Seasonal Recipe Favorites: Fall Cooking – Two Seasons in One

The fall harvest and fall cooking are really about two seasons in one. In early autumn, September through mid-October, the farm stands still offer those last vestiges of summer flavors: the last tomatoes, basil, corn, eggplant and summer squash. By November, the root vegetables take center stage, along with winter squashes, dark leafy greens like kale and chard, plus all the apple varieties, pumpkins and cranberries.

This recipe for Crunchy Tautog (also known as blackfish, which you can buy from Edwards Lobsters: 631-788-7645) is perfect for October—it’s a complete dinner recipe with crunchy fish, roasted late-season tomatoes, sautéed kale and mushrooms. Earthy mushrooms have an honored place at the fall table and you’ll enjoy them in this recipe for Caramelized Leek and Seared Mushroom Toasts. The toasts make a tasty lunch, a side dish for dinner or could easily be the main course.

Fall Bliss Salad is a delicious way to introduce the flavors of late fall, with roasted Honeynut (or just use Butternut) squash and crumbled goat cheese over kale and spinach. When it’s time for soup, this vegetarian Vermont Cheddar and Beer Soup is chock-full of veggies and feeds a crowd—a good recipe when you’ve got an extra hand or two with you in the kitchen to do some chopping.

I typically turn my back on broccoli during the summertime but we get reacquainted each autumn—like in this Broccoli Buddha Bowl which you can top with just about anything that appeals, from nuts to seeds, sprouts, avocado and more. And if you’ve got leftover broccoli stems, don’t toss them! Instead, use them up in this quick and delicious Grilled Squid with Broccoli Salsa that calls for the stems and not the florets. The piquant salsa is perfect with the simple, quick-grilling squid, but you can enjoy the salsa alongside any other fish, chicken or simply spread on a cracker. You’ll love having a jar of it stashed in the fridge to glam up your weeknight supper. And, don’t miss the bonus recipe for Chilled Broccoli Soup (and just as tasty served hot!) if you go straight for the salsa and are left with the extra florets.

Please credit Chip Riegel

If you’re a fan of classic wedge salads, humble cabbage becomes a breakout star in this Seared Cabbage with Blue Cheese, Bacon and Walnuts. For a hearty meal, follow the wedge salad with Bone-in Pork Chops with Braised Apple and Mustard Greens. For something a little lighter yet filled with warming spices, try Braised Moroccan Chicken and Olives, a recipe that results in tender chicken with a deliciously fragrant sauce.

I love baking desserts that feature New England’s autumn triumvirate: apples, pumpkins and cranberries. Here are recipes that celebrate each of them. Make them for Thanksgiving or anytime you and your family or friends need a sweet treat: Miso Skillet Upside Down Cake with Apples; Ginger Pumpkin Tarts; and Orange Cranberry Cake with Sugar Glaze. Enjoy autumn in the kitchen!

Genie McPherson Trevor is the founding editor of Edible Rhody magazine, a quarterly food journal that celebrates the local, seasonal bounty of Rhode Island. Edible Rhody is a member of Edible Communities, the James Beard award-winning publishing group with over 80 local Edible magazines in print across the United States and Canada.

To subscribe to Edible Rhody, please visit www.ediblerhody.ediblecommunities.com

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