10 Recipes to That Show How Amazing Fall Vegetables Are
Hearty Kale Salad with Kabocha Squash, Pomegranate Seeds, and Toasted Hazelnuts
This is a perfect winter salad. Creamy kabocha squash adds heft and comfort to the dish, while a tart vinaigrette and pomegranate seeds liven it. You can serve it as a denser appetizer, or as a light meal. Get the recipe. (Photo: James Ransom)
Toro Bravo’s Radicchio Salad with Manchego Vinaigrette
Austere as this salad may seem, it’s got two secret tricks that will make you better at making salads, during the fall entertaining and holiday seasons. Get the recipe. (Photo: James Ransom)
Kohlrabi Salad
We’re big fans of the crazy-looking kohlrabi, and this salad is something special; the chili gives it a great hit of spice, and the apple, vinegar, and fish sauce keep it crisp and balanced. Get the recipe. (Photo: James Ransom)
Puréed Parsnip and Cardamom Soup with Caramelized Shallots
A simmer in a bath of almond milk and broth, followed by a quick whirl of the immersion blender, transforms the knobby root to a luxuriously smooth soup. Caramelized shallots add texture and round out the sweet flavor profile of the soup. Get the recipe. (Photo: James Ransom)
Roasted Garlic Soup with Olive Croutons
This soup is extremely flavorful and complex despite its relative simplicity. The crème fra?che adds a great creaminess and the poached egg adds both heft and more flavor. Get the recipe. (Photo: James Ransom)
French “Peasant” Beets
In this recipe, you caramelize slices of yellow and red beets and then add a mix of beet tops and Swiss chard, cooking them just enough to wilt. You’ll love the dish at this point, but you’ll be riveted if you serve it with oozy boucheron and good country bread. Get the recipe. (Photo: Food52)
Crispy Delicata Rings with Currant, Fennel, and Apple Relish
The squash is presalted to amp up the crispy-potential and sharpened with lime. The relish is cooked in apple cider which brings out the fruit flavors, and can be made a few days in advance. This light side dish is easy, beautiful to look at and has a great contrasting flavors. Get the recipe. (Photo: Food52)
Crispy Fried Brussels Sprouts with Honey and Sriracha
The crisp shards of Brussels sprouts are painted with a mix of sriracha, honey and lime juice, making the sprouts tangy, hot and sweet all at once. Get the recipe. (Photo: Food52)
Maple Sweet Potato Cakes with Curried Greek Yogurt
These sweet potato cakes are flavorful without being overly sweet, and the Greek yogurt topping flavored with curry makes a rich and spicy counterpoint. Made with a touch of maple syrup, these cakes can scorch when you’re not looking, so look alive. Get the recipe. (Photo: James Ransom)
Alon Shaya’s Whole Roasted Cauliflower and Whipped Goat Cheese
Cauliflower poached in a winey, punchy broth, then roasted — whole — results in a brown and crackly masterpiece. Topped with a creamy, tangy sauce, Alon Shaya’s cauliflower is pure genius. Get the recipe. (Photo: James Ransom)
By Kate Snider
As we enter October, let’s take advantage of the wonderful produce that is unique to this time of year. Let’s head to the farmers markets, grab some turnips and squash, and let them shine. They will be good – unbelievably good.
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