FALL HAS OFFICIALLY ARRIVED. CAN YOU TASTE THE EXCITEMENT? We’ll give you a couple of fabulous recipes to make sure you experience all the beautiful flavors this season has to offer.

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‘Tis the season to wear sweaters, sip cider, and replace every flavor with pumpkin spice. The leaves are changing and falling, the air is crisp and the apples are crisper. Yesterday was the 2016 Autumnal Equinox marking the first day of Fall! We’re going to share our favorite fall recipes to get you in the cooking mood.

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First up, Mini Potato Latkes with Apple-Pear Chutney. These are great bites of savory flavor that are perfect for any fall dinners! Make use of all those apples you’ll be hauling from the orchard this season and make a delicious chutney with ease.

What You’ll Need:

For the latkes:
For the apple-pear chutney:

1 pound of potatoes

2 tbsp. vegetable oil

2 eggs

1 pound of apples*

2 tbsp. of chopped fresh parsley

1 pound of pears

1/3 cup of vegetable oil

1 medium red onion, finely diced

A few dashes of salt

1 inch-long piece of peeled ginger, grated

1/3 cup of sugar

¼ cup of white vinegar

*Go for a sweeter apple like Golden Delicious.

Let’s get cookin’!

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The Chutney:

1. Core and cut the apples and pears into 1/2-inch cubes.

2. Heat the oil over a medium-high heat in a saucepan. Add the apples, pears, onion and ginger and saute it all until the mixture softens (about ten minutes should be sufficient). Remember to keep stirring!

3.  Stir in the sugar and vinegar.

4. Lower the heat to a medium-low heat and simmer the mixture for fifty minutes until it’s think and soft. Make sure the fruits still retain their shape and don’t break down entirely.

5. Let it cool and start working on the latkes!

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The Latkes:

1. Preheat your oven to 250 degrees. Then, peel your potatoes and roughly grate them and put them into a large bowl of cold water and let them sit in the bath.

2. Whisk eggs light in a large mixing bowl and then add in the parsley.

3. Strain the potatoes and squeeze out as much of the water as you can. Add them to the egg and parsley mix. Add salt to taste.

4. Heat the vegetable oil in a large skillet over a medium-high heat for four minutes.

5. Use 2 tbsp. of the potato mix for each latke. Drop the mixture in the oil and use a fork to flatten it out to the shape of a pancake. Cook them for about 5 minutes (until golden brown) on each side. Transfer the finished latkes to a plate lined with paper towel to absorb any excess oil then keep them in an oven or warming drawer to keep them toasty until they’re ready to eat.

7. Finally, top each pancake with a dollop of sour cream and a dollop of fully cooled chutney and enjoy the savory goodness!

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Next up: Homemade Apple Cider!

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Hot Apple Cider is a fan favorite this season and can be enjoyed both hot and cold (though if you haven’t had hot apple cider you’re missing out on something incredible).

What You’ll Need:

10 apples, quartered

¾ cup of white sugar

1 tbsp. of ground cinnamon

1 tbsp. of ground allspice

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What To Do:

1. Put all the apples in a large stockpot and add water. The level of water should be at least two inches greater than the level you’d need to completely cover the apples.

2. Stir in the sugar and spices and bring the mixture to a boil. Boil it uncovered for an hour.

3. After that first hour, reduce the heat and simmer for two hours.

4. Strain the mixture through a fine mesh sieve, then drain it again through a cheesecloth lined sieve to ensure you get all the small bits of spice out of your drink. Refrigerate the mix and discard the solids.

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This last recipe is a vegetarian take on a fall classic: chili. This is great for those cool nights and it’s perfect for busy bodies that rely on meal planning. Vegetarian chili is easy to store, it’s hearty and it let’s you get a lot of those nutrients you need in one  convenient dish.

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What You’ll Need:

1 onion, diced

6 garlic cloves, chopped

1 can of kidney beans, drained and rinsed

1 can of black beans, drained and rinsed

2 green bell peppers, cut into half-inch pieces

3 tbsp. of olive oil

3 cans of diced tomatoes in juice

1 can of mild diced green chilies

3 tbsp. of chili powder

1 tbsp. of ground cumin

1 tbsp. of dried oregano

1 package (10 oz) of frozen corn kernels

 

What To Do:

1. Heat the oil in a large pot over a medium-high heat. Saute the onion and garlic here for about five minutes.

2. Add the tomatoes with the juices, the green chilies, chili powder, cumin and oregano. Cook these for 10 minutes to combine the flavors.

3. Next, add the beans, peppers, and corn– the hearty base of the chili. Reduce the heat to a medium-low and simmer the chili until it is thick. This will take at least 35 minutes. Remember to stir occasionally and season it with salt and pepper to taste.

Chili is great over rice as well if you want to add some more substance. You can also garnish it with sour cream and chopped chives if you’d like.

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We hope these easy and delicious recipes will keep you energized and ready to enjoy this new season filled with change, opportunity and pumpkin spice lattes.

Happy Cooking & Happier Eating!

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