I’m sad to see summer go, but it means that fall is here, and I’ve got some delicious fall
ready for the occasion. Fall has a lot to offer in the produce department—including sweet apples and
pears, tart cranberries and savory Brussels sprouts and fennel. All this fresh produce inspires me to whip up some warming
dishes on cool fall nights.
Here are some of my favorite fall dessert, dinner and side dish recipes using fresh fall
(For more inspiration on cooking fall vegetables—from beets and squash to sweet potatoes—check out our new
Deep-Dish Apple Pie
With all that delicious fruit an apple pie should be healthy, but the truth is a slice can have as much as 750 calories and
30 grams of fat. For the most part, the culprit is the crust. We use whole-wheat pastry flour to add fiber and lower the
saturated fat by replacing some of the butter with canola oil. The brown sugar-sweetened filling in this pie is made with two
kinds of apples for the perfect balance. A slice has half the calories of a typical version and only 10 grams of fat—sweet!
Apples & Fennel
Apple & Fennel
Roasted Pork Tenderloin
– Roasted apples, fennel and red onion are the perfect foil to roasted pork tenderloin.
Make it a meal: Stir sauteed broccoli rabe into quick-cooking barley to serve alongside
Brussels Sprouts with
– These tangy horseradish-cream-topped Brussels sprouts are just the thing to serve with
corned beef and potatoes, or alongside a holiday ham or turkey. Look for sprouts with tight, firm, small deep-green heads; if
they're still on the stalk, so much the better. To prepare, peel off outer leaves and trim the stems. Double it: Steam the
Brussels sprouts in a Dutch oven instead of a saucepan.
Cranberries & Pears
– Cranberries add a particularly pleasing tartness and color to pears. Fresh ginger, lemon
and vanilla brighten up the pears, while reduced-fat sour cream adds flavor to the biscuit-dough crust.