Fabulous Fall Recipes
The leaves fall from the trees which surround us, and crunch beneath our feet. The wind whisks us away and kisses our face with its crispness. It’s fall! And here are recipes for an entirely fall-flavored meal. We start off with autumn minestrone soup, followed by an apple bacon gorgonzola salad drizzled with sweet balsamic vinaigrette, followed by creamy dijon rosemary chicken, and ending with a layered pumpkin delight!
Central Market is just a short walk away from Steeple View Lofts where you can find many of the ingredients to use in these recipes! Enjoy!
Autumn Minestrone Soup by Cooking Classy
2 medium carrots, diced
1 medium yellow onion, chopped
1 T olive oil
3 cloves garli
6 c vegetable broth
2 1/2 c diced yukon gold potatoes
2 1/2 c diced butternut squash (I bought it pre-cut)
1 medium zucchini, ends trimmed, sliced into half moons or quarters
1 (14.5 oz) can diced tomatoes
2 1/2 tsp finely minced fresh rosemary or oregano (or 1 tsp dried)
2 1/2 tsp minced fresh thyme (or 1 tsp dried)
2 bay leaves
Salt and freshly ground black pepper
2/3 cup dry ditalini pasta (optional)
2 cups packed chopped kale (thick ribs removed)
1 (14.5 oz) can red or white kidney beans, drained and rinsed
Shredded parmesan cheese, for serving (optional)
Heat olive oil in large pot over medium-high heat.
Add onions and carrots and sautee 3 minutes.
Add garlic and sautee 1 minute longer.
Stir in vegetable broth, potatoes, squash, zucchini, tomatoes, rosemary, thyme, bay leaves and season with salt and pepper to taste. Bring to a boil then and stir in pasta if using.
Cover, reduce heat to medium low and and simmer until veggies are nearly tender, about 15 minutes.
Stir in kale and kidney beans and cook until kale is tender, about 5 minutes longer.
Remove bay leaves, serve warm with parmesan cheese.
Apple Bacon Gorgonzola Salad (With Sweet Balsamic Dressing) by Life in the Lofthouse
1 (12 oz.) bag Spring salad mix
2 hearts Romaine lettuce, rinsed then chopped
6 slices Applewood smoked bacon, cooked then crumbled (or you can use the packaged pre-cooked bacon pieces)
1/2 c dried cranberries
1 large Granny Smith apple, sliced
1/2 c toasted pecans
1/2 c Gorgonzola cheese
Sweet Balsamic Vinaigrette
1/2 c vegetable oil
1/4 c sugar
3 T good balsamic vinegar
1/8 t dry mustard (or a squeeze of dijon mustard)
Few twists of freshly cracked pepper
- Place all ingredients in a large bowl. Toss to combine.
- FOR VINAIGRETTE: Combine all vinaigrette ingredients in a medium bowl. Whisk together until combined. It takes a couple minutes. Pour dressing over the top of salad and gently toss again. Serve immediately and enjoy!
Creamy Dijon Rosemary Chicken by Salt & Lavender
5 minute prep, 20 minute cook-time, serves 4 hungry people
2 boneless, skinless chicken breasts, cut in half lengthwise
Flour, for dredging
1 T olive oil
1 T butter
3 sprigs fresh rosemary
1/2 c white wine
3 cloves garlic, minced
3 T Dijon mustard
1 cup heavy/whipping cream
Salt & pepper, to taste
- Heat olive oil and butter on medium-high heat in large skillet.
- Cut chicken breasts in half lengthwise so you’re left with four thinner cutlets. Dredge each piece in flour.
- Fry chicken for 5 minutes per side and then remove from pan and set aside.
- Remove rosemary needles from stems and add needles to the pan. Let rosemary cook for about a minute.
- Add wine, garlic, and Dijon mustard. Stir until you have a smooth sauce, and then add the cream and chicken back in the pan. Cook for 10 minutes on medium-low heat until chicken is cooked through and sauce has thickened. Season with salt and pepper as desired.
Layered Pumpkin Delight Dessert by Lil’ Luna
1 c flour
½ c butter (softened)
½ c plus ¼ c pecans, chopped and divided
8 oz. cream cheese, softened
1 c powdered sugar
3 c whipped topping, divided
2½ c milk
3 sm pkgs. white chocolate instant pudding mix (or vanilla) – 3.4 oz. boxes
1 (15 oz.) can pumpkin puree
1 t pumpkin spice
- Layer 1: Mix flour, butter and ½ cup pecans together. Press into a sprayed 9×9 OR 9×13 pan. (If you would like more crust add an additional ½ cup flour, ¼ cup butter and ¼ cup chopped pecans) Bake for 15 minutes at 350 degrees, then remove and let cool.
- Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
- Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.
- Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.
- Let chill for 3 hours or until set.