harvest

This simple pork chop sheet pan supper is perfect for fall and winter alike with its seasonal vegetables and baked apples.

Harvest Sheet Pan Dinner

Red Onion (quartered)

Brussel Sprouts (halved)

Olive Oil

Balsamic Vinegar

Honey

Butternut Squash

Apples (sliced)

Cinnamon

Pork Chops (1/2-inch thickness)

Chili Powder

Preheat your oven to 425 degrees. Line a rimmed baking sheet with foil and lightly coat with either cooking spray or oil. I used olive oil and a paper towel to evenly cover the pan.

Get out two large mixing bowls. Place the Red Onions and Brussels Sprouts in one and toss until evenly coated with the Olive Oil, Balsamic Vinegar, and Honey. In the second large mixing bowl add the Butternut Squash and Apples. Toss, until fully coated with the Cinnamon. Season both sides of your Pork Chops with the Chili Powder and Salt &amp; Pepper.

Place the onion mixture and the squash mixture on your baking sheet in one layer. Don’t completely fill up the sheet though because you’ll need a small amount of room to add the pork chops later. Cook for 25 minutes.

Remove the tray from the oven and squeeze your pork chops in on the pan and return to the oven for an additional 15 minutes, or until the pork chops reach a temperature of 140 degrees. Divide evenly among 4 plates. Enjoy!1

The perfect salad for fall, these roasted harvest bowls are loaded with maple turmeric chicken, crisp apple slices, Brussels sprouts and butternut squash.

Roasted Harvest Bowl

maple turmeric chicken breasts, sliced

apple cider vinegar Brussels sprouts

butternut squash, peeled and chopped

Tablespoon avocado or olive oil

sea salt

pepper

apple,

spinach

butternut squash seeds

cinnamon and cayenne pepper (optional)

apple cider

olive oil

mustard

Tablespoon apple cider vinegar

garlic

salt

cinnamon

Preheat oven to 400°F. Add chopped butternut squash chunks to a baking sheet with oil, sea salt and pepper. Feel free to add a sprinkle of cinnamon and cayenne as well. Toss to coat and pop in the oven for 30-40 minutes, or until squash is tender.

While butternut squash and Brussels sprouts are roasting, make dressing by adding all ingredients into a blender and blending until smooth.

To make the salad bowls, add a base of baby spinach to two bowls. Top with 1 piece of maple turmeric chicken, 1/2 cup roasted Brussels sprouts, 1/2 cup roasted butternut squash and apple slices. Drizzle on the apple cider dressing and top with roasted seeds.

My dad is a chef so I tend to be very picky with food, but honestly this recipe was DELICIOUS. The flavors all came together in such a cohesive way. Would absolutely make this again and again. Thank you for the recipe! Can't wait to try more from your website :)

This was so tasty! I used chicken thighs (bone in, skin on) and roasted them in the oven in a cast iron frying pan. This skin crisped up beautifully! The dressing was magical and really pulled together all the flavors of the Brussels sprouts and squash. I’m looking forward to the leftovers tonight!

So good! Bc I didn’t have all ingredients on hand, I replaced the squash with sweet potatoes, spinach with arugula, and apple cider with OJ. I also topped with nutritional yeast. So yummy and will be adding it to the dinner rotation!

A low-fat, vegetarian soup that everyone will love - passata and whole milk give a silky smooth finish

Creamy tomato soup

onions, chopped

celery sticks, chopped

carrot, chopped

potato, diced

bay leaves

tomato purée

tbsp sugar

tbsp red or white wine vinegar

tomatoes

passata

vegetable stock cubes

whole milk

Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it.

Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.

To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls for the children with cheesy sausage rolls then later in bowls for the adults as Hot Bloody Mary soup (see 'Goes well with' recipes, below).

If you’re like me, you either have a freezer full of venison from last year’s hunting season or about to fill it up with this season’s harvest. My husband and son are avid hunters and we process our own meat which helps on the grocery bill and I love the guarantee there’s no added water, coloring, chemicals, or hormones. Backstrap is excellent cooked and served medium-rare but my family prefers medium.

Bacon-Wrapped Venison Backstrap Roast

venison backstrap pork tenderloin))

teriyaki marinade

bacon

Place the roast in a large zip-top plastic bag and add the marinade. Seal the bag and marinate in the refrigerator at least 2 hours up to 24 hours or overnight, turning once.

Preheat oven to 375°. Remove the roast from the bag and drain. Discard the marinade.

Arrange 8 to 10 pieces of bacon side by side, slightly overlapping, on a work surface or cutting board to make it 1 inch longer on both ends than the length of the backstrap or tenderloin.

Place the roast on top of the bacon toward the lower third, not right in the center. Then, pull up the shorter pieces of bacon up to the backstrap on one side, then pull the longer pieces up and over the backstrap. Lift up the backstrap and tuck the longer pieces under the bottom of the backstrap.

Place in a small, greased aluminum foil-lined roasting pan or baking dish. Bake at 375° for 20 to 25 minutes for medium-rare or 25 to 30 minutes for medium. Let roast stand in the pan 10 minutes. I often put the pan under the broiler the last 3 minutes to be sure and get the bacon crispy.

Let the roast stand at 5 to 7 minutes.  Cut roast on a cutting board and transfer to a serving platter.

Harvest Pumpkin Leek Soup is a quick and easy soup I love throwing together! It’s loaded with warm, autumn flavors and is silky smooth. The hint of cream really takes this over the top! Perfect for fall lunches or as an appetizer for Thanksgiving!

Harvest Pumpkin Leek Soup

butter

leeks,

onions

celery,

carrot,

garlic, roughly chopped

pumpkin

bay leaf

maple syrup (more to taste)

sage AND fresh thyme

¼ teaspoon EACH: ground cinnamon AND cayenne pepper (omit

nutmeg

chicken stock (or vegetable stock)

heavy cream (or coconut cream)

SAUTE: Melt the butter in a 4-quart pot or...

SAUTE: Melt the butter in a 4-quart pot or dutch oven over medium-high heat. Add the leeks, onions, celery, and carrots, cook until they soften a bit, about 7-8 minutes. Season with a small pinch of salt and add the garlic, continue to cook for 1-2 minutes or until the garlic is fragrant.

SIMMER: Add the pumpkin puree, bay leaf, maple syrup,...

SIMMER: Add the pumpkin puree, bay leaf, maple syrup, herbs, spices, and chicken stock. Bring the soup to a boil and allow it to simmer for 20-25 minutes or until the flavors develop.

BLEND: Fish out the bay leaf, then pour in...

BLEND: Fish out the bay leaf, then pour in ⅓ cup of the heavy cream and stir to combine. Using a blender stick, blend the soup or by transfer the soup to a traditional blender, blend the soup until it’s smooth. Taste and adjust with additional cream if desired. Ladle the soup into bowls and top with pepitas and a drizzle of cream.

Combine crunchy nuts with caramel flavours in this open shortcrust pastry pie with a creamy, sticky filling

Walnut caramel tart

plain flour

caster sugar

whipping cream

shelled walnut half

Heat oven to 190C/170C fan/gas 5. Put the flour in a food processor with the butter and sugar, and mix until it forms fine breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse to make a firm dough.

Have ready a 24cm tart tin. Briefly knead the pastry on a lightly floured surface, then roll out to a round about 5cm larger than your tin. Lift onto the tin with the help of your rolling pin, then press into the corners using your finger. Do not trim the pastry. Fill the pastry case with a round of baking parchment and baking beans. Chill for 10 mins. Blindbake for 10 mins, remove the paper and beans, then bake for 5 mins more.

To make the filling, put the sugar in a large pan with 3 tbsp cold water. Heat gently, stirring to dissolve the sugar. When the sugar is completely dissolved, increase heat and bubble until the syrup has turned a rich caramel colour. Remove from the heat and stir in the butter until it has dissolved, then stir in the cream. Return to the heat and boil hard, stirring until the sauce is thick enough to leave a gap on the base of the pan when you draw your spoon across it. Stir in the walnuts.

Fill the pastry case with the nut mixture, levelling it with a fork. Return to the oven for 8-10 mins until the filling is bubbling. Cool for 10 mins before removing carefully from the tin. Serve warm or cold.

Fermented Brussel sprouts are salty, sour and tangy. Perfect as a side dish or diced up as a condiment. See the section above for 5 different flavour options.

Fermented Brussel Sprouts

salt (non-iodized)

chlorine-free water (enough

lb of Brussel sprouts.

Flavors (see the section above)

Mix the salt and water in the bottom of a 1-quart (1 L) jar. 

Decide if the Brussel sprouts are going to be fermented whole or in half. I don&#8217;t recommend doing a mix of both because they won&#8217;t ferment at the same rate. See the section above for more details.

Don&#8217;t use any sprouts with bad spots. Slice a little bit off the bottom of the sprouts. Peel off any loose leaves. Wash the sprouts and pack them into the jar.

Add more water if necessary to completely submerge the sprouts. Use a weight to keep the sprouts below the brine and leave 1-inch of headroom.

Cap with a loose-fitting lid that will allow gas to escape. See notes for more details.

Ferment in a cupboard for at least 2 weeks and up to 6 months (for whole sprouts).

Damson jam is a little different to most jams out there. It&#39;s loaded not just with sweet flavour, but also a delectable sourness inherent in the skin of the fruit. This small batch damson plum jam is ideal for anybody who likes their fruit preserve with a little edgy flavour to it, especially since it also embraces enticing baking spices. Makes 2 x 340g jars.

Damson Jam

Damsons

500 g White sugar (Granulated

mml Water

Cinnamon stick (10cm)

g Fresh ginger ((3 x 1mm thick slices))

Roughly chop each damson in half and add to a large saucepan. Don’t worry about removing the stones for now.

Add in 125ml water and cook for around 10 minutes until the fruit softens enough for the stones to fall away from the flesh of the fruit.

Remove the stones using a metal spoon.

Rub the stones in a sieve to extract any lingering flesh. Discard the stones but add the flesh back into the pan.

Add the sugar and spices then cook gently for 10 minutes to dissolve the sugar.

Turn the heat off and let the fruit and spices infuse for 1 hour, then take the spices out of the pan and discard them.

(Optional) start sterilising your jars when there are 15 minutes of the infusion time left.

Return the pan to the heat. Bring to a rolling boil and cook until the temperature reaches the jam setting point of 105 degrees Celsius (221 degrees Fahrenheit) on a digital food thermometer such as a Thermapen.

Let cool for 10 minutes then decant into sterilised jars.

All the flavors of fall packed into a cookie - irresistible!

Harvest Pumpkin-Oatmeal Raisin Cookies

all-purpose flour

oats

baking soda

(2 sticks) butter

Splenda® Sugar Blend Sweetener

(packed) Splenda® Brown Sugar Blend

pure pumpkin

vanilla extract

walnuts

raisins

Preheat oven to 350°F. Spray baking sheets with nonstick cooking spray.

In a bowl, combine flour, oats, baking soda, cinnamon, and salt.

In a mixing bowl using an electric mixer, beat butter, Splenda Sugar Blend, and Splenda Brown Sugar Blend on medium speed until light and fluffy. Add pumpkin, egg, and vanilla extract; mix well.

Add flour mixture; mix well. Mix in walnuts and raisins.

Drop by rounded tablespoons onto prepared baking sheets.

Bake 14–16 minutes or until cookies are lightly browned and set. Cool slightly, then transfer to wire racks to cool completely.

It&#039;s hardly a recipe, but you need it!

The Best Way to Save Fresh Basil

basil

extra virgin olive oil

Pick all the leaves from your basil. Place them in a food processor bowl. Process, scraping down as needed, until the basil is minced.

Drizzle in olive oil with the machine running, just until a paste is produced.

Scrape the paste into sturdy quart-sized zip-top freezer bags, and flatten into a sheet, about 1/3 inch thick. Label the bag and lay flat in the freezer until solid.

To use, break off a chunk of the paste and add to pestos, sauces, soups, or anything else that needs a little basil, and a little taste of Summer!

Homemade caramel popcorn baked and cooled before being tossed with candy corn, salty pretzels, and a variety of chocolate candies.

Harvest Popcorn Snack Mix

Caramel Popcorn

oz Rolos

oz M&M Cocoa Crisp candies

11 oz Candy Corn Autumn Mix

Pretzel Snaps

Prepare the caramel corn according to the directions...

Prepare the caramel corn according to the directions in the link of the ingredients. Omit the chocolate coating.

Break apart the cooled caramel corn and add...

Break apart the cooled caramel corn and add to a large bowl.

Toss together with the M&M’s, Rolos, candy corn,...

Toss together with the M&M’s, Rolos, candy corn, and the pretzels and mix it into the caramel corn.

Store in an air tight container and eat...

Store in an air tight container and eat within a week for maximum crunchiness of the popcorn.

Harvest Caramel Corn is a great Fall treat or Thanksgiving dessert the features salty popcorn, creamy caramel and sweet chocolate. So very delicious and easy to make!

Harvest Caramel Corn

Popped Popcorn

Salt (to taste)

Butter (Sweet Cream Salted)

1 cup Light Brown Sugar

Vanilla

Baking Soda

Mini Rolos or Regular Rolos

M&M Candy (Brown, Yellow, Red, Orange

Pretzel M&M's (Brown, Yellow, Red, Orange)

You will need 10 cups of popcorn. We...

You will need 10 cups of popcorn. We pop our popcorn on the stove (you can find our directions on How to Make Perfect Popcorn here) but you can use air-popped or microwave. 

After the popcorn is popped, make sure to...

After the popcorn is popped, make sure to remove all of the un-popped kernels.  You don’t want to bite down on one of those! 

Once you have made the popcorn, salt it...

Once you have made the popcorn, salt it liberally.  It is so nice to taste the salty popcorn with the sweet marshmallow coating.  Not quite like Kettle Corn but close.

Melt 1 cup of butter in a medium...

Melt 1 cup of butter in a medium saucepan over medium-low heat.

Add 1 cup of light brown sugar.

Stir until thoroughly mixed with the melted butter.

Stirring continuously, bring the butter and sugar mixture...

Stirring continuously, bring the butter and sugar mixture up to a low boil. When it reaches a boil allow it to cook for 4 minutes without stirring.  

After boiling for 4 minutes, add the vanilla...

After boiling for 4 minutes, add the vanilla and stir for one more minute.

Take the caramel mixture off the heat and...

Take the caramel mixture off the heat and immediately add the baking soda.

Stir the mixture. This will cause the caramel...

Stir the mixture. This will cause the caramel to change colors and foam up a bit.  This is the chemical reaction that you want. The bubbling effect of the baking soda will aerate the caramel and make it lighter and smoother and therefore easier to coat the popcorn.

Slowly pour about a third of the caramel...

Slowly pour about a third of the caramel mixture over the salted popcorn.

Top 13 harvest recipes from across the web

The most viewed harvest recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Harvest Sheet Pan Dinner

Roasted Harvest Bowl

Creamy tomato soup

Bacon-Wrapped Venison Backstrap Roa...

Harvest Pumpkin Leek Soup

Walnut caramel tart

Fermented Brussel Sprouts

Damson Jam

Harvest Pumpkin-Oatmeal Raisin Cook...

The Best Way to Save Fresh Basil

Harvest Popcorn Snack Mix

Harvest Caramel Corn

Cake Mix Harvest Cupcakes with Crea...

Top 13 harvest recipes from across the web

The most viewed harvest recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Harvest Sheet Pan Dinner

Roasted Harvest Bowl

Creamy tomato soup

Bacon-Wrapped Venison Backstrap Roa...

Harvest Pumpkin Leek Soup

Walnut caramel tart

Fermented Brussel Sprouts

Damson Jam

Harvest Pumpkin-Oatmeal Raisin Cook...

The Best Way to Save Fresh Basil

Harvest Popcorn Snack Mix

Harvest Caramel Corn

Cake Mix Harvest Cupcakes with Crea...

The most viewed harvest recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine