3 Autumn-Inspired Dishes
Nov 02, 2018 05:23PM
Persimmon & Pomegranate Salad
Persimmon & Pomegranate Salad
Submitted by Sonya Keister, Folsom-based blogger at The Rustic Fork, therusticfork.com,
Persimmons and pomegranates are both in season right now and make a delicious addition to your fall table, whether entertaining for the holidays or just having a weeknight meal with family.
3.5 oz. package greens (mâche or spring greens)
1/4 lb. Humboldt Fog Cypress Cove goat cheese (or other goat cheese)
1 fuyu persimmon, peeled and cut into thin slices
3/4 cup pecan-cashew mix (Sahale Snacks) or toasted hazelnuts
1/2 cup pomegranate seeds
For the Pomegranate Dressing:
1/2 cup olive oil
3 tbsp. pomegranate vinegar or balsamic vinegar
1/3 cup diced shallots (1 large shallot bulb)
3 tsp. honey
1/2 tsp. kosher salt
1/4 tsp. black pepper
Make the dressing. Combine the olive oil, vinegar, shallots, honey, salt, and pepper in a bowl and whisk to combine. Refrigerate until ready to use (up to 1 week).
Assemble salad. Place greens on a platter and top with the nuts, goat cheese, and persimmon slices; sprinkle on the pomegranate seeds.
Dress right before serving; do not add too much dressing or salad will get soggy.
Acorn Squash with Apple Stuffing
Submitted by Allie and Dan, Sacramento-based bloggers at Love & Risotto, loveandrisotto.com,
With baked apples, stuffing, and cranberries, this stuffed acorn squash is completely tasty. In a few steps and with very little time and energy, the perfect bite of fall is ready.
2 acorn squash, cut in half
2 tbsp. olive oil
Salt and pepper
1 apple, chopped
1 box stuffing
1 1/2 cups water
1/4 cup parmesan cheese, grated
1/4 cup dried cranberries
Preheat oven to 425 degrees Fahrenheit.
Halve the acorn squash from each pointy end. Remove the seeds and rub with olive oil. Season with salt and pepper. Turn squash halves over and place in a baking dish. Quarter the apple and put in the same baking dish. Place in oven and bake for 25-30 minutes.
Mix stuffing and water and cook on stovetop according to package directions.
Once the acorn squash is roasted, evenly spoon in the stuffing. Top with the baked apple, dried cranberries, and parmesan cheese.
Healthy Cranberry Delight Bars
Submitted by Genevieve Jerome, Folsom-based blogger at Fitty Foodlicious and cookbook author, fittyfoodlicious.com,
These bars are similar to the Cranberry Bliss Bars you can buy at “that one” coffee shop but without all of the chemicals, refined sugars, additives, and oils.
1 cup organic flour
1 tsp. organic baking powder
1/4 tsp. Himalayan sea salt
1 tbsp. fresh ginger
1/2 tbsp. fresh turmeric
1 scoop (add more if you want!) Vital Protein’s Collagen Beauty Water (Strawberry Lemonade)
1/4 cup organic coconut sugar
1 tbsp. vanilla extract
2 tbsp. organic coconut oil
1 organic egg
1 cup fresh organic cranberries
For the Frosting:
1 brick softened organic cream cheese
1 tbsp. lemon zest
1 tbsp. organic coconut sugar
1/2 cup unsweetened dried cranberries
Add flour, baking powder, and sea salt to a medium mixing bowl, then add the fresh ginger and turmeric and combine. Next, add 1 scoop of collagen beauty water and combine again.
In a separate mixing bowl, combine the coconut sugar, vanilla extract, coconut oil, and egg and whisk together (do not overmix). Combine all ingredients together with a mixer on low speed. Remember: Do not overmix or your dough may come out in clumps. For the smoothest dough possible, mix everything together slowly; no need to rush this part.
Once your dough is at the desired consistency, fold in 1 cup of fresh cranberries until combined. Spread dough mixture evenly into a greased baking pan (I use coconut oil spray). Bake at 350 degrees Fahrenheit for 15-20 minutes. (Do not overbake if you want a chewy-gooey middle). Stick a toothpick in the bars to ensure they’re done; if it comes out clean, your bars are ready!
While the bars cool, make the frosting. Combine softened cream cheese, lemon zest, and coconut sugar in a mixer until the frosting comes out smooth.
Place the bars in the fridge for 10 minutes to thicken up a bit. Once cooled, cut them. Top with frosting, dried cranberries, and more lemon zest. The bars will keep in the fridge for up to one week in an airtight glass container.