Take advantage of fall’s bounty and the cooler weather to throw an easy weekend brunch. You can enjoy making simple no fail dishes while friends and family can enjoy chowing down on some tasty treats. Here are some recipes that celebrate the season while being a breeze to create.
1-2-3 Tomato Frittata
There will be still some plum tomatoes clinging to the vine even into late September or early October. You can harvest your own or buy them from your local produce stand or farmer’s market (or supermarket if you don’t have either of these). They make for a great match to large organic eggs that are perfect for this traditional Italian dish. Also add newly picked basil to add more flavor.
¼ of a stick of margarine
8-9 large organic eggs
1 clove garlic
2-3 freshly picked basil leaves shredded or 1 tsp dried basil.
Dash salt and pepper (if desired)
4 large plum tomatoes sliced
Melt margarine over a low heat in a large skillet. Mince garlic . Whisk it, the eggs, basil and seasonings. together for five minutes. The eggs should be beaten to a foamy , pale yellow consistency. Pour into skillet,, spreading the eggs out so they form a thin , flat circle . Place sliced tomatoes on top with cut sides down. Using a large spatula, flip frittata over until the other side is cooked. The edges should be a light brown. Cut into wedges. Serve hot from skillet.
The Italians usually eat this with a slice of toasted crusty Italian bread. Get a round loaf as opposed to a long baguette type. Slice.toast and drizzle with olive oil or have guests spread butter or margarine on this. They can even make a frittata sandwich if they want.
Usually potatoes go with any egg dish but since this is autumn, take advantage of the sweet potatoes gracing your market or backyard. A good accompaniment to your frittata is Sweet Potato Fries. These are easy and fun to make plus they taste out of this world!
Sweet Potato Fries
2 large sweet potatoes
Olive oil
Sea salt (use the plain kind – not the lavender infused one)
Preheat oven to 450 F. Cut sweet potatoes into ½ inch wedges and toss in a shallow bowl of olive oil. Place on a non stick baking sheet and then them with sea salt. Bake for 30 minutes ,. Turn once after 15 minutes so they don’t burn on one side. Serve with the frittata. (Note – these may go fast so you may want to have back up sweet potatoes in case this first batch gets eaten up – and they will).
Fall is also the season for many fruit harvests. Not only are apples center stage but also pears, cranberries and raspberries. Used them in not only in dessert dishes but also to highlight main ones. A savory meal benefits from having a sweet accompaniment that brings out the primary dish’s flavors.
One example is this sweet fruit salad that has the basic components of a regular salad but with fruit added. It’s a perfect foil for your frittata and will nicely balance out its’ herbal tomato flavor .
Fall Fruit Salad
1 head washed Romaine or arugula lettuce. (about six cups or one large bowl)
1 cup walnuts or pecans
1 cup diced any variety of apples
1 cup diced any variety pears
Dried cranberries
Salt and pepper – optional
Fall Harvest Dessing
½ cup vegetable oil
2-3 tablespoons red wine vinegar
1-2 tablespoons apple cider (or juice)
Mix all ingredients and reserve to the side
In a large bowl combine lettuce, nuts and fruit. Add Fall Harvest Dressing and toss thoroughly . Serve fresh with meal.
If you have any left over, cover with Saran wrap and instantly refrigerate . Try to finish within the next day or you’ll wind up with a very brown, very soggy salad.
A good ending to your fall brunch is baked apples. Nowadays these are easy and quick to make thanks to the microwave. You can serve them plain or with whipped cream or vanilla iced cream for a nice ending to your fall brunch.
Microwaved Baked Apples
4 Macintosh apples
Butter
Cinnamon sugar
¼.Place on a microwave pan . Fill each core with 2-3 dabs of butter and cinnamon sugar until cores are filled up. Using a fork prick holes in apples and then baste each one with the juice and water mixture, Add the leftover liquid to the pan. Microwave on high for two to three minutes. Serve with fresh cream or vanilla ice cream.
Raspberries are another of fall’s rich bounty. Late September and early October yield the fruits’ bumper crops and you can pick them right off the stem or buy them in jam form. Think about adding pureed raspberries or raspberry jam to softened butter and margarine. This is good with brioches, croissants, muffins or just plain toast. Rasperry butter is also delicious on French toast, waffles or pancakes. Also just have a bowl of lightly sugared raspberries on the table for some fun munching
This fall take advantage of the season’s bounty. Create a tasty , yet healthy brunch that will sure to be as spectacular as the changing landscape
Note: You can also take advantage of fall’s other veggies and fruits, such as tturnips parsnips, sweet potatoes, and pumpkins. Visit your local farm or farmer’s market to see just what’s being offered this season
