This week's menu is all about Autumn! Each meal has a distinct connecting to traditional fall flavors! Apples, root vegetables, pumpkin, squash... all warm and comforting!
Monday: Friend's Brunch
I am hosting a Brunch in honor of my Mother and some of her dear, wonderful friends. I just love her friends. These are darling, accomplished vibrant women in their 70's and 80's. We will have leftover for dinner.
Apple Cider Punch
Pumpkin Bread Pudding With Warmed Maple Syrup
Herbed Quiche Lorraine, aka, Puffy Quiche
Coffee and Tea
Recipes: Brunch Menu
Look for Recipes and Tablescape later this week.
Recipe: Puffy Quiche
Oh my! This quiche is in a category all its own. This is a must-try! Click HERE for this mile-high recipe.
Pork Tenderloin with Honey Mustard Pan Sauce
Roasted Root Veggies
Recipe: Pork Tenderloin with Honey Mustard Pan Sauce
From my dear blogging buddy and fabulous cook Butter Yum comes this fabulous pork tenderloin recipe. Doesn't the title of her blog say it all? Tenderloins are quick and so easy to make, it is what you put on them that makes all the difference!
Recipe: Roasted Root Vegetables
I'll make extra for Saturday night. I could eat these every day. Any other leftover will be a delicious lunch!
4 yukon gold potatoes, diced in large chunks
4 large carrots, chopped in large pieces
1 large onion, peeled and quartered
2 small beets, peeled and halved lengthwise
1 turnip, peeled and rough chopped into large chunks
3 shallots with skin on
2 cloves of garlic, with skin on
salt and pepper
Preheat oven to 400 degrees. Meanwhile, prepare veggies. Put veggies on a large rimmed baking sheet and drizzle with a good dose of olive oil. Sprinkle liberally with salt and pepper. Toss.
Roast in oven for 45-50 minutes until veggies are done through. YUMMY! Taste of fall!
Wednesday: Soup Day
Potato Cheese Soup
Puff Pastry Straws With Parmesan Cheese
Recipe: Potato Cheese Soup
There is always soup in the refrigerator at StoneGable from October to March! We love it!!!! And potato soup is a real favorite. I am trying a new potato soup recipe from Maryann at Domestically Speaking. Doesn't this soup sound yummy!
Recipe: Puffed Pastry Straws With Parmesan Cheese
Puffed Pastry is always in the freezer at StoneGable. It makes everything taste better!
1/2 pkg of Puffed Pastry
Preheat oven to 400 degrees. Unfold 1 sheet of puffed pastry and cut it into 1/2 inch strips. Twist and lay on a parchment lined baking sheet. Brush with egg wash and sprinkle liberally with Parmesan Cheese.
Bake for 8-12 minutes, until golden and done.
Best if eaten within an hour, but they can be stored in an airtight container for a day or two.
Wednesday: Slow Cooker Day
Black Bean And Pumpkin Chili
StoneGable Corn Bread
Recipe: Black Bean And Pumpkin Chili
I just could not resist trying this savory pumpkin recipe!!!! I'm using my grocer's rotisserie turkey thighs for this recipe but rotisserie chicken could also be substituted.
Click HERE for a great Slow Cooker treat!
Thursday: Pasta Night
Three Cheese Tortellini With Roasted Butternut Squash
Baby Greens With Pears, Spiced Pecans, Bleu In A Poppyseed Dressing
Recipe: Three Cheese Tortellini Wtih Roasted Butternut Squash
1 package three cheese tortellini, cooked and drained
1 butternut squash, peeled, and cut into 1/2 inch chunks
1 onion, peeled and cut into 1/2 moon slices
2 TBS thinly sliced fresh sage OR 1 tsp dried sage
1 TBS olive oil
salt and pepper
2 TBS butter, cut in small pieces
3 cups Butternut Squash Soup (Campbell's, Wegman's and Wm-Sonoma carries this)
dash of nutmeg
Preheat oven to 450 degrees. Toss squash, onion, 1/2 the sage and olive oil in a large bowl. Salt and pepper liberally. Turn out onto a rimmed baking sheet. Roast for 15-20 minutes. Add butter the last 5 minutes and toss. Squash should be golden brown.
Add squash to a large skillet with the soup, a dash of nutmeg and the remaining sage. Bring to a simmer over medium heat. Add tortellini and cook until it is heated through.
Garnish with shaved Parmesan cheese and a couple of puffed pastry leaves ( see Foodie Friday for how-to's).
Friday: Pizza Night
Take-out!!!! Oooops, no Fall here!
Grilled Salmon Over Wilted Spinach In Garlic Oil
Grilled Root Veggies (leftover from Tuesday's dinner)
Recipe: Wilted Spinach In Garlic Oil
1 bag fresh, washed baby spinach
1- 2 TBS garlic oil (recipe on Facebook, August 29th entry)
salt and pepper
Heat garlic oil in a large skillet over medium high heat. Add spinach and toss. Sprinkle with salt and pepper.
Wilt. Remove from heat and plate immediately.
Sunday: Company's Coming Pot Luck "Indoor Tailgate"
To celebrate our favorite football team we are hosting an Indoor Tailgate!
My contribution will be Grilled Sausage Hero's
Recipe: Grilled Sausage Hero's
12-16 assorted sausages~ I'm using mild Italian and apple turkey sausages
4 large onions, peeled and sliced into half moons
4 peppers, 2 red and 2 yellow
1-2 large bottle of GOOD spaghetti sauce
crusty Italian rolls
In a large skillet heat oil. Add onions and peppers and cook until soft.
Add sausages, contents of skillet and spaghetti sauce to a slow cooker. Cook on low for 2-3 hours, until warmed through.
This recipe can be made up ahead and refrigerated. Cook in slow cooker on game day.
Serve 1 sausage with sauce on a crusty Italian roll... serve with lots of napkins!
I am joining Debbie at Dining With Debbie for What's On The Menu Wednesday. I can't wait to see what everyone is cooking!!!!!