Last week, we challenged our users to submit their best autumnal recipes. Here are a few of our favorites:
Warm Chestnut and Apple Autumn Salad
6 cups arugula
6 cups coarsely torn curly endive
3 tablespoons extra-virgin olive oil, divided
1 1/2 medium Granny Smith apples, peeled, cored, cut into 1/2-inch dice
3/4 cup thinly sliced shallots
1 1/2 cups steamed chestnuts, coarsely chopped
3 tbsp. red wine vinegar
4 1/2 tbsp. walnut oil
1. Toss arugula and endive in large bowl.
2. Heat 1 1/2 tablespoons olive oil in large skillet over medium-high heat. Add apples and shallots; sauté 5 minutes. Add chestnuts; sauté 1 minute. Stir in vinegar, scraping up any browned bits. Remove from heat; stir in walnut oil and remaining 1 1/2 tablespoons olive oil. Season with salt and pepper.
3. Pour chestnut mixture over arugula mixture and toss.
Scalloped Sweet Potatoes and Apples
Prep: 15 mins
Cook: 1 hr & 10 mins
Ready: 1 hr & 25mins
6 sweet potatoes
1 1/2 cups peeled, cored, and sliced apples
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground mace or 1/2 tsp nutmeg
1/4 cup butter
1. Place sweet potatoes in a large pot with enough water to cover, and bring to a boil. Boil until tender, then cool, peel, and cut into 1/4 inch slices.
2. Preheat oven to 350F. Grease a 9×13 inch baking dish.
3. Arrange half the sweet potatoes in the bottom of the prepared baking dish. Layer half of the apples over the sweet potatoes. In a small bowl, mix together brown sugar, salt, and mace, then sprinkle half of the mixture over the apple layer. Dot with half the butter. Repeat layers of sweet potato and apple, and top with remaining brown sugar mixture and butter.
4. Bake in the preheated oven for 50 minutes, until apples are tender and top is golden brown.
1 pound prepared whole-wheat pizza dough, thawed if frozen
1 cup canned unseasoned pumpkin puree
1/2 cup no-salt-added tomato sauce
1/2 teaspoon garlic powder
1 cup shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese
2 ounces sliced turkey pepperoni (1/2 cup)
1. Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.
2. Roll out dough on a lightly floured surface to the size of the baking sheet. Transfer to the baking sheet. Bake until puffed and lightly crisped on the bottom, 8 to 10 minutes.
3. Whisk pumpkin puree,tomato sauce and garlic powder in a small bowl until combined.
4. Spread sauce evenly over the baked crust. Top with mozzarella, Parmesan, and pepperoni. Bake until the crust is crispy on the edges and the cheeses have melted, about 12 minutes.
Make Ahead Tip: Use leftover tomato sauce and pumpkin to make a second batch of pizza sauce. Refrigerate for up to 5 days or freeze for 3 months.
Shopping tip: Look for balls of whole-wheat pizza dough at your supermarket,fresh or frozen and without any hydrogenated oils.
Nutrition Per serving: 280 calories; 6 g fat (3 g sat,2 g mono); 30 mg cholesterol; 35 g carbohydrates; 16 g protein; 3 g fiber; 602 mg sodium; 153 mg potassium