Fall Harvest Cooking with

Christine Waltermyer 

Menu:

Split Pea Soup with Toasted Pepitas

Caramelized Brussels Sprouts

Mixed Greens Salad with Roasted Pears and a Raspberry Dressing

Sweet Squash Pie

Split Pea Soup with Toasted Pepitas

Serves 8

Ingredients:

2 1/4 cups dried split peas, sorted and rinsed 8 cups water (+ extra as needed)

1 cup chopped onion (1 large)

1 cup chopped celery (about 2 stalks)

1 1/2 cups chopped carrots (about 3)

Sea salt and pepper

Garnish: Fresh parsley, chopped + toasted pepitas (pumpkin seeds)

Instructions: Place split peas in a large soup pot and cover with the 8 cups of water. Bring to a boil over medium high heat. Continue to boil for 2 minutes then shut off heat. Let stand for 1 hour.

Add the onion, celery and carrots. Bring to a boil, then reduce heat to simmer on low, covered, for 1 1/2 hours, or until the peas are soft. You can keep the lid tilted slightly to avoid foam rising up and cooking over. Add additional water as needed to achieve desired consistency. You can puree half of the soup in a blender or using an immersion/ stick blender if you wish.

Season with sea salt and pepper. Serve hot, garnished with toasted pepitas/pumpkin seeds and fresh parsley.

Caramelized Brussels Sprouts

Serves 4 as a side

Ingredients:

20 Brussels sprouts, washed and trimmed

1 bunch scallions

1 lemon

2 tablespoons maple syrup

2 teaspoons mustard

1/4 cup olive oil

1/2 teaspoon sea salt

Instructions: Preheat the oven to 375 degrees F.

–

Slice the Brussels sprouts in half. Place them in an even layer in a glass baking dish. –

Slice the scallions and add to the Brussels sprouts. –

Zest the lemon and set aside. Juice the lemon and remove any seeds. Reserve the juice to use at the very end. –

In a small bowl whisk together the lemon ZEST (not juice), maple syrup, mustard, olive oil and sea salt. Pour this mixture over the Brussels sprouts and scallions. Stir or use your hands to evenly coat all of the vegetables with the lemon zest-maple syrup sauce. –

Place the baking dish in the preheated oven and roast for 25 minutes, or until the Brussels sprouts are fork-tender. –

Add lemon juice, toss and serve.

Mixed Greens Salad with Roasted Pears and a Raspberry Dressing

Serves 4

Ingredients:

Salad:

1 red pear

1 bosc pear

6 cups mixed baby lettuce greens

1 fresh pomegranate (or 1/3 cup dried cranberries)

Salad Dressing:

1/2 cup fresh red raspberries

2 teaspoons tahini

1 tablespoon apple cider vinegar

1 tablespoon olive oil

2 teaspoons maple syrup

Sea salt to taste

Instructions: Preheat the oven to 375 degrees F. Slice and cored the pears. Place them on a parchment lined baking sheet and bake for 10 minutes.

Meanwhile place the salad greens in a large salad bowl. Remove the seeds from the pomegranate. Add pomegranate seeds to the salad.

Make the dressing by placing all ingredients in a blender or mini food prep and processing until smooth. Adjust flavor to taste.

Toss the salad with the dressing just before serving.

Sweet Squash Pie

Makes 1 pie

Ingredients:

3 Tbsp cornstarch

1 cup plain nondairy milk

1 8-inch or 9-inch unbaked pie crust (homemade or store bought)

2 cups pureed pumpkin (or one 15-oz can)

3/4 cup coconut sugar

1/2 tsp sea salt

1 tsp cinnamon

1 teaspoon pumpkin pie spice

To serve:

Your favorite whipped topping + dash of nutmeg or cinnamon

Instructions: Preheat oven to 350 degrees.

In a small bowl mix the cornstarch with 3 tablespoons of the milk. Stir until smooth.

In a large bowl, combine the cornstarch-milk mixture, pumpkin puree, remaining non- dairy milk, coconut sugar, sea salt, and spices. Mix with a whisk until smooth. Pour this mixture into the unbaked pastry shell. Bake for about 60 minutes. The pie will firm up as it cools. Cool completely before slicing and serving. Serve topped with your favorite whipped topping if desired, and a dash of nutmeg or cinnamon.