Food
September 26, 2023
6+ Delicious Dishes That Embrace Fall Vegetables
As the weather gets colder, it’s a great time to embrace fall vegetables in your cooking. Try Tieghan Gerard of Half Baked Harvest’s comforting and hearty Brussels Sprouts and Gnocchi or whip up chef Joe Thottungal’s brightly colored and aromatic Root Vegetable Curry.
Roasted Delicata Squash with Sage Salsa Verde
“Delicata squash is one of the only squashes that does not keep throughout the entire winter and is truly best eaten in the fall. Some may say this makes it extra special. The squash can be cut into beautiful rings that look like elegant flowers and can be presented as such on the dinner table. The delicata’s sweet flesh is light and surprisingly happy when paired with a sauce made of toasted sage leaves—an ideal sweet-savory balance.” – Deirdre Buryk
Get the recipe here.
Brussels Sprouts and Gnocchi
“This combination is one of my favorites in the fall and winter months, when all I want is a cozy, hearty dish. Nothing is better than tossing the sprouts with gnocchi. What’s special about this gnocchi is that it’s made with cauliflower instead of potato. It feels a little lighter.” – Tieghan Gerard
Get the recipe here.
Carrot Tarte Tatin
“You cook the carrots in olive oil or butter, balsamic, thyme, garlic and a little bit of honey until they’re glazed — it’s everything that makes carrots good, basically.” – Deb Perelman
Get the recipe here.
Roasted Squash and Halloumi Salad
“It fills me with much joy to know that locally made halloumi has become more commonplace in the Prairies these past few years. The first time I tried this cheese was when I was in my early twenties and visiting a friend who had just moved across the pond to London. It was love at first bite, and I have held this salty, firm cheese close to my heart ever since. It’s this grillable cheese that helps take this squash and apple salad to the next level. My backyard boasts a McIntosh apple tree, so that’s what I am using here. If you’ve got a fruitful tree at your house, feel free to use whatever you’re got hanging ripe and ready. Pears work well too!” – Dan Clapson
Get the recipe here.
Root Vegetable Curry
“This hearty dish has a beautiful, pinky-orange color from the beets. After the coconut milk is added, spices and aromatics are tempered in a pan, then poured over the curry.” – Joe Thottungal
Get the recipe here.
Honey-Roasted Carrots
“Carrots are naturally sweet, and roasting them brings that out even more while the honey creates a nice glaze. Then the herb oil helps balance all that sweetness.” – Tieghan Gerard
Get the recipe here.
Sunchoke, Cauliflower & Leek Soup with Canadian Gremolata
“If you are new to the sunchoke (also called a Jerusalem artichoke), you are in for a tender, slightly nutty treat. Sunchokes—very much like potatoes—are hardy tubers, fit for Ontario’s cool climate, and they grow wild here throughout the fall and are available all winter. Simmering sunchokes with cauliflower in a pot over low heat allows for the vegetables to steam in their own liquid and turn into a silky cream not unlike a culinary version of cashmere. This zesty gremolata is a Canadian interpretation of a traditional Milanese spice mix. Instead of lemon, I used sumac—a berry with bright red cones that grows wild across Ontario. It can be harvested, dried, and blitzed into a wonderful spice on its own” – Deidre Burykr
Get the recipe here.