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Deliciously Fall Foods!
by Patty Liston
 There is something about the foods of fall: warm, healthy, hearty. Maybe it is a warm bowl of soup in front of a fire, or vegetables roasting in the oven. Even the colors are fall themed! Think of the rich orange pumpkins, golden squashes, and red apples! Whatever your pleasure, the fall harvest entices us to explore the endless possibilities of creative cooking.
Roasted Brussels Sprouts with Carrots and Pearl Onions
Recipe courtesy of Chef Laura Pensiero
Servings 6
 1 pound baby carrots, scrubbed, stem trimmed
1 pound Brussels sprouts, ends trimmed and halved
1 1/2 cups pearl onions (fresh, peeled or frozen, thawed and drained)
3 garlic cloves, crushed
2 tablespoons olive oil
Kosher salt and pepper
1. Preheat oven to 400 degrees F. Combine carrots, Brussels sprouts, onions, garlic, rosemary and olive oil; the pan should be just large enough to hold the vegetables in one layer.
2. Roast in upper center of oven, stirring or shaking the pan periodically through roasting, until vegetables are brown tender, about 30 to 40 minutes total. Season with salt and pepper, and toss or stir to combine. Drizzle with extra-virgin olive oil if desired.
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Apple Butter
Spread on warm muffins, scones, biscuits and even pancakes as an added treat.
Yields 3 1/2 cups
 5 pounds cooking apples, cored and quartered
1 cup apple cider
2 tablespoons orange juice
1 cup dark brown sugar
1/2 cup granulated sugar
1. Combine the apples, cider, and orange juice in a large Dutch oven and bring to a boil over high heat. Reduce the heat and simmer, covered, stirring occasionally, until apples are soft -- 30 to 40 minutes.
2. Remove the pan from the heat. In small batches, puree the apples and any cooking liquid through a food mill.
3. Return the puree to the Dutch oven, add the sugars, and bring to a boil, stirring constantly. Cook, still stirring, until the puree thickens slightly -- about 10 minutes. Reduce heat to low, partially cover, and simmer for 1 hour.
4. Transfer the butter to a clean jar and cool completely. Store refrigerated for up to 1 month.
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Potato Soup—Peasant Style
Collard or mustard greens can be substituted for the kale.
Servings 8
 6 ounces chorizo, cut in half lengthwise and sliced
1 tablespoon olive oil
1 onion chopped
8 cups turkey or chicken stock
8 potatoes, peeled and sliced
6 cloves garlic, peeled, root ends trimmed
1 bunch kale, trimmed, washed and thinly sliced
salt, to taste freshly ground black pepper, to taste
1. Heat a small skillet over medium heat. Add chorizo and cook, stirring, until browned, about 5 minutes. Drain the chorizo on paper towels and set aside.
2. In a heavy stockpot, heat oil over medium heat. Add onions and saute until softened, 5 to 10 minutes. Add turkey or chicken stock, potatoes and garlic and bring to a boil. Reduce heat to low and simmer, uncovered, until potatoes are tender, 10 to 15 minutes.
3. With a slotted spoon, transfer the potatoes and garlic to a bowl; lightly mash with a fork. Return to the soup and bring to a simmer. Stir in kale, a handful at a time. Simmer for 5 minutes, or until the kale is tender. Stir in the reserved chorizo and season with salt and pepper.
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