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Fall
Flavors
Rustic Vegetable-Beet Soup
Thyme-Scented Roasted Vegetables & Beets
Sweet & Sour Red Cabbage & Apples
 (Family Features) - Seasons change. There's a nip in the air, and our taste buds are
ready to savor the flavors and foods of fall.
Featured here are three delicious vegetable recipes just right
for cool weather cooking.
- Rustic Vegetable-Beet Soup is unusually easy. It simmers to
perfection in under 30 minutes, and needs only crusty bread to
make a meal for the family or casual entertaining.
- Thyme-Scented Roasted Vegetables & Beets, ready in about 30
minutes, is a tasty accompaniment for a roast, chops or poultry.
- A quick side of Sweet & Sour Red Cabbage & Apples will dress up
any weeknight meal. Add ham and make it a main dish skillet
supper.
These tasty recipes team up with prepared products that save
cooking and preparation time, without sacrificing flavor.
Ingredients like baby carrots, canned broth, canned beans, jarred
pickled beets and prepared sweet and sour cabbage really put you
a step ahead.
Rustic Vegetable-Beet Soup
2 tablespoons olive oil
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 medium sweet potato, peeled and chopped
2 large garlic cloves, minced
2 zucchini (about 5 ounces each), coarsely chopped
2 cans (14 ounces each) vegetable broth
1 teaspoon seasoned salt
1 can (15-1/2 ounces) chickpeas, drained and rinsed
Salt and pepper
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped fresh dill
1 jar (16 ounces) whole pickled beets, well drained, coarsely chopped
Gremolata (recipe below)
- Heat oil in large saucepan over medium heat. Add onions; sauté
about 5 minutes or until softened. Add carrots, sweet potato and
garlic. sauté 3 to 5 minutes until vegetables begin to soften;
stir occasionally.
- Add zucchini, broth and seasoned salt. Bring to boil. Reduce
heat and simmer, partially covered, about 15 minutes or until
vegetables are tender. Add chickpeas; heat through. Season to
taste with salt and pepper.
- Stir in parsley and dill. Stir in beets. Serve immediately
topped with gremolata, if desired.
Makes 6 servings
Gremolata
1 tablespoon minced fresh parsley
1 tablespoon minced fresh dill
2 garlic cloves, minced
1 teaspoon grated lemon peel
- Combine all ingredients in small bowl.
Thyme-Scented Roasted Vegetables & Beets
1/2 pound baby carrots
1 medium onion, cut through core into 1/2-inch wedges
1/2 pound shallots, peeled, halved if large
1 tablespoon olive oil
1 teaspoon dried thyme leaves*
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
1 jar (16 ounces) whole pickled beets, drained, halved
- Heat oven to 400°F. Scatter carrots, onion wedges and shallots
in 15 x 10-inch jelly roll pan. Drizzle with oil and sprinkle
thyme, salt and pepper over vegetables; toss to coat.
- Roast, uncovered, in oven 15 minutes. Add garlic to
vegetables; toss well. Return to oven and continue roasting 10
minutes. Add beets; return to oven and roast until vegetables are
tender, about 5 minutes.
Makes 4 servings
*1 tablespoon chopped fresh thyme may be substituted. Sprinkle
over vegetables just before adding beets.
Sweet & Sour Red Cabbage & Apples
2 tablespoons butter
2 medium Granny Smith apples, unpeeled, cut into 1/2-inch thick wedges
3 tablespoons packed light brown sugar
1/4 teaspoon ground allspice or cinnamon
1 jar (16 ounces) sweet and sour red cabbage, drained
- Melt butter in 10-inch skillet over medium-high heat. Add
apples; cook 1 minute, stirring occasionally. Add brown sugar and
allspice; cook 2 minutes longer. Add cabbage; cook until hot,
about 2 minutes, stirring occasionally.
Makes 4 servings
Variation: For Sweet & Sour Red Cabbage, Ham & Apples, add 1 cup
diced cooked ham to skillet along with apples.
More Easy Fall Favorites
Aunt Nellie's vegetables packed in glass jars taste like
homemade. They make perfect side dishes straight from the jar or
give a head start to other favorites from party fare to family
meals.
- Pickled or plain beets put pizzazz into party trays. Pair them
with assorted cheeses, olives, marinated artichoke hearts and
salami; garnish with chopped parsley.
- Beet crostini make colorful, flavorful hors d'oeuvres. Simply
chop drained pickled (or plain) beets. Spread prepared toasted
bread rounds with plain or seasoned goat cheese; top with beets
and minced chives, or other favorite herbs.
- Make a harvest salad. Add sliced plain or pickled beets to mixed
greens. Add toasted walnuts, thinly sliced red onion, chickpeas
and crumbled blue cheese.
- Sweet and sour red cabbage, well drained, is a delicious
sandwich ingredient. Layer thinly sliced ham or corned beef,
sliced Swiss cheese and the cabbage on bread, then grill to heat
through and melt cheese.
- Substitute well-drained sweet and sour cabbage for the
sauerkraut in a Reuben sandwich.
- Serve a side dish of "red." sauté thinly sliced red onions, red
bell pepper strips and red-skinned chopped apple until crisp-
tender; stir in sweet and sour red cabbage and drained red kidney
beans; heat through.
- Add drained, chopped pickled (or plain) beets to prepared soups
for a flavor and nutrition boost.
For more recipes and serving ideas, send a self-addressed,
stamped, #10 business-sized envelope to:
Contemporary Classics
Seneca Foods Fulfillment
3732 South Main Street
Marion, NY 14505
For additional product information, visit www.senecafoods.com.
SOURCE: Seneca Foods Corporation for Aunt Nellie's
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