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Fall Vegetables
By Kate Zeller
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About this ebook
Fall is a wonderful time of year. It’s often still warm enough to be cooking outdoors on the barbecue grill but cool enough to be using the oven in the kitchen. The late summer vegetables of tomatoes, chard, peppers and zucchini linger on while the winter squashes are ripening. The bright greens and reds of summer are replaced by the deep greens and vibrant oranges of autumn.
Our tastes change as well. Rather than the cool, fresh flavors of easy summer cooking we start to hunger for the warmer, spicier flavors of cozy winter dishes.
This book celebrates fall and all of its bounty.
It also reflects, to a small extent, my interest in the cooking of Morocco.
Bring fall into your kitchen..... And enjoy some vegetable dishes, ranging from soups to sides to stir-fries and pasta, some simple, some complex, all easy to make.
Author
Kate Zeller
American expat, restoring an old farmhouse in France; cooking, blogging, stumbling thru French life. To keep wine on the table I do a weekly menu planning site. The hubs hammers and saws; I cook and garden. Cooking for two can be a challenge - it's easy to make too much food, then eat it! My efforts, (and his efforts) and recipes are chronicled in my blog. All my recipes use fresh, seasonal ingredients. Healthy food for a healthy life. We left Minnesota in the late 90's in search of... better weather? It's a big world, we decided to explore it. After 1 year in Ireland and 7 years in Andorra we are now firmly settled in the-middle-of-nowhere, France. We are restoring a big, old stone farmhouse and raising 2 big puppies. Why, you ask? We don't know... But here we are.
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Book preview
Fall Vegetables - Kate Zeller
Stuffed Rainbow Chard Leaves with Bacon and Mozzarella*
I love making Stuffed Rainbow Chard Leaves. One can fill them with almost anything and have them for a first course / light lunch or use a heartier filling and double or triple the leaves for a main course. I used cherry tomatoes for the sauce because I have so many in my garden. I was pleased with the result. Use any tomatoes you like, peeled or not.
*Gluten-free: yes
^Vegetarian: Eliminate bacon and add 1/3 cup finely chopped red pepper to shallots, sauté.
+Vegan: Add pepper as above; eliminate cheese.
Total time: 40 minutes
Ingredients:
8 large chard leaves
2oz (60gr) chopped bacon
3 medium shallots, chopped
1/2 tsp chili powder
1 tbs chopped sage leaves
2oz (60gr) fresh mozzarella, cut into small pieces
olive oil
Tomato Sauce:
8oz (240gr) cherry tomatoes
1/2 tsp chili powder
Instructions:
Blanch the chard leaves in boiling water for 20 seconds.
Remove and refresh in cold water, separating the leaves from each other. Drain.
Cut the stem out by slicing on either side of the stem, about half way up the chard leaf. Discard or reserve for another
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