Last month, we welcomed Laura Walsh, RD of Walsh Nutrition Group to our Fall Vegetables: From Garden to Table class held at First Congregational Church of Glen Ellyn. Walsh explained uses for late-season crops and their benefits to our health and nutrition, and attendees participated in hand-on vegetable prep instruction and sampled Laura's amazing recipes. We've shared these recipes below for those who were not able to attend, and take it from us - they all were absolutely delicious and perfect for fall family cooking.
Pomegranate, Pear and Avocado Salad
This pomegranate, pear and avocado salad is full of delicious fresh flavors. And it's perfect for the holidays!
Prep Time: 15 mins | Cook Time: 0 mins | Total Time: 15 mins
- 1 head Romaine lettuce, washed and roughly-chopped into bite-sized pieces
- 1 ripe pear, cored and diced
- 1 avocado, peeled, pitted and diced
- 2/3 cup shelled pistachios
- 2/3 cup crumbled goat cheese (or blue cheese, or feta cheese)
- 1/2 cup diced red onion (about half of a small red onion)
- seeds from 1 pomegranate
- citrus vinaigrette (see below)
Citrus Vinaigrette Ingredients:
- 1/3 cup orange juice (freshly-squeezed, if possible)
- 1/4 cup white balsamic vinegar (or white wine vinegar)
- 1 tablespoon honey, if needed to sweeten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly-ground black pepper
- 1/3 cup olive oil
To make the salad: Add all ingredients together in a large bowl and drizzle on the dressing. Toss until combined. Serve immediately. (*Tip: To prevent the diced avocado from browning while sitting out, toss it beforehand in a few tablespoons of lime or lemon juice.)
To make the vinaigrette: Whisk all ingredients together for 30 seconds until combined.
Total Time: 5 min | Prep: 5 min | Yield: 2 cups | Level: Easy
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise
4 scallions, white and green parts, minced
2 tablespoons fresh parsley leaves, minced
1 tablespoon fresh dill, minced
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Directions: Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
Total Time: 1 hr 10 min | Prep: 10 min | Inactive: 1 hr | Yield: 1 1/2 cups | Level: Easy
4 ripe avocados
1 lime, juiced
1/2 medium red onion, chopped
1 garlic clove, minced
1 vine-ripe tomato, diced
1 big handful fresh cilantro leaves, finely chopped
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
Kosher salt and freshly ground pepper
Directions: Halve and pit the avocados; scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.
Total Time: 50 min | Prep: 10 min | Cook: 40 min | Yield: 6 to 8 servings | Level: Intermediate
3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
Unsalted butter, melted, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable broth
1/4 cup honey
1 teaspoon minced fresh ginger
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg
Directions: Heat the oven to 400 degrees F.
Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
All recipes courtesy of The Food Network.