Tag: Fall Fest

Roasted Winter Squash — Fall Fest

by in In Season, Recipes, December 7th, 2011

curried winter squash
fall festTurn winter squash into a simple snack with curry powder and butter. Whether you’re partial to acorn, buttercup, butternut, hubbard, spaghetti or turban, this quick recipe from Food Network Magazine showcases the fruit’s plump, soft flesh.

When shopping, the firmer the squash the better. Winter squash’s thick skin allows for longer storage times (as long as you keep it in a cool, dark place and don’t refrigerate). Don’t forget to watch out for blemishes or moldy spots.

A great source of iron, riboflavin and vitamins A (more than summer squash) and C, this Curried Winter Squash is so addictive don’t be surprised if you eat it all in one sitting.

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Top 3 Beet Salad Recipes — Fall Fest

by in In Season, Recipes, November 30th, 2011

beet and apple salad
fall festAs November comes to a close, serve one last bright meal that channels summer and casts away the soon-to-be-winter chill. Beets are not only pretty, but this versatile root vegetable can be easily thrown into a quick salad.

When shopping, choose beets that are firm and have smooth skin. Small or medium-sized beets are often more tender, while their color can range from a garnet red to white.

Serve a Beet and Apple Salad (pictured above) from Food Network Magazine as an easy starter. Apples and sugar give this dish a natural sweetness, while endive and walnuts add some crunch.

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The Communal Table — Fall Fest Special Edition

by in Holidays, Recipes, November 16th, 2011

pumpkin cake
In honor of Thanksgiving, Food Network and Fall Fest contributors are gathering together to share their favorite Thanksgiving recipes at our first ever Communal Table.

Today, browse through recipes for cocktails, appetizers, soups, salad, mains, and desserts. You can start drooling now.

Find out what our friends & family are bringing »

Simply Roasted Turnips — Fall Fest

by in In Season, Recipes, November 9th, 2011

turnips
Give humble root vegetables a chance with this easy roast turnip recipe from Food Network Magazine. The root itself is high in vitamin C, but don’t forget the leafy turnip greens. Similar in flavor to mustard greens, choose smaller leaves for a less bitter taste.

For the root: Peel and cut into wedges. Toss with olive oil or melted butter, and salt and pepper on a baking sheet. Roast at 425 degrees F, 35 to 45 minutes. Try this: Melt 2 tablespoons butter with 1 tablespoon each maple syrup and lemon juice, and a pinch each of cumin and red pepper flakes. Toss with the roasted turnips.

For the greens: Wash and dry 10 cups of turnip greens. Put in a saucepan with 1/2 cup olive oil, 2 thinly sliced garlic cloves, 1/4 cup water and 1 teaspoon salt. Cover and cook over medium-low heat until tender, about 40 minutes. Season with pepper.

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Roasted Cauliflower 5 Ways — Fall Fest

by in In Season, Recipes, November 2nd, 2011

roasted cauliflower
Boost your immune system with vitamin C before cold and flu season sets in by eating more cauliflower. A member of the cabbage family, cauliflower can be boiled, baked or sautéed, but for a well-browned exterior and a flavorful, moist interior, roasting is the way to go.

Start simple with Emeril’s Oven-Roasted Cauliflower With Garlic, Olive Oil and Lemon Juice. We bet even the biggest cauliflower-haters will think twice after sampling this quick yet flavorful dish.

Claire’s Roasted Cauliflower With Dates and Pine Nuts (pictured above) is a wonderful fall side for those willing to experiment with flavor. Roasting the cauliflower makes it slightly sweet and turns into an unexpected complement to the dates.

Try Guy’s Roasted and Pureed Cauliflower as a mashed-potato substitute. With only six ingredients, this side is an easy addition to any weeknight meal.

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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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