking sheets until tender and caramelized, 15 to 20 minutes.
Meanwhile, bring quinoa and 2 cups water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork. In a large bowl, combine quinoa, parsley, feta, pistachios, remaining 2 tablespoons oil, and vinegar. Season with salt and red-pepper flakes. Divide filling among squash.
Well, if you can make a mock apple pie using Ritz Crackers, then it doesn’t seem like a big stretch to bake up a similar pie using green tomatoes. Once again, Allrecipes offered up this variation of a non-apple, apple pie and the reviews on it are very good. So, if you haven’t gone apple picking yet but still want an apple pie or if you are just looking for a different way to cook up the green tomatoes, give this Green Tomato Pie III a try. Warning, some people indicated that they used a little more flour than called for in the recipe to cut down on the wateriness. If you do try this recipe, please let us know if you liked it.
5 green tomatoes, chopped
1 1/2 cups white sugar
2 tablespoons cider vinegar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/4 cup all-purpose flour
1 recipe pastry for a 9 inch double crust pie
- Preheat oven to 350 degrees F (175 degrees C).
- Place diced green tomatoes and vinegar in a large bowl.
- In a medium bowl, mix together sugar, cinnamon, cloves, nutmeg, salt and flour. Sprinkle over tomatoes and toss to coat evenly.
- Pour into pie crust and cover with criss-cross lattice crust.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, until bubbly and crust is brown.
With the harvest yielding an abundance of vegetables such as Eggplant, we begin to search for different ways to cook these foods. After skimming through several different recipes, the Eggplant Parmesan Bites from Just A Taste stood out among the most interesting and mouth watering. These bites provide all of the delicious flavor of eggplant parmesan without the “heavy work” of slicing the vegetable up into very, very thin slices. These bites are delicious served as an appetizer, snack, or even a light supper.
Eggplant Parmesan Bites with Marinara
- 2 medium eggplants (about 2 1/2 lbs total)
- 2 cups Italian-style breadcrumbs (See Kelly’s Note)
- 3/4 cup grated Parmesan cheese
- 3 large eggs
- 1 cup all-purpose flour
- Vegetable oil, for frying
- 1 cup homemade or store-bought marinara sauce
- Chopped fresh parsley, for garnish
Peel the eggplants and dice them into 1-inch cubes. Place the cubes in a large colander and toss them with 1 1/2 teaspoons salt. Let them drain in the colander over a bowl in the sink for 30 minutes to remove excess moisture.
Combine the breadcrumbs with the Parmesan cheese in a large bowl. In a second bowl, whisk together the eggs with 2 tablespoons water. Place the flour in a third bowl. Bread the eggplant cubes in batches by coating them in the flour, then the eggs and then the cheesy breadcrumbs.
Line a baking sheet with paper towels.
Add three inches of oil to a large, heavy-bottomed pot set over medium heat and attach the deep-fry thermometer. Once the oil reaches 360ºF, add the breaded eggplant in batches, cooking them until they’re golden brown on all sides. Using a slotting spoon, transfer the eggplant to the paper towel-lined baking sheet and immediately season them with salt. Repeat the frying process with the remaining eggplant, returning the oil to 360ºF between each batch.
Garnish the eggplant bites with chopped fresh parsley and serve them with marinara sauce for dipping.
From the Author:
I prefer a mix of Italian-style Panko breadcrumbs and very fine Italian-seasoned breadcrumbs, which produces well-breaded eggplant with a crispy crunch.
Here is a great recipe that uses many of the fall veggies that are being harvested right now and combines them into a dish that is both healthy and delicious. This salad from Good Housekeeping uses some of those “super foods” (think avocado) that are being touted as the secret to good health and a slim waistline. And because the dressing is home made and free of any the preservatives you find in the ones sold in grocery stores, this salad is perfect for serving for lunch or even a light supper.
8 c. arugula
2 c. kale
1 1/2 c. avocado
3/4 c. thinly sliced carrots
3/4 c. chopped cooked butternut squash
1/2 c. sliced apple
1/2 c. sliced bell pepper
2 oz. salami
1 c. croutons
1/4 c. extra-virgin olive oil
1 tbsp. Dijon mustard
1/8 tsp. sugar
1/2 tsp. Kosher salt
1/2 tsp. Freshly ground black pepper
3 tbsp. lemon (or lime) juice
1 tbsp. vinegar (red wine, sherry, champagne, cider or white balsamic)
1 finely chopped small shallot (or garlic clove or green onion)
In a large bowl, combine arugula, kale, avocado, carrots, butternut squash, apple, bell pepper, and salami.
- Whisk olive oil, Dijon, sugar, salt, and pepper with lemon juice, vinegar, and shallot. (Makes about 2/3 c.)
- Add just enough vinaigrette to salad to lightly coat, tossing. Garnish with croutons.
September is here and that means temperatures will start to fall. Warm soups should be on the menu to combat those cooler temperatures and there is just something so delicious and comforting about squash soup. With Colchester Neighborhood Farm harvesting wonderful delicata winter squash, this recipe for Delicata Creamy Squash Soup is sure to hit the spot on a cool autumn day. Add some grilled cheese sandwiches and you have all the makings of true comfort food!
- 3 delicata squash, halved lengthwise and seeded
- 1 onion, chopped
- 3 cups vegetable broth
- 1 1/2 cups heavy whipping cream
- 2 tablespoons butter
- salt to taste
- ground black pepper to taste
Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
- In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
- Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
- Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.