Tag: Fall’s bounty

As the air turns brisk and leaves transform into a tapestry of warm colors, the enchanting season of fall brings with it a harvest of nature’s finest treasures. Fall’s Bounty on Your Plate.

From earthy root vegetables to the sweetness of orchard fruits, autumn’s bounty beckons to be savored in a multitude of delectable ways.

In this post, we embark on a culinary journey that celebrates fall’s seasonal produce with a collection of breakfast, lunch, dinner, dessert, and refreshing juice/shake recipes, all while sprinkling in some interesting Fall facts and tidbits.

Fall’s Bounty on Your Plate…

Fall’s Bounty Breakfast

Cinnamon Apple Oatmeal:

Ingredients:

• 1 cup rolled oats
• 2 cups almond milk
• 1 apple, peeled, cored, and diced
• 1 teaspoon ground cinnamon
• 2 tablespoons maple syrup
• Chopped nuts and dried cranberries for topping

Instructions:

• In a saucepan, combine oats and almond milk. Cook over medium heat until creamy.
• Stir in diced apple, ground cinnamon, and maple syrup.
• Cook for a few more minutes until the apples are tender.
• Serve hot with chopped nuts and dried cranberries on top.

The full moon closest to the autumnal equinox is known as the “Harvest Moon.” Unlike other full moons, the Harvest Moon rises shortly after sunset, allowing farmers to work late into the evening using its natural light.

Pumpkin Spice Smoothie Bowl:

Ingredients:

• 1/2 cup canned pumpkin puree
• 1 banana
• 1/2 cup Greek yogurt
• 1/2 cup almond milk
• 1 teaspoon pumpkin spice blend
• Toppings: granola, chopped pecans, and a drizzle of honey

Instructions:

• Blend pumpkin puree, banana, Greek yogurt, almond milk, and pumpkin spice until smooth.
• Pour into a bowl and top with granola, chopped pecans, and a drizzle of honey.

Sir Isaac Newton’s discovery of gravity is said to have been inspired by a falling apple. This iconic event, which led to the formulation of the laws of motion, reportedly happened under the branches of an apple tree in the fall of 1666.

Maple Pecan Pancakes:

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons melted butter
• 1/4 cup chopped pecans
• Maple syrup for serving

Instructions:

In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk buttermilk, egg, and melted butter.

Combine wet and dry ingredients, then fold in chopped pecans.

Cook pancakes on a griddle and serve with maple syrup.

Fall marks the season of incredible animal migrations. Monarch butterflies embark on their astonishing journey of up to 3,000 miles from North America to Mexico, while various bird species cover thousands of miles on their migration routes.

Sweet Potato and Sausage Breakfast Hash:

Ingredients:

• 2 cups diced sweet potatoes
• 1/2 pound breakfast sausage
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

• In a skillet, cook breakfast sausage until browned. Remove and set aside.
• In the same skillet, sauté sweet potatoes, bell pepper, and onion until tender.
• Add minced garlic, smoked paprika, salt, and pepper. Cook for another minute.
• Stir in cooked sausage. Serve hot, garnished with fresh parsley.
  

Fall wouldn’t be complete without pumpkins, and they’ve achieved quite the status. The world record for the heaviest pumpkin ever grown weighs in at over 2,600 pounds, showcasing the incredible feats of agricultural prowess.

Fall’s Bounty Lunch

Butternut Squash and Apple Soup:

Ingredients:

• 1 butternut squash, peeled, seeded, and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Greek yogurt and chopped chives for garnish

Instructions:

• In a pot, sauté onion and garlic until softened.
• Add butternut squash, apples, vegetable broth, cinnamon, and nutmeg.
• Simmer until squash and apples are tender.
• Use an immersion blender to puree the soup until smooth.
• Season with salt and pepper. Serve with a dollop of Greek yogurt and chopped chives.

During the fall equinox, day and night are nearly equal in length all over the world. This astronomical event occurs around September 22-23 in the Northern Hemisphere and March 20-21 in the Southern Hemisphere.

Harvest Quinoa Salad:

Ingredients:

• 1 cup cooked quinoa
• 1 cup roasted Brussels sprouts, halved
• 1/2 cup pomegranate seeds
• 1/2 cup toasted pecans, chopped
• 1/4 cup crumbled feta cheese
• 2 tablespoons balsamic vinaigrette

Instructions:

• In a large bowl, combine cooked quinoa, roasted Brussels sprouts, pomegranate seeds, toasted pecans, and crumbled feta cheese.
• Drizzle with balsamic vinaigrette and toss to combine.
• Enjoy a nutrient-packed salad that captures the essence of fall.

During the fall equinox, day and night are nearly equal in length all over the world. This astronomical event occurs around September 22-23 in the Northern Hemisphere and March 20-21 in the Southern Hemisphere.

Mushroom and Spinach Stuffed Acorn Squash:

Ingredients:

• 2 acorn squash, halved and seeded
• 2 cups baby spinach
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup cooked quinoa
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

• Preheat your oven to 375°F (190°C).
• Place acorn squash halves on a baking sheet, cut side down. Roast for 20-25 minutes until tender.
• In a skillet, sauté onion and garlic until fragrant.
• Add mushrooms and cook until they release their moisture.
• Stir in baby spinach and cooked quinoa. Cook until spinach wilts.
• Remove from heat and stir in Parmesan cheese, olive oil, salt, and pepper.
• Spoon the filling into the roasted acorn squash halves. Return to the oven for 10 more minutes.
• Serve as a hearty and wholesome lunch.

In Celtic tradition, the holiday of Samhain marked the end of the harvest season and the beginning of winter. Bonfires were lit to ward off evil spirits, and the practice eventually influenced modern Halloween festivities.

Apple and Cheddar Grilled Cheese Sandwich:

Ingredients:

• 8 slices whole grain bread
• 2 apples, thinly sliced
• 1 cup shredded sharp cheddar cheese
• 1/4 cup Dijon mustard
• 2 tablespoons butter

Instructions:

• Spread Dijon mustard on one side of each bread slice.
• Layer shredded cheddar, apple slices, and more cheddar between two slices of bread, mustard-side in.
• In a skillet, melt butter over medium heat.
• Cook sandwiches until bread is golden brown and cheese is melted.
• Slice and serve a fusion of flavors that epitomizes fall comfort.

Let us continue our culinary exploration through fall’s bounty with delightful dinner and dessert recipes, along with invigorating juice and protein shake creations. But, before we proceed, did you know that the vibrant fall foliage is a result of trees producing less chlorophyll? This allows the other pigments present in the leaves, such as carotenoids and anthocyanins, to shine through, creating the breathtaking colors we associate with autumn. So, as you savor these fall recipes, take a moment to admire the natural artistry around you.

Fall’s Bounty Dinner

Roasted Autumn Vegetable Medley:

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, halved
• 2 cups carrots, peeled and sliced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

• Preheat your oven to 400°F (200°C).
• Toss butternut squash, Brussels sprouts, carrots, and red onion with olive oil, garlic, dried thyme, salt, and pepper.
• Spread vegetables on a baking sheet in a single layer.
• Roast for 25-30 minutes, stirring once, until veggies are tender and slightly caramelized.
• Serve as a nourishing and hearty dinner side.

Fall is known for the iconic game of “conkers,” where players string chestnuts and try to break their opponent’s nut. This old British pastime inspired the name for the hard-shelled seeds inside the chestnut fruit.

Herb-Roasted Chicken with Root Vegetables:

Ingredients:

• 4 chicken thighs, bone-in, skin-on
• 2 cups baby potatoes, halved
• 2 cups carrots, peeled and sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

• Preheat your oven to 375°F (190°C).
• In a bowl, toss baby potatoes, carrots, onion, and garlic with olive oil, dried rosemary, dried thyme, salt, and pepper.
• Arrange chicken thighs on top of the vegetables on a baking sheet.
• Roast for 35-40 minutes, until chicken is cooked through and vegetables are tender.
• Serve a comforting meal that embodies the essence of fall.

Fall’s cooler temperatures are a welcome change after the heat of summer. The phrase “sweater weather” perfectly captures the comfort of wrapping up in cozy knitwear and sipping warm beverages.

Creamy Pumpkin Risotto:

Ingredients:

• 1 cup Arborio rice
• 1/2 cup canned pumpkin puree
• 4 cups vegetable broth
• 1/2 cup dry white wine
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons butter
• 1 teaspoon dried sage
• Salt and pepper to taste

Instructions:

• In a pot, sauté onion and garlic in butter until translucent.
• Add Arborio rice and cook for a few minutes until slightly toasted.
• Pour in white wine and cook until absorbed.
• Gradually add vegetable broth, stirring until absorbed before adding more.
• Stir in pumpkin puree, dried sage, salt, and pepper.
• Finish with grated Parmesan cheese for a velvety and flavorful risotto.

Fall is also the season of grape harvests in many wine-growing regions, leading to vibrant festivals known as “wine harvest” or “vendemmia” celebrations in Italy, where locals gather to pick grapes and enjoy the harvest’s first fruits.

Fall Harvest Stuffed Bell Peppers:

Ingredients:

• 4 bell peppers, halved and seeds removed
• 1 cup cooked quinoa
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced tomatoes
• 1/2 cup shredded Monterey Jack cheese
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

• Preheat your oven to 375°F (190°C).
• In a bowl, combine cooked quinoa, black beans, corn, diced tomatoes, shredded cheese, ground cumin, chili powder, salt, and pepper.
• Fill bell pepper halves with the quinoa mixture.
• Place stuffed peppers in a baking dish and cover with aluminum foil.
• Bake for 25-30 minutes, then uncover and bake for an additional 10 minutes.
• Serve these colorful stuffed peppers as a wholesome dinner option.

Fall’s Bounty Dessert

Apple Crisp:

Ingredients:

• 4 cups apples, peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1/2 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup cold butter, diced
• Vanilla ice cream or whipped cream for serving

Instructions:

• Preheat your oven to 350°F (175°C).
• Toss sliced apples with lemon juice and place in a baking dish.
• In a bowl, combine oats, flour, brown sugar, cinnamon, and nutmeg.
• Cut in cold butter until mixture resembles coarse crumbs.
• Sprinkle the oat mixture over the apples.
• Bake for 30-35 minutes, until the apples are tender and the topping is golden.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Pumpkin Cheesecake Bars:

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 ounces cream cheese, softened
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

Instructions:

• Preheat your oven to 350°F (175°C).
• In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter.
• Press the mixture into the bottom of a greased baking pan.
• In a separate bowl, beat cream cheese, pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and pumpkin pie spice until smooth.
• Pour the cream cheese mixture over the crust.
• Bake for 30-35 minutes, until the center is set.
• Allow to cool, then refrigerate before cutting into bars.

Cranberry-Pear Crumble:

Ingredients:

• 4 cups fresh or frozen cranberries
• 3 ripe pears, peeled, cored, and diced
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, cold and diced
• Vanilla ice cream or whipped cream for serving

Instructions:

• Preheat your oven to 375°F (190°C).
• In a bowl, combine cranberries, diced pears, granulated sugar, and vanilla extract. Spread in a baking dish.
• In another bowl, mix flour, oats, brown sugar, cinnamon, and salt.
• Cut in cold butter until the mixture is crumbly.
• Sprinkle the crumble mixture over the cranberry-pear mixture.
• Bake for 30-35 minutes, until the top is golden and the filling is bubbly.
• Serve warm with vanilla ice cream or whipped cream.

Fall’s Bounty Fresh Juice and Protein Shake

Apple Cider Protein Shake:

Ingredients:

• 1 cup unsweetened apple juice
• 1 scoop vanilla protein powder
• 1/2 apple, peeled, cored, and diced
• 1/2 banana
• 1/2 teaspoon ground cinnamon
• Ice cubes

Instructions:

• Blend apple juice, protein powder, diced apple, banana, ground cinnamon, and ice cubes until smooth.
• Enjoy a protein-packed shake with the flavors of fall.

Spiced Pumpkin Protein Shake:

Ingredients:

• 1 cup almond milk
• 1 scoop pumpkin spice protein powder
• 1/4 cup canned pumpkin puree
• 1/2 banana
• 1/2 teaspoon pumpkin pie spice
• Ice cubes

Instructions:

• Blend almond milk, pumpkin spice protein powder, pumpkin puree, banana, pumpkin pie spice, and ice cubes until well blended.
• Sip on a protein-rich shake that embodies the essence of autumn.

Autumn Glow Juice:

Ingredients:

• 2 carrots
• 1 apple, cored and quartered
• 1 orange, peeled and quartered
• 1/2 inch ginger root

Instructions:

• Run the carrots, apple, orange, and ginger through a juicer.
• Pour the vibrant juice into a glass and relish the natural energy boost.

Did you know that the tradition of pumpkin carving originated from an Irish myth about a man named “Stingy Jack”? He tricked the devil and was denied entry into both heaven and hell, so he roamed the earth carrying a carved-out turnip with a burning coal inside. This eerie practice evolved into the pumpkin carving we know today as Jack-o’-lanterns!

So, as you enjoy these delightful recipes, you’re not only indulging in deliciousness but also immersing yourself in the rich history and wonders of the autumn season. Embrace the bounty of fall on your plate and let each bite remind you of the natural beauty and traditions that make this time of year truly enchanting.