Fall recipes

 

Roasted VegetableS



Ingredients Servings: 4 Measurements

Vidalia onion, sliced 2 each 

Cremini mushroom 1 cup

Zucchini, sliced 2 cup

Red bell pepper, sliced 2 each

Brussel Sprouts, halved  2 cup

Garlic cloves, minced 2 clove

Carrots, medium dice 1 cup

Olive oil 2 tbsp.

Chef Joy’s Garden Vegetable Blend 1 tbsp. 

Salt 1 tsp

Directions

  1. Preheat oven to 425℉. Lightly oil a baking sheet or coat with non-stick spray.

  2. Spread Vidalia onion, cremini mushroom, zucchini, red bell pepper, Brussel sprouts, garlic cloves, and carrots onto a baking sheet. Add olive oil, “Garden Vegetable” seasoning blend and salt. 

  3. Place in the oven and bake for 10 minutes.

  4. Serve immediately.

 
 

SIDES

 

Sweet Potato Cornbread



Ingredients Yield: 8 servings Measurements 

Sweet potato, mashed 1 ½ C

Yellow Cornmeal 1 C 

Cream of Wheat, dry 1/2 C

All Purpose Flour 1 C

Granulated sugar ½ C

Baking powder 1 T 

Ground Cinnamon 1 tsp

Salt ½ tsp 

Eggs 2 each

Greek yogurt, plain ½ C

Milk ¾ C

Olive Oil 2 Tbsp 

Directions

  1. Preheat oven to 425 ℉. Wrap sweet potato in foil and roast for 1 hour and 30 minutes. Mash sweet potato. Measure out 1 ½ Cup for this recipe. 

  2. Spray a 10 inch cast iron skillet with oil and set in the oven on the lower middle rack. 

  3. In a large bowl, whisk together the cornmeal, dry creamy wheat, flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, combine mashed roasted sweet potato, eggs, yogurt, milk and olive oil. Whisk to combine well, Mixture should be smooth and thick. 

  4. With a rubber spatula, gently fold sweet potato mixture with the cornmeal mixture just until no dry streaks of flour remain. Do not over-mix. 

  5. Spray non-stick spray onto a cast iron pan. Then heat the pan in the oven for 5 to 10 minutes to slightly heat it up. 

  6. Pour the cornbread batter into the warmed cast iron pan. Making sure to level the top of the corn bread so the bread can bake evenly. 

 
 
 

Chipotle Mushroom Cream Sauce

Ingredients Servings: 2 Measurements 

Olive oil 1 tbsp. 

Button mushrooms, sliced 6 oz.

Garlic, minced 2 ea.

Gorgonzola cheese, crumbled 4 oz.

Chipotle peppers adobo, canned 1 ea.

Chicken Stock, low sodium 2 cups 

Heavy Cream 1 cup

Salt 1 tsp 

Black pepper 1 tsp 

 Directions

  1. Heat a saucepan on medium heat. Add olive oil, mushroom, and garlic to the pan. Make sure to season with salt and pepper.

  2. Add chicken stock to the pan.  Let it simmer until the chicken stock has reduced to half its original amount. 

  3. Next add the heavy cream. Let it reduce to medium high heat. Making sure to stir the mixture.  

  4. Add the gorgonzola cheese to the sauce along with the chipotle peppers. Stir and cook for 5 minutes. The sauce should have a thick smooth consistency.  

 
 
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Winter