5 Fall Recipes
Maple Rosemary Pork Tenderloin
YIELDS:6 SERVINGS
PREP TIME: 10 MINS
TOTAL TIME:1 HOUR 10 MINS
INGREDIENTS
1 (2-lb.) boneless pork tenderloin
Kosher salt
Freshly ground black pepper
2 lb. baby potatoes, quartered
1/2 c. plus tbsp. extra-virgin olive oil, divided
1/4 c. maple syrup
3 cloves garlic, minced
1 tbsp. whole grain mustard
2 tsp. freshly chopped rosemary, plus more for garnish
1/4 tsp. red pepper flakes
DIRECTIONS
- Preheat oven to 400°. Season tenderloin on both sides with salt and pepper. Place potatoes in a 9”-x-13” baking dish and drizzle with 2 tablespoons oil and season with salt and pepper. Place tenderloin on top.
- In a small bowl, whisk together remaining ½ cup oil, maple syrup, garlic, mustard, rosemary, and red pepper flakes. Season with salt and pepper then brush over tenderloin.
- Roast for 1 hour or until potatoes are tender and tenderloin is cooked through. Internal temperature should read 145°.
- Garnish with more rosemary to serve.
For more information see: https://www.delish.com/cooking/recipe-ideas/recipes/a8597/roast-pork-tenderloin-recipe/
Cream of Mushroom Soup
YIELDS:4 - 6
PREP TIME: 10 MINS
TOTAL TIME: 30 MINS
INGREDIENTS
1/4 c. butter
2 8-oz. packages cremini mushrooms, sliced
2/3 c. sliced shitaake mushrooms
1 shallot, minced
2 garlic cloves, minced
1 tsp. dried thyme
4 c. vegetable stock
1/3 c. heavy cream
kosher salt
Freshly ground black pepper
DIRECTIONS
- In a large pot, melt butter. Add mushrooms and saute until golden, about 5-7 minutes. Season with salt and pepper and remove 1 cup of the mushrooms, reserving them to the side.
- Add shallot and garlic to the pot and saute until fragrant, 1 minute. Add thyme and vegetable stock and bring to a simmer. Cook until mushrooms are tender, about 8-10 minutes. Using an immersion blender, or working in batches in a regular blender, puree soup until smooth.
- Return soup to pot and stir in cream and reserved mushrooms. Serve.
For more information see: https://www.delish.com/cooking/recipe-ideas/recipes/a55765/cream-of-mushroom-soup-recipe/
Pumpkin Alfredo Pasta
YIELDS:4 SERVINGS
PREP TIME: 5 MINS
TOTAL TIME: 20 MINS
INGREDIENTS
kosher salt
1 lb. pasta
extra-virgin olive oil
1/4 c. sage leaves
Flaky sea salt
1 onion, chopped
2 garlic cloves, minced
1 15-oz. can pumpkin purée
1/4 c. dry white wine
Freshly ground black pepper
2 tbsp. unsalted butter, cut into slices and chilled
1/2 c. freshly grated Parmesan
1 c. sour cream
DIRECTIONS
- Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
- Meanwhile, in a small skillet over medium-high heat add 4 to 5 tablespoon olive oil; when oil is hot but not smoking add dry sage leaves and fry 4 to 5 seconds until crispy. Transfer with a slotted spoon to a paper towel-lined plate. Sprinkle with sea salt; set aside.
- In a large skillet over medium heat sauté onions and garlic, about 1 minute. Add pumpkin and white wine and season with 1 teaspoon salt and 1/2 teaspoon black pepper; simmer for 5 minutes. Stir in cheese and butter until melted and creamy. Stir in sour cream and pasta until well coated.
- Garnish with fried sage leaves and serve.
For more information see: https://www.delish.com/cooking/recipe-ideas/recipes/a49665/pumpkin-alfredo-pasta-recipe/
Broccoli-Cheddar Mac & Cheese
YIELDS:4
TOTAL TIME: 35 MINS
INGREDIENTS
1 lb. shells
1 head broccoli, cut into florets
2 tbsp. butter
1 shallot, finely chopped
kosher salt
2 cloves garlic, minced
1/4 c. all-purpose flour
1 c. milk
1/2 c. low-sodium chicken broth
1 1/2 c. shredded Cheddar
1/2 c. shredded mozzarella
1/4 c. panko breadcrumbs
DIRECTIONS
- Preheat oven to 375 degrees F. In a large pot of salted boiling water, cook shells according to package directions until al dente. Two minutes before the pasta's done cooking, add broccoli. Drain and transfer to a baking dish.
- Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and cook until soft, 5 minutes, then season with salt. Stir in garlic and cook 1 minute. Add flour and stir until combined and golden, 1 minute, then add milk and chicken broth. Bring to a simmer and let thicken, 3 minutes, then stir in 1 cup cheddar and mozzarella until creamy.
- Pour sauce over broccoli and shells and top with remaining cheddar and panko breadcrumbs. Season with more salt and pepper.
- Bake until golden and bubbly, 20 minutes.
For more information see: https://www.delish.com/cooking/recipe-ideas/recipes/a48690/broccoli-cheddar-mac-cheese-recipe/
Four-Cheese Angel Hair
YIELDS:4
PREP TIME: 10 MINS
TOTAL TIME: 20 MINS
INGREDIENTS
kosher salt
1 lb. angel hair
1 tbsp. unsalted butter
1 c. half-and-half
1 c. Grated Cheddar
1 c. grated Fontina
1 c. Grated Gruyère
1/2 c. Pecorino
Freshly ground black pepper
1/4 c. chopped fresh parsley
DIRECTIONS
- Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water.
- In a large skillet over medium-high heat, melt butter and combine with half-and-half. Bring to a low simmer, add all of the cheese and season with pepper. Reduce heat to low and mix until well incorporated.
- Drain pasta and gently fold in half the pasta using tongs to coat all strands. Add parsley and balance of pasta. If sauce is too thick, add a spoonful of pasta water at a time until you reach desired consistency. Serve immediately.
For more information see: https://www.delish.com/cooking/recipe-ideas/recipes/a50564/four-cheese-angel-hair-recipe/