Some simple fall recipes, just in time for winter

Where I live we are bracing for the first snowfall of the season, which is predicted to be a blizzard. So…

It’s a good time to be inside cooking and making the most of fall squashes and cool weather crops like brussels sprouts, radishes, cauliflower and cabbage. If you try one of these recipes, let me know what you think. (I’ve linked to my comments on Pinterest about simplifying the original recipes—if you don’t see my comments on your device and you really want to know what I did, you may need to go into my individual pins. Sorry!)

Fall-toush salad (by smittenkitchen.com) featuring roasted delicata squash and brussels sprouts

Smoky roasted cauliflower soup (by anediblemosaic.com)

Cauliflower with feta-yogurt, pomegranate and mint (by smittenkitchen.com)

Simple slawColeslaw, two ways

Non-dairy coleslaw

  • small head of green cabbage
  • two bunches of red radishes
  • chopped fresh cilantro
  • juice of two limes
  • salt and freshly ground black pepper

Wash and trim ends from the radishes, then use a food processor or grater to shred them. Put the radish in a colander and sprinkle liberally with salt, then let it rest; after 10 minutes, rinse the radish with water and then press the liquid out—this process takes away the vegetable’s bite.

Use a food processor or a knife to slice half the cabbage into thin, bite-size pieces. Toss with the radish, cilantro and lime juice. Add more cabbage if you want. Season to taste with salt and pepper.

Coleslaw with mayonnaise (from The Joy of Cooking, 1997)

  • one small cabbage (green or purple)
  • three or four carrots
  • 3/4 c. mayonnaise
  • 1/4 c. white vinegar
  • 1 T. sugar
  • salt and freshly ground black pepper

Use a food processor or a knife to slice the cabbage into thin, bite-size pieces. Peel and trim the ends of the carrots and use a food processor or grater to shred them. Whisk together mayonnaise, vinegar and sugar, then add to cabbage and carrots. Season to taste with salt and pepper.

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