Autumn Fruit and Vegetable Side Dishes

Throughout the summer we enjoy the taste of fresh fruits and vegetables that are locally grown preparing them for salads, side dishes, garnish, broiled and grilled. As the summer season winds down and autumn approaches another joy comes from harvesting the last of the summer garden crops and preparing them in different ways to enjoy, as their matured end of season taste is different than in the thriving summer months. Many people preserve vegetables and fruits by canning or pickling them at the end of harvest to capture the taste and enjoy the canned fruits & vegetables during the winter months ahead. Autumn fruits and vegetables can be mixed together to enhance other autumn favorites like; squash, pumpkin, cherries, cranberries, crabapples, plums, apples, pears, concord grapes, cabbage, cauliflower, brussels sprouts, potatoes, sweet potatoes, butternut squash, winter squash, red peppers, green peppers, onions, parsnips, carrots, squash, green beans, tomatoes, pumpkin, hazel nuts, cashews, peanuts, almonds, pumpkin seeds, chestnuts, sunflower seeds, walnuts, and berries.

Great Autumn Side Dishes

Roasted red bell peppers are an Italian favorite when prepared with olive oil & garlic and can be served with cheeses, breads, salads or as a side dish by itself, served warm or cold.

Just roast the red peppers in the oven, peel off skin, let cool and add olive oil and fresh garlic and rosemary.

How to Roast Red Peppers – wash the peppers and remove any labels. Two ways to roast – on a grill – place peppers on grates and turn to char all sides, or if in an oven preheat to 450degrees, place peppers on a cookie sheet, roast and turn every 15 minutes until charred on all sides. When done place peppers in a brown paper bag to cool then remove charred skin, cut off the top and remove the seeds. Do Not Rinse Again in Water!

Put peppers in bowl and add virgin olive oil and sliced fresh garlic to taste.

Italian potato salad- boil the potatoes and peel off skin and cut into chunks, instead of adding mayonnaise add olive oil, fresh garlic, rosemary and spices to your taste for a great cold side dish.

5 large potatoes, peeled and chopped

2 cloves garlic, minced

2/3 cup extra virgin olive oil

1/2 cup white wine vinegar

1/3 cup chopped fresh parsley

2 teaspoons cracked pepper

Cold Green Salad – Mix your favorite green salad and add any of the following autumn ripened items like; sliced pears, sliced apples, chestnuts, raisins, cranberries, pecans, walnuts, strawberries or cashews.

Autumn Vegetable & Fruit Ideas

Canning vegetables and fruits is an old time favorite, you must have some experience or learn the methods for safe canning. Fruits and vegetables can be canned separately or mixed together or cooked down to make jellies or preserves. Vegetables like tomatoes can be cooked down or stewed to make a sauce or your own salsa from fresh garden vegetables of your choice. The great thing about canned fruit and vegetables is that they need no refrigeration, contain no chemical preservatives and stay fresh for years. Imagine being able to have your own garden vegetables anytime of the year, quick and easy to prepare. From garden to jar in about 20 minutes.

Soups – The fall harvest of vegetables are perfect for making soups like – squash or pumpkin, sausage and leek, mushroom, butternut squash, minestrone, vegetable, tortellini & sausage, spinach and potato.

Autumn Italian Porcini and Truffles from Tuscany

October to November is the peak season for Italian mushrooms like porcini, black and white Truffles, these are the most expensive type of mushrooms in the world. With their unique taste to the experienced palate, lovers of these mushrooms travel far to enjoy this specialty dish. There are about 10 varieties of truffles grown in Italy, black truffles are more common that white truffles are the most expensive, up to hundreds of dollars for 1 ounce and are grown in the Piedmont region of Northwest Italy. Both of these mushrooms grow at an altitude of 1000′ -3500′ above sea level. White truffles should never be cooked and served only fresh, or preserved in olive oil. Truffles should be shaved in fine slices and used as a topping to main courses and salads. Thinly slice the fresh porcini mushrooms and arrange on a plate. Shave fresh Parmigiano Reggiano on the mushrooms.

Autumn Salad

1/2 head Romaine lettuce, washed and torn into small pieces

1/2 head fresh spinach

1 apple, cored and chunked

1 pear, cored and chunked

1 tangerine, peeled, segments, and dice

6 ounces Provolone cheese, shredded

3/4 cup cashew halves

3/4 cup toasted chopped hazelnuts

3 tablespoons dried cranberries

1/4 cup sugar

3 tablespoons freshly squeezed orange juice

2 tablespoons freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 pinch salt

2/3 cup virgin olive oil

Toss the lettuce and spinach, apple, pear, tangerine, cheese, nuts, and dried cranberries in a large bowl.

In a bowl, beat together the sugar, juices, mustard, and salt until smooth. Slowly beat in the oil to form a smooth dressing. Toss the salad with the dressing and serve immediately.

Zucchini Parmesan

Slice fresh zucchini in rounds or lengths, dip in virgin olive oil and grill on bbq until grill marks are browned and turn over. Take off grill and lay flat in pan, drizzle with virgin olive oil and sprinkle grated parmesan cheese on top while hot, make several layers and serve warm.

Autumn Roasted Vegetables & Fruits – Be creative and mix vegetables together and cook on the grill like a kabob, any combination will taste great. Like – onions, cucumbers, squash, zucchini, tomatoes, asparagus, pineapple, orange slices and peppers. Brush on your favorite BBQ sauce or sprinkle on your favorite spices.

As with any recipe, be creative and add ingredients or spices to your taste, there is no wrong recipe if it tastes good. Angie’s Italian Kitchen
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