Fall Flavors
As the air cools and the colors deepen, we’re leaning into the cozy flavors that make fall feel like a warm welcome. Think roasted squash, fresh herbs, and just the right amount of spice to brighten each dish. This menu is all about layering simple ingredients into bold, unexpected combinations—from sweet roasted pears to the savory depth of crispy shallots and halloumi. Each bite is created to capture the essence of the season, bringing familiar flavors with a fresh twist, perfect for gathering around the table.
Whipped Ricotta with Marcona Almonds and Roasted Grapes
Roasted Fall Vegetables with Tahini-Lemon Dressing and Herbed Farro
Roasted Butternut Squash and Halloumi with Ginger-Chili Honey, Fresh Sage and Crispy Shallots
Roasted Grouper with Preserved Lemon, Caper and Herb Dressing
Roasted Pears with Bourbon Vanilla Bean Whipped Cream, Toasted Pecans and Spiced Honey
Whipped Ricotta with Marcona Almonds and Roasted Grapes
Ingredients:
1 cup ricotta cheese
1/2 cup crushed olives (preferably Castelvetrano)
1/4 cup Marcona almonds, roughly chopped
1 cup seedless red grapes
2 tablespoons olive oil
Zest of 1 lemon
Juice of 1/2 lemon
Salt and pepper, to taste
Fresh herbs (like thyme or rosemary) for garnish
Sliced baguette or crackers for serving
Instructions:
Prepare the Grapes: Preheat the oven to 375°F (190°C). Toss the grapes with 1 tablespoon of olive oil, a pinch of salt, and some fresh thyme or rosemary. Spread on a baking sheet and roast for 15-20 minutes until they start to burst and caramelize. Set aside to cool.
Make the Whipped Ricotta: In a bowl, whip the ricotta with a fork or whisk until smooth and fluffy. Add lemon juice, lemon zest, and a bit of salt and pepper, and stir to combine.
Assemble: Spread the whipped ricotta on a serving platter or bowl. Top with the crushed olives, roasted grapes, and chopped Marcona almonds. Drizzle with the remaining olive oil.
Garnish: Finish with fresh herbs and more lemon zest if desired. Serve with sliced baguette or crackers.
Roasted Fall Vegetables with Tahini-Lemon Dressing and Herbed Farro
Ingredients:
1 cup farro
2 cups water or vegetable broth
1 cup butternut squash, cubed
1 cup Brussels sprouts, halved
1 cup carrots, sliced
2 tablespoons olive oil
Salt and pepper, to taste
1/4 cup fresh herbs (like parsley, dill, or cilantro), chopped
Tahini-Lemon Dressing:
1/4 cup tahini
2 tablespoons lemon juice
1 tablespoon olive oil
1 tablespoon maple syrup or honey
1 garlic clove, minced
Salt and pepper, to taste
Water, as needed to thin
Instructions:
Cook the Farro: In a medium saucepan, bring water or vegetable broth to a boil. Add farro, reduce heat, and simmer for about 20-25 minutes or until tender. Drain any excess liquid and set aside.
Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss the butternut squash, Brussels sprouts, and carrots with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until golden and tender.
Make the Dressing: Whisk together tahini, lemon juice, olive oil, maple syrup or honey, minced garlic, salt, and pepper in a small bowl. Add water a little at a time until the dressing reaches your desired consistency.
Combine and Serve: In a large bowl, toss the cooked farro with the roasted vegetables and chopped herbs. Drizzle with the tahini-lemon dressing and toss to coat. Serve warm or at room temperature.
Roasted Grouper with Preserved Lemon, Caper and Herb Dressing
Ingredients:
4 grouper fillets
2 tbsp preserved lemon, finely chopped
1 tbsp fresh lemon juice
2 tbsp olive oil
2 tbsp fresh sage, chopped
2 tbsp butter
1 tsp cinnamon (optional)
Salt and pepper, to taste
Toasted hazelnuts, chopped (optional)
Instructions:
Marinate the Fish:
Mix the preserved lemon, lemon juice, olive oil, fresh sage, and cinnamon (if using) in a small bowl. Season with salt and pepper. Coat the grouper fillets in the mixture and let them marinate for 20-30 minutes.
Grill the Grouper:
Preheat the grill to medium-high heat. Grill the grouper for about 4-5 minutes per side, or until the fish is opaque and cooked through.
Make the Brown Butter:
While the grouper is grilling, melt the butter in a small saucepan over medium heat. Cook until it turns golden brown and starts to smell nutty, about 3-4 minutes. Remove from heat.
Serve:
Drizzle the brown butter over the grilled grouper and garnish with toasted hazelnuts (if using). Serve with a side of roasted root vegetables or a citrus and fall fruit relish.
Roasted Butternut Squash and Halloumi with Ginger-Chili Honey, Fresh Sage and Crispy Shallots
Ingredients:
1 small butternut squash, peeled and cubed
8 oz halloumi cheese, cubed
2 tablespoons olive oil
Salt and pepper, to taste
Fresh sage leaves
1/2 cup shallots, thinly sliced
1/4 cup cornstarch
Ginger-Chili Honey:
1/4 cup honey
1 tablespoon grated fresh ginger
1/2 teaspoon red chili flakes
Instructions:
Prepare the Skewers: Preheat the oven to 425°F (220°C). Thread the butternut squash cubes and halloumi onto skewers, alternating them. Brush with olive oil and season with salt and pepper.
Roast the Skewers: Place skewers on a baking sheet and roast in the oven for 15-20 minutes, turning once halfway, until the squash is tender and the halloumi is golden.
Make the Ginger-Chili Honey: In a small saucepan over low heat, warm the honey with grated ginger and red chili flakes for about 5 minutes. Remove from heat and set aside.
Crispy Shallots: Toss the shallots in cornstarch to coat. Heat 1/2 inch of oil in a small skillet over medium heat. Fry the shallots until golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate to drain and season with salt.
Finish and Serve: Drizzle the roasted skewers with the ginger-chili honey and garnish with fresh sage leaves and crispy shallots. Serve warm.
Roasted Pears with Bourbon Vanilla Bean Whipped Cream, Toasted Pecans and Spiced Honey
Ingredients:
4 ripe but firm pears, halved and cored (bosc is preferred)
2 tablespoons butter, melted
1 tablespoon brown sugar
1 teaspoon ground cinnamon
1/2 cup pecans, roughly chopped
Bourbon Vanilla Bean Whipped Cream:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla bean paste (or vanilla extract)
1 tablespoon bourbon
Spiced Honey:
1/4 cup honey
1/4 teaspoon ground cinnamon
Pinch of ground cloves or nutmeg
Instructions:
Roast the Pears: Preheat the oven to 375°F (190°C). Arrange pear halves in a baking dish, cut side up. Brush with melted butter and sprinkle with brown sugar and cinnamon. Roast for 20-25 minutes, or until tender and caramelized.
Toast the Pecans: While the pears are roasting, toast the chopped pecans in a dry skillet over medium heat until fragrant, about 5 minutes. Set aside to cool.
Make the Whipped Cream: In a large mixing bowl, beat the heavy cream with powdered sugar, vanilla bean paste, and bourbon until soft peaks form. Keep chilled until ready to serve.
Prepare the Spiced Honey: In a small saucepan, warm the honey with cinnamon and cloves over low heat for 2-3 minutes. Remove from heat and let cool slightly.
Serve: Place roasted pear halves on a serving plate. Top with a dollop of bourbon vanilla bean whipped cream, a sprinkle of toasted pecans, and a drizzle of spiced honey. Serve warm.
