Fall Recipes
Fall has begun and people are looking forward to
Pumpkin Spice Lattes, leaves changing colors and parents sending kids back to
school. If you’re in need of a few
dinner suggestions using this season’s produce, try the recipes listed below. They’ll
be a great way to eat and pack your veggies in at dinner.
Apple,
Goat Cheese, and Pecan Pizza
Nutritional
Information:
Calories: 316,
Fat: 11.2g, Saturated Fat: 4.4g; Monosaturated Fat: 4.3g; Protein 11.3g;
Carbohydrate 43.2g; Fiber 3g, Cholesterol 15mg; Iron 0.7mg; Sodium 419 mg;
Calcium 77mg
Ingredients:
1 (1-pound)
six-grain pizza crust
Cooking spray
3
cups thinly sliced Fuji apple (about 8 ounces)
1 cup (4
ounces) crumbled goat cheese
2
teaspoons chopped fresh thyme
1
tablespoon extra-virgin olive oil
2
teaspoons Dijon mustard
1
teaspoon fresh lemon juice
1 1/2
teaspoons honey
2
cups baby arugula
3
tablespoons chopped pecans, toasted
Preparation
1. Preheat oven to 450°.
2. Place pizza crust on a baking sheet coated with cooking
spray. Arrange apple slices evenly over pizza crust; top with cheese. Sprinkle
thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts and
begins to brown.
3. Combine oil and next 3 ingredients (through honey) in a
medium bowl, stirring with a whisk. Add arugula; toss gently to coat. Sprinkle
pecans evenly over pizza; top with arugula mixture. Cut pizza into 6 wedges.
Note:
MyRecipes is
working with Let's Move!, the Partnership for a Healthier America,
and USDA's MyPlate to give anyone looking for healthier options access to a
trove of recipes that will help them create healthy, tasty plates. For more
information about creating a healthy plate, visit www.choosemyplate.gov.
Sandy Gluck,
OCTOBER 2011
Grilled Fall Vegetable Salad
with Boiled Dressing
© Jody Horton
·
ACTIVE: 40
MIN
·
TOTAL TIME: 1
HR 20 MIN
·
SERVINGS: 8
Boiled salad
dressings—which aren't actually boiled but heated gently in a double boiler—are
butter-based vinaigrettes that became popular in the South, due to the onetime
lack of good-quality vegetable oils at one time. In this version for a
grilled-vegetable salad, Hugh Acheson gently cooks egg yolks, spices and
vinegar until silky and light, then whips in the luxuriously rich combination
of butter, cream and crème fraîche.
INGREDIENTS
12 baby beets,
trimmed
12 baby carrots,
peeled and trimmed
12 baby turnips,
peeled and trimmed
16 thin
asparagus spears, trimmed
8 baby leeks or
large scallions, trimmed
2 teaspoons
extra-virgin olive oil, plus more for drizzling
Salt and freshly
ground black pepper
2 large egg
yolks
1/4 cup sherry
vinegar
1 teaspoon
all-purpose flour
1/2 teaspoon dry
mustard
1/4 teaspoon
sugar
Pinch of cayenne
pepper
1 teaspoon unsalted
butter
1/4 cup heavy
cream
1 tablespoon
crème fraîche
1 tablespoon
plus 2 teaspoons fresh lemon juice
1/2 teaspoon
finely grated lemon zest
8 cups (4
ounces) arugula
- Preheat the oven to 400°. Put the
beets in a small baking dish, cover with foil and bake for about 40 minutes,
until tender. When cool enough to handle, peel and halve the beets and transfer
to a large rimmed baking sheet.
- Bring a large saucepan of salted
water to a boil. Add the carrots and boil over moderately high heat until
crisp-tender, about 4 minutes. With a slotted spoon, transfer to the baking
sheet. Add the turnips to the boiling water and cook until just tender, about 3
minutes; transfer to the baking sheet. Repeat with the asparagus, cooking until
bright green, about 2 minutes; transfer to the baking sheet. Add the leeks and
cook until just tender, about 2 minutes; transfer to the baking sheet. Halve
the carrots, turnips and leeks lengthwise. Drizzle the vegetables with olive
oil and season with salt and pepper.
- In a medium stainless steel bowl,
whisk the egg yolks with the vinegar, flour, mustard, sugar and cayenne pepper
until smooth. Set the bowl over a saucepan of simmering water and whisk over
low heat until hot and thick, about 2 minutes. Remove the bowl from the heat. Whisk
in the butter, then the cream, crème fraîche, 1 tablespoon of the lemon juice
and the lemon zest. Season with salt and pepper.
- Light a grill or preheat a grill
pan. Grill the blanched vegetables over medium heat, turning once or twice,
until lightly charred, about 5 minutes.
- On a platter, toss the arugula with
the 2 teaspoons of olive oil and the remaining 2 teaspoons of lemon juice;
season with salt and pepper. Arrange the grilled vegetables over the arugula
and serve the boiled dressing on the side.
MAKE AHEAD
The blanched vegetables can be refrigerated overnight. The boiled dressing
can be refrigerated for up to 1 week.
