As fall arrives, the culinary landscape can become a blend of summer’s final harvest and the early delights of autumn. Farmers markets and grocery aisles offer a variety of choices, leaving home cooks wondering whether to continue with summer salads or shift towards roasted vegetables and heartier dishes. The good news? There’s no need to choose just one; this transitional period is a fantastic opportunity to create versatile meals. Ingredients from summer, such as tomatoes and eggplant, can seamlessly transform into comforting autumn fare, while the season’s first crops, like apples and winter squash, can be prepared in lighter ways, perfect for warm early fall days.
This article features four delectable recipes that exemplify this transition:
1. Garlic and Cherry Tomato Baked Chicken: As September draws to a close, cherry tomatoes are a delightful substitute for their larger counterparts, offering a burst of sweetness perfect for roasting. The tiny tomatoes turn into a rich sauce, enhanced by white wine and thyme, while chicken thighs become golden-crisp and juicy. Whole garlic cloves soften beautifully to add richness without overwhelming the dish, making it ideal for serving alongside crusty bread to savor every drop of sauce.
2. Hasselback Eggplant Parmesan: This interpretation on the traditional Eggplant Parmesan showcases late-summer produce in a comforting dish. Instead of the standard frying method, eggplant is sliced nearly all the way through, allowing for lighter cooking. Layers of cheese fill each slice, topped with marinara sauce and a crunchy blend of panko and Parmesan cheese. The eye-catching presentation fans out beautifully, making it a showstopper when paired with spaghetti in marinara sauce.
3. Apple-Miso Grilled Pork Chops: White miso paste, increasingly found in grocery stores, introduces a unique umami flavor to dishes without overwhelming other ingredients. In this recipe, it complements the sweetness of apples and the savory depth of the pork. A light barbecue sauce featuring apple cider, apple sauce, and apple cider vinegar enriches the grilled chops. Opt for thick, bone-in chops for the juiciest results.
4. Roasted Butternut Squash, Poblano, and Bean Enchiladas: The first sight of winter squash in the market inspires creative thoughts about its preparation. Cubed butternut squash is roasted, combined with sautéed poblano chiles and beans, to create a filling enchilada mixture with a hint of spice. The enchiladas are baked briefly and garnished with fresh toppings like avocado, cilantro, and crumbled Cotija cheese, highlighting flavors and textures that elevate the dish.
As we ease into the season of stews, roasts, and pumpkin spiced everything, these transitional recipes allow us to enjoy the best of both worlds.
Garlic and Cherry Tomato Baked Chicken
Servings: 4 to 6
Ingredients:
– 6 bone-in, skin-on chicken thighs (about 2 lbs)
– ¾ tsp salt
– ½ tsp freshly ground black pepper
– 1 tbsp extra-virgin olive oil
– ½ c white wine
– ½ c chicken broth
– 2 (10-oz) pkg cherry tomatoes
– 10 whole garlic cloves, peeled and lightly crushed
– 2 sprigs fresh thyme
– 1 tsp honey
– Lemon wedges for garnish
Directions:
1. Preheat the oven to 350 degrees. Pat chicken dry and season with salt and pepper.
2. Heat oil in a 12-inch oven-safe skillet over medium-high heat. Add chicken skin-side down, cooking until golden and crispy (8-10 minutes). Flip and transfer to a plate.
3. Pour off fat from the skillet. Add wine, scraping up browned bits, and simmer until almost evaporated (about 2 minutes).
4. Stir in broth, cherry tomatoes, garlic, thyme, and honey, then bring to a simmer. Nestle chicken back into the sauce, skin-side up.
5. Transfer skillet to the oven and roast uncovered for 30-35 minutes until chicken reaches an internal temperature of 185 degrees.
6. Serve with lemon wedges and choice of crusty bread, buttered noodles, or rice.
Hasselback Eggplant Parmesan
Servings: 4
Ingredients:
– 2 medium eggplants
– Salt
– 1 ½ c marinara sauce
– 12 oz low-moisture mozzarella, shredded
– 1 tsp garlic powder
– ½ tsp Italian seasoning
– ¼ tsp red pepper flakes
– ¼ tsp freshly ground black pepper
– ¼ c whole basil leaves, plus 2 tbsp torn
– 4 tbsp olive oil, divided
– 1 c panko breadcrumbs
– ½ c shredded Parmesan
Directions:
1. Preheat oven to 375 degrees and place a rack in the center.
2. Slice eggplants ½-inch thick crosswise, leaving the bottom intact.
3. Sprinkle slices with salt and let sit for 20 minutes, patting dry afterward.
4. In a baking pan, spread marinara sauce and arrange eggplant on top.
5. Mix mozzarella, garlic powder, Italian seasoning, red pepper flakes, and black pepper. Stuff each eggplant slice with the cheese mixture and basil. Drizzle eggplants with olive oil.
6. Cover and bake for 40-50 minutes until tender. Toast panko in remaining oil until golden. Top baked eggplants with panko mix and bake uncovered until crispy (5-10 minutes). Serve with bread or pasta.
Apple-Miso Grilled Pork Chops
Servings: 4 to 6
Ingredients:
– 4 (1 ½-inch thick) bone-in pork rib chops
– Kosher salt
– ¾ c apple cider
– 6 tbsp white miso
– 3 tbsp apple cider vinegar
– 3 tbsp honey
– 3 tbsp applesauce
– Freshly ground black pepper
Directions:
1. Season chops with salt and refrigerate for 1-8 hours. Bring apple cider to a boil in a small skillet until reduced to 3 tablespoons.
2. Whisk reduced cider, miso, vinegar, honey, applesauce, salt, and pepper in a bowl and reserve ⅓ cup.
3. Preheat grill for indirect cooking. Grill pork chops over direct heat until browned (3-5 minutes per side), then brush with apple miso sauce. Move to indirect heat until internal temperature reaches 135 degrees. Let rest for 10 minutes, then serve with reserved sauce.
Roasted Butternut Squash, Poblano, and Bean Enchiladas
Servings: 4 to 6
Ingredients:
– 3 c cubed butternut squash
– 4 tbsp olive oil, divided
– ¾ tsp salt, divided
– ¼ tsp freshly ground black pepper
– 2 medium poblano chiles, seeds removed and chopped
– 1 small onion, chopped
– ½ tsp ground cumin
– 1 (15-oz) can pinto or black beans
– 12 corn tortillas
– 2 (10-oz) cans red enchilada sauce
– Toppings (Cotija cheese, red onion, avocado, cilantro, pumpkin seeds)
Directions:
1. Preheat oven to 425 degrees and prepare a baking sheet with cooking spray.
2. Toss butternut squash with 1 tablespoon oil, salt, and pepper; roast for 20 minutes, stirring halfway through.
3. Sauté poblano chiles and onion in the remaining oil until tender, then mix with roasted squash and beans.
4. Warm tortillas to make pliable and spoon a bit of enchilada sauce into a baking dish. Fill and roll tortillas, placing seam-side down in the dish and topping with remaining sauce.
5. Bake for 15-20 minutes until heated through. Add toppings as desired and serve hot.
These recipes from Meredith Deeds are designed to help you embrace the flavors of fall while using the last vibrant offerings of summer. Whether entertaining guests or enjoying a family meal, these dishes bring warmth and satisfaction to your table as the seasons change.
