Fall Feasts!

It may still be in the heart of summer, but fall is right around the corner! So in order to get a healthy head start on your fall food ideas, here are 5 different fall flavors that will keep everyone’s taste-buds happy!

Cauliflower Gratin
Spruce up this veggie with cream, cheese and a crunchy crumb topping.

Place 1 head cauliflower in a 2 quart baking dish. Mix 1/2 cup heavy cream, 1/2 teaspoon dry mustard and 1 teaspoon salt, then pour onto the cauliflower. Sprinkle 1/3 cup breadcrumbs on top and bake at 350 degrees F until tender.
Curried Sweet Potato-Apple Soup
This sweet and spiced soup is meant for those calm fall evenings.

Preheat the oven to 425 degrees F. Dice 2 1/2 sweet potatoes, melt 2 tablespoons butter in a large pot over medium heat, add the onion and garlic and cook until soft. Stir in the ginger, nutmeg, 1 1/4 teaspoons curry powder, and salt and pepper to taste and cook until toasted, 1 more minute.

Add the diced sweet potatoes, chicken broth and 2 cups water to the pot, cover and bring to a boil over medium-high heat. Reduce the heat to medium low and stir in the applesauce.
Meanwhile, peel and thinly slice the remaining 1/2 sweet potato and toss with the olive oil, and salt and pepper to taste. Spread in a single layer on a baking sheet and bake until crisp.
Heat the remaining 1 tablespoon butter in a skillet over medium heat. Add the remaining 1/4 teaspoon curry powder and cook, stirring, until browned; remove from the heat and add the vinegar.

Glazed Figs
Cook figs with red wine and brown sugar for an easy and delicious seasonal dessert.

Halve 2 cups of fresh figs and place in a small pot with 2 strips of lemon zest and 2 tablespoons of red wine, water and brown sugar. Cook over low heat, stirring, until the figs are soft. 
Gnocchi With Squash and Kale

Mix winter squash and kale with frozen gnocchi for a filling fall meal that’s ready in under an hour.

Melt 1 tablespoon of butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden. Add the garlic, sage, red pepper flakes and 1 teaspoon salt. Cook it until the garlic is soft.

Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender. Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly.

Pork With Squash and Apples
Two fall stars, butternut squash and apples, roasted with pork tenderloin for a autumn meal fitting for company, but easy enough for a regular weeknight meal.

Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.

Mix the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil and add the rosemary and 3 tablespoons butter then bring the ends of the foil together and crimp to seal into a packet. Put the packet on a baking sheet and roast on the upper rack until tender. Poke holes in the packet to release steam.
Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150. Transfer the meat to a cutting board and let rest 5 minutes.
Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.

Mmmmm! These recipes are all great and delicious! Let us know if you plan on using them this fall by leaving a comment in the section down below!

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