Fall vegetable dishes are some of my favorites! Flavorful marinades, dressings and their simplicity just showcase the amazing growing season in all its glory. I love the harvest, the hunt and the sweet reward of sharing amazing meals with family and friends. I especially love dishes that people remember, from textures and colors and foods that preserve the last fleeting moments of fall. Until the frost is on the pumpkin and the alpenglow is slowly making its way down the mountains, it’s time to come inside and share a meal with great friends. Since my nine year old daughter has declared she is a vegetarian, we’ve been cooking a few more veggie based meals (we already did 2-3 a week) and she’s trying out foods she would have never previously, so it’s been great fun to play “stump the checkout line” of trying to make them guess our ingredients, is it rutabaga or kolharabi, and which squash is that? So in the spirit of trying some new side dishes or an amazing tymey onion jam… (bacon is so 2013, might I add).

Here are three great recipes, grab some friends, a great glass of porter or single malt to sip on in the kitchen and cook away.

Onion-Thyme Jam
Makes about 1 cup

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 4 medium sweet onions, chopped (about 4 cups)
  • 2 tablespoons fresh thyme leaves (or 1 1/2 teaspoons dried)
  • 1 bay leaf
  • 1 roasted garlic clove, mashed (optional)
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup apple cider vinegar
  • 2 tablespoons brown sugar

Melt the butter and olive oil in a heavy-bottomed pot. Add the onions, thyme, bay leaf, garlic, 1 teaspoon salt, and a few cracks of pepper. Cover and cook over medium-low heat for 20 minutes. Add the vinegar and sugar and cook, stirring frequently, 20 minutes or longer until thickened. Remove bay leaf. Transfer jam to a bowl and let cool. Season with additional salt and pepper, if desired. Can be refrigerated for quite a few days; return to room temperature before serving. Amazing on toast with bleu cheese.

Root Vegetable Slaw With Orange-Cumin Dressing

  • Zest and juice of 1 orange
  • 1 tsp cumin seeds, toasted
  • 3 Tbsp sherry vinegar
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp sugar
  • 3 medium organic carrots
  • 2 medium organic beets (golden, chigogga, or ruby)
  • 1 small organic celery root
  • Salt and pepper to taste

In a large bowl, whisk together the orange zest and juice, cumin seeds, vinegar, olive oil, and sugar. Peel and shred the carrots, beets, and celery root and add to the bowl. (Do the celery root last as it’s prone to browning when exposed to air; see peeling advicehere.)Toss to combine. Season to taste with salt and pepper. For best flavor, refrigerate for at least 30 minutes before serving.

Brussel Sprout, Avocado and Pepita Salad

  • Finely grated zest of 1 lemon
  • 1 1/2Tbsp lemon juice
  • 1/2 tsp quality Dijon mustard
  • 3 Tbsp EVO (extra-virgin olive oil) or avocado oil if you have it
  • Coarse salt and freshly ground black pepper
  • 1 pound organic brussels sprouts, trimmed, leaves separated, raw or lightly steamed
  • 2 Tbsp pepitas (pumpkin seeds),lightly toasted and seasoned
  • 1 avocado, thin sliced

Whisk lemon juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper. Toss dressing with brussel sprouts and pumpkin seeds. Gently stir in avocado and salt to taste.

From my harvest table to yours,