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Fresh for Fall…………from the Farm and Forest
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Gather up your favorite foods from the Farm and Forest
It’s time to enjoy those harvest favorites and have Fall-inspired fun.
Find out about The New Gatherer Cuisine and where you can try it out.
This month, we hunted around to find Fresh for Fall Ideas and created some exciting recipes for you.
Have Some Fall Fun……………Try to Guess
Each of our recipes will fit one of these categories. Look at the recipes on our website and see if you can find the idea it uses. If you want to find out the answers, look at the Read More answer key below.
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Gazpacho Layered Salad
Create your favorite circle of fresh vegetables
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About the Recipe: The fresh vegetable salad combines the best of those juicy harvested vegetables. Forming them into stacks like wheels, makes it easy for guests to remove them from the dish. The tasty gazpacho flavored vinaigrette adds a light spicy flavor to the salad. If you like it hotter; add a few drops of hot sauce.
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Ready, Set, Grill Tomahawk Steakhouse Steak
Use a reverse sear technique with a sizzling flavorful crust
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About the Recipe: The Tomahawk Steak is a very thick meaty steak that is very impressive to serve but easy to grill and season. The steak will be very juicy and well seared with a big beefy flavor.
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Crispy Sweet Potato Swirls
Flash-fried spiralized sweet tater become curly and crispy
About the Recipe: Serve these as a snack, side dish, or even winter picnic. They are so tasty that they are guaranteed to be a big hit with your family and disappear quickly. Sprinkle them with salt while hot or even try some of them sprinkled with your favorite spice or seasoning.
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Uptown Mashed Potatoes and Green Beans
Looks like a little garden from one of Monet’s paintings
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About the Recipe: Green string beans and potatoes served with a touch of butter are a perfect side dish. Just mash the string beans and golden potatoes together and tuck them inside individual mini quiche dishes. They are lightly brushed with bacon drippings and topped with tiny herb leaves, minced bacon, and a few tiny fresh flower buds or petals. What a beautiful way to serve those comforting mashed potatoes and garden-fresh green beans!
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Kohlrabi Steaks or Cutlets
with tomato, apple, spinach salsa and kohlrabi leaf salad
About the Recipe: The dish uses kohlrabi as a main dish, cutting it into thin steaks or mini cutlets that are marinated; then grilled or pan fried. They are served with a salsa type sauce, using spinach or other greens, fresh tomato and crisp apples. The leaves of the kohlrabi are used in the salad combined with mixed lettuces, greens and apples. The recipe encourages cooks to use all parts of the kohlrabi along with veggies and fruits that are considered “misfits.”
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Elizabeth Restaurant – Chef Iliana Regan
A Michelin Rated “One Star” Restaurant for 7 Years in a Row
New gatherer cuisine uses highly local, seasonal, and innovative ingredients, including fresh foraged food. Chef Iliana Regan is famous for her delicate dishes that are focused intensely on the natural bounty of the Midwest region. Her Chicago restaurant Elizabeth opened in 2012. She won her first Michelin star that year and managed to win one every year that the restaurant has been operating. Yes, she has 7 Michelin stars, conducts foraging trips for mushrooms and other edible treasures of the forest, and offers a series of cooking/baking classes. She is an author of her latest book “Burn the Place” which was announced as a nominee for the 2019 National Book Award in Nonfiction and is currently working on a foraging book and later will complete a cookbook. Her latest project was opening Milkweed Inn, a weekend-long bed and breakfast experience in Michigan’s Upper Peninsula, that is available to 10 guests at a time. It was completely sold out this year and is currently accepting reservations for next year.
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Chef Regan and her crew preparing one of her elegant courses at the Elizabeth Restaurant in Chicago on Sept 24th, 2019.
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Grilled Mini Corn on the Cobs with Edible Cobs as served at the Elizabeth Restaurant – Chicago. Something really different, unique, and unbelievably delicious !!!!
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Chef Regan received her seventh Michelin “One Star” award for 2020 the day after we visited the restaurant.
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Fresh “From the Forest” Fruit Preserves
Fresh picked berries have outstanding flavor
Fruit Preserves:
About the Recipe: Chef Iliana Regan of Chicago’s Elizabeth restaurant doubles the preserves’ recipe and uses different berries depending on the season. The fresh taste of the berries makes a delicious preserve to serve with her Rich Brioche Bread, that has a buttery, tender crumb and dark golden crust.
Cultured Butter:
About the Recipe: Culturing butter takes several days to make, but the directions are easy. It is known to add a depth of flavor to butter and have additional health benefits. Live bacterial cultures are added to a cream mixture that slowly thickens, developing the tangy flavor of buttermilk. After the fermentation period, it is then turned into a cultured butter.
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Crusty Chicken Katsu Sando
Layers of flavor in this Japanese inspired chicken sandwich
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About the Recipe: This recipe originally made with pork collar came from Japan, but several other countries found this simple sandwich addictive, so it seems to be spreading around the world. I was inspired to create our version with cranberries adding their fresh flavor to the crisp-crusted chicken cutlet that is served with a Gochujang flavored onion spread and lots of coleslaw. It’s a winning flavor combination!
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Wild Dandelion Veggie Smashed Salad
Young wild dandelions dressed in creamy zucchini and cucumbers
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About the Recipe: The combination of yogurt dressed cucumbers and zucchini make a unique addition to the wild fresh dandelion greens and sliced radishes. It’s a refreshing salad to serve with a steak dinner.
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Green Bean Mushroom “Soup in a Snap”
It’s a green bean casserole flavor in a quick-to-make soup
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About the Recipe: Did I hear that you love the classic holiday green bean casserole? Then you can add this recipe to your collection. It updates the traditional by using wild mushrooms and thin tender string beans that top the healthy mushroom cream soup. It’s served as a small portion soup and adds a bit of those “shouldn’t have but want it anyway” salty French-fried onions along with the mushrooms and green beans.
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Secret Pawpaw Country Coffee Cake
Sweet sunshine way to start your day
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About the Recipe: Once you find the Pawpaw Fruit, you will be mesmerized by its creamy tropical flavor, but they grow right here in the middle of the United States. The pulp, ripe with sweet flavor, is perfect in this quick bread coffeecake. Add some fresh lemon glaze and crunchy pecans as an added bonus.
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Superstar Waldorf Cauliflower Salad
Packed with good-for-you nutrients
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About the Recipe: Red quinoa, a health food superstar, is high in fiber and protein. It also has a nutty flavor and crunch-like texture. In this salad, it combines with roasted cauliflower, that’s packed with good-for-you nutrients. Add some autumn crisp apples and crunchy celery for a delicious and healthy salad to serve as a side dish or main course.
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Autumn Roasted Tri-Colored Beet Salad
With whipped ricotta, apples, and walnuts
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About the Recipe: This salad is stunning, dotted with autumn colored roasted beets, beet leaves, apples, and walnuts. The maple lemon thyme vinaigrette adds a sweet forest flavor as it combines the whipped ricotta and roasted beets.
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Whirligig Autumn Pumpkin Dip
Figs, pumpkin, and apples create a fun “ready to serve” appetizer
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About the Recipe: Fig and pumpkin are popular autumn flavors. Try combining them together to make an easy, healthy dip that can be served with sweet potato chips and fresh apple slices.
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Cherry Berry Holiday Cake Squares
The double cranberry snacking cake makes everyday a holiday
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About the Recipe: This classic recipe is a buttery cake with a touch of vanilla and has swirls of two different kinds of cranberries. It’s easy to make, serve, and even freeze. This cake is simply delicious. What a wonderful way to start the holiday season
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Cinnamon Apple Mystery Cake
Discover what makes this cake so special
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About the Recipe: Don’t you just love a mystery? When you see this cake, you can’t figure out how it’s made. It has a light vanilla flavor and very mild cinnamon taste. You might expect it to be very spicy, but it isn’t. The light pink color brightens the cake with color like a candied cinnamon apple.
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