Quick Recipes and Easy

Enjoy the Harvest of Delicious Fall Fruits and Vegetables

Take advantage of fall fruits and vegetables. Just because summer is over, it does not mean you need to cut back on fresh produce. Remember autumn is harvest season and here are the top picks and tips for fall that will be a tasty addition to your meals:

Fruits: Apples, cranberries, pears, plums, clementines and pomegranates, blackberries, fresh figs, grapes.

Eat these raw or place in salads. Make simple fruit tarts (see the free, tasty recipe below). A fresh fig, for example, is so luscious. I slice in half, top with a mild blue cheese and just eat and delight in.

Root vegetables: Beets, carrots, sweet potatoes, parsnips, potatoes, pumpkins, butternut squash, Jerusalem Artichokes.

Roast these, cook and mash them, steam and sauté them, make
soups from them. These are all versatile and healthy.

Mushrooms: all kinds of wild and cultivated mushrooms are at their peak. Sauté, slice, roast.

Use in soups, salads, main dishes and appetizers. These are so
adaptable to any recipe and tasty.

Leafy vegetables: Brussel sprouts, broccoli, kale, spinach, cabbage
and leeks.

Steam, sauté or boil. Add to main courses or as a very healthy side dish.
Be courageous and try Brussel Sprouts. Look for smaller ones, boil for a few minutes, rinse under cold water, and sauté in browned butter until golden. You will like this nutty and satisfying flavor.
Eggplants and Peppers: All varieties of eggplant are in season – small, or large, purple or white. Peppers can be found red, yellow, white or green. These are loaded with nutrients.
Eat peppers raw and in salads. Cook, sauté or roast both peppers and eggplants. Make ratatouille. Use in main dishes, in appetizers or as a side vegetable.

Autumn vegetables are loaded with nutrition, add a gorgeous color to your meals and help to take the chill out of the autumn air. As the season changes, so can you. Be creative and make something you normally would not do- add some variety and new flavors to your cooking. Take advantage of the abundance all around you.

Bonus Recipe

Fresh Fruit Galette (Free-form Tart)

Makes 4-6 servings.
Preheat oven to 400°.

2 refrigerated pie crusts, brought to room temperature

Fruit Filling:
1 1/2 cups (approximately) fresh fruit made up of any of the following:
Peaches, sliced – or –
Pears, sliced and peeled – or -
Apples, sliced and peeled – or –
Berries – or -
Sliced apple and fresh cranberries combination
1 tablespoon sugar
1 tablespoon honey
1 teaspoon ground cinnamon
1 tablespoon cold unsalted butter
1 teaspoon sugar and ground cinnamon mixed for sprinkling on the crust

Ice cream or freshly made whipped cream
Fresh mint sprigs

For Crust: Line baking sheet with parchment paper. Combine the 2 crusts roll them out into about an 11-inch oblong. If dough sticks to rolling pin, sprinkle some flour on it. Do not to overwork the dough. Roll onto rolling pin and transfer it to parchment paper on baking sheet. Place oven rack in lower third.

Spread fruit in middle of the dough circle, leaving a 2- to 3-inch border. Sprinkle 1 tablespoon of sugar, ½ teaspoon cinnamon and drizzle honey on fruit. Cut butter and lay pieces over fruit. Fold the dough over the filling, pleating as you go around. You will have a rough package. Dip pastry brush in water and brush over dough lightly and sprinkle with remaining sugar and cinnamon.

Bake 35-40 minutes until golden and crisp. Transfer baking sheet to cooling rack for 10 minutes. Slide onto cooling rack. Serve warm or at room temperature. Garnish with ice cream or freshly made whipped cream and fresh mint.

Preparation Tips:
• Choose fruit that is slightly firm and ripe but not soft.
• Experiment with different fruit combinations.
• I can never make enough of this galette — it gets eaten in an instant!

Do-Ahead Tips:
• You can make this up to 1 day in advance, but it is best eaten the same day.

Marybeth Gregg has been cooking, entertaining and giving cooking advice for nearly 20 years. She is well-known for her wonderful cuisine and fantastic parties and started her successful cooking school four years ago. She has attended cooking schools in Chicago, Philadelphia and has a Certificate of Completion from the French Culinary Institute in New York. She lives in central New Jersey and has been featured in the Newark Star Ledger, The Courier News, The Asbury Park Press, The Coast Star, and Kansas City Star newspapers.
Prior to her establishing her cooking school in New Jersey, Marybeth was a director of Training and Development and Executive Coach for Fortune 50 Companies. She currently still uses these skills and experiences in her Team Building and Cooking programs for teams.

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