Farmers Market- September produce and recipe ideas

Fall has some of the best produce in my opinion. Apples, pumpkins, and peppers oh my! Fall is a great time to try a new recipe or food! Recently, I tried a new way to make sweet potatoes. That was surprisingly easy! It's a time to make great desserts like pumpkin pie and apple pie, baked goods like chocolate chip pumpkin bread, and savory dishes like soups and chili.

Melting Sweet Potatoes

Sweet Potatoes sliced in medallions

4 TBSP butter, ghee, or coconut oil melted and cooled

1/2 tsp Kosher Salt

Preheat oven to 425 degrees.  Peel and slice the sweet potatoes in 1 in thick rounds.

Place in a rimmed baking sheet and drizzle with butter and toss to coat. Arrange in single layer with 1/2 in between each round. Roast for 20 minutes. Using tongs flip and roast an additional 20 minutes. 

Tip: 20 min actually burned mine so I would start with 10 min on each side and go from there. 

Pumpkin Pancakes

1 1/4 C flour

2 TBSP light brown sugar

2 tsp baking powder

1/2 tsp salt

2 1/2 tsp pumpkin pie spice

1 C whole milk

1/3 C canned pumpkin

2 TBSP melted butter

1 large egg

In a large bowl whisk together flour, light brown sugar, baking powder, salt, and pumpkin pie spice and set aside. In a medium bowl, mix together milk, pumpkin puree, butter, and egg until combined. Fold pumpkin mixture into dry ingredients and stir until fully incorporated. Avoid over-mixing. Let batter sit for 15 minutes while griddle heats up. Cook over medium heat using 1/4 C of batter per pancake.  Cook approx. 3 minutes per side. Serve immediately with butter and syrup.  A great addition would be to use cinnamon butter. 

Spaghetti Aglio e Olio

6 garlic cloves

1/2 C fresh parsley

1 lb dried spaghetti

1/2 tsp Kosher salt

1 tsp red pepper flakes

1/4 C olive oil

1 TBSP salted butter

1 C parmesan cheese

Bring a large pot of water to a boil and add 3 TBSP Kosher Salt. Stir in the pasta and cook according to package directions.  While the pasta is cooking heat olive oil in a large skillet over medium heat, Add the crushed red pepper flakes and garlic and cook until garlic starts to turn golden, be careful not to overcook. Turn off the heat and stir in the butter. Drain the pasta and reserve 1 C of the cooking water. Add the pasta to the skillet and toss to coat. Turn the heat to medium-high and stir in the cooking water. Bring the mixture to a boil. Turn the heat to low and add the salt. Cook until reduced by 1/2. Turn off the heat and toss with parsley and shredded parmesan. Serve immediately. 

This is one of my favorite pasta dishes. It is so flavorful and so easy to make. Pair with a good wine and some breadsticks and salad for a complete meal. You could even twist this up by adding things like chicken.  A couple tips: use a good quaity olive oil and freshly shredded parmesan.