I always get so excited about summer produce coming, and every year, I forget that the sweet spot for fresh, local and yummy – at least in Michigan – is really fall.
Tomatoes and peppers are still in abundance in early fall, squash, sweet potatoes, and pumpkin sustain us all year round because they’re so easy to puree and freeze, and apples, of course…well, let’s just say we buy 400 pounds of apples each fall. ‘Nuf said.
I’ve recently received a bit of a windfall of e-cookbooks, and as I go through them, of course there are recipes that catch my eye in every one, but there were a few that stood out as “great fits” for my family. I figure if on a quick skim, I’m marking 5-8 recipes I want to try, the eBooks is a winner – and I also figure that if I’m finding family-friendly, easy-enough-looking recipes that I want to try, the KS readers who enjoy my own recipes will probably like them too! (Did you see yesterday’s protein-packed white sauce with that secret ingredient?)
I asked the authors of four of my new e-cookbooks for permission to share a seasonal autumn recipe with you all, and they generously obliged.
A unique soup, a soufflé, a salad…and a ball.
I’m excited to share them with you!
(Just so it’s clear, I haven’t made these myself – yet – but they jumped out to me as “I could do this; I want to try this,” and I hope they speak to you, too!)
Black Bean Chili with Acorn Squash
The food is the bowl in this dish, so what kid could refuse? This black bean chili is nourishing, good-for-you soul food.
- 2 acorn squash
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 chipotle pepper, minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- Sea salt and pepper
- 1 (15-ounce) can diced tomatoes
- 1/2 cup pureed sweet potato or pumpkin
- 1 (15-ounce) can black beans, drained and rinsed
- 1/2 cup corn kernels
- Greek yogurt for topping (optional)
- Avocado, sliced for topping (optional)
- Grated cheese for topping (optional)
- A squeeze of fresh lime (optional)
1. Preheat the oven to 350°F.
2. Slice the squash in half lengthwise, scrape out the seeds, and season with salt and pepper.
3. Add a little water to a 9 by 13-inch baking dish, just enough to cover the bottom. Place the squash in, cut side up. Roast for 25 to 40 minutes, depending on size, until tender.
4. In a medium-sized heavy-bottom saucepan over medium-high heat, sauté the onions and garlic about 2 minutes, until tender.
5. Add chipotle pepper along with the spices and stir to combine.
7. Add black beans and corn and stir to combine.Then turn to low heat, cover and cook for 15 to 20 minutes.
8. To serve, place 1/2 of each squash onto a plate or bowl and fill with a heaping scoop of chili. Finish with a spoonful of Greek yogurt, some slices of avocado, and a sprinkling of cheese; or just use a light squeeze of fresh lime.
Reprinted from 42 Simple and Healthy Dinners with permission from Emma Swanston from Better with Cake, which was included in the 2014 Ultimate Healthy Living Bundle.
Sweet Potato & Kale Balls
Makes 10-12 balls
A great anytime snack, I especially like these balls for breakfast with scrambled eggs or homemade organic chicken sausages. They’re one of those super flexible recipes that can be eaten warm, room temperature, or cold. I prefer to use flat lacinato kale leaves in this recipe, although any variety will work. Feel free to add additional finely chopped vegetables if you like, such as broccoli, cauliflower, or bell peppers.
- 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces (about 3 cups)
- 2 tablespoons canned coconut milk (full fat)
- 1 cup finely chopped kale leaves
- 1 medium shallot, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon granulated garlic powder
- 1/2 teaspoon sea salt
- Ground flaxseed, for sprinkling
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- Place an inch or so of water in the bottom of a medium pot fitted with a steamer
basket. Add the sweet potatoes and steam until tender, about 10-15 minutes over medium heat.
- Transfer to a large bowl. Add the coconut milk and mash until smooth. Stir in the kale, shallot, cumin, granulated garlic, and salt.
- Using slightly wet hands, form the sweet potato mixture into 1-1/2 – 2 inch balls.
- Place the balls on the lined baking sheet. Sprinkle lightly with ground flaxseed.
- Bake for 20-25 minutes until just firm to the touch but still slightly soft. Cool for at least 5 minutes before serving.
Reprinted from Crazy for Kale with permission from Hallie Klecker from Daily Bites, which was included in the 2014 Ultimate Healthy Living Bundle.
Sweet Potato Soufflés
Affirmative. They’re delicious. And not just reserved for Thanksgiving!
- 2 pounds of organic sweet potatoes (or yams)
- ½ cup raw milk or cream
- 4 tablespoons maple syrup
- 4 tablespoons butter
- 1 teapsoon vanilla extract
- ½ teapoon freshly grated nutmeg
- 2 teaspoons cinnamon
- 2 eggs, lightly whipped
- Sea salt, to taste
- ½ cup soaked and dehydrated , roughly chopped
1. Peel the sweet potatoes and roughly chop them into large, even pieces. Place in a saucepan and cover with water. Bring to a boil and simmer the potatoes until they are fork tender.
2. Drain the potatoes and return to saucepan.
3. Add in the milk, maple syrup, butter, nutmeg, cinnamon, and eggs. Use a potato masher to moosh the potatoes until broken down and continue until you’re happy with the texture.
5. Divide the potatoes evenly among oven-safe ramekins. Top each ramekin with some walnuts.
6. Bake in a preheated 350 degree oven until bubbly and warmed thoroughly, about 20 minutes.
Reprinted from From Scratch: Easy Recipes for Traditionally Prepared Whole-Food Dishes with permission from Shaye Elliott from The Elliott Homestead, which was included in the 2014 Ultimate Healthy Living Bundle.
Kohlrabi Slaw with Dried Cranberries
Makes about 4 cups.
Kohlrabi is a crisp, juicy vegetable that can be enjoyed raw or cooked. Its name means “cabbage turnip” in German. This salad highlights the crisp flavor of the kohlrabi and cabbage, transforming a typical coleslaw into something a little more elegant.
- 2 kohlrabi bulbs, peeled and grated
- 1 cup cabbage, chopped
- 1 stalk celery, sliced thin
- 1 carrots, sliced thin
- 1 Tbsp. minced fresh onion
- ¼ cup of dried cranberries
- ¼ cup Homemade Mayo
- 3 tsp. honey
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- ¼ tsp. celery seed
- 2 ¼ tsp. of apple cider vinegar
1. Mix homemade mayo, honey, salt, black pepper, celery seed, and apple cider vinegar with a whisk in a large bowl.
2.Combine kohlrabi, cabbage, celery, carrots, dried cranberries, and onion together with dressing in the bowl.
3.Toss salad well.
Do tell me how it goes when you try these so I can figure out which one I’m trying first, m’kay?
Disclosure: There are affiliate links in this post to the bundle, Food Renegade, Amazon and others from which I will earn some commission if you make a purchase. See my full disclosure statement here.