Fall into Side Dishes

Best time of the year to cook? FALL! As the weather turns crisp, appetites perk up. Everyone is actually HUNGRY! Summer’s dainty appetites turn to something more voracious. As a chef….I absolutely love that.

Bring on the muscular squashes, full sized beets, fully developed apples, chestnuts and those mushrooms. Oh, those mushrooms. Cool nights equals mushrooms!

Roasting

One of the best ways to enjoy fall’s best produce is the good old sheet pan roasting method. Cube squashes, apples, onions and sprinkle extra virgin olive oil, salt and pepper and a sprinkle of fresh rosemary (nothing smells like fall better than rosemary) and roast, stirring occasionally on a lined sheet pan and you have a side dish that goes with everything.

HASSELBACK BUTTERNUT SQUASH

Braising

Braised vegetables come with their own built in sauce. How cool is that?! Sliced turnips, apples, parsnips, carrots and sweet potatoes braised chicken broth with white wine and garlic make a delicious side or main served over brown rice, pasta or creamy polenta.

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BRAISED TURNIPS, CHESTNUTS, AND APPLES

Grilling

I grill all year round and maybe even more so in the fall. Many evenings you can find me, a glass of wine and a lit grill. There is something so contemplative about a chilly evening and the smell of grilling vegetables. I like to toss large chunks of fennel, carrots, parsnips, red cabbage and tons of rosemary on the grill. Once the veggies have caramelized I drizzle with balsamic syrup. PS-grilled cabbage cut into thick wedges is sweet, fragrant and simply delicious.

SHAWARMA SPICED GRILLED VEGETABLES

Slow-Cooker

Dust off this baby! Chilly days were made for slow cooking. Pumpkin and other hard shell squashes are sides and mains made easy in a slow cooker. Try my Mushrooms Bourguignon in your slow cooker for an elegant main dish or classy side for your favorite meat or poultry main.

MUSHROOMS BOURGUIGNON

Instant-Pot

Got veggies? Everyone’s favorite new tool makes short work of heavy duty sweet potatoes, squashes and root vegetables.

MORE INSTANT POT RECIPES

Adding Flavor

Bring fall into your home with warm toasty hard spices. Pumpkin Pie Spices (Cinnamon, cloves, ginger and nutmeg) conjure images of sweatshirts and colorful leaves piled high.

CHAI ROASTED STUFFED ACORN SQUASH

Rosemary (fresh is best) on grilled or roasted vegetables brings the forest into your home and Chai spices will have you grabbing your cozy slippers and favorite afghan. Try these flavors with your vegetables in any of the cooking methods.