Sugar and spice and everything nice
That’s what little girls are made of…or so the nursery rhyme goes. I would argue that’s what the fall kitchen smells like. And no, out here in rural Utah we’re not sipping on copious amounts of pumpkin spice lattes (our nearest Starbucks is an hour and a half away!), but we are shifting the foods we’re preparing in the kitchen. We’re incorporating the fall flavors into all we’re cooking and baking this season.
Fall evokes feelings of being cozy.
It brings back memories of sitting in front of the fireplace, apple cider in hand, preparing to go out into the rain for a little Halloween trick-or-treating. I grew up in Portland, Oregon, so rain is always associated with fall in my mind. So it’s no wonder I now gravitate toward soups, stews, roasts and all things warm and comforting this time of year.
The foods in their prime in autumn are all well suited to these types of preparations – winter squash, carrots, beets, turnips. They all benefit from the softening and caramelization that occurs in roasting or slow cooking.
Growing up I didn’t even think I liked Brussels sprouts. Let’s be honest, boiled Brussels sprouts are not likely to be any kids’ favorite. But roasted. That’s another story altogether. And with bacon? And dates? Or balsamic vinegar? Now we’re talking. And pile them up high on my plate! Here’s our favorite Brussels sprouts recipe.
Isn't roasting vegetables just magical?
It transforms almost any vegetable into the most glorious version of itself. The natural sugary sweetness and flavor intensify. And it’s simple. Most vegetables do well roasted at a high temperature (think 400 degrees) for 20-40 minutes depending on the size and density. I usually toss them in a simple avocado oil, salt and pepper mixture and move them around once or twice during the cooking process. They can be served as is or dressed up with a little sauce. I often use a yogurt based sauce with lemon zest and garlic, but it’s fun to experiment with some different flavor combinations. Our honey glazed carrots are one of my favorites.
You can't mention fall food without jumping to pumpkin
I do love cooking with pumpkin in the kitchen. Pumpkin soup, pumpkin muffins, pumpkin smoothies, and of course, the kids have already started asking about pumpkin pie. Well, actually, they keep asking if they can paint my pie pumpkins and I’m trying to convince them not to by dangling the idea of pumpkin pie out there. Hopefully I can get around to roasting them and getting them frozen or canned before I find them covered in paint!
While the specific produce available in your area in the fall may be different than ours, what is inspiring you right now? Which fall flavors are your favorite? What are you cooking this fall? Reply back and let me know! I love fall themed inspiration.
