Toledo Ohio is abundant in fresh vegetables during the harvest season,due to it’s plentiful crops and rich soil. So if you are thinking about visiting the farm, here are some excellent autumn soup and salad recipes compiled from old cook books to get you started. The Roasted Autumn Salad is one of the best fall salads, because it brings out a multitude of harvest colors, and flavors. The roasted vegetables, especially the apples gives the salad a strong baked flavor. Thinking about the sweet, maple Cider dressing on top, is sure to get your mouth to water. Compliment this with the simple pumpkin soup and the people you cook for will love you for life!
Roasted Autumn Salad
2 tbsp extra virgin olive oil
2 tbsp butter
1 tbsp honey
1 clove garlic
4 slices pumpkin, skin on, seeds removed
4 parsnips, halved lengthwise
4 carrots, halved lengthwise
4 small sunchokes (Jerusalem artichokes) halved
2 red onions, sliced into 1/4 inch thick rounds
2 to 3 sprigs rosemary or thyme
sea salt and freshly ground black pepper
12 large, fresh sage leaves
2 red apples, cored and cut into 1/4 inch thick rounds
Maple Cider Dressing
1 tbsp cider vinegar
½ tsp dijon mustard
1 tbsp walnut oil
2 tbsp extra virgin olive oil
pinch of minced garlic, sea salt and black pepper
1 tsp maple syrup
12 pecorino shavings
1. Preheat the oven to 400 F. Combine the olive oil, butter, honey, and garlic in a small saucepan and warm gently over low heat until the contents have melted together. Place the pumpkin, parsnips, carrots, sunchokes, and onions in a large baking dish. Set aside 1 tbsp of the honey mixture. Pour the remainder over the vegetables, and using your hands, gently toss the vegetables to coat them. Add the rosemary sprigs and season liberally with sea salt and pepper. Roast for 15 minutes. Give the pan a gentle shake and add the sage leaves. Continue to roast until the vegetables are golden brown and tender, another 20 minutes. If some of them look as though they are ready before the others, pull them out of the pan and set aside. Remove the pan from the oven and allow the vegetables to cool to room temperature. Discard the rosemary sprigs.
2. Meanwhile, warm the remaining 1 tbsp honey mixture in a saucepan over medium heat. Add the apple slices to the pan in a single layer. Gently saute the apples until they are golden brown, approximately 8 minutes. Remove from heat and allow to cool.
3. Prepare the dressing: combine the cider vinegar, mustard, garlic and maple syrup in a bowl. Whisk in the walnut oil and olive oil until combined. Season with sea salt and pepper to taste.
4. To serve, arrange the vegetables with the apples, arugula, and pecorino cheese, if desired, on four plates. Drizzle the dressing over and around the salad.
1 slice pumpkin
2 tbsp of sugar
½ cup water
1 ½ cups milk
1. Peel the pumpkin and remove the seeds, cut into small pieces, and put into a saucepan with the butter, the sugar, a pinch of salt, and the water.
2. Boil for 2 hours, then drain and put back into the sauce pan with the milk, which has been boiled.
3. Allow it to come to a boil, and then serve it with squares of fried bread.