Chef Kimberly Larsen from Harmons joined us with some delicious ideas using fresh fall veggies.
Just in case you want to give these recipes a try, here they are:
Fairytale Fall Pizza
1 package Harmons Ready Pizza Dough
1 cup fresh kale
1/4 cup basil
2 tablespoons toasted pine nuts
2-3 tablespoons olive oil
1 1/2 cups fairytale squash, very small dice
1 tablespoons butter
1/2 white onion, thinly sliced
8 slices prosciutto, cut in thirds
4 ounces parmesan cheese, freshly grated
8 ounces Shepard's Goat cheese, large crumbles
Press pizza dough into baking sheet. Allow to proof while you make toppings.
For pesto: Combine kale, basil and pine nuts in a food processor. Pulse until minced and combined. Stream in olive oil and blend until a pesto forms.
Heat a large skillet on medium heat. Coat bottom of pan with olive oil, add butternut squash, tossing to coat. Sauté for 5-7 minutes then season with salt and pepper. Continue to sauté until fork tender. Remove and set aside, allowing to cool slightly.
In the same skillet, add 1 tablespoon of butter and onions. Cover and let caramelize for 15-20 minutes, stirring occasionally. Remove and allow to cool slightly.
Preheat oven to 375 degrees F.
Spread pizza dough with pesto. Top with Parmesan. Spread fairytale squash on pizza evenly. Add onions and goat cheese crumbles. Lay prosciutto pieces on top,
Bake for 25-30 minutes, or until crust is cooked and toppings are heated.
Fall Harvest Roasted Vegetable Medley
2 cups sweet potato, peeled and diced
2 cups butternut squash, peeled, seeded and diced
1 cup turnips, peeled and diced
1 cup red onion, small dice
1 tablespoon sage, minced
1 tablespoon olive oil
2 cups frozen, shelled edamame
2 cups fresh corn kernels
2 tablepoons Sciabica's Basil oil
1 tablespoon Slidge Ridge Apple Harvest Vinegar
1 tablespoon Slidge Ridge Honey
4 roasted garlic clove, smashed
salt and pepper
Preheat oven to 420 degrees F. Lightly grease a rimmed baking pan with olive oil.
In a medium bowl combine the sweet potatoes, butternut squash, red onion, sage 1 teaspoon of olive oil and a dash of salt and pepper. Spread over the prepared baking pan. Cook, uncovered, for 35-40 minutes, stirring halfway through.
In small saucepan, steam edamame for 2 minutes. Remove and run cold water over to cool.
Grill corn on open flame. Cut kernels off corncob.
In a small bowl whisk together the roasted garlic, Sciabica basil oil, apple vinegar, honey. Season with salt and pepper.
In a large bowl, combine the roasted veggies, edamame, fresh corn kernels. Drizzle dressing over veggies and serve.
Sweet Potato & Pumpkin Soup
2 tablespoons butter
2 cups sweet potato, peeled & diced
2 cups pumpkin puree
1 cup onion, diced
4 cloves garlic, minced
2-3 cups vegetable or chicken stock
1 cup heavy whipping cream
2 teaspoon cinnamon
1 teaspoon fresh nutmeg
1 bay leaf
*Optional for garnish, Maple Syrup & Candied Pecans
In large stockpot sauté butter, sweet potato, pumpkin, onion and garlic for 5 minutes, avoiding browning.
Add chicken stock, pumpkin puree and bay leaf.
Simmer for 20-25 minutes until sweet potato is soft.
Blend with immersion blender until smooth. Add heavy cream. Continue to simmer for 10 minutes or until completely heated.
Season with salt and pepper and serve.
For more recipes and fall food, check out http://www.harmonsgrocery.com/