Here are 4 recipes to make the most of your fall produce!
Brussels Sprout Salad with Apples, Cranberries, and Walnuts
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1/4 cup extra virgin olive oil
- 1 and 1/2 pounds Brussels sprouts
- 1 granny smith apple (or another tart, firm apple)
- 1 green onion, sliced thin
- 1/2 cup dried cranberries
- 3/4 cup chopped, toasted walnuts
- 3/4 cup grated pecorino romano cheese
- In a small bowl, whisk together vinegar, maple syrup and olive oil. Set aside.
- Slice Brussels sprouts very thinly, more or less shredding them. I used the slicer blade on my food processor to quickly and safely perform this task. Pour the shredded Brussels sprouts into a large mixing bowl. Cut the apple into matchstick sized pieces and toss in a bit of the dressing (1-2 teaspoons). Add these to the large mixing bowl with the Brussels sprouts. Also add the green onion and dried cranberries. Pour dressing over this mixture and stir well so that everything is coated. Refrigerate for at least 45 minutes to let flavors meld.
- Just prior to serving, top with cheese and walnuts.
Wilted Greens Salad with Squash, Apples, and Country Ham
A unique warm salad that screams fall!
- 10 cups fresh turnip or beet greens, or savoy spinach (about 2 bunches), bottom stems trimmed
- 2 tablespoons kosher salt plus more for seasoning
- 2 cups 1′ cubes peeled butternut squash
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons vegetable oil
- 4 ounces thinly sliced country ham or prosciutto, torn into pieces
- 1 apple, such as Braeburn or Fuji, quartered, cored, thinly sliced
- 2 tablespoons minced shallot
- 2 tablespoons (or more) fresh lemon juice
- 3 tablespoons buttermilk
- Coarsely cracked whole black peppercorns
Gently rub greens with 2 Tbsp. salt in a large bowl. Let stand, checking often, until the greens begin to release water and soften, about 15 minutes. Rinse in two changes of cold water. Squeeze greens dry and pat with a kitchen towel; transfer to a clean bowl.
Meanwhile, preheat oven to 425°. Line a rimmed baking sheet with foil. Toss squash with 1 Tbsp. olive oil on prepared sheet; season with salt. Roast squash, turning occasionally, until lightly browned and tender, 20–25 minutes. Let cool.
Heat vegetable oil in a medium skillet over medium-high heat. Working in batches, add ham and cook until crisp, 1–2 minutes per side. Transfer to paper towels to drain.
Add squash, apple, shallot, lemon juice, and remaining 2 Tbsp. olive oil to greens. Toss to combine; season to taste with salt. Divide evenly among plates. Drizzle with buttermilk. Arrange fried ham over. Season with cracked pepper.
Tangy Cabbage Slaw
A great use for cabbage that is so versatile–side dishes, on top of tacos, in sandwiches!
- 1/2 cup small-dice red onion (about 1/2 medium red onion)
- 1/4 cup freshly squeezed lime juice (from about 3 medium limes)
- 1/4 cup vegetable oil
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper
- 1 medium garlic clove, finely chopped
- 1 medium head of green or red cabbage (about 2 pounds)
- 1/3 cup coarsely chopped fresh cilantro
- Whisk together the onion, 3 tablespoons of the lime juice, the oil, measured salt and pepper, sugar, chili powder, cumin, cayenne, and garlic in a large bowl until combined; set aside for 10 minutes. Meanwhile, prepare the cabbage.
- Slice the cabbage in half through the core. Cut a V-shaped notch around the white core on each half; discard the core. Slice each half lengthwise into quarters and thinly slice each quarter crosswise into 1/8-inch-wide strips.
- Add the cabbage and cilantro to the bowl with the dressing and toss to combine. Refrigerate, tossing once or twice, until the flavors have mellowed and melded, about 1 1/2 hours. Add the remaining tablespoon of lime juice, toss again, taste, and season with more salt and pepper as needed before serving.
Cranberry-Apple Crisp with Oatmeal Streusel Topping
It isn’t fall without a nice warm dessert!
- 1 cup (packed) golden brown sugar
- 1 cup old-fashioned oats
- 3/4 cup all purpose flour
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 2 12-ounce packages cranberries
- 1 1/4 pounds Golden Delicious or Fuji apples (about 3 medium), peeled, cored, cut into 1/2-inch cubes
- 1 1/2 cups sugar
- 2 tablespoons apple juice or cider
Combine brown sugar, oats, flour, and salt in large bowl; toss to blend. Add butter and rub in with fingertips until mixture comes together in moist clumps. Cover; chill while preparing filling. (Topping can be prepared 1 day ahead; keep chilled.)
Preheat oven to 375°F. Generously butter 13x9x2-inch glass baking dish. Combine cranberries, apples, sugar, and apple juice in heavy large pot. Bring to boil over medium heat, stirring often. Boil until cranberries are tender and juices thicken slightly, about 5 minutes. Transfer filling to prepared dish. Sprinkle topping over.
Bake crisp until filling bubbles thickly and topping is crisp and deep golden brown, about 40 minutes. Let cool 10 minutes. Serve with ice cream.