Fall

Pumpkin Lasagna

I wouldn't necessarily make this again if I didn't have pumpkin puree in need of a home. But it was a great use for a bag of frozen pumpkin puree! Mildly adapted from Food and Wine.

1 pound lasagna noodles
2 tablespoons extra-virgin olive oil, plus more for tossing
1 onion, finely chopped
2 pounds Swiss chard, stems discarded and leaves chopped
2 garlic cloves, minced
Kosher salt and freshly ground pepper
Three 15-ounce cans pumpkin puree (or whatever is lying around in your freezer!)

Pumpkin Lasagna.jpg
2
Your rating: None Average: 2 (1 vote)

Bourbon Chicken

Billed as Cajun-Chinese fusion, we found this recipe to fit more with Chinese than the American south.  But, tasty either way.

Ingredients

<

ul>

  • 3 cloves garlic
  • 1 (2-inch) piece fresh ginger
  • 1/2 cup apple juice
  • 1/4 cup low-sodium tamari or soy sauce
  • 1/4 cup bourbon
  • 1/4 cup packed light or dark brown sugar
  • 3 tablespoons rice vinegar
  • Bourbon Chicken.jpg
    3
    Your rating: None Average: 3 (1 vote)

    Sushi Bake

    Who knew we'd been eating sushi wrong all this time? Apparently Filipinos and Hawaiians.

    I used this website for guidance and accompanied it with this cucumber salad (although next time I would leave out the hondashi).

    Sushi Bake.jpeg
    5
    Your rating: None Average: 5 (1 vote)

    Creamy Macaroni and Cheese (w/ Ham)

    This is a delightfully easy and delicious rendition of a creamy (vice baked casserole style) macaroni and cheese. I will admit that it is reminiscent of boxed mac n' cheese, but it is one of the few hot dishes our toddler will share with us. And although I have included ham here, it is entirely optional (and frankly just a great way to use up leftover Christmas ham). A tweaked version of this Southern Living recipe.

    MacNCheese.jpeg
    5
    Your rating: None Average: 5 (1 vote)

    Salmon Burger

    Jon was very skeptical due to lingering dislike of salmon patties from his youth, but he admitted these were actually quite good. Courtesy of Bon Appetit. Serves 4.

    1½ pounds boneless, skinless center-cut salmon, patted dry
    5 scallions, green parts finely chopped, white parts thinly sliced
    1 1-inch piece ginger, peeled, finely grated
    1 garlic clove, finely grated
    2 tablespoons plus ⅔ cup mayonnaise
    Kosher salt

    1 teaspoon toasted sesame oil

    Salmon Burger
    3
    Your rating: None Average: 3 (1 vote)

    Easy Shrimp Scampi

    Based on this New York Times recipe, this dish was a snap. Use peeled frozen shrimp for an even easier dish that can be made almost entirely of pantry staples.

    Serves 2

    2 tablespoons butter
    2 tablespoons extra-virgin olive oil
    4 garlic cloves, minced
    ½ cup dry white wine or broth
    ¾ teaspoon kosher salt, or to taste
    ⅛ teaspoon crushed red pepper flakes, or to taste
    Freshly ground black pepper
    3/4 pounds large or extra-large shrimp, shelled
    ⅓ cup chopped parsley
    Freshly squeezed juice of half a lemon

    Shrimp Scampi.jpeg
    4
    Your rating: None Average: 4 (1 vote)

    Sourdough (discard) crackers

    This is adapted from the https://www.kingarthurflour.com/recipes/sourdough-crackers-recipe">King Arthur recipe

    • 1 cup (113g) King Arthur White Whole Wheat Flour
    • ½ teaspoon sea salt
    • 1 cup (227g) sourdough starter, unfed/discard
    • 4 T (57g) unsalted butter, room temperature
    • 2 T herbs (rosemary)
    • olive oil, for brushing
    • coarse / flakey salt (such as kosher or sea salt) for sprinkling on top

    Mix together the flour, salt, sourdough starter, butter, and herbs to make a smooth (not sticky), cohesive dough.

    4
    Your rating: None Average: 4 (1 vote)

    Sourdough Bread

    This recipe is based off of the New York Times' "No-knead" Sourdough. Though as far as I can tell most sourdough is "no-knead" so… Anyhow, it is at least a straight-forward and "simple" (in the world of sourdough) recipes.

    • 3 ½ cups (475g) bread flour, plus more for dusting
    • 1 teaspoon/6 grams kosher salt
    • ¾ cup (180g) sourdough starter, “fed”

    The Day before

    Feed your starter to wake it up.

    The night before

    In a large mixing bowl, combine the flour and salt.

    3
    Your rating: None Average: 3 (1 vote)

    Spicy Shrimp Salad

    A very tasty and very easy recipe from The New York Times. Especially easy if you use peeled and deveined shrimp.

    3 ounces lime juice (from about 3 limes)
    3 tablespoons fish sauce
    1 ½ tablespoons sugar
    2 tablespoons nam prik pao (Thai chile paste in oil -- we used our supermarket's sweet thai chili sauce)
    2 finely chopped Thai bird chiles, or to taste
    1 pound large shrimp
    2 stalks lemongrass, outer layers removed and white parts finely sliced
    1 large shallot, thinly sliced

    4
    Your rating: None Average: 4 (1 vote)

    Fattoush Salad

    The fattoush salad has always been one of my favorite salads. It is a lettuce-less salad and has bread in it -- what's not to like! But fattoush salads are the kind of dish where everyone's grandmother makes it differently. This recipe is the closest I've found to my ideal fattoush salad.

    Ingredients

    1 whole wheat pita bread
    [roughly equal parts cucumber, tomato, red pepper + half-part onion]
    1 large English cucumber OR 2 small Persian cucumbers, diced

    Fattoush Salad
    5
    Your rating: None Average: 5 (1 vote)

    Home >> Category >> Season >> Fall

    Syndicate content