Fall Is Here

Pork Tenderloin, Squash, Quince Chutney

Pork Tenderloin, Squash, Quince Chutney

The first day of fall is upon us and the autumn ingredients are beginning to appear at the farmers markets. I found an array of hard/winter squashes that are great for roasting in the oven and then using as a side dish or for soup. I stumbled upon some Quince, and nothing screams autumn more then quince, so I made a tasty quince and maple chutney that I paired with pork tenderloin, puréed Delicata Squash, and Choy Sum braising greens.

 

Puréed Kabocha Squash Soup

Puréed Kabocha Squash Soup

Even though I have yet to feel a chill in the air, I wanted to use the beautiful Kabocha Squash I bought. It looks like a pumpkin and is very sweet. I roasted the squash after slicing it in half, sautéed mirepoix and garlic, added chicken stock, and puréed everything together. Easy and tasty.

Goodbye Summer, Hello Autumn

 

Grilled Peach Salad

Grilled Peach Salad

We are in the midst of the changing seasons. I’m always sad to see the summer produce leave as we start transitioning into the chillier days. I have been enjoying the last of the tomatoes, cucumber, corn, melons, and stone fruit as the summer season starts to wind down. I had some peaches that were hard and not as sweet as they were a few weeks ago so I cut them in half, brushed on some olive oil, and threw them on the grill. This adds a nice char flavor and helps bring out some sweetness. Grilled peaches make a great addition to a salad or you can use them for a dessert with a scoop of vanilla ice cream.

Steak, Watercress Sauce, & Root Vegetables

Steak, Watercress Sauce, & Root Vegetables

While the summer ingredients are waning, the Autumn ingredients are starting to show up in the form of root vegetables.  Here I grilled a ribeye steak and paired it with a watercress sauce, roasted Milan White Turnips and Black Knight Carrots,  parsnip purée, and broccoli sprouts.