Harvest Eating: Easy Recipes For The Fall Season

In 2006, New Jersey native Keith Snow created Harvest Eating, a unique social network dedicated to seasonal cooking. He stopped by the studio to talk about his newly released The Harvest Eating Cookbook and upcoming PBS show set to debut in January.

Snow told us his top five picks for the best fruits and veggies for the fall season --- cauliflower, kale, cabbage, sweet potatoes and leeks -- and simple recipes that incorporate each of these foods (check them out after the jump).

Roasted Cauliflower
This has got to be the easiest way to prepare fresh Cauliflower. Simple ingredients and seasonings make for a tasty dish. Enjoy this dish fall through spring!

Ingredients
5 cups cauliflower Florette
5 tablespoons good olive oil
1 teaspoons kosher salt
1 tablespoons black pepper

Directions
1. Preheat oven to 375 degrees.
2. Toss raw cauliflower in a bowl with olive oil, salt and pepper.
3. Place in a roasting dish and cook until starting to brown slightly.

Chef's Note: Use this to make things such as cauliflower soup, place in salads, topping for pizza also good for mashing. The roasted flavor makes for a special flavor in all these suggestions. The addition of chopped chives or parsley or fresh-grated Parmesan cheese is a nice touch.

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Sesame Kale
Cooked kale makes a comeback in this simple yet tasty Asian dish. A touch of ginger, soy and sesame seeds provides the flavor.

Ingredients
3 cups steamed kale
3 tablespoons low-sodium soy sauce
2 teaspoons black and white sesame seeds
1 medium sliced shallot
2 tablespoons light or toasted sesame oil

Directions
1. Heat wok or saute pan over medium heat.
2. Add sesame oil.
3. Add shallots, saute for 1 minute, add cooked kale and stir fry for 1 minute.
4. Add soy sauce and sesame seeds, stir fry for 1 minute.

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German Kraut Salad
This cabbage dish is easy to make, can be made in advance and is crisp, refreshing and healthy. A versatile side dish for pork or as BBQ/Picnic side dish.

Ingredients
1/2 head of savoy or regular cabbage
4tbs pure olive oil
1/2 cup apple cider vinegar (5% acidity) look for (Whitehouse brand)
Salt & pepper to taste

Directions
1. Slice up cabbage in thin strips or use a mandolin (be careful).
2. Add the rest of the ingredients, mix well and let sit for at least 1-1/2 hours.
3. Serve with roasted pork, fried pork chops, or southern style BBQ

Chef's Note: This dish will last unrefrigerated for at least 6 hours due to low PH (high acid).

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Roasted Sweet Potato with Peanuts
These delicious sweet potatoes are excellent with a compound butter then topped with Virginia peanuts.

Ingredients
1 Organic Red Garnett Sweet Potato (any kind will work however)
4 tbs Cultured Butter
1 tbs fresh chopped Thyme leaves
1/2 tsp Real Vermont Maple Syrup
1 heaping tablespoon sour cream
1/3 cup crushed Virginia gourmet peanuts
kosher salt & fresh pepper to taste

Directions
1. Roast the potato in a 375 degree oven until fork tender, about 40 minutes.
2. Slice open, season with salt & pepper then add some of the butter mixture.
3. Top with crushed peanuts.

Chef's Note: These are very interesting and delicious, a super way to introduce kids to the slightly different flavor of sweet potatoes.

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Leek Potato Soup
Learn how to make this simple soup with leeks & Yukon Gold potatoes. Short cooking video teaches you the method. Leeks are a wonderful vegetable to cook with.

Ingredients
2 bunches of leeks, last 6" of green cut off
2 large Yukon Gold potatoes (or russets)
2 cloves of garlic
6 cups chicken broth
3/4 cups organic heavy cream
1 pinch salt
1 pinch black pepper

Directions
1. In a large heavy bottomed pot or dutch oven, saute cut leeks, season with salt & pepper.
2. Add whole potatoes, stock and simmer for 25 minutes.
3. Puree with a stick blender or food processor. (Be careful)
4. Adjust seasoning and cream the soup.

Chef's Note: To jazz it up add a dollop of Creme Fraiche and some crispy fried leeks! Also, leeks are always very dirty. Cut off top 6" on green part then discard. Cut of root end then split down the middle. Carefully wash in cold water being certain to get in between the layers where the dirt hides.

For more information on Harvest Eating and The Harvest Eating Cookbook, visit www.harvesteating.com.