Transitioning to fall meals
Fall meals offer their own unique combination of fresh produce and hearty staples. If you are a gardener, or live near a farmers market, you know that the squash, tomato, and potato harvests are still going strong. My family’s garden is still producing so many tomatoes! Some new vegetables are also making their way into season: broccoli, eggplant, pumpkin, and greens. Throughout the summer we have had salads and grilled vegetables, but as the weather cools I begin to crave warm meals.
The challenge with this craving is how to blend the desire for warm, hearty food, while still enjoying all the fresh garden produce. Here are a few of my favorite fall meals:
- Tomato soup with grilled cheese sandwiches: All the beautiful tomatoes can be roasted with olive oil, garlic, salt, and a small amount of onion, until charred, blended, mixed with heavy cream and served with a toasty cheese sandwich. This is one of my family’s top five meals and one of the easiest ways to use up a bumper crop of tomatoes and transition tomatoes to a fall meal.
- Potato leek soup: I love leeks, but they are often difficult to find during the summer months. They have a wonderfully smooth, onion-like taste with a lot of complexity. I add it to a broth based potato soup and top it with bacon and cheese. You’ll have a wonderfully hearty but fresh tasting soup!
- Stir fry: Broccoli and eggplant make a wonderful stir fry. Eggplant is a misunderstood vegetable that is rarely used. When it is prepared correctly it is creamy and rich in flavor. I sprinkle slices of eggplant generously with salt to allow water to be drawn out of it. This removes some of the bitter flavors, and makes your dish less soggy.
- Greens: Greens make a wonderful side dish for a larger fall meal, but need special preparation. I love to boil them in salt water till tender, then drain them. In a saute pan combine a little butter and a few slices of chopped bacon. Fry the bacon until cooked, then add the greens. Cook until wilted and then served with a splash of vinegar.
- Beef Stew: Beef stew is one of my all time favorite recipes, and contrary to popular opinion it can be very easy and hands off! I begin with whatever roast in on sale, a chuck roast with great marbling is delicious, but you can also make it with an inexpensive cut like london broil. Cube your roast and brown it well in batches in a dutch oven (or other oven safe pot). Add roughly chopped onion, mushrooms, and garlic. Cook until soft, then add beef broth, red wine, fresh herbs (oregano and thyme go beautifully), potatoes, and carrots. Once everything is in, place it in a 300F oven for 3 hours. During this time your meat will become amazingly tender, and your sauce will reduce to a hearty, gravy like consistency. Serve with some fresh made bread and you have an amazing fall meal!
- Squash Soups: Creamy squash soups are an amazing fall meal, and so versatile. They work with all hard squash, but my favorites are pumpkin and butternut squash. Chop and roast your squash with olive oil, Add it to a blender with chicken broth, salt, and heavy creamy and puree. Warm in a pot and serve! Easy, fast, and so warming.
There you go! A few quick and simple ways to continue to enjoy your fresh produce with warming fall meals! Try a few and let me know your favorites in the comments below!
Lisa says
Those sound wonderful and inspiring!!! I am looking forward to making them.