The Tastes of Fall

Harvest the great taste of apples & autumn vegetables.

By Lisa Readie Mayer Sure, summer’s great and all, but many of us have been secretly longing for fall. We’ve been craving cabin weekends with a little crispness in the air, an extra blanket at night and the comfort of a cozy wool sweater. It’s not that we don’t appreciate all those pretty summer flowers, but the rich color palette of autumn leaves is so inspiring it actually makes tackling end-of-the-season cabin maintenance – even taking out the dock – tolerable. By this time we’re also ready to say so long to salads and hello to heartier meals. The classic flavors of the season – tart-sweet apples, juicy pork, root vegetables and fresh-pressed cider – are spotlighted in these autumn-inspired dishes. They’re substantial and nourishing, as much for the spirit as the stomach, and just perfect for fall meals at the cabin. Autumn Vegetable Stew, loaded with chunks of butternut squash, turnips, carrots and potatoes, features the aromatic spices of North African cooking and is so satisfying you won’t miss the meat. The Apple Cider Glazed Pork Chops are first rubbed with a spice mixture, then brushed with a sweet-and-tangy glaze during grilling for multiple levels of flavor. The grilled apple accompaniment is an unexpected twist on the classic pork-and-apple pairing. And, finally, a big batch of Mulled, Spiced & Spiked Apple Cider simmering in the crock pot makes the cabin smell divine. Besides being warm and comforting, these dishes are super easy to make. That’ll leave you plenty of time for those chores, a game of touch football or even a nap. Autumn Vegetable Stew 1 large onion, peeled and chopped 2 large carrots, peeled and chopped 2 celery stalks, cut into ½-inch slices 3 cloves garlic, peeled and minced 1 tablespoon grated fresh ginger 1½ tablespoons sweet paprika 2 teaspoons ground cumin 1 tablespoon ground coriander 2 one-inch pieces of cinnamon stick 8 cups vegetable stock or low-sodium vegetable broth 1 medium butternut squash (about 1 pound), peeled, halved, seeded and cut into ¾-inch pieces 1 turnip, peeled and cut into ½-inch pieces 1 russet potato, peeled and cut into ½-inch pieces 1 can (15 ounces) crushed tomatoes 1 can (15 ounces) chickpeas, drained and rinsed 2 large pinches saffron, soaked for 15 minutes in ¼-cup warm water 2 tablespoons finely chopped mint Salt and pepper to taste ½ cup finely chopped cilantro • Sauté onions, carrots and celery in a large pot for 10 minutes over medium-low heat, adding water, one to two tablespoons at a time, to keep vegetables from sticking to the bottom of the pot. • Add garlic, ginger, paprika, cumin, coriander and cinnamon sticks and cook for 3 minutes. • Add vegetable stock, squash, turnip, potato, tomatoes and chickpeas and bring to a boil over high heat. Reduce the heat to medium-low and cook uncovered for 25 minutes. • Add the mint and saffron with its soaking water and season the stew with salt and pepper to taste. • Cook 10 minutes more or until the vegetables are tender. Garnish with cilantro and serve.

Recipe is reprinted from "Forks Over Knives – The Cookbook," by Del Sroufe, with desserts by Isa Chandra Moskowitz, copyright © Forks Over Knives, LLC, 2012. Reprinted with the permission of The Experiment, LLC. Copies of the book are available for purchase wherever books are sold; many retailers will gladly special-order it for you, should they not have copies on hand when you inquire.

Apple Cider Glazed Pork Chops

Makes 4 servings, 4 bone-in pork chops, about 1-1/2 pounds total

Rub:

2 tablespoons brown sugars  teaspoons chili powder 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon pepper 1 tablespoon olive oil

Apple Cider Glaze: 1½cups apple cider ¼ cup maple syrup 1 tablespoon Dijon mustard ½ teaspoon crushed red pepper flakes ½ teaspoon salt

Prepare your gas or charcoal grill for direct cooking over medium-high heat.

• In a small saucepan, prepare the glaze by combining the apple cider, maple syrup, Dijon mustard, crushed red pepper flakes and salt. Bring to a simmer over low heat.

• While waiting for the glaze to simmer, prepare the pork rub. In a small bowl, combine the brown sugar, chili powder, garlic powder, salt and pepper. Mix thoroughly with a fork. Add the oil to the spice mixture. It will be the consistency of a crumbly paste. Pat the pork chops dry with paper towels, and then cover the chops on all sides with the spice rub.

• Place chops on the preheated grill’s clean, oiled cooking grid and thoroughly brush with the apple cider glaze. Grill about 6 minutes, then flip chops and thoroughly brush glaze on the other side. Grill for about 2 more minutes, flip and brush again for another two minutes or until the chops reach an internal temperature of 145 degrees. (It’s okay if the pork is a little pink in the center.)

Mulled, Spiced & Spiked Apple Cider

This warm and comforting drink smells as yummy as it tastes. For a family-friendly version, substitute cranberry juice or more cider for the bourbon.

1 gallon apple cider 1½ cups bourbon 1½ teaspoons ground cinnamon 1½ teaspoons ground allspice 1 teaspoon ground ginger 1 teaspoon ground cloves

• Combine all ingredients in the slow cooker and stir well. Cover slow cooker and cook on high for 1½ hours or low for 3 hours. Stir again before serving.