The days are shorter, the rains are starting up, and there’s a chill in the air; it’s definitely fall. And with the changing season comes a whole array of delicious fall vegetables! Here are a few interesting recipes for things you may find in your garden this fall.
- Cook squash and lentils in 5 cups of water in a large soup pot until tender, 20-25 minutes.
- Working in batches, puree the squash, lentils, and cooking water in a food processor or blender.
- Return puree to the pot and set aside.
- Heat oil in a skillet over medium heat.
- Sauté the onion, garlic and celery until tender, about 5 minutes.
- Add the sautéed vegetables to the soup pot.
- Stir in spices and lemon juice.
- Heat soup to simmer.
- Add tomato and milk if desired and simmer 10 more minutes, stirring occasionally.
2 ½ T. lemon juice
½ t. Dijon mustard or other grainy mustard
¼ cup olive oil
1 green onion, chopped (include green top)
1 T. chopped parsley
1 clove garlic, crushed
Salt and freshly ground pepper
- Scrub and peel carrots.
- Julienne, log or slice.
- Blanch carrots in 1quart boiling water for 3-4 minutes or until barely tender.
- In a small bowl, stir together the lemon juice and mustard.
- Using a fork or small whisk, beat in olive oil a little at a time.
- Add onions, parsley and garlic.
- Pour over warm carrots.
- Season with salt and pepper to taste.
- Refrigerate 6 to 8 hours or overnight.
- Salt and pepper the tomato slices
- Dust tomato slices lightly with flour
- Dip slices into beaten egg, letting excess drip off
- Then coat well with corn meal
- Fry in hot oil until browned, turning gently (about 3 minutes each side)
- Keep warm in a low oven (200° to 250°) if frying in batches.