October leaves are awash in purple, red, and gold hues, and the air is fresh and cool. School is in full swing, the excitement of postseason baseball collides with our all-American love of football, and you can finally wear your favorite cozy sweater before breaking out the heavy coats for winter’s looming bluster. Plus, it’s the season to celebrate the glory of fall pumpkins (or anything pumpkin spice!) and farmers market seasonal vegetables, such as peppers, squash, beets, and root veggies.
For these reasons and more (it’s also my birthday!), October is my favorite month of the year.
October is high time to get crackin’ on weeknight soups, slow cooker stews, and chili for heartwarming, comforting dinners. It’s also when we get in on the feel-good vibes of just-picked crispy, juicy apples and enjoy sweet blackberries in their prime. But wait, here’s an October dark horse: While often thought to be a treasure of November and Thanksgiving, cranberries, in all their sweet-tart wonder, are exquisite this month. Of course, with Halloween also in October, we’ve loaded this month’s list of recipes with lots of culinary tricks and treats.
What do you say? Time to get October’s recipe party startled? Read on boo-low.
Blackberry Jalapeno Jam
"Quick" and "easy" are the operative words for this recipe template for creating seasonal fruit at their peak — enter blackberries. While these beauties burst onto the scene in August, they shed their tart summer flavor profile and sweeten the longer they hang on the bush, making them a joy to pick and gobble in October. A backbone of mildly hot jalapeño pepper gives a spicy kick to this incredibly versatile jam:
- Set it in the center of a charcuterie board
- Slather it on a ham sandwich
- Spread it over a toasted bagel with cream cheese. Yum.
Pear and Butternut Squash Soup
Fiber-rich butternut squash is loaded with vitamins, minerals, and antioxidants. It is the star of this satisfying fall soup that capitalizes on all its caramel flavors with an underlying sweetness that comes courtesy of Royal Riviera Pears. Finish this soup with candied pecans and serve with crusty bread for a beautiful fall lunch or brunch.
Farmer's Market Vegetable Ciambotta
Ciambotta is a southern Italian seasonal vegetable stew, like the French ratatouille. It's a forgiving, versatile dish whose secret is procuring the best of the season's crops.
Italian grandmothers don't have recipes. Instead, they'll tell you ciambotta is born from what's on hand and a pinch of home cooking common sense. Begin by warming olive oil, adding garlic and onion, and sautéing until soft and fragrant. Add fall vegetables in layers, starting with the heartiest, and cook each until softened. Finish with your choice of herbs, salt, and pepper, and serve as a side dish. Or make it a meal by adding cannellini beans and drizzles of extra virgin olive oil, and serving with thick bread.
Game Day Nachos
Game day eats — barbecue pork sliders, wings, generous charcuterie boards, bowls of chili wouldn't be complete without these vegetarian Texas-style sheet pan nachos comprised of earthy bell peppers, onions, fiber-rich beans and cheese (you can add cooked, crumbled meat, if you wish!). There's no cooking time, but you'll know the nachos are ready when the cheese is melted. Serve with sour cream, avocado, cilantro, jalapeños, and rich and savory Texas-style salsa, and you're ready for Sunday kickoff!
"Fall" In Love with Salads
A salad can feature a world of seasonal flavor in one bowl, and, when made heartily, stands alone as a meal. For fall salads, layer a mix of crunchy and tender lettuce, such as romaine, butter, or radicchio, or use a filling grain, such as farro or quinoa, as your salad bases. Add sweet and savory flavors and textures: Pears and apples are great for sweetness and acidity, and are beautiful with Rogue Creamery blue cheeses. Or roast grapes to concentrate their sugars, and combine them with roasted cauliflower, bitter greens, and aged cheese.
Blackened Fish
Blackening fish is a technique that involves rubbing a hefty dose of a spice blend all over the fish, which, when cooked, creates a dark crust. The spices permeate the filet, leaving it perfectly seasoned and moist in the center. This custom-blended cumin and chili spiked spice mix from Vital Choice is made in small batches with the finest certified organic ingredients and is perfect for blackening rich salmon or swordfish. Pair your fish with the award-winning Royal Crest wine, a Bordeaux-style blend from Oregon that offers jammy fruit and herbaceous flavors that are a treat with a blackened crust.
Cider-Brined Grilled Pork Chops
Brining bone-in pork chops — a technique whereby you place a leaner cut of meat, such as turkey, pork, or chicken, in a saltwater and herb-enriched bath — adds depth of flavor and renders the meat tender and succulent, a result of the brine breaking down the protein's fibers. These chops get a saltwater brine enriched with apple cider, diced apples, rosemary, and thyme for a terrific herbaceous, sweet, and robust fall flavor.
Halloween Snack Board
Who said Halloween treats are just for kids? Set up this holiday snack board featuring sliced Royal Riviera Pears with a side of caramel sauce for dipping and slices of salted caramel cheesecake for the adults. So, what's the trick? Get in on adult libations, make fresh apple and cinnamon Moscow Mules or this witches brew cocktail with a coffee and chocolate liquor kick that "screams" Halloween!
Pumpkin Butter Bread
Pumpkin butter lends warm fall spices, deep pumpkin flavor, and moist texture to this sweet fall bread. We love using fresh in-season cranberries instead of the dried ones called for in this recipe, as they lend a beautiful, bright tartness. Reduce the amount to three-fourths cup and toss them in a bit of flour before adding so they don't sink to the bottom. Enjoy this treat for breakfast with a warm and cozy buttered rum coffee, or serve as a get-together dessert.
