This meal is as versatile as it is delicious! Gina Ferwerda, recipe developer and cookbook author shows us how to make her Fall Harvest Salad.
Fall Harvest Salad
- 1 cup peeled and cubed kohlrabi or turnips or radish
- 1 cup peeled and cubed beets
- 1 cup peeled and cubed sweet potato
- 3 tablespoons avocado oil
- 1 1/2 tablespoons house seasoning
SESAME GINGER DRESSING
- 1/4 cup rice wine vinegar
- 2 tablespoons soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon toasted sesame oil
- 1/4 cup avocado oil
- 2 cups chopped kale
- 2 cups mixed greens
- 1 cup cooked quinoa
- 1/4 cup feta cheese crumbles
- Roasted Pepitas (recipe below)
Preheat oven to 400ºF.
Add 3 sheets of aluminum foil to a baking sheet. Add cubed kohlrabi, beets and sweet potato to each piece of foil. Season with oil and seasonings, then roast for 15-20 minutes or until fork tender. Remove from the oven and set aside. (I like to keep the veggies separate while roasting; otherwise, the beets will turn the rest pink.)
In a small bowl, mix together vinegar, soy sauce, sugar, garlic, ginger and red pepper flakes. Drizzle in oils and whisk to emulsify the dressing. Set aside until ready to assemble.
Add 2 tablespoons of dressing to kale and massage well to soften the kale.
Add kale and mixed greens to a large salad dish. Add the roasted kohlrabi, beets and sweet potato, then top with quinoa. Drizzle on some dressing and sprinkle with feta cheese crumbles. Add roasted pepitas, if desired
- 1/4 cup raw pumpkin seeds (pepitas)
- 2 teaspoons oil
- 1/8 teaspoon salt
- 1/8 teaspoon ground ginger
Preheat oven to 350ºF.
Mix seeds, oil and seasoning together. Please seasoned seeds on a baking sheet and roast for 12-15.
For more recipes from Ferwerda visit, nomnews.com.
For some, mac and cheese may be a bit heavy for this time of year, but it’s also one of the most Googled side dishes for weekend barbecues. Gina Ferwerda, recipe developer and cookbook author has a recipe with a twist for us as she adds asparagus and bacon for a seasonal touch.
Asparagus & Bacon Mac-N-Cheese Serves 6-8
- 1 pound cavatappi pasta
- 6-8 slices bacon, cut into bite size pieces
- 1/2 pound asparagus, cut into bite size piece
Cheese sauce Ingredients:
- 2 cups milk
- 1½ cups heavy cream
- 1 tablespoon House Seasoning (salt, pepper, granulated garlic, onion & smoked paprika)
- ⅛ teaspoon freshly grated nutmeg
- ¼ cup butter
- ½ cup chopped onion
- 2 cloves garlic, grated
- ¼ cup flour
- 2 cups freshly shredded sharp cheddar cheese, divided use
- 1 cup freshly shredded white sharp cheddar cheese
- ½ cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- ¼ cup melted butter
- Garnish (Optional)
- Chopped scallions
- Chopped tomatoes
Preheat oven to 350ºF. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
Cook pasta according to package directions, then drain and set aside.
PREPARE BACON & ASPARAGUS
In a large skillet, add bacon and cook over medium heat for 5-7 minutes. Add asparagus and continue to cook for another 3 minutes, then add a pinch of salt. Remove bacon and asparagus with a slotted spoon and place on a paper towel to drain.
MAKE CHEESE SAUCE
In a saucepan over medium-high heat, whisk together milk, heavy cream, House Seasoning and nutmeg. Bring to a simmer, then reduce heat to low and keep warm.
In a large saucepan, add butter and onion, and cook over medium heat for 4 to 5 minutes. Add garlic and cook for 1 more minute. Stir in flour and continue to cook for 2 more minutes. Slowly add cream mixture, whisking continually. Once the mixture thickens, stir in cheeses and remove from heat. Stir in asparagus and bacon. Add to pasta and stir to combine.
In a small bowl, mix together breadcrumbs and melted butter.
Pour cheesy pasta into a baking dish. Sprinkle topping evenly over pasta and bake for 35 to 40 minutes. Serve warm.
For more from Gina visit her website, Facebook and Instagram.