All Posts In In Season

Potato Casserole Recipes — Fall Fest

by in In Season, Recipes, October 19th, 2011

vegetable shepards pie
There’s nothing better than a heaping helping of potatoes; whether they’re Yukon Gold, russet or fingerling is entirely up to you. The hearty vegetable sometimes gets a bad rap, but potatoes are actually low in sodium, high in potassium and an important source of complex carbohydrates and vitamins C and B-6.

Make the most of this year’s potato harvest by mixing them with other rich ingredients and baking ‘em in a casserole dish. Easy to put together and full of flavor, a casserole makes for a great make-ahead meal that requires hardly any prep.

Whip up Emeril’s Twice Baked Potato Casserole for a buttery, cheesy mashed mix. The key is adding butter, sour cream, heavy cream and seasonings to the potato flesh once they’ve gone through one round of baking in the oven.

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Stuffed Spinach Recipes — Fall Fest

by in In Season, Recipes, October 12th, 2011

ham and spinach spuds
Green, leafy vegetables are abundant at local farmers’ markets this month, but none are more in season than Popeye’s favorite snack, spinach. Make a power-packed meal rich in iron and vitamins A and C with these crisp, dark-green leaves. The perfect fill-in for any dish, stuff tomatoes, zucchini, mushrooms and more to utilize this veggie’s slightly bitter taste without overwhelming the other ingredients.

Make Bobby’s Portobello Mushrooms Stuffed With Sausage, Spinach and Smoked Mozzarella as an appetizer, or even a meal. Plump sausage and spinach are a dynamic combo when you toss in plum tomatoes, onion, basil and parsley. Brush the mushroom caps with oil, salt and pepper to bring out the earthy flavor.

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Pumpkins: Not Just for Carving Anymore

by in In Season, Recipes, October 11th, 2011

What’s October without pumpkins, right? As fun as it is to pick these bright orange mounds straight from the patch and carve them into jack-o’-lanterns, it is even more exciting to cook with them. Their texture is similar to that of a butternut squash and, when roasted, they are incredibly soft and sweet. Check out our fresh pumpkin-packed menu below for creative and traditional ways to approach this classic fall feature.

Food Network Magazine puts a spin on traditional toasted Pumpkin Seeds (pictured above). Add chipotle chili powder and cumin for barbecue-flavored flair, cinnamon and sugar for a sweet variety and various ethnic spices for Indian, Spanish and Italian flavors. These healthy seeds are perfect sprinkled atop salads or eaten as a quick midday snack.

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Savory Apple Recipes — Fall Fest

by in In Season, Recipes, October 5th, 2011

apple, cheddar, squash soup
With the arrival of fall comes a whole new batch of fresh produce ready to be baked, fried and steamed. Apples are prime for the picking, just waiting for you to bite in with a crisp, juicy crunch. Although apples are often synonymous with flaky, warm pies, there’s plenty of time to whip one up this season.

So why not make something savory instead?

Start off simple with Paula’s Grilled Apple, Bacon and Cheddar Sandwich With Roasted Red Onion Mayo. Salty bacon makes the crisp apple pop, while the roasted red onion mayo keeps it all moist. Plus, you can’t go wrong with cheddar cheese. Turn your sandwich into a pizza when you use the same essential ingredients to make Sandra’s Canadian Bacon, Sweet Onion and Apple Pizza. In less than 30 minutes, you’ll have an easy weeknight meal.

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All About Apples — Celebrate the First Day of Fall

by in In Season, Recipes, September 23rd, 2011

As of 5:05 a.m. this morning, we are officially in the season of fall and with that comes shorter days, cooler nights and, more deliciously, fall produce. During these next few months, we look forward to in-season goods such as butternut squash, pears, sweet potatoes and, of course, freshly picked apples. Whether you’re a fan of sweet Golden Delicious, tart Granny Smith or classic, crisp McIntosh, there’s an apple to please just about every taste and to fit into every recipe. Check out our favorite apple centric recipes below, and head to the orchard to get picking — or just stop by the produce aisle for — this season’s best eats.

With just a few minutes of prep time, Food Network Kitchens’ Baked Apples With Fennel (pictured above) is a go-to side that is filled with flavor. Buttered, cored apples rest atop thick-cut onion rounds and bake alongside a sliced fennel bulb to create a sweet and savory dish that goes perfectly with Food Network Magazine’s Roast Pork Loin.

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Broccoli and Cheddar, A Perfect Pair — Summer Fest

by in In Season, Recipes, September 14th, 2011

broccoli-cheddar soup
It’s week four of our season-long garden party, Summer Fest 2011, where we welcome food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into cucumbers and peaches

Classic pairings like peanut butter and jelly, cheese and crackers and spaghetti and meatballs always get recognition, but what about a savory combo that’ll send your taste buds soaring? Broccoli and cheddar are not only meant for each other, but they also add full-bodied flavor to soups, frittatas, potatoes and even casseroles.

Vibrant, emerald-green broccoli — a cabbage relative — reaches its peak in the coming months, so take advantage of the veggie’s vitamin A, C, iron and calcium before the doldrums of winter set in.

Start off with hearty Almost-Famous Broccoli-Cheddar Soup (pictured above) from Food Network Magazine. Sharp white and yellow cheddar cheeses make fresh broccoli florets pop, while a sourdough bread bowl is perfect for sopping up every last drop. If you’d rather eat your broccoli without a spoon, try the magazine’s Broccoli-Cheddar Potatoes. Load potatoes high with broccoli, bacon and spinach, then add a dollop of sour cream on top for a symphony of flavor.

More broccoli recipes from our friends and family »

Tomato Appetizers — Summer Fest

by in In Season, Recipes, August 31st, 2011

tomato crostini
It’s week four of our season-long garden party, Summer Fest 2011, where we welcome food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into cucumbers and peaches

As summer’s stifling heat slowly gives way to fall’s refreshing breezes, throw an outside dinner party with tomatoes front and center.

It’s the perfect time to showcase meaty summer tomatoes, dripping with succulent juice and pulpy seeds, in simple appetizers your guests will surely want seconds of.

Start off simple with Rachael’s Tomato and Shrimp Salad With Horseradish Dressing. Large beefsteak tomatoes brighten the plate, while the shrimp adds a heartiness that isn’t overly filling. Whip up Giada’s Calamari, Tomato and Caper Salad in 20 minutes or less for a dish that’s simply executed with lots of fresh lemon, salt and pepper.

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Cool-Down Cooking: Mint

by in In Season, Recipes, August 18th, 2011

mint limeade
I know I love the cooling effect that a midsummer Mojito has on my system, but I didn’t realize that mint in general is a great antidote to hot weather. It makes sense, considering how popular mint tea is in arid countries like Egypt and Morocco. I’m not sure I’ll be drinking hot mint tea anytime soon, but I’ll definitely be adding this soothing herb to my summer fare.

In the morning I’ll use it in Food Network Magazine’s Mint Limeade (pictured above). For a post-work treat I’ll toss it into a bourbon-spiked Mint Julep.  While I normally think of basil when I think of pesto, Giada’s Pea and Mint Pesto Crostini is an inspired take on the classic. For a completely no-cook appetizer, Paula’s Watermelon Salad With Mint Leaves is the best bet. It’s simply dressed in olive oil and red wine vinegar, then sprinkled with feta cheese and mint.

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Southwest Corn Recipes — Summer Fest

by in In Season, Recipes, August 17th, 2011

southwest corn recipes
It’s week four of our season-long garden party, Summer Fest 2011, where we welcome food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into cherries and cucumbers. This week we’re getting creative with corn.

If you’ve been counting down all season long for sweet, crisp corn, the wait is finally over. Whether you roast corn on the stove or set it to sizzling on the grill, you can make juicy kernels the star of main dishes with a Southwestern flair.

Try Guy’s hearty Roasted Corn Quesadillas, bursting with corn, jalapenos, red onions, bell peppers and black beans for an easy weeknight meal. Add some chicken to the mix and you’ve got Robin’s Chicken Tostada With Corn, Pickled Jalapenos and Black Beans. Her cilantro-lime vinaigrette makes this Southwestern main the life of the party.

More corn recipes from family and friends »

From the Garden to the Grill: White Eggplant

by in In Season, August 12th, 2011

white eggplants
After making such a delicious and simple meal with my garden-fresh summer squash, I decided the trek home would again be worth my while in order to get my hands on another great veggie: white eggplant. While both kinds are great when grown in your own backyard, the white eggplant variety produces many more individual eggplants — the five pictured above are just a quarter of what is on the plant on any given day.

Eggplant holds up great on the grill. You can have it as an appetizer, like in Bobby’s Spicy Hoisin Glazed Eggplant or Giada’s Grilled Eggplant and Goat Cheese Salad. Or use it in classic (and cheesy) Eggplant Parmesan. Grilled eggplant also gives a great smoky flavor to Baba Ghanoush.

In order to really showcase the eggplant, I chose to serve it marinated in a miso glaze and grilled.

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