Harvest Recipes

Fall is my favorite time of the year. I think because I am not a big fan of super hot weather -- Fall is in-between. Crisp, cold mornings, and then warmish afternoons. T-shirt weather is what my Grandmother always deemed fall as.

Along with that, comes recipes of course. And I am a big fan of those recipes that we prepare with great care in the Fall! I can also eat soup all year around, however when Fall and Winter come about, the food becomes richer, and heartier-- sticking to ones ribs!

Please let me share with you, various Fall Harvest recipes, to kick Fall off for you!

Pumpkin-Mushroom Soup

1/2 lb. mushrooms, sliced
1/2 cup chopped onion
2 Tbls. butter or oil
2 Tbls. flour
1 Tbl. curry powder
3 cups chicken broth
1 (1-lb.) can pumpkin
1 tablespoon honey
dash of nutmeg
salt and pepper
1 cup evaporated milk

Saute mushrooms and onion in butter or oil. Add flour and curry and stir. gradually add broth. Add everything but the milk and cook, stirring, for 10 to 15 minutes. Add milk and heat through without boiling. May top with sour cream or yogurt

CROCK-POT ROAST
6 - 8 medium potatoes, pared and thinly sliced
2 carrots, pared and thinly sliced
1 large onion peeled and sliced
1 ½ teaspoon kosher salt
fresh cracked pepper to taste.
4-5 fresh cloves of garlic minced
3-4 pound rump roast
½ cup water

Put vegetables in bottom of crock-pot. Salt and pepper roast. Put in pot. Add water. Cover and cook on low 10 to 12 hours. Cook on high 5-6 hours. Yield: 6-8 servings

Pear and Gorgonzola Pasta
12 ounces dried spaghetti
2 soft-ripe Bartlett, red Bartlett, or d'Anjou pears (1/2 lb. each)
1 tablespoon lemon juice
1 cup (5 oz.) crumbled gorgonzola or other blue-veined cheese
½ cup chopped Italian parsley
½ cup chicken broth
½ teaspoon cornstarch
2/3 cup roasted pecans
Salt and Pepper (I prefer fresh cracked pepper and kosher salt)
Directions:

Half-fill a 5- to 6-quart pan with water, and bring to a boil over high heat. Add spaghetti and boil, uncovered, until barely tender to bite, 7 to 9 minutes. Drain; return to pan. Meanwhile, cut each pear lengthwise into eighths; core pieces, and slice them crosswise ¼ inch think. In a bowl, gently mix the pears, lemon juice, gorgonzola, and parsley; set aside. In a 1- to 2-quart pan over high heat, stir broth and cornstarch until boiling. Gently mix into drained spaghetti along with pear mixture. Transfer to a serving dish. Scatter pecans on top, and season to taste with salt and pepper.

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