5 Fall Recipes

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

1. 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. 
2. 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. 
3. Roast for 1 hour or until potatoes are tender and tenderloin is cooked through. Internal temperature should read 145°. 
4. 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

1. 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.
2. 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.
3. 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

1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions.
2. 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.
3. 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.
4. 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

1. 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.
2. 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.
3. Pour sauce over broccoli and shells and top with remaining cheddar and panko breadcrumbs. Season with more salt and pepper.
4. 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

1. 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.
2. 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.
3. 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/