As the season transitions into early fall, cooking can present a delightful challenge. Farmers markets and grocery stores are in a unique position, featuring the final bounties of summer alongside the first offerings of autumn. This blend invites creativity in the kitchen, balancing summer’s fresh salads and grilled vegetables with the warm, comforting flavors of fall’s roasts and casseroles.
Fortunately, this time of year is a culinary playground. Home cooks can pivot seamlessly from summery dishes like tomatoes and eggplants to hearty autumnal recipes featuring apples and winter squash. Here are four recipes that beautifully encapsulate this seasonal transition.
Garlic and Cherry Tomato Baked Chicken
Servings: 4 to 6
As summer wanes, cherry tomatoes offer a burst of sweetness and sunshine, making them ideal for this baked chicken dish. In this recipe, the tomatoes create a rich sauce alongside white wine and thyme, while the chicken thighs turn golden brown, tender, and juicy in the oven. Whole garlic cloves become wonderfully soft, enriching the dish without overwhelming it. Pair it with crusty bread to savor every drop of the delicious sauce.
Ingredients:
– 6 bone-in, skin-on chicken thighs (approximately 2 lbs)
– ¾ tsp. salt
– ½ tsp. freshly ground black pepper
– 1 tbsp. extra-virgin olive oil
– ½ cup white wine
– ½ cup chicken broth
– 2 (10 oz.) packages of cherry tomatoes
– 10 whole garlic cloves, peeled and gently crushed
– 2 sprigs of fresh thyme
– 1 tsp. honey
– Lemon wedges for garnish
Directions:
1. Preheat the oven to 350 degrees.
2. Pat the chicken dry and season with salt and pepper.
3. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Place the chicken skin-side down in the skillet and cook until crisp and browned, about 8 to 10 minutes. Transfer the chicken to a plate.
4. Pour off any excess fat from the skillet, then add the white wine and cook for about 2 minutes, scraping the browned bits from the bottom.
5. Add the chicken broth, cherry tomatoes, garlic, thyme, and honey to the skillet and bring to a simmer. Return the chicken to the skillet, making sure the skin remains above the liquid.
6. Bake uncovered for 30 to 35 minutes until the chicken reaches an internal temperature of 185 degrees. Serve garnished with lemon wedges alongside crusty bread, buttered noodles, or rice.
Hasselback Eggplant Parmesan
Servings: 4
This innovative take on Eggplant Parmesan incorporates late-summer produce into a satisfying dish. Instead of the traditional method of breading and frying, this version features the eggplant sliced almost through, allowing for stuffing with cheese and baking in marinara sauce. Its impressive presentation showcases the stuffed eggplant fanned out on a bed of sauce, and it pairs perfectly with spaghetti.
Ingredients:
– 2 medium eggplants
– Salt
– 1 ½ cups 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 cup whole basil leaves, plus 2 tbsp. torn basil leaves
– 4 tbsp. olive oil, divided
– 1 cup panko breadcrumbs
– ½ cup shredded Parmesan
Directions:
1. Preheat the oven to 375 degrees.
2. Slice the eggplants crosswise into ½-inch-thick rounds, leaving the bottom intact.
3. Sprinkle with salt and let them sit for 20 minutes, then pat dry.
4. Spread marinara sauce in the bottom of a 9×13-inch baking dish and arrange the eggplant on top.
5. In a bowl, mix mozzarella, garlic powder, Italian seasoning, red pepper flakes, and black pepper. Stuff this mixture between the eggplant slices, drizzle with olive oil, cover with foil, and bake until just tender, about 40 to 50 minutes.
6. Toast panko breadcrumbs in olive oil until golden and mix with Parmesan and seasonings. Once the eggplant is tender, sprinkle the breadcrumb mixture over the top and bake uncovered for an additional 5 to 10 minutes until crispy. Top with basil and serve with Italian bread or pasta.
Apple-Miso Grilled Pork Chops
Servings: 4 to 6
For a unique flavor combination, try these grilled pork chops enhanced with apple and miso paste. The subtle umami from the miso complements the pork and enhances the apple notes from the barbecue sauce, which features ingredients like apple cider and applesauce. Choose thick, bone-in chops to retain juiciness while grilling.
Ingredients:
– 4 (1 ½-inch thick) bone-in pork rib chops
– Kosher salt
– ¾ cup apple cider
– 6 tbsp. white miso
– 3 tbsp. apple cider vinegar
– 3 tbsp. honey
– 3 tbsp. applesauce
– Freshly ground black pepper
Directions:
1. Season pork chops with salt and refrigerate for 1 to 8 hours.
2. In a skillet, bring the apple cider to a boil, cooking until reduced to 3 tablespoons.
3. In a bowl, mix the reduced cider, miso, vinegar, honey, applesauce, and season with salt and pepper. Reserve ⅓ cup of the sauce.
4. Grill the pork over direct heat until well-browned, then move to indirect heat, brush with miso sauce, and cook until the internal temperature reaches 135 degrees. Rest before brushing with reserved sauce.
Roasted Butternut Squash, Poblano and Bean Enchiladas
Servings: 4 to 6
These enchiladas combine the lightness of butternut squash and beans, complemented by a variety of delicious toppings for a filling yet healthy meal. A mix of roasted squash and sautéed poblano peppers provides a tasty filling wrapped in corn tortillas. Top generously for added flavor.
Ingredients:
– 3 cups cubed butternut squash (about ½-inch)
– 4 tbsp. olive oil, divided
– ¾ tsp. salt, divided
– ¼ tsp. freshly ground black pepper
– 2 medium poblano chiles, seeded and chopped
– 1 small onion, chopped
– ½ tsp. ground cumin
– 1 (15 oz.) can of pinto or black beans, drained and rinsed
– 12 corn tortillas
– 2 (10 oz.) cans of red enchilada sauce, divided
– Optional toppings: crumbled Cotija cheese, diced avocado, red onion, chopped cilantro, toasted pumpkin seeds
Directions:
1. Preheat the oven to 425 degrees, and prepare a baking sheet with cooking spray.
2. Toss butternut squash with olive oil, ½ tsp. salt, and black pepper; roast for about 20 minutes.
3. Cook diced poblano and onion in oil over medium heat with ¼ tsp. salt until tender, then stir in cumin.
4. Combine squash, poblano mixture, beans, and ½ cup enchilada sauce.
5. Prepare tortillas with oil, soften them in the oven for three minutes, then fill and roll each with the mixture, placing them in a baking dish.
6. Cover with remaining sauce and bake for 15 to 20 minutes until heated through. Top with desired garnishes before serving.
This early fall period is a wonderful time to experiment with merging summer and autumn flavors, and these four recipes offer a perfect opportunity to enjoy the best of both seasons.
