This is the time of year when the last of the harvest comes in from the fields and the gardens. Apples, zucchini and squash rule the day as to hearty herbs like rosemary and warm spices like cinnamon. Think of fall colors like greens, yellows, and oranges in preparing foods on Saturday.
A couple of simple ideas:
- Apple Cider: If you haven’t already, buy your first jug from the grocery store or farmer’s market this weekend and not only use it in your meal, but also take it into the ritual circle. Hard cider is also fabulous this time of year for the 21+ crowd.
- Zucchini Fritters: These are simple and yummy. You can make them on a hot plate, that’s how easy they are to make. You can pair down the recipe for one person if need be.
- Pumpkin Dip: My friend made this year during our Samhain Pumpkin Carving Party and I craved it or three months. We ate it with apples, ginger snaps, and plain pita chips, but I think you could use pretzels or crackers too.
- Fall Fruit Salad: Grapes, pomegranate, apples, pears, and whatever looks yummy at the grocery store.
- Rosemary Balsamic Chicken: Make a dressing with garlic, rosemary, balsamic vinegar, olive oil, salt, and pepper in a small bowl. Play it by ear with the measurements (Tip: go heavier on the vinegar for a glazed effect). Put the appropriate amount of skinless boneless chicken breasts in a plastic ziplock bag and pour the dressing over the chicken. Close the bag, shake, and put in the fridge for at least an hour. Preheat the over to 350 and foil line a sheet pan. Bake for 20-25 minutes.
- Roasted Squash: Try a variety you’ve never had before. Last year a pub near my school made citrus marinated acorn squash with cranberry compote that blew my socks off. This dish now makes me think of Fall.
- Carmel Apples: These are kind of hard to make at home. Grocery stores and candy shops offer fabulous varieties, even chocolate dipped!
© Ariadne Woods