Autumn kinda snuck up on me this year.
It seemed we went from the warm summer days to suddenly it's Fall...oh so quickly. Maybe it is because there were travel days that took us to other areas with different climates. Hmm... YES Colorado, Phoenix, then Long Beach and San Jose then back to the mountains of Alpine, thats what it was.
Well now I find myself trying to savor the last bits of color, SIGH.
Part of the enjoyment of Fall for me is the last bits of the garden, recounting what I have put aside, seeing the beauty of the changing colors, homemade soups, fall recipes of every kind and pumpkin everything.
The end of last month we were able to take several days to enjoy the beautiful Alpine Loop, Sundance and Park City since we had family (Tom's brother Lee and his wife Kay) who came for several days. We crammed in a lot of site seeing in those few days and made some great memories. The first day and evening we spent around our house. We hiked to Lambert Park is a foothill area on the edge of the national forest.
In the evening we kicked back and had some really delicious Butternut Squash Soup and Spinach Pear Salad with wine and cheeses. The recipe for the soup was shared by my friend and pastor Greta Novotne. It turned out as yummy as I remembered it.
There is a "law" when quoting someone that the first time you give them credit, the second time it is a random association then finally it becomes yours. Well apparently that's what happened with the soup, hence the name on the cute recipe card.
If you try the soup let me know what you think.
Roasted Squash & Pear Soup
Ingredients:
4 cups butternut squash, peeled and
seeds removed, roughly chopped
3 tbsp. olive oil
2 garlic cloves, minced
2 leeks, halved and washed, chopped
4 tbsp. sage, chopped
2 pears, cored, peeled and diced
1 tsp. grated nutmeg
4 cups chicken stock
1 tsp. chili pepper flakes
(optional)
1/2 cup breadcrumbs
3 slices of bacon, chopped
Prep:
1.
Preheat the oven to 350F degrees.
2.
Add the squash, pears, 2 tablespoons
of sage, nutmeg and 1 tablespoon of oil in a large bowl and mix to combine.
Line a baking tray with parchment paper and empty the bowl out into a single
layer. Roast for 25 minutes.
3.
Using a saute pan, add one
tablespoon of oil over medium heat and add the bacon, cooking for five minutes
or until slightly crispy. Remove from pan and place on a paper towels.
4.
Using the same pan, add the final
tablespoon of oil over medium heat and add the leeks and garlic, cooking for 3
minutes or until softened.
5.
Working in batches, transfer the
leeks, onion and squash mixture to a food processor and puree until smooth.
6.
Pour into a large pot with the stock
and simmer for 25-30 minutes.
7.
Meanwhile, toast the breadcrumbs and
remaining sage in a small fry pan over medium heat for 2 minutes. Add in the
bacon and stir to combine. Set aside.
8.
To serve, ladle soup into bowls and
top with bacon & breadcrumb mixture. Finish with chili pepper flakes.
9.
Serves 6.
Baby Spinach with Pears, Pecans, Goat Cheese and Bacon
(hoping to a picture in the near future.)
Yields: 4
The Goods:
…for the
dressing:
1/4 cup cider vinegar
1 tbsp. honey
1 tbsp. sugar
1 tbsp. Dijon mustard
1/2 lemon, juiced
1/3 cup olive oil
Kosher salt and cracked fresh pepper
1/4 cup cider vinegar
1 tbsp. honey
1 tbsp. sugar
1 tbsp. Dijon mustard
1/2 lemon, juiced
1/3 cup olive oil
Kosher salt and cracked fresh pepper
…for the
salad:
4 cups baby spinach
2 medium ripe pears
3/4 cup pecans, toasted
pinch cayenne pepper
2 tbsp. honey
pinch salt
4 bacon slices, cut in thirds
3/4 cup crumbled goat cheese
4 cups baby spinach
2 medium ripe pears
3/4 cup pecans, toasted
pinch cayenne pepper
2 tbsp. honey
pinch salt
4 bacon slices, cut in thirds
3/4 cup crumbled goat cheese
Prep:
1. Preheat the oven to 350 degrees. Combine honey, salt and cayenne and toss in the pecans until coated. Spread on a lined baking sheet in a single layer and bake until toasted, about 15 minutes. Set aside to cool.
1. Preheat the oven to 350 degrees. Combine honey, salt and cayenne and toss in the pecans until coated. Spread on a lined baking sheet in a single layer and bake until toasted, about 15 minutes. Set aside to cool.
2. In a small bowl combine the cider
vinegar, honey, Dijon
3. Pan fry the bacon for a few minutes
per side until golden brown. Drain and reserve.
4. Toss the baby spinach with most of
the dressing in a bowl, reserving about a quarter. Plate the spinach. Halve and
core and cut the pears into thin strips and toss the pear slices with the
toasted pecans in the same bowl the spinach was tossed in.
5. Add the pears and pecans to the
spinach and place bacon strips on top. Drizzle with the remaining dressing
and place crumbled goat cheese over top.
6. Serve.
The Spinach Pear salad was an adaptation from one the one above. I'll definitely be making it again!
(FYI, what I really did was toss in the spinach, pears and pecans dressed with a bit of olive oil and a Lime Pear Balsamic vinegar and cracked pepper and sea salt.)
