Autumn is officially here and to ring in the new season, we decided to “fall into fall” with a dinner composed of autumnal ingredients. Pears, squash, pumpkin, sweet potato and broccoli came together for a delicious harvest-inspired meal. After we enjoyed some very tasty food, we went to Moonstruck Chocolates where we kept ringing on the new season with some hot drinks and yummy chocolates.
Pear Arugula Salad:
- 1/2 cup walnut halves
- 5 cups arugula, washed and dried
- 1-2 pears, thinly sliced
- Juice of one lemon
- 3 tbsp. olive oil
- Salt and pepper
- Feta cheese
- Toast nuts in a pan over medium heat for 2-3 minutes. Cool.
- Combine arugula, pear, and nuts in a salad bowl. Dress the salad with lemon juice, olive oil, salt and pepper.
- Sprinkle feta crumbles over salad and serve.
Spicy Sweet Potato Fries
- 2 large sweet potatoes, peeled
- 2 tsp. olive oil
- 1 tsp. cayenne pepper
- 1 tsp. smoked paprika (original recipe calls for 2 tsp., but I think that’s too much; however, you can add as much/little as you like)
- 1/2 tsp. salt
- Preheat oven to 400°F.
- Slice potatoes into wedges; toss the wedges with the oil, cayenne pepper, paprika, and salt. Lay the wedges on a baking sheet and cook for 30-45 minutes (check after 30 minutes to make sure they don’t burn) until they are brown on the outside and tender all the way through.
- 4 flour tortillas
- 1 cup grated cheese (monterey jack, mexican blend or sharp cheddar)
- 4 tbsp. butter
- Lay tortillas flat on cookie sheet. Sprinkle some cheese on one half of each tortilla. Fold the tortillas in half over the cheese.
- Warm a skillet over low heat and add 1 tbsp. of butter. Add tortilla to the skillet and cook until lightly brown, about 2 minutes. When one side is brown turn tortilla over and cook other side until brown and cheese is melted. Remove from skillet and repeat with remaining tortillas.
Broccoli Pasta Salad:
- 1 cup sliced pecans
- 1 box pasta
- 1 lb. fresh broccoli
- 1 cup mayonnaise
- 1/3 cup sugar
- 1/3 cup diced red onion
- 1/3 cup red wine vinegar
- 1 tsp. salt
- 1 cup shredded carrot
- Prepare pasta according to package directions.
- While pasta is cooking, cut the broccoli into small florets.
- Whisk together mayonnaise, sugar, red onion, and red wine vinegar; add the broccoli, pasta, salt and carrots and stir to coat. Cover and chill for 3 hours.
Pumpkin Poppers from Domestically Speaking:
- 1 3/4 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 1/8 tsp. ground cloves
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 3/4 cup pumpkin
- 1/2 cup milk
- 1 stick unsalted butter, melted
- 2/3 cup sugar
- 2 tbsp. cinnamon
- Preheat oven to 350°F and spray mini muffin tins with non-stick cooking spray.
- Combine flour, baking soda,salt, and spices in a bowl and whisk until combined.
- In another bowl, mix oil, brown sugar, egg, vanilla, pumpkin, and milk. Pour in flour mixture and mix until just combined. Fill mini muffin tins until almost full and bake 10-12 minutes.
- Melt butter in small bowl. Mix sugar and cinnamon in a separate small bowl. After popper cool for a few minutes, dip them in the butter and roll them in the sugar mixture.
Happy eating, everyone!