To get the recipe for our Pumpkin Pasta, claim your FREE copy of our Autumn Recipe Guide - link below!
Autumn is here, and with it cooler weather, changing foliage, apple-picking, and of course: pumpkin spice everything! As a food-lover, it also means a new season of bountiful produce is showing up at your local Chester County farmers markets and grocery stores. Apples, copious varieties of squash, root vegetables, brussels sprouts, figs, and beets... there are so many warming and flavorful foods to be made this time of year. This season is full of flavors, textures, and smells that only Autumn can provide, and every year I try to make the most of them before they’re gone.
For some, just looking at the dozen varieties of squash appearing in your local store can be daunting. Maybe you’re seeing parsnips everywhere you turn, but you really aren’t sure what to do with this fragrant and earthy vegetable. Or, maybe you’re just tired of your old standbys. That is where The Wildflower Chef can come in to save the day, as we are here to make your lives easier and keep your kitchens cleaner with our organic meal delivery service. If you love to cook as much as we do, then try your hand at some of the fall recipes we are loving these days: Roasted Spaghetti Squash, Parsnip Puree, and Roasted Pork Tenderloin.
Plus, we have a special bonus for you! We're giving away our Autumn Recipe Guide, filled with client-approved and chef-tested recipes from our kitchen. Enjoy!
Roasted Spaghetti Squash
Preheat oven to 400 degrees. Cut the squash in half lengthwise and scoop out the seeds and pulp. Brush the inside of the squash with 2 tablespoons of olive oil and add the salt and pepper. Place squash on baking sheet face down and roast for 45 minutes to 1 hour. Let cool for 30 minutes and use a fork to scrape out the strands of squash. Heat the remaining olive oil in a skillet and add the shallots and garlic and sautee for 2-3 minutes. Add the squash to the skillet and toss with the garlic and shallot. Remove from heat and serve topped with parm cheese.
Parsnip Puree
Bring parsnips, garlic, and enough water (or vegetable broth) to cover them to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 15-20 minutes. Drain parsnips and add butter and salt, to taste. Purée in a blender, food processor, or with an immersion blender, until desired consistency is reached. Serve hot. (For a more decadent version for the holidays, try simmering parsnips in 1/2 cup heavy cream and 1/2 cup whole milk instead of water. Cook until liquid is reduced by half. Don't drain. Continue with directions above.)
Roasted Pork Tenderloin
Preheat oven to 350F. Lightly grease a roasting pan with cooking spray; place pork loin in roasting pan and set aside. In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, salt and pepper; process for about a minute, or until thickened. Spread the rub on all sides of the meat. Place in oven and cook for 20-35 minutes or until an internal temperature of 145 degrees is reached.
For some, just looking at the dozen varieties of squash appearing in your local store can be daunting. Maybe you’re seeing parsnips everywhere you turn, but you really aren’t sure what to do with this fragrant and earthy vegetable. Or, maybe you’re just tired of your old standbys. That is where The Wildflower Chef can come in to save the day, as we are here to make your lives easier and keep your kitchens cleaner with our organic meal delivery service. If you love to cook as much as we do, then try your hand at some of the fall recipes we are loving these days: Roasted Spaghetti Squash, Parsnip Puree, and Roasted Pork Tenderloin.
Plus, we have a special bonus for you! We're giving away our Autumn Recipe Guide, filled with client-approved and chef-tested recipes from our kitchen. Enjoy!
Roasted Spaghetti Squash
- 1 large spaghetti squash (about 5 pounds)
- 4 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 2 medium garlic cloves, finely chopped
- 1 medium shallot, finely chopped
- 3/4 cup finely grated Parmigiano Reggiano cheese, plus extra for serving
Preheat oven to 400 degrees. Cut the squash in half lengthwise and scoop out the seeds and pulp. Brush the inside of the squash with 2 tablespoons of olive oil and add the salt and pepper. Place squash on baking sheet face down and roast for 45 minutes to 1 hour. Let cool for 30 minutes and use a fork to scrape out the strands of squash. Heat the remaining olive oil in a skillet and add the shallots and garlic and sautee for 2-3 minutes. Add the squash to the skillet and toss with the garlic and shallot. Remove from heat and serve topped with parm cheese.
Parsnip Puree
- 1 pound parsnips, peeled, thinly sliced
- 2 garlic cloves, thinly sliced
- Water or vegetable broth
- 2 tablespoons unsalted butter
- Kosher salt
Bring parsnips, garlic, and enough water (or vegetable broth) to cover them to a boil in a medium saucepan. Reduce heat, cover, and simmer until parsnips are very soft, 15-20 minutes. Drain parsnips and add butter and salt, to taste. Purée in a blender, food processor, or with an immersion blender, until desired consistency is reached. Serve hot. (For a more decadent version for the holidays, try simmering parsnips in 1/2 cup heavy cream and 1/2 cup whole milk instead of water. Cook until liquid is reduced by half. Don't drain. Continue with directions above.)
Roasted Pork Tenderloin
- 2 pounds organic boneless pork loin
- ¼-cup Extra Virgin Olive Oil
- 3 tablespoons Balsamic Vinegar of Modena
- 6 garlic cloves, smashed
- ½-cup fresh rosemary leaves
- salt and fresh ground pepper, to taste
Preheat oven to 350F. Lightly grease a roasting pan with cooking spray; place pork loin in roasting pan and set aside. In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, salt and pepper; process for about a minute, or until thickened. Spread the rub on all sides of the meat. Place in oven and cook for 20-35 minutes or until an internal temperature of 145 degrees is reached.
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