Early Autumn Eating

Nights are getting chilly but the days are still warm. Sourcing these recipes has left me wanting to run to the kitchen to prepare. Enjoy!


pumpkin pasta autumn eating produce to the people tasmania


  • 1/2 small pumpkin
  • 4 tablespoons extra-virgin olive oil, plus more for drizzling
  •  salt and freshly ground pepper
  • 2 tablespoons honey
  • 225 grams whole-grain pasta
  • 2 teaspoons minced garlic
  • 2 minced anchovies (optional)
  • 1/2 cup finely chopped toasted walnuts
  • 1/4 cup chopped parsley
  • 1/2 cup finely grated Parmesan cheese


  1. Preheat oven to 425 degrees. Peel pumpkin and cut into 1-inch chunks (about 4 cups). Toss with 2 tablespoons of the olive oil, 1/2 teaspoon salt, and the honey. Roast on a baking sheet until tender, about 45 minutes.
  2. Meanwhile, bring a pot of well-salted water to a boil. Add pasta and cook according to package directions.
  3. While pasta is cooking, heat remaining 2 tablespoons olive oil, garlic, and anchovies (optional) in a pan over medium-high heat until fragrant, about 1 minute. Add walnuts and pumpkin. Toss to combine and heat through. Set aside.
  4. Drain pasta, reserving 1 cup cooking water. Toss pasta with 1/2 cup cooking water and stir in parsley and Parmesan cheese. Season with salt and pepper, and drizzle with olive oil. Transfer to a bowl, and toss well with walnut and pumpkin mixture. Serve immediately.

via http://www.wholeliving.com/130729/pumpkin-pasta?center=185179&gallery=185169&slide=25745


autumn eating, salad, produce to the people tasmania

  • 12 baby beetroot
  • 12 baby golden beetroot (or 4 large carrots, peeled and cut into thirds)
  • ½ cup walnuts
  • 2 tablespoons honey
  • 100g goat’s cheese
  • mixed salad leaves, such as rocket, watercress or frisee (curly endive)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil, plus extra for rubbing
  • sea salt and freshly ground black pepper
  1. Preheat oven to moderate, 180°C. Make foil parcels with 3-4 beetroot (or pieces of carrot) in each and bake for 45 minutes, or until cooked through. To test, use a skewer or sharp knife to pierce foil. If beetroot feels tender all the way through, they’re cooked.
  2. While beetroot cook, spread walnuts on a baking tray lined with baking paper and drizzle with honey. Bake for about 5 minutes, or until toasted and caramelised. Remove from the oven and set aside to cool.
  3. Remove beetroot from the oven and set aside to cool for a few minutes, then peel off the skins. Rub your hands with a little oil as this will help stop the beetroot staining your skin. Start with the golden beetroot. This will be a bit of a hot potato scenario as the beetroot will still be a little warm, but the skins should come away very easily, if they are cooked. Slice in half or in quarters if they’re a little large and place on a serving plate. Repeat with the remaining beetroot.
  4. Break the goat’s camembert into chunks and scatter over the beetroot. Scatter the honeyed walnuts and salad leaves over, drizzle with the vinegar and olive oil and season to taste with the salt and pepper.

via http://womansday.ninemsn.com.au/food/everydayrecipes/8264236/colour-me-autumn-salad


autumn salad, blue cheese, apple, produce to the people tasmania

serves 4

Salad Ingredients

  • 4 cups fresh spinach
  • 2 cups fresh arugula
  • 1 tart apple, cut into 1/4-inch slices
  • 1/2 cup crumbled blue cheese

Candied Walnut Ingredients

  • 1/3 cup (packed) brown sugar
  • 1/4 cup water
  • 2 tbsp (1/4 stick) unsalted butter
  • large pinch of salt
  • 1-1/2 cups halved walnuts

Creamy Mustard Vinaigrette Ingredients

  • 2 tbsp grain mustard
  • 4 tbsp golden balsamic vinegar (or champagne vinegar if you can’t find golden balsamic)
  • 1 tbsp honey
  • 1/2 cup extra virgin olive oil


  1. First, candy the walnuts. Combine the first 4 ingredients in a heavy skillet. Bring to a boil, whisking, and allow to boil for 1 minute. Add the walnuts and stir to coat. Continue tossing until the syrup forms a glaze on the nuts, about 3 minutes. Transfer nuts to sheet of foil and quickly separate them with forks.
  2. Second, make the vinaigrette. Combine the mustard, vinegar, and honey in the small bowl of a food processor. Pulse to combine. With the processor running, slowly add the olive oil to emulsify, processing for about 1 minute.
  3. Toss together the spinach and arugula. Place in a shallow serving dish. Add the apples and walnuts evenly across the top of the greens, then the crumbled blue cheese. Dress the salad on individual plates.

via http://www.bellaeats.com/blog/2011/10/13/autumn-salad-with-apples-blue-cheese-candied-walnuts.html


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