October is full of stunning scenery, but by the end of October, the weather starts to become cooler as the winter months near. The fall season makes you crave warm, cozy and comforting foods. We’ve compiled a list of three of our favorite October dishes.
Kale Salad with Feta Cheese and Apples
Cooler weather tends to mean heavier dishes, but this one is perfect for when you’re in the mood for something lighter or you just want to take a break from soups and bakes.
- 1 bunch kale
- ½ teaspoon salt
- 1 tablespoon raw apple cider vinegar
- 1 apple diced
- ⅓ cup feta cheese
- ¼ dried cranberries
- ¼ cup pine nuts toasted
Begin by preheating an oven to 375 degrees Fahrenheit. Place pine nuts on a baking sheet and toast in preheated oven until golden brown, five to ten minutes. Prepare the kale discarding the long stems and chopping the leaves into smaller pieces. In a large bowl, pour the salt and kale and massage for two minutes. This reduces the coarse texture of the kale and makes it more tender. Pour raw apple cider vinegar over the massaged kale and toss to evenly coat. Add diced apples, dried cranberries, feta cheese and pine nuts and mix.
Roasted Root Vegetables
In the month of October, some root vegetables are at their peak seasonally. Make use of the freshest tasting vegetables with this easy recipe. This is great as a side-dish to any meal.
- 1 lb sweet potatoes
- 1 large carrot
- 1 parsnip
- 4 sprigs fresh thyme
- 2 tablespoons pure maple syrup
- Extra virgin olive oil as needed
- Salt and pepper to taste
Preheat an oven to 375 degrees Fahrenheit. Cut sweet potato, carrot and parsnip into long, thin slices. On a jelly roll pan (or baking sheet) scatter the vegetables and drizzle lightly with olive oil. Add salt and pepper to taste. Roast in preheated oven until vegetables are partially soft, about 25-30 minutes. Remove from oven and scatter fresh thyme sprigs over vegetables. Drizzle maple syrup over vegetables and return to oven. Cook for another 15 minutes, or until vegetables are soft and tender.
Soups, stews and chili are quintessential fall foods and October is the best time to cook them. The weather is just starting to really cool down and you’ll look forward to warm, cozy nights with this stew on your dinner table.
- 2 lbs beef stew meat cubed
- 3 tablespoons olive oil
- 4 cubes beef bouillon crumbled
- 4 cups water
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 1 teaspoon cracked black pepper (or ground)
- 4 carrots cut into one-inch pieces
- 3 large potatoes peeled and cubed
- 4 stalks celery cut into one-inch pieces
- 1 medium onion chopped
- 2 teaspoons cornstarch
- 2 teaspoons cold water
In a large pot, cook beef stew pieces with olive oil. Crumble the bouillon into the water and pour over cooked beef. Stir in rosemary, parsley and pepper. Bring to a boil then reduce heat, cover and simmer for one hour. Add vegetables to the pot and stir to mix everything together. Dissolve cornstarch in water and add to the pot. Cover again and simmer for another hour.
If you don’t tend to cook much, don’t worry. The above recipes are pretty simple to make and the taste is certainly worth the time it will take to make. Make these during October to satisfy your cravings for something warm and cozy or light and healthy.