Veggies of Fall

As my favorite eating season comes to an end, I’d like to pay homage to the vibrant vegetables that made it possible. From A to Z:
Artichokes
Beets
Broccoli
Brussels Sprouts
Cabbage
Cauliflower
Endive
Fennel
Kale
Mushrooms
Onions
Potatoes
Pumpkin
Squash
Spinach
Sweet Potatoes
Turnips
Zucchini

These are just a few of the veggies that color the aisles of our grocery stores this time of year. And, though most of them will continue to make an appearance on tables through the winter, they are the flavors that you feel, taste, and smell at the thought of autumn.

But if this is a season of plentiful harvests that inspire a multitude of vegetable recipes, why does it also inspire so many gym memberships? Aside from harboring such addictive natural flavors, these veggies can’t seem to stay away from rich ingredients like cream and butter. And so, we can’t stay away from them.

Broccoli Gratin

(Yield: 6-8 servings)

• 2 lbs broccoli, cut into medium florets (use the stems too, just cut off the rough exteriors)
• 2 cups heavy cream                    
• pinch of ground nutmeg           
• salt & pepper, to taste              
• 1/2 tbsp butter
• 1 1/2 cups grated mozzarella cheese
• 2 tbsp Italian breadcrumbs      
• 3 tbsp grated Parmesan cheese
  
• 2 tbsp parsley, finely chopped
• 1 clove garlic, finely chopped

Place broccoli and cream into a deep sauté pan over medium heat. Bring to simmer. Season with nutmeg, salt, and pepper. Reduce heat to low, cover, and simmer until broccoli is vibrant green, about 10 minutes.

Grease a large gratin dish or baking dish with butter. Pour the broccoli and cream mixture into the pan. Top with mozzarella. In a small bowl, combine breadcrumbs, Parmesan, parsley, and garlic, and sprinkle mixture over gratin.

Bake in a 450-degree oven for 15 minutes, and then broil on high for another 5 minutes.

                                                                                                      Roasted Pumpkin Soup

                              (yield: 4 servings)     

•         2 1/2 lbs pumpkin, cut into 1-inch cubes
•         1 large yellow onion, cut into large wedges
•         4 cloves garlic, lightly smashed
•         1/2 cup canola oil
•         1 tbsp salt
•         1/4 tsp cayenne pepper
•         1/4 tsp ground cinnamon
•         1/2 tsp ground coriander
•         1/2 tsp ground cumin
•         2 1/2 cups chicken stock
•         3/4 cup heavy cream

Preheat oven to 400 degrees Fahrenheit. Line a large sheet pan with aluminum foil.

Toss pumpkin cubes with onion, garlic, oil, salt, and spices in a large bowl. Spread onto prepared sheet pan, and roast until golden and tender, about 40 minutes.

Transfer to food processor. Add chicken stock and heavy cream and process until smooth. Adjust seasoning with more salt if necessary.