Tag: Fall Fest

The Ultimate Pumpkin Soup — Fall Fest

by in In Season, Recipes, October 26th, 2011

pumpkin soup
Pumpkin is not only synonymous with Halloween, but it also signifies the official arrival of fall. What better way to celebrate the season and National Pumpkin Day than with pumpkin soup? Decadent and warm, its bright color will keep away the pre-winter blues.

Try Rachael’s Pumpkin Soup With Chili Cran-Apple Relish for a scrumptious meal in less than 45 minutes. The natural sweetness of the pumpkin is enhanced with cinnamon and nutmeg, while the chili powder and hot sauce liven up each bite. The apple, onion, cranberry and honey make a great relish all on their own, but tastes even better when mixed into the soup.

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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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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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Fall Fest: Brussels Sprouts Gratin

by in View All Posts, November 10th, 2010
Brussels Sprouts Gratin
Mixed with cheese and cream, Brussels Sprouts Gratin makes an irresistible Thanksgiving side dish.

We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Thinking about adding Brussels sprouts to your Thanksgiving feast, but scared some guests may wrinkle their noses at the mere mention? Try this easy-to-love, cheese-topped Brussels Sprouts Gratin from Food Network Magazine. Melty and oozy, it’s an easy way to ease doubters into loving this dreaded veg.

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Fall Fest: Root Veggie Sides to Try

by in View All Posts, November 3rd, 2010
Glazed Carrots and Turnips
This year, try a new Thansgiving side, like Glazed Carrots and Turnips.

We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Thanksgiving is all about traditions – roasted turkey, buttery mashed potatoes, grandma’s pumpkin pie – but don’t be afraid to add new life to the traditional feast with a few new stand-out sides. (Here are 50+ if you want to start browsing now!) For a little something different, reach for one of these three often overlooked root veggies – turnips, rutabagas and parsnips – in season and oh so tasty.

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Fall Fest: Roasting Pumpkin Seeds

by in View All Posts, October 27th, 2010

pepitas popcorn balls
We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

While you’re carving jack-o’-lanterns for Halloween, hold onto the gook and make your own homemade stash of roasted pumpkin seeds. They’ll last for about a week tightly sealed, or you can keep them in the freezer for a month.

Roasting pumpkin seeds is simple with Alton by your side. See how he does it:
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Fall Fest: Baking Up Pear Desserts

by in View All Posts, October 20th, 2010
Pear Cake Pear-Pecan Upside-Down Cake from Food Network Magazine is baked in a slow cooker

We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Pears are at their peak, sweet, juicy and great for baking into tempting fall desserts. Whether you’re having a casual get-together, thinking ahead to Thanksgiving or craving an everyday indulgence, bake up one of these sweet pear treats for a taste of the season.

Pear-Pecan Upside-Down Cake
Rarely is such a beautiful dessert so amazingly simple: Just layer the fruit and batter in your slow cooker and then let it cook gently for about three hours.

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Spinach: Giada’s Great Italian Takes

by in View All Posts, September 22nd, 2010
Penne with Spinach Sauce
Giada's Penne with Spinach Sauce

Fall FestWe’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

In honor of the first day of fall, whip up some comforting everyday Italian dishes from Giada, featuring the earthy goodness of still-fresh spinach. As part of a cheesy topping or pasta mix-in, spinach goes from dreaded health food to savory treat.

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