Fall Visual Recipes
Every Thursday, I cook dinner for my grandparents. They’re both over 90, and I’m grateful to have time with them. Here are the meals I made as late summer transitioned into Fall:
Eggplant Parmesan
Leek Alfredo Penne Pasta
Roasted Squash, Italian Sausage & Arugula
Mom’s Tomato Orange Soup
Upside-down Apple Tarts
Eggplant Parmesan
Ingredients:
2 medium eggplants, sliced into ½-inch rounds
1 tsp salt
1 cup flour
3 eggs, beaten
1½ cups breadcrumbs
2 cups marinara sauce
2 cups shredded mozzarella
½ cup grated Parmesan
Olive oil for frying
Steps:
Sprinkle eggplant slices with salt and let sit 20 min to draw out moisture. Pat dry.
Dredge in flour, dip in egg, then coat with breadcrumbs.
Fry in olive oil until golden on both sides; drain on paper towels.
In a baking dish, layer marinara, eggplant, mozzarella, and Parmesan. Repeat.
Bake at 375°F for 25–30 min until bubbly and golden. Rest 10 min before serving.
Leek Alfredo Penne Pasta
Ingredients:
12 oz penne pasta
2 tbsp butter
2 leeks, thinly sliced (white + light green parts only)
2 cloves garlic, minced
1 cup heavy cream
¾ cup grated Parmesan
Salt & black pepper to taste
Lemon zest, for garnish
Steps:
Cook penne in salted water until al dente; reserve ½ cup pasta water.
In a skillet, melt butter and sauté leeks 5–7 min until soft. Add garlic.
Pour in cream; simmer gently 3–4 min.
Stir in Parmesan and loosen with pasta water as needed.
Toss pasta with sauce. Season with salt, pepper, and lemon zest.
Roasted Squash, Italian Sausage & Arugula
Ingredients:
1 small butternut squash, peeled and cubed (about 4 cups)
3 tbsp olive oil
½ tsp salt
½ tsp chili flakes
12 oz Italian sausage (mild or spicy)
4 cups arugula
1 tbsp balsamic glaze (optional)
Steps:
Toss squash with olive oil, salt, and chili flakes. Roast at 425°F for 25 min.
In a skillet, cook sausage until browned; break into bite-sized pieces.
Combine roasted squash, sausage, and arugula in a large bowl.
Drizzle with olive oil or balsamic glaze before serving warm.
Mom’s Tomato Orange Soup
Ingredients:
2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 cup vegetable broth
½ cup orange juice (fresh if possible)
¼ cup cream or coconut milk
Salt & pepper to taste
Steps:
Heat olive oil in a pot; sauté onion until translucent. Add garlic.
Stir in tomatoes and broth; simmer 15 min.
Add orange juice and cream. Blend until smooth.
Season with salt and pepper, and warm through before serving.
Classic BLT with Heirloom Tomatoes & Horseradish Mayo
Ingredients:
8 slices thick-cut bacon
8 slices toasted sourdough
1 large heirloom tomato, sliced
4 leaves romaine or butter lettuce
½ cup mayonnaise
1 tbsp prepared horseradish
Black pepper
Steps:
Cook bacon until crisp; drain on paper towels.
Mix mayo and horseradish; season with black pepper.
Spread mayo on toasted bread. Layer lettuce, tomato, bacon, and top slice.
Slice in half and serve immediately.
Upside-Down Apple Tarts
Ingredients:
2 tbsp butter, melted
2 tbsp honey
2 tbsp brown sugar
1 tsp cinnamon
2 apples, thinly sliced
1 sheet frozen puff pastry, thawed
Steps:
Heat oven to 400°F. Line a baking sheet with parchment.
Brush small circles of melted butter, honey, and brown sugar on the sheet.
Arrange apple slices on top, sprinkle with cinnamon.
Cut pastry into 4 squares; place one over each apple stack, tucking edges.
Bake 20–25 min until puffed and golden.
Cool 5 min, then flip carefully to reveal glossy caramelized tops.
