As the leaves change color and the air turns crisp, the arrival of autumn brings with it an abundance of flavors and ingredients that inspire culinary creativity. From hearty salads to comforting stir-fries and delightful desserts, fall offers a wide array of culinary possibilities. In this blog post, we’ll introduce you to three mouthwatering recipes that capture the essence of fall: Fall Gardyn Harvest Salad with a Maple Balsamic Vinaigrette, Bok Choy and Mushroom Stir Fry, and Orange and Rosemary Olive Oil Cake. These dishes are full of flavor and will have you eagerly welcoming autumn to your kitchen.
Fall Gardyn Harvest Salad
Fall is all about vibrant colors and hearty ingredients, and this salad embodies both. This salad combines a variety of flavorful, homegrown greens with seasonal fruits. Here is what you’ll need:
- 1 cup of Radicchio, chopped
- 1 cup of Endive, chopped
- ½ cup of Arugula, chopped
- ¼ cup of walnuts, chopped
- ¼ cup gorgonzola cheese
- 1 honeycrisp apple, sliced
- 2 tablespoons pomegranate arils
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- 1 small garlic clove grated
- 2 tablespoons EVOO
- Freshly ground black pepper
- Sea salt
- In a bowl, combine all of the salad ingredients.
- In another bowl, whisk together all of the dressing ingredients.
- Drizzle the dressing over the salad, and gently toss to combine.
- Serve and enjoy the vibrant flavors of fall in every bite!
Bok Choy and Mushroom Stir Fry
Stir-fries are perfect for busy weeknights, and this Bok Choy and Mushroom Stir Fry is a savory, umami-packed dish that’s both quick and satisfying. Here’s what you’ll need:
- 1 tablespoon of avocado oil
- 2 heads of Green or Purple Bok Choy, chopped
- 4 ounces of mushrooms, chopped
- 3 tablespoons of Bunching Onions, chopped
- 1 tablespoon sesame seeds
- 1 ½ tablespoons tamari (or soy sauce)
- 2 tablespoons rice vinegar
- 1 teaspoon fresh lime juice
- ½ teaspoon honey (or maple syrup)
- ½ teaspoon ginger, minced
- 1 small garlic clove, minced
- ½ teaspoon sesame oil
- In a large skillet or wok, heat the oil over medium-high heat.
- Add the minced garlic and sliced mushrooms, and stir fry for 3-4 minutes until the mushrooms are tender and slightly browned.
- Add the chopped bok choy and sliced green onions to the skillet, and stir fry for another 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, whisk together the sauce ingredients. Pour sauce over the vegetables and toss to combine.
- Continue to stir fry for an additional 2-3 minutes to heat the sauce and blend the flavors.
- Garnish with sesame seeds and serve over cooked rice or noodles for a delightful fall meal that’s quick and full of savory goodness.
Orange and Rosemary Olive Oil Cake
No fall feast is complete without a sweet treat, and this Orange and Rosemary Olive Oil Cake is a true gem. The combination of citrusy orange and aromatic rosemary creates a unique and delightful dessert. Here’s what you’ll need:
- 2 tablespoon finely grated orange zest
- 1 ½ tablespoon finely chopped Rosemary leaves
- 3 large eggs – room temperature
- 1 cup granulated sugar
- ¾ cup extra-virgin olive oil
- ⅔ cup milk of your choice
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- Olive oil
- Powdered sugar
- Sprig of rosemary
- Preheat your oven to 350°F and prepare an 8-inch round cake pan by greasing it and lining the bottom with parchment paper.
- In a large mixing bowl, combine flour, sugar, baking powder, salt, orange zest, and rosemary.
- Gradually add olive oil, milk, eggs, and vanilla extract, mixing gently after each addition until the batter is smooth.
- Pour the batter into the prepared pan and bake for about 30-35 minutes, or until a wooden pick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it and placing it on a wire rack.
- Brush the cake with additional olive oil and let it cool completely.
- Store the cake at room temperature, lightly wrapped in foil or plastic wrap. Just before serving, dust with powdered sugar and garnish with a sprig of rosemary.