Delicious Fall Recipes to Last All Season

Delicious Fall Recipes to Last All Season

Long Lasting Recipes for the Fall

As the leaves change colors and the air turns crisp, fall brings a bountiful harvest of fresh fruits and vegetables. This seasonal abundance allows preppers to create delicious, nutritious, and long-lasting meals that can be stored for later use. In this article, we will explore the art of cooking with fresh fall produce and provide some recipes that will keep you well-fed throughout the season.

1. Roasted Butternut Squash Soup

– 1 butternut squash, peeled and cubed
– 1 onion, chopped
– 2 cloves of garlic, minced
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 cups of vegetable or chicken broth
– 1 tsp of dried thyme
– Salt and pepper to taste
– Olive oil

1. Preheat your oven to 400°F (200°C).
2. Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast the butternut squash in the oven for about 30 minutes or until it is tender and slightly caramelized.
4. In a large pot, heat some olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are soft and fragrant.
5. Add the roasted butternut squash to the pot and stir to combine.
6. Pour in the vegetable or chicken broth and add the dried thyme.
7. Bring the soup to a boil, then reduce the heat and let it simmer for about 20 minutes.
8. Using an immersion blender or a regular blender, puree the soup until smooth.
9. Season with additional salt and pepper if needed.
10. Serve hot with a sprinkle of fresh thyme on top.

My 2 Cents:
Butternut squash is a versatile fall vegetable that can be stored for several months if kept in a cool and dry place. By roasting the butternut squash before adding it to the soup, you bring out its natural sweetness and enhance the flavor of the dish. This soup can be stored in sealed jars or containers in the refrigerator for up to a week and can also be frozen for longer storage.

2. Apple and Cranberry Chutney

– 4 apples, peeled, cored, and chopped
– 1 cup of fresh cranberries
– 1 onion, chopped
– 1/2 cup of apple cider vinegar
– 1/2 cup of brown sugar
– 1/2 tsp of ground cinnamon
– 1/4 tsp of ground cloves
– 1/4 tsp of ground ginger
– Salt to taste

1. In a large saucepan, combine the chopped apples, cranberries, onion, apple cider vinegar, brown sugar, cinnamon, cloves, ginger, and salt.
2. Bring the mixture to a boil over medium heat, stirring occasionally.
3. Reduce the heat and let the chutney simmer for about 30 minutes or until it has thickened.
4. Taste and adjust the seasoning if needed.
5. Remove the saucepan from heat and let the chutney cool.
6. Transfer the chutney to clean, sterilized jars and seal tightly.

My 2 Cents:
Chutneys are a great way to preserve the flavors of fall fruits and add a burst of flavor to any dish. This apple and cranberry chutney pairs well with roasted meats, cheeses, and can even be used as a spread on sandwiches. The acidity from the apple cider vinegar helps to preserve the chutney, making it last for several months when stored in a cool and dark place.

3. Sweet Potato and Quinoa Salad

– 2 sweet potatoes, peeled and cubed
– 1 cup of quinoa
– 1/2 red onion, thinly sliced
– 1/2 cup of dried cranberries
– 1/2 cup of pecans, chopped
– 1/4 cup of fresh parsley, chopped
– Juice of 1 lemon
– 2 tbsp of olive oil
– Salt and pepper to taste

1. Preheat your oven to 425°F (220°C).
2. Place the cubed sweet potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast the sweet potatoes in the oven for about 25-30 minutes or until they are tender and slightly caramelized.
4. In the meantime, cook the quinoa according to the package instructions. Once cooked, fluff the quinoa with a fork and let it cool.
5. In a large bowl, combine the roasted sweet potatoes, cooked quinoa, sliced red onion, dried cranberries, chopped pecans, and fresh parsley.
6. In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
7. Pour the dressing over the salad and toss to coat all the ingredients.
8. Serve the sweet potato and quinoa salad at room temperature or chilled.

My 2 Cents:
Sweet potatoes are a nutrient-dense root vegetable that is packed with vitamins, minerals, and fiber. By combining them with protein-rich quinoa, crunchy pecans, and tangy cranberries, you create a salad that is not only delicious but also provides a well-rounded meal. This salad can be stored in a sealed container in the refrigerator for up to 3-4 days, making it a great option for meal prepping.

In conclusion, fall is a time of abundance when it comes to fresh produce. By harnessing the flavors of the season and using proper storage techniques, you can create meals that will nourish you throughout the fall and beyond. Whether you’re making soups, chutneys, or salads, don’t forget to experiment with different fall ingredients and let your palate guide you. Happy cooking!