Friends! I have such a fall harvest treat for you today. I roped my friend Ali Stafford of Alexandra’s Kitchen into putting together some of her best fall Farmer’s Market recipes for this month’s challenge menu.
As a result of last year’s Mastering My Mistakes dinner, the Saveur Blog Awards, and my recent Friends in Food gatherings, I’ve gotten to meet some of the women I’ve most enjoyed creepin’ on from afar. Ali was one of the first sites I started following when I got into the blogging game six years ago, and definitely top of that list.
Even more impressive than her stunning food photography and rustic, CSA-inspired dishes, is the fact that she has four children. FOUR! Already! I can barely manage my own schedule and make my own butternut squash pasta, let alone do so for a party of six on a daily basis – not to mention, while writing a book, which Ali is doing as well. Her CSA Swiss chard must seriously be a super food, no?
Anyway, I’m so thrilled to share these mouth-watering recipes from Alexandra’s Kitchen with yours. Check them out below, along with some words of recipe wisdom from the superwoman herself. And also make sure to keep an eye out for Ali’s upcoming cookbook, which she describes as a nose-to-tail bread baking book. I’ve already asked about G-free adaptations so fret-not, fellow gluttards.
p.s. for some Farmer’s Market apple inspiration, check out last month’s menu from Christina George.
Butternut squash soup with apple cider: I made this soup at least a dozen times last fall — it comes together quickly, and it’s both light and comforting. It also makes a great gift.
Farro risotto with squash and kale: This takes forever but is so worth the effort. If you make the squash purée in advance, most of the time here is hands off. It also always inspires me to make a batch of vegetable stock, which is nice to have on hand.
Brown butter orecchiette with brussels sprouts and walnuts: Love this one because it comes together in a snap and can be adapted to your liking: use chard or kale or any dark leafy green in place of the Brussels sprouts; use any nut you wish; omit the cheese; add toasted breadcrumbs, etc.
Swiss chard fritters: This is another endlessly adaptable recipe — any greens can substituted for the chard. I love these as an appetizer, but they certainly could be the whole meal served aside some cheese and bread and other nibbles.
Rotini with butternut sage sauce: somehow this sauce tastes rich and cheesy despite no cheese or cream. It’s fast and comforting and, thanks to the squash and sage, tastes like fall.