MISSION, KS--(Marketwire - September 13, 2010) - (Family Features) Celebrate the change of seasons with a change in the menu. These recipes for soups, salads and sides featuring seasonal foods will be a welcome addition to the table. And they're simpler and quicker than ever when from-scratch ingredients are paired with convenient prepared options.
Soups: Cooler weather heralds the return to warm, satisfying soups. Versatile German Potato Salad Soup is an easy main dish that takes advantage of ready-to-use canned German potato salad. Simply combine the potato salad with sautéed bell pepper and onion, beer and a meat choice, if desired. Ready in 30 minutes.
Tip: Top the soup with crunchy rye croutons and crumbled bacon.
Sides: Roasting enhances the flavor of vegetables and fills the house with enticing aromas. Hearty Roasted Vegetables is a colorful mix of red onion wedges, baby portobellos, butternut squash, Brussels sprouts and herbs, plus a jar of whole pickled beets. The sweet-tanginess of the beets adds a delicious new dimension to the roasted flavor profile.
Tip: Vary the herbs... try sage and parsley, or other on-hand favorites.
Salads: Focus on seasonal textures, flavors and ingredients. Beet and Red Cabbage Salad is delicious and doubles up on nutrient-rich vegetables. Using jarred pickled beets and sweet and sour red cabbage, all of the pickling, slicing and shredding is already done. Crisp-tart apple and crunchy toasted pecans are added just before serving.
Tip: Try substituting pears for the apple, walnuts for the pecans. Or, sprinkle with crumbled goat cheese or blue cheese.
For more delicious seasonal menu ideas, visit www.auntnellies.com and www.READsalads.com.
| Hearty Roasted Vegetables | ||
| Preparation Time: 10 minutes | ||
| Cooking Time: 45 minutes | ||
| Makes 6 servings | ||
| 1 | jar (16 ounces) Aunt Nellie's | |
| Whole Pickled Beets, | ||
| well drained | ||
| 1 | medium red onion, cut into | |
| 10 wedges | ||
| 2 | cups baby portobello | |
| mushrooms, cleaned and | ||
| stems trimmed | ||
| 2 | cups butternut squash pieces | |
| (3/4-inch pieces) | ||
| 2 | cups Brussels sprouts, ends | |
| trimmed and scored with | ||
| a cross cut | ||
| 3 | tablespoons olive oil | |
| 1 | clove garlic, finely chopped | |
| 2 | teaspoons chopped fresh | |
| rosemary | ||
| 2 | teaspoons chopped fresh | |
| thyme | ||
| 1/4 | teaspoon salt | |
| 1/8 | teaspoon pepper | |
Preheat oven to 400°F. Place all vegetables except Brussels sprouts on a rimmed baking sheet (15 1/2 x 10 1/2 x 1-inch) and drizzle with olive oil. Add garlic, rosemary, thyme, salt and pepper; toss to coat. Roast in oven 15 minutes.
Add Brussels sprouts; stir and continue to roast until vegetables are tender and browned, about 30 minutes, stirring once. Adjust salt and pepper to taste.
| Beet and Red Cabbage Salad | ||
| Preparation Time: 15 minutes | ||
| Cooking Time: 10 minutes | ||
| Makes 6 servings (about 3/4 cup each) | ||
| 1 | jar (16 ounces) Aunt Nellie's Pickled Beets, whole | |
| or sliced | ||
| 1 | jar (16 ounces) Aunt Nellie's Sweet & Sour Red | |
| Cabbage | ||
| 1/3 | cup red currant jelly | |
| 1/4 | teaspoon ground cloves | |
| 1/4 | cup thinly sliced green onions | |
| 1 | cup chopped Granny Smith apple (about 1 small | |
| apple) | ||
| 1/2 | cup chopped toasted pecans* | |
| Salt and pepper | ||
Drain beets and cabbage, combining both liquids in a small bowl. Pour 1/2 cup of the combined liquids into a small saucepan; discard remainder. Add red currant jelly and cloves to saucepan; whisk to combine. Bring to a boil; reduce heat and simmer until liquid is thickened and reduced to 1/3 cup, about 10 minutes. Cool.
Meanwhile, cut sliced beets in half, or whole beets into wedges. Toss beets, cabbage and green onions with cooled red currant dressing.
Just before serving, stir in apple and pecans. Season to taste with salt and pepper.
*To toast pecans, bake in a single layer on a rimmed baking sheet in preheated 350°F oven until fragrant, about 5 to 8 minutes. Remove from baking sheet; cool.
| German Potato Salad Soup | ||
| Preparation Time: 15 minutes | ||
| Cooking Time: 15 minutes | ||
| Makes 4 servings (about 1 1/2 cups each) | ||
| 1 | cup chopped onion | |
| 1 | cup chopped red bell pepper | |
| 1 | tablespoon olive oil | |
| 2 | cans (15 ounces each) READ German Potato | |
| Salad, chopped* | ||
| 1 | bottle (12 ounces) beer, preferably a light ale** | |
| 3/4 | cup reduced-sodium, fat free chicken broth | |
| 6 | ounces (1 cup) diced ham, smoked turkey or | |
| sliced smoked sausage, optional | ||
| 1/2 | teaspoon salt, optional | |
| 1/4 | teaspoon pepper | |
| 1 | tablespoon chopped parsley | |
| Rye croutons, optional | ||
| Crumbled bacon, optional | ||
Sauté onion and bell pepper in oil in a Dutch oven or 3-quart saucepan over medium heat until onion just starts to brown, 5 to 7 minutes, stirring occasionally.
Add potato salad, beer, broth and meat, if using; stir to combine. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add salt, if desired, pepper and parsley.
Serve topped with rye croutons and bacon, if desired.
*Note: To chop potato salad, remove top from can, insert clean kitchen scissors into potato salad and snip until chopped.
**Substitute 1 can (14 ounces) chicken broth for the beer and chicken broth in the above recipe.
