Tasty Recipes to Enjoy in the Fall

Chef Kristin Sollenne shares three delicious recipes featuring autumnal ingredients.

Port-Soaked and Stuffed Figs

Ingredients:

  • 12 dried figs, cut in half
  • ½ cup port wine
  • 1 teaspoon whole fennel seeds
  • ¼ teaspoon ground black pepper
  • ¼ pound goat cheese
  • 1 tablespoon chopped chives
  • 2 tablespoons chopped walnuts

Directions:

  • In a one-quart saucepan combine the figs, port, fennel seeds and black pepper and bring to a boil. Lower the heat to a simmer, and cover with a lid. Let the figs plump in the port for 15 minutes. Remove the figs from the saucepan, and lay them out on a tray to cool completely.
  • Thoroughly blend together goat cheese and chives until smooth. Mix in the walnuts.
  • Place a small dollop of the cheese mixture in the center of each fig, refrigerate for 15 minutes to firm the cheese. Serve cold.

Stagione Salad (Warm Seasonal Vegetable Salad)

Ingredients:

  • 12 baby beets
  • 12 Brussels sprouts
  • 12 round baby carrots
  • 12 turnips
  • 2 cups mixed mushrooms
  • 2 tablespoons
  • Extra virgin olive oil
  • 2 garlic cloves sliced
  • 8 slices of reduced-fat ricotta cheese
  • 4 tablespoons balsamic dressing (glaze)

Directions:

  • Cut all vegetables in half. Boil baby beets for 35 minutes. In one pot, add Brussels sprouts, carrots and turnips. Boil together for 7-10 minutes. Heat olive oil over medium heat and sauté garlic. Add mushrooms, and cook for two to three minutes until lightly browned.
  • Add all cooked vegetables to an oven safe sauté pan and continue cooking for five to seven minutes. Transfer to a preheated 425-degree oven and cook for 20 - 25 minutes, until vegetables are tender. Remove vegetables and serve with balsamic vinaigrette dressing. 
  • Season with freshly ground pepper and sea salt. Garnish with slices of reduced-fat ricotta cheese. 
  • Serve warm.

Fettuccine with Roasted Butternut Squash, Eggplant and Oyster Mushrooms

Ingredients:

  • 2 cups butternut squash, diced into ½ inch-thick cubes
  • 2 cups eggplant, diced into ½ inch-thick cubes
  • 1 cup sliced oyster mushrooms
  • ¼ cup extra virgin olive oil
  • ½ cup white wine
  • 2 chopped garlic cloves
  • 1 pound fettuccine
  • Sea salt & freshly ground pepper to taste
  • ½ cup Parmesan cheese
  • 3 tablespoons Italian flat leaf Parsley, chopped

Directions:

  • Sauté butternut squash and eggplant cubes in olive oil and garlic until softened. 
  • Add oyster mushroom slices, along with white wine, 1 tablespoon parsley, sea salt and pepper to taste. 
  • Bring a large pot of salted water to a boil, and cook fettuccine until al dente. 
  • Strain and add cooked pasta into the saucepan and cook an additional two to three minutes. 
  • Transfer to serving plate and enjoy! Top with parsley and Parmesan cheese.

Source: © Chef Kristin Sollene

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