5 tempting harvest recipes
It’s hard to lament the end of summer when our gardens and markets are overflowing with fresh fruits and vegetables. Here are five recipes to help you use up all that sumptuous fall fare:
Roasted Ontario Apple and Sweet Potato Soup with Spiced Walnut (shown above)
With a harmonious blend of sweet Spartan apples, creamy sweet potatoes, savoury spices and hot chillies, this velvety soup provides a balance of vitamins and protein. Enjoy it as a starter or a light lunch.
10 cups peeled and 1-inch (2.5 cm) cubed sweet potatoes (approx. 5 to 6 medium-sized potatoes or 1 kg [2 lbs]) 2.5 L
3 cups peeled, cored and quartered Ontario Spartan apples (approx. 5 to 6 or 1 kg [2 lbs]) 750 mL
1/2 tsp ground cinnamon 2 mL
1 long red chilli pepper, left whole, ends removed
5 tbsp vegetable or canola oil 75 mL
1 tbsp salt 15 mL
2 tsp freshly ground black pepper 10 mL
2 tbsp unsalted butter 30 mL
2 cups peeled and chopped onions 500 mL
3 fresh thyme sprigs
3 cups milk 750 mL
4-1/2 cups cold water 1.125 L
2 tsp cider vinegar 10 mL
1 tbsp unsalted butter 15 mL
2 fresh thyme sprigs
1/4 tsp ground cinnamon 1 mL
1/4 tsp cayenne pepper 1 mL
1 cup walnut halves 250 mL
1/2 tsp salt 2 mL
1/4 tsp freshly ground black pepper 1 mL
For the Soup: Preheat oven to 400°F (200°C).
In a large bowl, add sweet potatoes, apples, cinnamon, chilli pepper and oil. Season with salt and pepper and stir until well combined. Line baking sheet with parchment or foil. Spread potato and apple mixture evenly on baking sheet and place in preheated oven. Roast for 45 minutes to an hour, stirring occasionally, until apples and sweet potatoes are golden and tender.
In a large pot over medium-high heat, add butter and melt completely. Add chopped onions and thyme and sauté for 5 to 6 minutes or until onions are tender and lightly golden. Add roasted potato and apple mixture milk and water. Decrease heat to medium and let simmer for 20 to 30 minutes.
Once simmered, remove the chilli and thyme sprigs and discard. Purée soup with a blender or hand blender until very smooth. Just before serving stir in cider vinegar and season with salt and pepper.
For the spiced walnuts: While the soup is simmering, heat a small frying pan over medium heat, add 1 tbsp (15 mL) of butter and let melt completely. Add thyme sprigs, cinnamon, cayenne, walnuts, salt and pepper. Continue to sauté for 4 to 5 minutes, stirring frequently until walnuts are golden and fragrant.
Serve soup piping hot with a garnish of warm spiced walnuts. Makes 12 servings.
Variety tip: For best results, use Spartan, Empire or Russet apples. 2 lbs/1 kg is about 5 large apples.
Per serving: about 290 cal, 6g pro, 16g total fat (4g sat fat), 34g carb, 5g fibre, 10mg chol, 780mg sodium. %RDI: iron 6%, calcium 15%, vit A 320%, vit C 15%
Source: www.newscanada.com and www.onapples.com
Next harvest recipe idea: Chicken Cacciatore with Rice.