Some wonderful recipes to use those fall vegetables!
Orzo salad with Roasted butternut squash, sweet potatoes and feta
Serves 4 as a main course, 8 as an appetizer or side
For the salad
2 cups Orzo pasta
½ Butternut squash
4 Sweet potatoes
¼ of a medium red onion, minced
Small bunch fresh sage leaves
Sea salt and cracked black pepper to taste (I like Maldon salt because it’s flaky)
1 package fresh feta
Olive oil – ¼ cup or more
Chopped fresh chives
Preheat oven to 450 and prepare a large baking sheet lined with parchment paper. Put a large pot of boiling water with some salt and a little oil on the stove top on high heat. Peel and dice squash and potatoes and throw into a Ziplock bag with chopped fresh sage, ¼ cup of olive oil (more to coat if necessary) the sea salt and pepper. Seal the bag and shake, shake, shake until all the vegetables are coated with the ingredients. Spread Ziplock contents onto the baking sheet and bake for 20-25 minutes. While vegetables are cooking, cook orzo according to package directions and set aside. Toss pasta with a little olive oil so it doesn’t dry out or become sticky.
Combine dressing ingredients with a whisk and set aside. This dressing will keep for a while in the fridge so make extra!
When all ingredients have cooled down, toss together in a large bowl with the red onion, ¼ cup of the dressing. Crumble the feta on top and add the chives. Combine again. It’s ready to serve immediately but will keep up to four or five days in the fridge in an air tight container.
2 parts Olive Oil
1 part White wine vinegar
Dijon mustard – Teaspoon to a tablespoon depending on liquid qtys
Juice of ¼ orange
1 tsp honey
Salt and white pepper
Soup de ma belle-mere
You can add any vegetable you want to this soup. Use what you have and tweak it to make it your own recipe.
2 large carrots, peeled and sliced crosswise about ¼ inch thick
4 leeks, white parts only, cleaned and chopped
Butter, about two Tablespoons, more if you’re not dieting, less if you are
2 mid-sized potatoes, peeled, and cut into ½ inch cubes (the more potatoes, the thicker the soup)
Salt & ground white pepper
Heat a 5 qt sauce pan on medium and let the butter melt. Add the leeks and carrots and sweat them by cooking on medium or a bit lower for about 5-10 minutes. You can’t overcook them. Once the leeks are translucent and the carrots tender, add the cubed potatoes and pour in enough water to cover all the vegetables. Bring to a boil, add at least a teaspoon of salt and just a pinch of pepper. Simmer on medium-low for 45 minutes to an hour, uncovered. Turn off the flame and let sit about 10-15 minutes. Use an immersion blender and puree soup until velvet smooth, about three minutes (you can also put it in a blender but wait to cool it a bit and don’t fill up your blender more than half way). Serve immediately. Any left-over soup should be cooled and then refrigerated. Keep for up to five days. Any longer storage than that should be frozen.
Jazz it up with fresh herbs like thyme, rosemary or chives. Fresh spinach, zucchini, any fall squash, turnips, celery root or parsnips are nice additions too.
Carrot Coconut Milk Soup
Makes about 4-6 servings
1 Large yellow Onion chopped
1 lb Carrots, chopped into small cubes/slices
1 can Coconut Milk
Salt & white Pepper to taste
A Pinch of Turmeric, Curry or Cumin
In a large sauce pot (3-5 Qts), sauté the onion in olive oil or butter about five minutes on medium high heat. Add carrots and sauté another five to ten minutes. Do not brown (turn down the heat if it starts to). Add can of coconut milk and two cans full of water after that. Stir and bring to a boil. Lower to a simmer. Add salt, pepper and spice and let simmer on medium-low for about half an hour (no need to cover). Take pot off heat, and use an immersion blender to puree soup. Serve immediately with crusty French bread. Delicious!
Fennel, Orange & Beet Salad
Makes 2-3 servings
(You need a micro plane grater or mandolin for this recipe)
1 Fennel Bulb
3 T good Olive Oil
2 t sea salt
A dash of red wine vinegar
1 bunch beets cooked, drained and peeled
Cook the beets in simmering water for about 45 minutes and set aside to cool/refrigerate. Chop the top of the stalks and most of the fronds off the fennel bulb. Slice it down the middle and rinse off under tap. Cut out the nub at the bottom of the bulb. Over a medium sized bowl, slice the fennel with the slicer on your stand grater or a mandolin so that the fennel is very, very thinly sliced. Slice the skin and zest off the oranges and cut the segments out of their skin into the bowl. Discard any seeds if not using seedless oranges. Squeeze any excess juice into the bowl. Add the salt, olive oil and vinegar and mix with a spoon. Cover and refrigerate for 20 minutes. Serve with pickled beets on a plate for a lovely winter salad. Makes 2-3 servings