Fall in Love with These Savory Fall Favorites from Epicurean Group

As the weather cools and the leaves start to crisp, we begin to crave warm, comfort food…the type that’s perfect for those chilly autumn days when all you want to do is curl up on the couch in a warm sweater and watch Netflix all day.

To help ease the transition from summer to fall, we’re sharing five seasonal favorite recipes that are perfect for this time of year!

GarlicPotatoFennelSoup

GARLIC POTATO FENNEL SOUP
{serves 4}

Ingredients:
¼ cup butter, unsalted, divided
4 garlic cloves, minced
1 medium yellow onion, peeled & diced
½ bulb fennel, chopped
1 russet potato, peeled & diced
3 cups chicken stock
2 green tart apples, peeled & diced
½ cup heavy cream
to taste kosher salt & black pepper

Preparation:
Sauté garlic, onion & fennel in 2 Tbsp butter for 5 minutes. Add potato & stock. Bring to a boil.

Add apples, boil for 10 minutes or until potatoes are tender.

Remove from heat, puree in blender or food processor until smooth.

Return to pot, add cream & heat throughout.

Season to taste with kosher salt & black pepper.

Garnish with fennel fronds & a thin drizzle of extra virgin olive oil.

PomegrantedMimosa

POMEGRANATE MIMOSA
{makes 6 drinks}

Ingredients:
1 pomegranate, seeded {reserve some raw seeds for garnish}
1 cup sugar, granulated
½ cup pomegranate juice
½ cup water
1 {750 ml} bottle prosecco {or any dry bubbles}

Preparation:
Combine pomegranate, sugar & water in a heavy-bottomed sauce pan. Bring to a boil for a couple of minutes. Reduce heat to simmer, stirring occasionally, until the fruit is soft & the liquid has thickened slightly, about 15 minutes.

Using a fine-meshed strainer over a large bowl, pour pomegranate syrup through strainer, pressing seeds with the back of a spoon until most of the liquid is in the bowl. Discard seeds, saving a few to be used as garnish.

To Make Cocktail:
Divide pomegranate syrup evenly between 6 champagne glasses. Top each one with bubbles. Stir gently if desired. Garnish with a few pomegranate seeds.

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BIG ITALIAN SALAD
{serves 4 as salad course, 2 as a main course}

Salad Ingredients:
1 head romaine heart, washed, dried & cut into ¾” pieces
½ head radicchio, julienned
1 Tbsp fresh italian parsley, chopped
1 Tbsp fresh basil, chopped
5 pepperoncini, chopped
1 cup english cucumber, seeded & chopped {peeled if you wish}
1 carrot, julienned
½ red onion, thinly shaved
½ cup grape tomatoes, halved
½ cup olives {green or black}, pitted & chopped
1 cup garbanzo beans, cooked & rinsed
1 Tbsp capers, rinsed & roughly chopped
1 cup fresh mozzarella, diced
½ cup parmesan, shaved
½ cup genoa salami, sliced thinly

Dressing Ingredients:
1 Tbsp italian parsley, chopped ¾ tsp kosher salt
1 Tbsp fresh basil, chopped ¼ tsp ground black pepper
¼ tsp dried oregano, chopped 2 tsp honey or agave nectar
2 garlic cloves, peeled & chopped
¼ cup good quality red wine vinegar
¾ cup good quality extra virgin olive oil

Preparation:
For the dressing, place all ingredients except olive oil in the food processor. Blend well, then slowly drizzle in olive oil with motor running to create an emulsified vinaigrette. Season to taste.

Place all salad ingredients in large bowl. Toss lightly to combine.

Immediately before serving, add half of the dressing & toss well, using your hands. Add small amounts of dressing as necessary; tasting & seasoning with kosher salt & pepper until salad is well dressed & flavorful.

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THAI CHICKEN & BUTTERNUT SQUASH SOUP
{serves 4}

Ingredients:
1 Tbsp canola, coconut or extra virgin olive oil
½ lb ground chicken or turkey
2 Tbsp thai red curry paste
4 scallions, sliced on bias white & green parts separated
2 tsp fresh ginger, grated on microplane
2 tsp garlic, minced
1 lb butternut squash, peeled, seeded & cubed
2 cups chicken stock
1 {15 oz} can coconut milk
1 Tbsp fish sauce
1 lime, juiced & zested
2 tsp sambal or sriracha sauce
As desired: fresh basil, bean sprouts, cilantro, sliced jalapeño, lime wedges & sriracha for garnish

Preparation:
Heat oil in a large pot over medium-high heat.  Add curry paste, stirring until the paste darkens, about 1 minute. Add chicken & stir occasionally, until nearly cooked through, about 3-4 minutes.  Add garlic, scallion whites & ginger.  Stir until softened, about 3 minutes. 

Add squash & chicken stock. Cover & bring to a boil. Reduce heat, simmering until squash is tender, about 10-12 minutes. Stir in coconut milk, lime juice & zest, sambal & fish sauce. Taste for seasoning & adjust as needed.

Serve a bountiful plate of garnish in the center of the table so guests can add toppings to the hot soup as desired.

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TOFFEE PUMPKIN PIE BARS
{makes 32 bars}

Ingredients:
2 cups crushed gingersnaps
¼ cup granulated sugar
¼ cup all purpose flour
½ cup unsalted butter, melted
1 {15 oz} can unsweetened pumpkin
¾ cup brown sugar, lightly packed
1 tsp cinnamon
2 tsp fresh ginger, grated on microplane
½ tsp kosher salt
¼ tsp ground cloves
4 eggs, lightly beaten
1 ½ cups half & half
½ cup crumbled toffee pieces
½ cup pepitas, toasted & chopped

Preparation:
Preheat oven to 375° F. Line a baking pan with parchment paper, spray with pan spray.

Combine crushed gingersnaps, sugar & flour. Add melted butter & stir well to combine. Firmly press crumb mixture onto bottom of prepared pan; set aside.

Combine pumpkin, brown sugar, cinnamon, ginger, kosher salt & cloves.

One at a time, add eggs & beat lightly until well combined. Gradually add half & half, stirring until just combined. Pour filling into crust lined pan. Bake for 40-45 minutes or until knife inserted in center comes out clean.

While warm, sprinkle top with toffee & pepitas, let cool on wire rack. Cut into bars when cool. Cover & store chilled.

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Easy, Now. (Or Later? Why Soup is Good For the Busy Soul)

chicken-noodle-soup

 

You can find recipes for the perfect turkey everywhere. And anyone can build a great day-after-Thanksgiving turkey sandwich (hint: it’s all about the mayo), but when you are staring back at that gigantic leftover … uh…carcass, you might be tempted to toss it out and just cut yourself an oversized slice of apple pie.

Don’t. I mean don’t throw out the turkey. Go ahead with the pie. But that leftover turkey makes some of the best soup of the year; and even if you are turkeyed-out, you can pop this easy soup into the freezer for a weeknight dinner that’s both hearty and healthy. Plus, this recipe can easily be modified for the gluten free crowd out there – simply swap out the pasta for rice, and the white flour for almond flour.

Epicurean’s Now Or Later Turkey Soup

Prep time: 25 minutes | Cook time: approximately 1.5 hours | Servings: 10-12

Ingredients:

  • Large turkey carcass (it’s such an unappetizing word but…)
  • 5 quarts cold water
  • 1 cup celery cleaned and chopped
  • 1 large onion, chopped
  • 6-7 chicken bouillon cubes
  • 1 tablespoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • 1/2 cup parsley, chopped
  • 1 cup frozen peas
  • 2 carrots, sliced
  • 4 cups fine egg noodles
  • 1/4 cup butter (1 stick)
  • 1/4 cup flour

Directions:

  • Place turkey carcass, water, celery, onion, bouillon cubes, salt and pepper in a large stock pot
  • Heat to boiling; reduce heat, cover and simmer for 1 hour
  • Remove the turkey, place on a platter and let cool
  • Add the parsley, peas, carrots and pasta
  • Heat to boiling; reduce heat and simmer for 10 minutes
  • Meanwhile, pull meat from bones and return meat to soup pot
  • Add liquid if needed (either water or chicken stock, taste to check seasoning)
  • Heat to boiling; cook uncovered for 10 minutes
  • Melt butter in a small frying pan; stir in flour and cook over low heat, stirring constantly, until the flour browns
  • Slowly stir the flour mixture into the boiling soup
  • When the soup returns to a boil reduce heat and simmer for 5 minutes

I keep a couple of boxes of cornbread mix in my pantry at all times so that if I am desperate and the cupboards are bare, I have an entire meal at the ready – soup in the freezer and cornbread from a box makes me almost as happy as apple pie.

 

 

 

 

 

submitted by Stephanie Blackford

Banish The Winter Blues With Something Green

broccoli soup

It’s snowing again in Denver.  Apparently nobody told Mother Nature that it is almost summer. But mothers are notoriously busy people, so maybe she missed the message?

Weather like this screams for comfort food, but the calendar doesn’t lie and summer is creeping in fast. So while a gigantic pot of spaghetti and meatballs accompanied by a loaf of buttery garlic bread and two huge glasses of Cabernet sounds delicious, the aftermath wouldn’t be worth it. Yes, yes, we know the Epicurean meatballs are amazing. We ate them ALL WINTER with abandon. They are now on the FBI’s most wanted list. They are that good.

Instead, how about a decadent little soup today? This soup was published in the recent issue of Whole Living magazine and it is phenomenal for a variety of reasons. It is delicious. It is easy to make. It is super-duper healthy. It doesn’t require changing into loose-fitting clothing prior to eating. Bonus! Whip up a batch of this today (we double it) and banish those blues with this green soup.

Prep time: 15 minutes | Cook time: 1 hour | Makes: approximately 4 servings

Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 yellow onion, minced
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 4 cups Cleansing Broth (Whole Living suggests making your own broth but we substituted with an organic vegetable broth)
  • 1 head broccoli, trimmed and chopped (6 cups)
  • 3 cups baby spinach
  • 1 avocado, chopped, plus more for garnish
  • Coarse salt and freshly ground black pepper

Directions:

  • Heat oil in a medium pot over medium heat.
  • Add onion, garlic, and pepper flakes and cook, stirring, until tender, 6 to 8 minutes.
  • Add broth and bring to a boil.
  • Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
  • Season with salt and pepper.
  • Remove from heat, stir in spinach, and let cool slightly.
  • Transfer soup to blend and puree with avocado.
  • Adjust seasoning. Garnish with avocado and a drizzle of olive oil.