From The Vine

Fall is in the air! Week 14 CSA Recipes

Fall is in the air! I love the crisp cool mornings, bright sunny days and of course football!

Our first meal makes great use of some common fall crops, apples, sweet potatoes and acorn squash. We start with a sweet, savory, spicy soup made with sweet potatoes, apples, and seasoned with chipotle chili in adobo, among other things. Please note that the recipe calls for one chili, not one can of chili’s! The main dish is a Rosemary Pork Tenderloin. It calls for Cranberry Chutney to be served on the side but I say you could just serve it with a little cranberry sauce and it would be just as tasty. The side with this meal is Orange Baked Acorn Squash which is super simple and delicious!

Sweet Potato, Chipotle, and Apple Soup

2 tablespoons vegetable oil (plus 1 cup for frying)
1/2 medium white onion (finely chopped)
2 garlic cloves (smashed)
1 teaspoon finely grated fresh ginger
2 apples, peeled, seeded (and coarsely chopped)
1 celery rib (thinly sliced crosswise)
1 3/4 pounds sweet potatoes (peeled and thinly sliced)
1 quart chicken stock or low-sodium broth
3 cups water
1 small canned chipotle in adobo sauce (seeded and minced)
Salt and freshly ground white pepper
1/2 teaspoon cinnamon
1/2 teaspoon sugar
3 yellow corn tortillas (cut into 1/2-inch strips)

In a medium soup pot, heat 2 tablespoons of the oil until shimmering. Add the onion, garlic, and ginger and cook over low heat, stirring, until softened, about 7 minutes. Add the apples and celery and cook for 5 minutes. Add the sweet potatoes and cook for 5 minutes. Add the chicken stock and water and bring to a boil. Cover partially and simmer over low heat until the fruit and vegetables are very tender, about 45 minutes. Stir in the chipotle.
Working in batches, puree the soup in a blender until smooth. Season with salt and white pepper and return to the pot.
In a small bowl, mix the cinnamon and sugar with 1/2 teaspoon of salt. Heat the remaining 1 cup of oil in a medium skillet. Add the tortilla strips and fry over high heat, stirring, until crisp and golden, about 2 minutes. Drain on paper towels and sprinkle with the cinnamon-sugar mixture. Serve the soup in shallow bowls and garnish with the fried tortilla strips.
The soup can be refrigerated for up to 1 week. The tortilla strips can be stored at room temperature for 2 days.

Rosemary Pork Tenderloin

1 tablespoon olive oil
1 (1-pound) pork tenderloin (trimmed and cut crosswise into 12 (1-inch) slices)
1/2 teaspoon Salt
1/2 teaspoon black pepper
1/2 cup dry white wine
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
2 tablespoons water
1 teaspoon cornstarch
1/2 cup cranberry chutney (such as Crosse and Blackwell)

1. Heat the oil in a large nonstick skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to pan; saute for 5 minutes, turning once.
2. Add wine and rosemary to pan; bring to a boil. Cover, reduce heat, and simmer for 6 minutes. Combine water and cornstarch in a small bowl. Remove pork from pan; keep warm. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly. Serve the pork with sauce and chutney.

Orange Baked Acorn Squash

2 acorn squash (halved and seeded)
1/4 cup frozen orange juice concentrate (thawed)
2 tablespoons butter
4 teaspoons brown sugar
1 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F (175 degrees C).
2. Fill a baking dish with about 1/2 inch water. Place squash halves cut side down in the dish, and bake 40 minutes in the preheated oven.
3. In a bowl, whisk together the thawed orange juice, butter, brown sugar, nutmeg, and cinnamon.
4. Turn squash halves cut side up in the baking dish, and drizzle evenly with the orange juice sauce. Continue baking 20 minutes.

Comfort food is the theme of our second meal: Old-Fashioned Meat Loaf, fried potatoes with peppers and onions, and yummy Baked Parmesan Tomatoes. You can use your own “recipe” for fried potatoes or do what I do, which may be the same thing you do! I’ve included my version below.

Old-Fashioned Meat Loaf

2 beaten eggs
1/4 cup tomato paste
2 teaspoons Kitchen Bouquet
3/4 teaspoon seasoned salt
1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 pound ground beef
1 cup plain croutons
3/4 teaspoon black pepper

In a mixing bowl, combine eggs, tomato paste, Kitchen Bouquet, salt, and black pepper. Stir in chopped green pepper, celery, and onion. Add the ground beef and croutons; mix well.
In a shallow baking pan, form meat mixture into a loaf (about 9×4 inches). Cover loosely with foil.
Bake in a 350 degree F oven for 55 to 65 minutes or until internal temperature reaches 160 degree F. Makes 6 servings.

Fried potatoes with peppers and onions

I wash and peel the potatoes then slice them in pieces that are about the same thickness so they cook evenly. Place in a bowl of cold water until ready to cook.

Slice some onion and red/green peppers (the amount depends on how much onion and peppers your family likes.).
Heat some olive oil in a large cast iron skillet and start cooking the onion and peppers. Drain the potatoes well and add to the skillet. I like to add a little bacon grease to the skillet too, maybe a tablespoon or two. It gives it a little added flavor. All good southern cooks have a can of left over bacon drippings in their fridge for just such an occasion!

Salt and pepper the potatoes to your liking. You want the potatoes to get done all the way through and the onions to brown just a bit. Don’t stir the potatoes too much, turn them gently so they don’t get mushy!

Baked Parmesan Tomatoes

4 tomatoes (halved horizontally)
1/4 cup freshly grated parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
freshly ground pepper (to taste)
4 teaspoons extra-virgin olive oil

Preheat oven to 450 degrees F.
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.


Sweet Potato, Chipotle, and Apple Soup
vegetable oil
medium white onion
garlic cloves
fresh ginger
sweet potatoes
chicken stock or low-sodium broth
canned chipotle in adobo sauce
ground white pepper
yellow corn tortillas

Rosemary Pork Tenderloin
olive oil
pork tenderloin
black pepper
dry white wine
fresh or dried rosemary
cranberry chutney (such as Crosse and Blackwell)

Orange Baked Acorn Squash
acorn squash
frozen orange juice concentrate
brown sugar
ground nutmeg
ground cinnamon

Old-Fashioned Meat Loaf
tomato paste
Kitchen Bouquet
seasoned salt
green pepper
ground beef
plain croutons
black pepper

Baked Parmesan Tomatoes
parmesan cheese
fresh oregano
ground pepper
olive oil

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