Autumn is finally here and that means all of our fall favorites are ready for harvest. With multiple preparation techniques available and a myriad of flavors to explore, our Chef is sharing his knowledge on all the wonderful ingredients that autumn has to offer.
We love to incorporate Brussels sprouts on our menu during the fall and winter months. Not only are they nutritional powerhouses and loaded with vitamins, but you are able to do a lot more with Brussels sprouts than just boiling them like we all had when we were growing up! One easy and delicious way to cook them is in the oven. Cut the Brussels sprouts in half and simply toss them with olive oil, salt and pepper and roast them at 425* for 30 minutes. You can also shave raw Brussels sprouts and add them to any salad to bring an extra crunch!
Here’s where you can find Brussels sprouts on our fall menu:
- Pork Belly with crispy Brussels sprout leaves
- Brussels Sprout & Pancetta Pizza
- On the side sautéed with Parmigiano Reggiano
Each year, we look forward to the fall harvest because that means squash is back! Roasted butternut squash is the perfect accompaniment to many dishes in the fall! Squash is very versatile, brings a pop of color to the plate, and tastes great, but sometimes it can get a little intimidating to cut through the outer shell of the squash so look out for the precut butternut squash in your local grocery store. Toss your cubed butternut squash with olive oil, maple syrup, salt, cinnamon and a pinch of cayenne. Roast that in the oven for 30 minutes with the final two minutes on broil to make sure you get that extra caramelization. This is an easy side but will impress everyone at your dining table!
Here’s where you can find squash on our fall menu:
- Roasted Butternut Squash Bruschetta
- Roasted Spaghetti Squash with olive oil and fried sage leaves
When we think fall, root vegetables immediately come to mind. Root vegetables such as beets, parsnips, turnips, and carrots are packed with nutrients, low in calories and great in the fall. There are countless things you are able to do with these ingredients including roasting, making a tarte tatin, pickling or making into a salad to name a few. If it is not too cold outside, a great way to cook carrots is on the grill. First cook your carrots in salted boiling water until crisp-tender. Toss the cooked carrots in olive oil and any spice mixture you feel like and grill carrots until they are lightly charred and begin to caramelize. Bonus – the clean up is easy!
Here’s where you can find root vegetables on our fall menu:
- Shaved Root Vegetable Salad
- Ginger Carrot Coup cocktail
Yams & sweet potatoes are the traditional side dish once the weather starts getting cooler. In the same family as sweet potatoes, yams are definitely one of our fall favorites this time of season. Yams are delicious when roasted and mashed, but who doesn’t love the classic side dish at Thanksgiving with marshmallows on top! Boil the yams until tender and then cut them in thick slices. Start to place the cut yams in a casserole dish and layer with brown sugar and margarine. Repeat that a few times until you have a number of layers in the dish. Bake in the oven until the yams have a glaze (about 35 minutes). Sprinkle marshmallows over the top and bake for an additional five more minutes. You will be going back for seconds and thirds!
Here’s where you can find yams on our fall menu:
- Organic Roasted Fingerling Yams on the side with drizzled smoked aioli
- Pork Belly with roasted organic fingerling yams
Let us know what your favorite fall ingredients are and how you incorporate them into your meals!