Fall Recipes using this week's produce...

APPLE PIE CARAMEL APPLES

by: nobiggie

Ingredients:

For the Homemade Caramel:

1 cup butter
2 cup brown sugar
1 cup corn syrup
1 can sweetened condensed milk
1 teaspoon vanilla extract

Apples:
15 – 18 apples (we used granny smith)
popsicle sticks (you can buy them cheaper in the craft section of most stores)

White Chococolate Layer:
2 12 ounce bags white chocolate chips (we used Guittard…it’s the best!)
1 teaspoon shortening

Cinnamon Sugar Layer:
1 cup sugar
3 teaspoon cinnamon

FOR THE REST OF THE DETAILED INSTRUCTIONS CLICK ON THE IMAGE ABOVE...

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TURKEY, WILD RICE, APPLE, AND CRANBERRY STUFFED PUMPKINS

by: Steele House Kitchen

makes 3 small pie pumpkins or 1 large 3 – 4 pound sugar pumpkin

serves 4 to 6 as a meal 

• 3 small pie pumpkins or 1 large sugar or cinderella pumpkin (3 to 4 pound)
• 1 yellow onion
• 3 cloves garlic
• 1 Tbs extra virgin olive oil
• 1/2 tsp Kosher salt
• 1/2 tsp ground black pepper
• 1 pound ground turkey
• 1 large Granny Smith Apple (about 1 1/2 cups diced)
• 3/4 cup dried cranberries
• 3/4 cup walnut halves
• 3 cups cooked wild rice or wild rice/brown rice mix*
• 2 Tbs fresh sage, chopped or 1 Tbs dried sage
• 1 Tbs fresh oregano, chopped or 1/2 Tbs dried oregano
• 1/2 cup low-sodium chicken or turkey broth

* I like to use a wild rice/brown rice blend. Pour 1/2 cup wild and 1/2 cup brown rice into 2 1/4 cups of boiling water plus 1 tsp of extra virgin olive oil and 1/4 tsp salt. Cover reduce heat to low and simmer for 45 to 5o minutes until water is absorbed.

1. Preheat oven to 400°F.

2. Wash pumpkins. With a sharp knife slice the very tops of the pumpkins off. Next, scoop out the seeds and save for roasting or do whatever you want do with the seeds. I find that a serrated grapefruit spoon works the best. Set aside.

3. Peel and chop the onions and garlic. In an large sided sautee pan over medium-low heat, heat the olive oil. Add the onions and garlic and saute until the onions are soft and transparent, about 5 minutes. Remove from the pan and set aside.

4. In the same pan turn the heat up to medium-high, add a splash of olive oil if needed, and add the ground turkey. Season the turkey with 1/4 tsp of Kosher salt and 1/4 tsp of pepper. Brown the meat until cooked through, about 8 to 10 minutes.

5. While the turkey is browning, slice, core (peeling is optional), and chop the apple into small cubes.

6. When the turkey is cooked, turn the heat to medium-low. To the turkey add the onions, apples, dried cranberries, walnuts, rice, sage, oregano, and chicken broth. Add the remaining salt and pepper. Stir to combine scraping any bits of browned bits off the bottom of the pan. Taste and add any extra salt and pepper if needed. Simmer until the broth is absorbed, about 3 minutes. Remove from heat.

7.On a foil or parchment paper lined baking sheet, place the hollowed out pumpkins. Fill the pumpkins to the rim with the stuffing. Place the pumpkin tops back on the pumpkins. Place the baking sheet in the oven and cook for 40 to 50 minutes until the pumpkins are cooked and tender. Test by inserting a toothpick or fork into the side of one pumpkin. If it inserts easily with no resistance it is done. *the larger the pumpkin the longer it takes to cook*

8.Remove from the oven, plate, and serve.

FOR WONDERFULLY DETAILED COOKING INSTRUCTIONS CLICK THE ABOVE PICTURE.

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EASY PUMPKIN, POTATO AND APPLE SOUP

by: fitday

DIRECTIONS

• 1 small onion, chopped
• 1 carrot, washed and chopped
• 1 rib celery, washed and chopped
• 1 tablespoon plus 1 teaspoon olive oil
• 1 teaspoon sea salt
• ½ teaspoon fresh ground black pepper
• 3 pounds pumpkin or other winter squash, such as butternut, cut in half and seeds removed
• 1 Russet potato, peeled and chopped
• 1 sweet potato, peeled and chopped
• 2 small apples, peeled, cored and chopped
• 32 ounces (1 box) vegetable broth or water
• 1 bunch radish greens, turnip greens, mustard greens, or two handfuls of baby spinach

Directions:

• Preheat oven to 375 degrees. 
• Rub 1 teaspoon olive oil on the cut side of the pumpkin. 
• Place cut side down and place in oven. 
• Bake the squash for at least 30 minutes, or until a knife inserted into the skin slides in easily. 
• Remove and cool; then peel the pumpkin, removing the flesh. 
• Meanwhile, heat 1 tablespoon of olive oil over medium heat in a large stockpot. 
• Add the onion, carrot and celery and sweat for at least 8 minutes. 
• Add the salt, pepper, squash, potatoes and apple. Stir well. 
• Add the broth and enough water to just cover and stir well, scraping up any brown bits from the bottom of the pot. 
• Simmer for 25 minutes, or until the potato is very tender. 
• Add the greens and simmer for another 8 minutes. 
• Using an immersion blender, blender or food processor, blend the soup until a smooth consistency. 
• Season with additional salt and pepper to taste. If you desire, add about 1/3 cup of milk, half and half, or cream and thin with water.

Alternately, you can add cubes of skinned squash to the soup with the potatoes, so no roasting is necessary. Enjoy the hot soup topped with a dollop of fat-free Greek yogurt.

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CLICK THE PICTURE BELOW FOR 11 FALL RECIPES!

HAPPY FALL YA'LL! 

FROM THE JEROME FARMERS MARKET TO YOUR DINNER TABLE!