3:14
- food
- September 24, 2018
Here’s your peak fall recipe and produce guide
Healthy ingredients to fall for this autumn.
3:14
Martha Stewart's warm butternut squash salad with pumpkin seeds
Fall produce offers plenty of opportunity to create hearty, main-course salads. And nothing says autumn quite like butternut squash and pumpkin. Combine them like Martha Stewart does and it's a recipe for flavorful success. Check out this recipe and other delicious fall favorites in her new cookbook \"Pressure Cooker.\"
Ingredients:
6 tablespoons plus 1 teaspoon extra-virgin olive oil
1/4 cup pumpkin seeds
Course salt and fresh ground pepper
1 large clove garlic
3 tablespoons apple cider vinegar
1 teaspoon coriander
1 to 1 1/2 pounds cooked butternut squash, warm
4 scallions (white and pale green parts only) thinly sliced
Chopped fresh cilantro
Directions: Heat one teaspoon oil in a skillet over medium heat. Add pumpkin seeds; cook, stirring frequently, until seeds begin to brown and pop, three to four minutes. Remove from heat, and season with salt and pepper.
Chop garlic and add half a teaspoon of salt. Mash into a paste with flat side of a knife; transfer to a small bowl. Add vinegar, coriander and half a teaspoon of pepper and whisk to combine. Slowly whisk in remaining six tablespoons oil.
Transfer warm, cooked butternut squash to a serving dish. Toss with dressing and top with pumpkin seeds, scallions and cilantro and serve.
Executive chef and owner of Pig & Khao and Piggyback Bar Leah Cohen, who was a featured \"GMA\" fierce female chef, shared the perfect recipe for fall veggies. Tofu vegetable curry with kale, eggplant and cauliflower. Make this dish ahead of time and let the depth of flavor and warm spices meld together to create a hearty and healthy curry that's peak fall.
Ingredients
1 cup minced Spanish onions
2 tbs minced ginger
1 tbs minced garlic
3 tbs canola (neutral oil)
1 1/2 tbs curry powder (see recipe below)
3 tbs light brown sugar
2 Cans full fat coconut milk
1/4 cup low-sodium soy sauce
1ea red Serrano sliced thin on a bias
3/4 cup Grape tom quartered
1 cup roasted cauliflower
2 cup cleaned kale
1 ea Japanese eggplant cut lengthwise and then into 1/2 inch pieces
1/3 cup Thai basil
1 ea extra firm tofu cut in cubes and baked
1/2 each fresh lime juice
Salt to taste, if needed
Directions
Heat up oil in a large saucepot. Add the oil and toast the curry powder. Add the onions, garlic and ginger and cook until soft. Add the soy sauce and brown sugar.
Add the coconut milk, Serrano chili, tomatoes and eggplant.
In the meantime, roast the cauliflower (cut into bite size florets) in the oven at 400 degrees lightly salted an oiled. At the same time bake the tofu in the oven at 400 degrees lightly oiled and salted.
Once the eggplant is cooked, add the kale and cook until just wilted then take off the heat. Add the Thai basil and season with lime juice.
To plate add some cauliflower in the bottom of a bowl and pour the curry on top. Then finish by adding the tofu and serve with coconut rice.
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/pumpkin-pancakes-ht-jef-180921_hpEmbed_3x2_384.jpg\")
Pumpkin pancakes with cranberry compote
By CHLOE chef and restaurateur Samantha Wasser is known for her delicious and healthy spin on vegan sweet confections. Her seasonal pancakes are no exception. Check out
Ingredients:
54 g Flax deed meal
200 g water
120 g Pumpkin puree
1060 g Almond milk
700 g All purpose flour
70 g Baking powder
150 g Agave
35 g Cranberry Compote
1 dash Powdered Sugar
Directions:
Combine with wet. Allow the Flaxseed Meal to hydrate for 10 minutes.
Combine the dry ingredients.
Add the wet mix into the dry mix and whisk until just combined. Do not overmix.
If the pancake is too loose, add in more flour, 20 grams at a time until it is batter consistency.
Cook on top of a med hot griddle that is greased with nonstick spray. When pancakes begin to bubble, flip them over. Cook one to two more minutes on the other side.
To serve place two pancakes on a plate. Garnish with one scoop of cranberry compote. Finish with a dash of powdered sugar.
Wasser also shared her recipe for a shiitake \"clam\" chowder that's completely vegan and gluten-free. She uses a whole head of roasted cauliflower and almond milk to create a dairy-free creamy base for this fall soup. Make the silky soup at home with Wasser's recipe here.
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/cheesecake-pumpkin-bread-ht-ml-180924_hpMain_4x3t_384.jpg\")
Pumpkin bread with cheesecake swirl
This fall favorite has a sweet and creamy ribbon of cheesecake swirled throughout the pumpkin bread to add a luscious bite to this classic baked good.
Get the full recipe from Food Network Kitchen here.
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/pie-stuffed-cheesecake-ht-ml-180924_hpMain_4x3t_384.jpg\")
Pumpkin pie stuffed cheesecake
This decadent dessert combines sweet and spicy pumpkin pie with tangy cheesecake for a fall flavor that's sure to please any crowd this season. Get Food Network's full recipe here and wow your guests as soon as you slice into the beautiful baked good.
Pro tips to amp up fall flavors:
Make herb bundles! Toss these in soups, in stews, on a sheet pan with root vegetables or simply throw in a pan with some oil. Turn off heat let infuse/steep for about 30 min then jar and keep up to 30 days.
Utilize a sheet pan. Roast big batches of hearty squash, root vegetables and eat them simply seasoned or give them a whirl in the blender and use as a puree or base for soups and stews. Grinshpan suggests roasting on a very high heat to get char anc caramelization. \"I roast at 425 degrees and higher,\" she said. \"I also love braising with all types of seasonings. It infuses the flavors into the veggies very well.\"
Don't be afraid to add spices to build warm flavors that will add depth of flavor to any dish.
Let fresh produce like apples, grapes and pears shine on their own. The full flavor of a fresh picked Gala or Honeycrisp apple is perfect without accompaniment.
For big fans of that crisp, sweet, baked apple flavor, here's a smoked apple cobbler recipe that is sure to fill plates, and homes, with scents of fall.
![\"PHOTO:](\"http://a.abcnews.com/images/GMA/apple-cobbler-ht-ml-180924_hpMain_4x3t_384.jpg\")