It is always bittersweet to bid farewell to summer, but the season of tasty pumpkin, cauliflower, and leek is a great opportunity for a fresh start: to explore new recipes, indulge in delicious meals and plan indoor activities with your friends. With the arrival of cooler temperatures, we suggest trying these four recipes that we’re sure will bring you warmth and coziness in the longer nights of fall. To prepare them, make sure to get the exceptional fresh produce right from the farmer’s market in the Segovia Plaza every Thursday!
So as to open up the senses, try out our sweet potato and carrot soup. The ingredients are as follows:
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 1 clove of garlic, roughly chopped
- 1 to 2 sweet potatoes, cubed
- 2 to 3 medium carrots, cubed
- Turmeric (optional)
- Salt and pepper to taste
- Nutmeg (optional)
- 3 cups of vegetable broth or water
- Half a cup of cooking cream (optional)
In a large saucepan, add the olive oil and stir in the onion and garlic, sautéeing on medium heat until they are slightly translucent. Later on, add in your sweet potatoes and the carrots, continue occasionally stirring until they are slightly softened (you can easily check by piercing through with a fork). Add in the turmeric, salt, pepper, and nutmeg, followed by your choice of stock or water, lowering the heat a little and covering. Let the soup simmer for 10-15 minutes.
Once it is done remove it from the heat and let it cool for a few minutes. Proceed to blend it, either by using a hand blender or a stand blender. After you get a smooth purée you can heat it up again, and add in the cream, and it will be ready to serve!
For the main dish, we suggest a tasty puréed eggplant with saucy red meat, with a vegetarian and vegan alternative available:
- 1 to 2 eggplants
- 2 tablespoons of olive oil
- Salt and pepper to taste
- 3 tablespoons of butter (replace with olive oil for vegan option)
- 1 cup of milk (replace with almond or oat milk for vegan option)
- 1/4 cup of flour
- Tomato purée
- Small cubed choice of red meat (we suggest tenderloin), which you can replace with tofu for a vegetarian/vegan alternative
Preheat your oven to 190 degrees Celsius. Cut your eggplants in half, drizzle a little olive oil over them as well as a pinch of salt and then bake them for 30-45 minutes or until you can easily pierce them with a fork. While the eggplants are cooling, in a pan melt the butter and add the flour to it. As soon as the color changes to a rich golden brown, pour in the milk slowly until it forms a thick mixture, while constantly stirring it, and then taking it off the heat (this is called a béchamel). Take out the inside of the eggplants, and press them with a fork until mashed. Add your eggplant into the pan with the béchamel and cook it over low heat, remembering to stir constantly. Season and take it off the heat while preparing the meat.
On another pan, add the cubed meat or tofu over medium heat and cover; once it is cooked, add in the tomato purée and stir, seasoning with salt and pepper to taste. To serve, first add your eggplant pureé, then top it off with your protein of choice.
As a side dish, and for those evenings when you are too lazy to cook, these amazing roasted salty-vinegary potatoes will be your savior. To cook this recipe all you need is:
- 2 to 3 potatoes, quartered
- Half a cup of distilled vinegar
- 1 tablespoon of kosher salt
- 2 to 3 tablespoons of olive oil
- Flaky sea salt and freshly ground black pepper
Begin by preheating your oven to 190 degrees Celsius. In a saucepan combine water chopped potatoes, the kosher salt, and the vinegar, and boil it until the potatoes are tender. When they have softened up a bit, drain them and pat them dry; do note, they shouldn’t be too soft so that they retain their shape in the oven. Put them on a baking sheet and drizzle some olive oil, add flaky sea salt and the freshly ground pepper to taste, and roast until the edges are browned and the potatoes are crispy.
For those sweet-tooths out there, don’t worry, we have an amazing recipe for you too! Make this simpe and delicious apple faux-crumble, and enjoy it à la mode for the ultimate autumn merienda.
- 2 medium apples
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- A handful of almonds or hazelnuts
- 1/4 cup brown sugar
First, preheat your oven to 180 degrees. Core and deseed your apples, cut them in half and chop them in medium pieces. Place them on a baking dish and sprinkle them with cinnamon, nutmeg, and brown sugar. Roughly chop your almonds or hazelnuts and add them on top. Bake it till the apples are soft and browned, and the nut topping looks crispy.
These recipes will make your fall evenings more enjoyable: whether you enjoy them alone or your friends, a good time is promised.
