There is a slight chill in the air. Squirrels and chipmunks scrabble about foraging and stashing their spoils for winter. Kids are back in school. The hum of the wood splitter echoes through the air. Aspens flutter their yellowing leaves as summer fades into fall. As we prepare for the cooler months ahead, seasonal ingredients shift.
Fall produce lines the shelves of the markets. In Northern California, cruciferous vegetables, leafy greens, root vegetables and squashes are some of the abundant vegetables available in September. Fruits such as apples, cranberries, grapes, pears and pomegranates are included in the fall bounty. Kale, Swiss chard, bok choy, leeks, arugula, Brussel sprouts, broccoli, cauliflower, cabbage, pumpkins, beets, carrots, potatoes, eggplant and many herbs are among the seasonal produce to consider preparing meals with. One of my favorite vegetables is Romanesco. The cool weather vegetable is versatile and delicious. Part cauliflower, part broccoli, the alien-looking Romanesco is delicious roasted with garlic. It pairs well with anything Italian.
Eggplant is one of those vegetables that is either well-loved or detested. One of my favorite Italian dishes, eggplant Parmesan served with crusty garlic bread, penne pasta and roasted Romanesco, is always a hit on my table — and this dish just might change the mind of the harshest eggplant critic. If eggplant isn’t your thing, substitute zucchini.
Here are a few recipes to welcome the autumn months using seasonal farm-fresh veggies.
Baked Eggplant Parmesan
From the kitchen of Priya Hutner
3 C marinara sauce, homemade or store-bought (16-oz. jar)
2 large eggplants, peeled & sliced into half-inch rounds
2 eggs
¼ C half-and-half
2 C panko or Italian breadcrumbs
1 C Parmesan cheese, grated
2 C mozzarella cheese, shredded
3 C marinara sauce
2 t coarse salt
1 t fresh ground black pepper
Preheat oven to 375 F. Layer a baking sheet with a silicone mat or parchment paper. Prepare marinara sauce, if using homemade.
Peel eggplant, slice rounds, place in a colander, salt generously and set aside.
Beat eggs with half-and-half and 1 T of Parmesan cheese in a bowl. Dip the eggplant in the egg mixture and coat it with bread crumbs on both sides. Spray the baking tray and bake the eggplant in the oven for 10 minutes.
In a lightly greased baking dish, layer the bottom with sauce, eggplant, a sprinkle of Parmesan and a thin layer of mozzarella, layering alternately. Top the dish with a generous amount of sauce and mozzarella.
Cover with a lid or foil and bake for 35 to 45 minutes or until cheese is melted and brown.
Roasted Romanesco
From the kitchen of Priya Hutner
1 head Romanesco
5 cloves garlic, sliced
¼ C olive oil
2 t coarse salt.
Preheat oven to 425 F. Place the whole head of Romanesco in a lightly oiled glass baking dish. Tuck sliced garlic in between florets. Drizzle with olive oil and sprinkle with salt. Roast for 40 minutes or until tender. Serve hot.
Italian Wedding Soup
From the kitchen of Priya Hutner
Full of delightful fall ingredients, this soup, served with a side of root vegetables, makes a satisfying and delicious autumn dinner.
3 C chicken or vegetable stock
1 onion, chopped
2 large carrots, peeled & sliced half-inch rounds
2 stalks celery, sliced
1 t fresh oregano
2 t fresh basil leaves
4 C kale, chopped
3 garlic cloves, sliced
1 t fresh oregano
2 t fresh basil leave
¼ C Parmesa
½ box ditalini pasta
Meatballs (recipe below)
Heat chicken stock in a large pot. Add onions, carrots, celery and herbs. Simmer on medium heat for 15 minutes. Add kale and garlic and cook for 10 minutes. Add meatballs. Serve soup over pasta and top with Parmesan cheese.
Meatballs
1 pound ground turkey or beef
1 large egg
½ C panko
½ t fresh oregano
1 t fresh Italian parsley, chopped
1½ t salt
1 t fresh ground pepper
¼ C Parmesan
Preheat oven to 375 F and line baking sheet with parchment. Mix ingredients in a bowl and roll into balls. Bake for 8 to10 minutes, turning halfway through.
Roasted Root Veggies
From the kitchen of Priya Hutner
1 large onion, quartered
1 head garlic, whole
3 large carrots, peeled & cut in thirds
2 beets, peeled & quartered
1 large potato, quartered
1 large sweet potato, quartered
1 large turnip, peeled & quartered
¼ C olive oil
|2 sprigs fresh rosemary
2 t coarse salt
1 t fresh ground black pepper
Preheat oven to 425 F. Add the veggies to a roasting pan, top with olive oil, rosemary, salt, pepper and mix well. Roast for 45 minutes until vegetables are tender, stirring occasionally.
Roasted Butternut Squash Soup
From the kitchen of Priya Hutner
Nothing says fall like a hot bowl of butternut squash. I love this soup served in a crusty bread bowl.
3 T olive oil
4 t coarse salt, divided
2 t fresh ground black pepper, divided
2 onions, rough cut
5 cloves of garlic, peeled
1 butternut squash, peeled, deseeded, cubed
2 medium golden beets, peeled & quartered
1 large sweet potato, peeled & quartered
2 carrots, peeled & cut into thirds
2 C chicken or vegetable stock
1½ t fresh grated ginger
½ C cilantro
¼ C heavy cream
Preheat oven to 425 F. Line a baking sheet with parchment paper or silicone mat. Toss vegetables, using 1 onion, with 1 tablespoon of olive oil, 1 teaspoon of salt and 1 teaspoon ofpepper. Spread onto sheet pan. Roast vegetables for 35 to 40 minutes.
While vegetables are roasting, sauté remaining onion in 2 tablespoons of olive oil in a large pot. Cook until soft. Add stock, grated ginger and 1 teaspoon of pepper and simmer for 10 minutes. Add roasted vegetables to stock and simmer for 10 minutes.
Blend soup with immersion blender or in blender. Garnish with cilantro and drizzle of heavy cream. Serve with warm bread.
