Fall Flavors Are Back!

Apples, pumpkins, squash oh my...For me it is officially fall when Pumpkin Spice Lattes are back. Okay, I know there are other signs to fall, like the bright orange and red leaves I am currently looking out my window at. Or the cool sweet crispness to the early morning air. However, for my brother and I our official kick off is with pumpkin lattes.

This year I want to go to the farmers market more and cook with a variety of seasonal foods that I otherwise haven't. I tend to stick with the fall basics that I grew up on, but I have a feeling branching out this year will be good.

Spiced Pumpkin And Brown Sugar Granola

Courtesy of O Magazine

I love making my own home-made granola. Makes a nice gift as well.

3/4 cup canned pumpkin puree
1/2 cup packed dark brown sugar
2 Tbsp. canola or olive oil
1 Tbsp. vanilla extract
2 tsp. pumpkin pie spice
1 tsp. ground cardamom
1 tsp kosher salt
3 cups old-fashioned rolled oats
1 cup roughly chopped pecans
1 cup pistachios (optional)
1 cup golden raisins
1 cup dried cranberries (optional)

1. Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper; set aside.

2. In a large bowl, whisk together pumpkin, sugar, oil vanilla, pumpkin pie spice, cardamom, and salt. Add oats, pecans, and pistachios (if using), and toss to coat. Spread evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Stir in raisins and cranberries (if using), and continue baking until oats are just crisp, about 15 minutes more. Stir one last time, then set aside to cool completely. When hard, break into chunks and store in a an airtight container.

Makes about 5 cups.
Total time: 45 minutes

Sweet Potatoes And Greens

One of my dinner staples during the fall and winter is Sweet Potatoes and Greens. This dish is so easy to make and healthy.

Below is my version of how I make it as well as a version I pulled out of my people magazine by Chef Sam Kass. Both quite different yet so good!

Head out to the farmers market for some fall veggies and enjoy! Don't forget that collard greens are at their best after the first frost, in which they are less bitter)

Sweet Potatoes And Greens - Jolene's Version

2 large sweet potatoes

1 bag of pre-washed spinach

4 cloves of garlic

Lemon juice

Olive Oil

Janes Crazy Mixed Up Seasoning - Original

Sazon Goya Seasoning Packet

Cottage cheese

Large tomato

1. Wash the sweet potatoes and cut into cubes.

2. Put the potatoes with 2 peeled cloves of garlic into a pot with water that just covers them and bring to a boil. Once tender, remove from heat and drain water.

3. While the sweet potatoes are cooking heat a little olive oil in a skillet and add minced fresh garlic, cook slightly then add the spinach, put a couple tablespoons of lemon juice over the spinach. Saute and season with Janes crazy mixed up seasoning.

4. While the spinach is cooking mash the sweet potatoes with a little butter, don't need much. Add one packet of Sazon Goya and stir in.

5. Slice tomatoes and sprinkle with sea salt.

6. Place the spinach on a plate, top with the with mashed sweet potatoes and then top with a spoonful of cottage cheese. Place the sliced tomatoes off to the side and enjoy! You will love all the beautiful colors on your plate and will be completely satisfied.

Sweet Potatoes And Greens - Chef Sam Kass

2 or 3 large sweet potatoes

2 bunches of greens (chard, kale or collards)

2 cloves of garlic

1 tsp honey

1/2 tsp. cinnamon

1/4 tsp. ground gloves

salt and pepper

1/4 tbsp. olive oil or vegetable oil.

1. Peel and cut the sweet potatoes into bite size pieces

2. Heath half the oil in pan over medium heat and add potatoes. Cook, stirring occasionally, until just brown on all sides and soft. (about 12-15 minutes, depending on size) when they are cooked, add spices and salt and pepper to taste. Set aside.

3. While the potatoes are cooking, wash the greens (do not dry), remove stems and cut leaves into small pieces. Heat remaining oil over medium heat, add the garlic and cook for a minute before adding greens. Stir often and cook until tender. Season with salt and pepper to taste.

4. Combine potatoes, honey and lemon juice with the greens, stir and serve.

Makes 4 servings.