These dusty looking veggies buried in snowy salt are somewhat surprising. Who would guess that so much salt could yield tender, beautifully cooked veggies? Herbs mixed in with the salt perfume the flesh of the vegetable. Once out of the oven, just brush the salt aside to reveal vegetables that are perfectly seasoned and cooked.
We’ve been going together for about a year now, dear reader, and we think it’s serious! Thanks so much for being there and allowing us to share our passion for seasonal gluten-free food with you. In honor of our first year, we’ve hand picked our favorite fall recipes. Maybe you missed them last year or have recently joined us. Either way, these are tried and true Wild Apple fall classics that will keep you cozy and warm.
Leeks are traditionally harvested in the fall and again in the spring after they’ve overwintered in the garden. Though typically used to add subtle notes of onion to other dishes, leeks are divine on their own. Paired with this simple, classically French dressing, Leeks Vinaigrette is elegant, easy, and makes the perfect side dish for a spring brunch or dinner.
This time of year in the Northeast, we tend to act like cats--searching out the warmest spot in the house to spend the afternoon. Our favorite winter place is a kitchen with a toasty oven. This recipe keeps the oven running and gives you a warm, melty, caramelized side dish. The Bagna Cauda Dressing cuts through the soft cauliflower with vinegar and anchovy, giving it an earthy bite.
What is the most underrated food of the holidays? Salad. With all the indulgent food being passed around and piled high on plates, salads are the perfect counterpoint. They’re palate cleansing and offer a nice resting place during a big holiday meal. Ours is also vegan and dairy-free, so it will make everyone happy. We love fall and winter salads made with chicories like endive and radicchio. Chicories are closely related to lettuces, but are heartier and a tad bitter.
Feel the coming winter chill? Now's the perfect time to get snuggly with your cheesemonger. Ask for a strong flavored, hard, aged sheep cheese such as a pecorino. The name percorino refers to the sheep (or 'pecora') whose milk is used to make this family of Italian cheeses. Lots of us have tried Pecorino Romano, but other sheep milk cheeses can be equally interesting. Our suggestion? Try manchego, Fiore Sardo from Sardinia, or Pecorino Ginepro, which is cured with balsamic vinegar and juniper berries.
We grew tomatillos this year for the first time. They look like paper lanterns as they grow inside a beautiful husk. When first picked, they will be sticky on the outside of the fruit. Tomatillos are sour and look a bit like a tomato. Find them fresh in farmers’ markets. They’re widely used in Latin American for Salsa Verde. We’ve rearranged that green sauce idea here in a fried version.
Fresh beans in season have a depth of flavor we really get into! Use a mix of beans: Romano, wax, or string beans will all work for this recipe. Whatever is in your garden or at the local farmer’s market will do just fine- though we think it looks best with a mix of colors and shapes, so mix it up if possible! Chervil is around fleetingly, in the fall and again in the spring. It has lacey-feathery tender leaves and a light licorice flavor. If you can’t find chervil, use a third the amount in fresh tarragon.
It’s the end of the corn season here in New York. We’ve eaten our fill of grilled and steamed sweet summer corn on the cob. We’re easing into fall with something warm and comforting, while using the last hint of sweetness from the summer. This recipe is vegan as it stands here, but we’d never say no to freshly grated Parmesan--add it in at the end, to taste, by the handful.
We love how hearty winter greens are starting to show up, bit by bit in the market. This dressing has bright flavors. It can stand up to the first hearty winter greens and combine nicely with more delicate greens. It’s an exciting time of year -when that hearty and delicate salad combination is possible.