Midwest Living September October 2015 Recipes
Pumpkin pie spice and the bounty of the fall farmers market—apples, pumpkins, squash—inspired our veggie, dessert, salad and main dish recipes.
-
Apple, Cranberry and Pecan Galette
A free-form tart is the anxious pie-maker's best friend. No fussy crimping, and any torn edges or lumpy folds just add to the charm (especially when sprinkled with sparkly raw sugar).
-
Autumn Beef Stew
We riffed off Julia Child's legendary boeuf bourguignon, stealing her trick of flavoring a wine-rich beef stew with bacon drippings, but adding generous chunks of carrot, potato and butternut squash.
-
Brussels Sprouts with Ham and Leeks
In the final minutes of cooking, a splash of fresh orange juice and cider vinegar adds the perfect sweet acidity to a company-worthy (but family-night-easy) side dish.
-
Spice-Rubbed Pork Tenderloin
Pumpkin-pie spice gives an autumnal twist to a classic brown sugar barbecue rub in this simple, oven-roasted tenderloin.
-
Caribbean Shrimp Kabobs
These weeknight-easy skewers marry gently spiced shrimp with juicy pineapple. Serve with rice and a fresh lettuce salad.
-
Triple-Spiced Pear Bread
Oats, walnuts and nuggets of chopped pear give this loaf a toothsome heartiness, while buttermilk keeps it moist and tender.
-
Turkey-Day Burger
Imagine a holiday leftover sandwich, in burger form—sage-flavored turkey burger on a potato bun, topped with tangy cranberry sauce and crisp apple. And on the side? Sweet potato fries, naturally.
-
Moroccan Carrot Slaw
Combining cinnamony pumpkin-pie spice with fresh mint lends North African flavor in a flash. Try this simple salad as a side dish to grilled chicken.
-
Cornucopia Stuffed Squash
Similar recipes call for sausage, but these acorns of plenty overflow with a healthy mix of barley, spinach, sunflower seeds, shiitake mushrooms, dried cranberries and smoked Gouda.
-
Wilted Asian Kale
Pumpkin-pie spice is the secret ingredient in this nutrient-packed side dish.
-
Red Cabbage, Apples and Kielbasa
Onion, garlic, cabbage and apple simmer in a flavorful bath of apple cider, red wine, brown sugar and caraway seeds. Serve with chunky mashed potatoes or crusty bread for soaking up the juices.
-
Bourbon-Spiked Pumpkin Bread Pudding
Rather than cube the bread, we made sandwiches, layering cinnamon-raisin swirl bread with a creamy pumpkin filling. Serve with a generous drizzle of boozy cheaters' caramel sauce.
-
Chard, Mushroom and Cannellini Beans over Parmesan Polenta
The bitter earthiness of Swiss chard hides under a healthy dose of garlic and crushed red pepper in this soothingly satisfying weeknight supper dish.
-
Spicy Scalloped Sweet Potatoes
For a gloriously orange update to scalloped potatoes, we layered sweet potatoes, sharp cheddar and chipotle peppers. But the luscious creamy goodness? Still the same.
-
Beets and Beet Greens Salad
Beth Dooley, author of the farmers market cookbook Minnesota's Bounty, won us over with the brilliant, frugal simplicity of this dish: roasted red or golden beets tossed in a frying pan with their own chopped green tops, olive oil, salt, pepper and balsamic vinegar.
-
Sweet and Savory Pecans
Rosemary and pumpkin-pie spice give these crunchy nuts a holiday flair, but they're delish with drinks or sprinkled on a salad any time of year.
-
Cauliflower Pilaf
Pulsing cauliflower in the food processor yields an uncanny, 100-percent-good-for-you alternative to rice. Our version has Middle Eastern-inspired flavorings, but you can make a plain version by sautéing the ground cauliflower in a bit of oil and seasoning with salt.
-
