High Five Recipes for Fall

We have one word for you: COZY! Get ready to embrace the crisp, cool months and the changing of the seasons in our Produce Department with these simple recipes. As always, our High Five recipes are made with just five ingredients or less (and a few pantry staples), so you can eat well, and save time and money doing it.

Photo Courtesy of Co+op

Pear Galette with Crystallized Ginger

from Grocery.coop

If you’ve been tasked with prepping a dessert at one of your family gatherings this fall, we’ve got you covered. This pear galette is at the perfect intersection of elegance and simple preparation. Consider mixing green and red pears for an extra-festive dessert for Christmas. BTW… no one needs to know you used pre-made puff pastry. Your secret is safe with us.

  • 1 sheet puff pastry, thawed overnight

  • 1 large egg white, whisked

  • 6 Tbsp turbinado sugar, divided

  • 2 Tbsp crystallized ginger, minced

  • 3 large firm pears, unpeeled

Pantry ingredients: 1 tsp lemon zest, 2 Tbsp flour

Directions:

  1. Preheat the oven to 400°F. Line a large sheet pan with parchment paper.

  2. Unwrap the puff pastry and place on a lightly floured counter. Use a rolling pin to roll lightly, just to smooth the dough and transfer to the baking sheet.

  3. Use a pastry brush to brush the pastry all over with egg white. Reserve remaining egg white.

  4. In one small bowl, mix two tablespoons of the sugar with the all-purpose flour. Sprinkle over the egg wash, leaving a ½-inch rim bare.

  5. Mix the remaining sugar in the same bowl with the crystallized ginger and lemon zest and reserve.

  6. Slice each pear in half vertically, then use your paring knife to slice out the stem and seeds, keeping the half intact. Place on the cutting board, cut side down, and cut the pear into thin slices, keeping the pear in place so it stays in the same shape. Repeat with all the pears.

  7. Make three rows of pear slices, running lengthwise, fanning each slice to cover the crust evenly.

  8. Fold the edges of the puff pastry in to form a rim, and crimp with a fork. Brush the rim with remaining egg white. Sprinkle the pears with the ginger mixture.

  9. Bake on the lower shelf in the oven for 20 minutes, until puffed and golden. Let cool on a rack before cutting.

Healthier Hamburger Helper

The second a drop of rain falls from the sky, use it as an excuse to make this easy, hearty, deliciously nostalgic noodle dish—no packet of questionable ingredients required!

  • 1 box elbow macaroni noodles

  • 1 can of Field Day corn

  • 1 lb Co-op fresh ground beef

  • 1/2 medium onion, diced

  • 1 jar of pasta sauce—we love Rao's

Pantry ingredients: 1 Tbsp dried garlic, 1 Tbsp dried onion, 2 Tbsp Italian seasoning, 1 Tbsp chili powder, 2 cups chicken broth, 1 cup shredded cheddar

Directions:

  1. Cook the noodles according to package directions (al dente) and set aside.

  2. Heat a soup pot over medium-high heat. Add the beef and diced onions to the pot, cooking until the meat is browned and onions translucent.

  3. Season with garlic, onion, Italian seasoning, and chili powder, and stir to combine. Drain the canned corn and add it to the pot.

  4. Add chicken broth and pasta sauce and bring to a boil. Once boiling, lower heat to a simmer, and let the sauce cook down to a thick consistency.

  5. Once the sauce reaches a thick consistency, remove from the heat and stir in cheese until melted.

  6. Ladle the meat over the cooked pasta and enjoy!

Photo Courtesy of Co+op

Italian Sausage with Fall Veggies

from Grocery.coop

A seasonal recipe that calls for literally one sheet pan and 15 minutes of prep time? Sign. Us. Up! Easy, filling, and flexible, this dish takes full advantage of whatever fall root vegetables you have on hand.

  • 2 medium parsnips, peeled and sliced

  • 1 small sweet potato, cubed

  • 1 small red onion, thinly sliced

  • 1lb uncooked Co-op Italian Sausage links (or plant-based)

  • 1/2 bunch kale, stemmed and chopped

Pantry ingredients: 1/2 tsp salt, 1/2 tsp pepper, 2 tsp cooking oil, 1 tsp dried sage, 4 cloves of garlic–peeled and chopped.

Directions:

  1. Heat the oven to 400°F. In a large roasting pan, combine the parsnips, sweet potato, red onions, garlic, sage, salt, and pepper, and drizzle with oil.

  2. Toss to coat. Pierce each sausage link four times on one side with a paring knife, then turn over and pierce four more times. Place the sausages on the vegetables and cover the pan tightly with foil.

  3. Bake for 20 minutes, then uncover the pan, stir and turn the sausage, and roast for 15 minutes longer, uncovered. The vegetables should be tender when pierced with a paring knife; larger chunks may need more time to cook.

  4. When the vegetables are tender, add the kale to the hot pan and stir, then roast for 10 minutes longer. Serve hot.

Leigha StaffenhagenComment