As the scorching summer sun continues to blaze, it’s hard not to daydream about cooler days ahead. While we’re still reaching for iced beverages and sunscreen, our minds are already drifting to the comforts of fall: football games, our favorite sweaters, and, of course, those irresistible fall flavors that define the season. Though the weather might be hot, our anticipation for the culinary delights that autumn brings is even hotter. So, grab a glass of iced tea, kick back in the shade, and let’s explore the mouthwatering fall recipes to inspire your menus and warm our hearts.
Freedom Run Farm Lamb Chili with Sweet Potatoes, Black Beans and Poblanos
From Freedom Run Farm
- 2 teaspoons olive oil
- 1 pound ground American lamb (item #62538)
- 1 onion, chopped
- 2 poblano peppers, seeded and chopped
- 2 garlic cloves, minced
- 2 tablespoons chili powder seasoning
- 2 1/2 cups lamb stock, such as Saffron Road, or low-sodium beef broth
- 2 (14.5-ounce) cans diced tomatoes
- Salt and freshly ground pepper
- 1 large sweet potato (about 12 ounces), peeled and cut into 1/3-inch cubes
- 2 (14-ounce) cans black beans, drained and rinsed
- optional toppings: chopped cilantro leaves, lime wedges, diced avocado, sour cream, shredded cheddar cheese, and broken tortilla chips
Heat the oil in a large pot over medium-high heat, swirling to coat the bottom. Add the lamb and break it up into chunks. Stir in the onion, poblano, and garlic and sauté until the excess water evaporates, the lamb is browned, and the vegetables are very soft and begin to brown, 15 to 20 minutes. Stir in the chile powder and cook about 30 seconds. Stir in the stock, tomatoes and their juices, 2 teaspoons of salt, and a big pinch of pepper and bring to a boil. Reduce the heat to medium-low, partially cover the pot, and cook for 30 minutes at a gentle simmer.
Uncover the pot and stir in the sweet potatoes and beans. Continue simmering until the sweet potatoes are tender and the flavors come together, about 30 minutes more. For a thick chili, leave the pot uncovered at this point, or partially cover for a soupier consistency.
Taste and adjust the seasoning. Serve the chili topped with any of the optional garnishes.
Alfresco Butternut Squash Ravioli with Sage Brown Butter Sauce
Inspired by Alfresco Artisan Pastas
- Alfresco Butternut Squash Ravioli (item #95698)
- ½ cup unsalted butter (1 stick)
- 2 tablespoons fresh sage, minced
- ½ cup heavy whipping cream
- ½ cup chicken or vegetable broth
- ½ teaspoon lemon juice
- ¼ cup freshly grated parmesan
- coarse salt
- fresh ground black pepper
- 3-4 extra fresh sage leaves for garnish if desired
While cooking ravioli, melt butter in a large skillet over medium heat, stirring frequently and swirling the pot to ensure even cooking. After about 5 minutes, the butter will start to foam up. Add the minced sage and continue stirring the pot. Golden brown flecks, milk solids, should start to form on the bottom of the pan. Continue stirring to make sure these don’t stick and burn. When the butter is nutty in aroma and golden brown in color with plenty of flecks, about 2 more minutes, remove from heat and cool for 2 minutes. Slowly pour the broth and whisk frequently, as the butter will foam up, until completely incorporated. Repeat this process with the cream.
Add the lemon juice and parmesan cheese, whisking until completely combined. Add salt and pepper to taste.
Gently stir in the cooked ravioli. Garnish with extra parmesan cheese.
Bourbon Smoked Curry Roasted Carrots
From Bourbon Barrel Foods
- 2 pounds small/medium carrots, peeled and sliced down the middle
- 3 tablespoons, olive oil
- 1 tablespoon Bourbon Smoked Curry Powder
- ½ teaspoon Bourbon Smoked Sea Salt, more to taste (item #96026)
- 1/2 teaspoon Bourbon Smoked Pepper (item #97165)
- 1 tablespoon of Bourbon Barrel Aged Sorghum (item #93514)
- parsley or seasonal herbs for garnish
Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
Toss carrots with olive oil, Bourbon Smoked Curry Powder, Bourbon Smoked Sea Salt and Bourbon Smoked Pepper in a large bowl until fully coated.
Spread evenly on baking sheet.
Place in the oven to roast, stirring with a rubber spatula a few times to prevent sticking and burning, until desired tenderness, 30-35 minutes. Remove carrots from oven and drizzle with sorghum or maple syrup directly on the baking sheet.
Taste and add more salt, pepper if desired and garnish with fresh herbs.
Soy Honey Garlic Chicken Wings
From Cin Soy Foods
- 2 pounds chicken wings
- 1/4 cup corn starch
- 1 tbsp garlic powder
- Black pepper
- Soy sauce salt
- 1/4 cup honey
- 1/3 cup CinSoy soy sauce (item #26702)
- 6 cloves garlic – minced
- 1 inch ginger – minced
- 1 tbsp toasted sesame oil
- 1 tbsp butter
- 1 tbsp Sesame seeds
Preheat oven to 400 degrees and pat chicken wings dry.
Mix the dry ingredients in a small bowl. Toss the chicken wings in the spice mixture. Lay out on a foil lined baking sheet topped with a rack.
Bake for about 45 minutes (flipping halfway) – or until wings are golden brown and fully cooked.
Meanwhile – in a small saucepan – cook ginger and garlic in butter. Add the rest of the ingredients and bring to a simmer. Allow to simmer and thicken for 3-4 minutes.
Remove wings from the oven and toss in the sauce. Put back in the oven for 5-7 minutes. Enjoy!
Remember chefs, when it comes to crafting your fall menus, What Chefs Want has you covered. From farm-fresh, local ingredients to artisanal delights, we’ve got everything you need to make your autumn culinary creations truly spectacular. So, as we bid adieu to summer’s heat, let’s welcome fall’s delicious chill (and chili!) with open arms and open kitchens. Click here to place your order!