Food
September 17, 2020
25 Harvest-Inspired Recipes Showcasing Fall Vegetables
The fall season means the start of the harvest, and a return to comforting cooking in our homes (the more soups, the better). From acorn squash and pumpkin to cauliflower and turnips, there’s an abundance of hearty veg just waiting to be added to your recipe roster. The next time you hit up the local farmers’ market or pick from your own garden, be on the lookout for these fall vegetables — then, try one (or more) of our harvest-inspired recipes to warm you up from the inside out!
Squash Crostini With Whipped Ricotta
“I love the natural sweetness of squash, and delicata is one of my favorites when it’s in season,” says food blogger and TV personality Abbey Sharp. “The scalloped edges look so pretty when it’s roasted.”
Get the recipe for Squash Crostini With Whipped Ricotta.
Charred Cauliflower & Shishito Peppers
“Eating shishitos is like playing Russian Roulette: most are mild, but one in 10 is hot,” she says. “They pair really nicely with mild cauliflower and the sweet, spicy harissa honey dressing. Plus, the little bit of garlic panko on top adds a nice crunch.”
Get the recipe for Charred Cauliflower & Shishito Peppers.
Beet & Citrus Salad
“Beets are nature’s candy, and I love how they add color during the winter months when most food is brown and beige,” says Abbey.
Get the recipe for Beet & Citrus Salad.
Swiss Chard & Roasted Vegetable Galette
A galette is a free-form French pie and is a great way to serve a crowd. Roasting the root vegetables (like parsnips and butternut squash) adds a wonderful savory kick to this dinner pie.
Get the recipe for Swiss Chard & Roasted Vegetable Galette.
Pumpkin, Chestnut & Chorizo Soup
“This is the perfect gut-warming soup,” says hip Toronto restauranteur Cory Vitiello. “I’ve done a spin on it for years, with different combinations of ingredients, but this is my favorite version. It’s got spice and it’s got richness from the chestnuts and pumpkin, so when it comes to festive soups, this is the one that always comes to the mind first.”
Get the recipe for Pumpkin, Chestnut & Chorizo Soup.
Korean-Style Green Beans
Gochujang, a fermented Korean condiment, perks up this veg dish with its smooth heat. Mirin is a sweet rice wine for cooking that’s similar to sake.
Get the recipe for Korean-Style Green Beans.
Roasted Beet Salad With Preserved Lemon & Cinnamon
A swipe of labneh creates a graphic presentation.
Get the recipe for Roasted Beet Salad With Preserved Lemon & Cinnamon.
Cauliflower Pizza With Mozzarella, Kale & Lemon
Anything that comes from Australian food personality Donna Hay’s kitchen is a treat for the senses, and this healthy and hearty pizza is no exception. The cauliflower crust is a great gluten-free alternative!
Get the recipe for Cauliflower Pizza With Mozzarella, Kale & Lemon.
Roasted Carrots With Carrot-Top Pesto
“The slight bitterness of the herbaceous greens is a great match for the sweet roasted carrots,” says Queer Eye culinary expert Antoni Porowski.
Get the recipe for Roasted Carrots With Carrot-Top Pesto.
Crushed & Fried Potatoes With Crispy Herbs & Garlic
“[French chef] Jacques Pépin made this dish popular, but you know it was developed by some frugal cook centuries ago, who simply wanted to use leftover potatoes and ended up creating a sublime experience of crisp and creamy potatoness,” says Six Seasons cookbook author Joshua McFadden.
Get the recipe for Crushed & Fried Potatoes With Crispy Herbs & Garlic.
Cabbage & Mushroom Hand Pies
“If serving fewer than eight people, freeze the extras: assemble the pies, chill well, and then slide — unbaked — into a freezer bag and freeze for up to one month,” he says. “Bake the frozen pies, without thawing them, in a 350°F oven for one hour.” Then, dinner is served!
Get the recipe for Cabbage & Mushroom Hand Pies.
Turnip Salad With Yogurt, Herbs & Poppy Seeds
“The large amount of poppy seeds in this dish adds an amazing floral quality, plus plenty of crunch,” says Joshua. “You could swap crème fraîche for the yogurt, if you’re feeling luxurious, and if you have some chervil, add that to the mix of herbs.”
Get the recipe for Turnip Salad With Yogurt, Herbs & Poppy Seeds.
Whole-Roasted Cauliflower With Anchovies & Capers
Don’t cover the cauliflower with tinfoil as it darkens in the oven — it’s the deep color that makes the flavor so interesting.
Get the recipe for Whole-Roasted Cauliflower With Anchovies & Capers.
Creamy Thai Carrot Sweet Potato Soup
“The soup shows off the flavor of red curry paste, an authentic Thai ingredient,” says Oh She Glows Every Day cookbook author Angela Liddon. “It’s warm and spicy, but not overpowering, and it’s usually enhanced with notes of lemongrass, garlic, ginger and chiles. It works wonders in this soup, creating rich and full-blown flavor in an instant.”
Get the recipe for Creamy Thai Carrot Sweet Potato Soup.
Pomegranate-Lacquered Parsnips
This simple sauce gives sweet-roasted parsnips a mellow, bitter finish.
Get the recipe for Pomegranate-Lacquered Parsnips.
Charred Brussels Sprouts On Parmesan Cream
This sauce is thickened by reduction, not by adding flavor or a thickening agent. Keeping the cream on the bottom lets the vegetables shine — and provides just enough sauce.
Get the recipe for Charred Brussels Sprouts On Parmesan Cream.
Cumin-Roasted Carrots With Farro, Kale & A Side of Lamb
The trend to eat less meat, both for health and environmental reasons, has triggered a flip of the classic plate structure. Chefs are exploring the versatility of tubers, roots and greens, treating them with the same level of detail and care once reserved for meat.
Get the recipe for Cumin-Roasted Carrots With Farro, Kale & A Side of Lamb.
Squash, Provolone & Sage Pizza
The piquant cheese tempers the butternut’s sweetness, while earthy sage ties the flavors together.
Get the recipe for Squash, Provolone & Sage Pizza.
Cauliflower Soup With Truffle Oil
This is a simple, elegant first course, where leeks give some Gallic charm. The beguiling perfume of white truffle oil knocks it out of the park.
Get the recipe for Cauliflower Soup With Truffle Oil.
Sweet Potatoes With Pumpkin Seed Pesto
Hulled pumpkin seeds, or pepitas, add a nutty flavor to the pesto, with fresh parsley providing brightness and a few chili flakes to finish it off.
Get the recipe for Sweet Potatoes With Pumpkin Seed Pesto.
Roasted Squash With Maple-Chili Tahini
Kabocha squash gets a sweet and spicy flavor kick from the sauce.
Get the recipe for Roasted Squash With Maple-Chili Tahini.
Carrot, Ginger & Coriander Soup
“This soup is a base for reinterpretation — just keep the natural sweetness of the carrot and riff on it,” says food writer Emma Waverman. “You can add cream to make it richer, other root vegetables such as parsnips or rutabaga, or even toss in an apple or pear for more sweetness.”
Get the recipe for Carrot, Ginger & Coriander Soup.
Pot-Rocked Potatoes
Giving the parcooked potatoes a good shake in the pot creates a fuzz-like coating that transforms into a crispy crust once coated in oil and roasted at high heat.
Get the recipe for Pot-Rocked Potatoes.
Anne Willan’s “Burnt” Beans
“Are you prone to overcooking your vegetables? With this recipe, it’s the whole point,” says chef Laura Calder of the dish, created by École de Cuisine La Varenne founder Anne Willan. “The beans become more caramelized and succulent the longer you cook them.”
Get the recipe for Anne Willan’s “Burnt” Beans.
Carrot & Radish Salad
Hearty meals need a fresh element like this simple side dish. Orange blossom water and mint leaves amp up Moroccan flavors.
Get the recipe for Carrot & Radish Salad.