we have embraced autumn by happily adapting our nightly menu to include the yummy produce of the season. often, we just bake sweet potatoes or butternut squash to have with our meal (both of these are BIG cravings of mine right now!), but we have also been cooking some delicious new recipes that showcase the tastiest fall fruits and vegetables (thanks to some inspiration from the october issue of real simple). here are just a few of the recipes we have made:
cheese ravioli with apples and pistachios:
cook 1 pound of cheese ravioli (fresh or frozen) according to the package directions. meanwhile, heat 2 tablespoons of olive oil in a medium skillet over medium heat. add 1/2 cup of pistachios and cook, stirring often, until lightly toasted and fragrant, 4 to 5 minutes. add 1 crisp apple (we used a local rome apple), cut into small pieces, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper and toss to combine. spoon over the ravioli and sprinkle with parmesan cheese.
gnocchi with roasted cauliflower:
heat oven to 400º F. on a rimmed baking sheet, toss 1 small head of cauliflower, cut into small florets, 12 fresh sage leaves, 3 tablespoons olive oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper. roast, tossing once, until the cauliflower is golden brown and tender, 25 to 30 minutes. fifteen minutes before the cauliflower is finished, cook 1 pound gnocchi (fresh or frozen) according to the package directions. divide the gnocchi among bowls. top with the cauliflower and parmesan cheese.
and, here is one that i have my eye on for after baby jack is born (when it is safe to eat blue cheese and prosciutto again):
roll up an arugula leaf, a piece of pear, and a piece of blue cheese in a thinly sliced piece of prosciutto.