Fall brings a bounty of root vegetables such as carrots, parsnips, sweet potatoes, and beets, which are ideal for hearty dishes. Also, fresh herbs enhance the flavors of these autumn ingredients, making them perfect for warming recipes during the season.

You can create many delicious recipes using vegetables and herbs harvested from your fall garden. Adding herbs like sage, thyme, and rosemary can enhance the flavors of your dishes. For specific recipes, consider options like smoky grilled pizza with greens, and easy stuffed poblanos, which incorporate fresh produce.

Delicious Recipes Using Vegetables and Herbs Harvested from Your Fall Garden

As fall sets in, many gardens are overflowing with hearty vegetables and flavorful herbs that are perfect for warm, comforting dishes. From roasted vegetables to herb-infused soups, here are some delicious recipes to showcase the best of your fall garden harvest.

1. Roasted Root Vegetables with Rosemary and Thyme

A classic fall dish, roasted root vegetables are easy to prepare and bursting with flavor.

Ingredients:

• 2 carrots, chopped
• 2 parsnips, chopped
• 1 sweet potato, diced
• 1 red onion, quartered
• 2-3 sprigs of fresh rosemary
• 2-3 sprigs of fresh thyme
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the chopped vegetables with olive oil, rosemary, thyme, salt, and pepper.
3. Spread them in a single layer on a baking sheet.
4. Roast for 35-40 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through.
5. Serve as a side dish or add to a grain bowl for a hearty meal.

2. Butternut Squash Soup with Sage

This creamy, herb-infused soup is perfect for chilly fall evenings.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 cup coconut milk (or cream)
• 2 tbsp olive oil
• 2-3 fresh sage leaves
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until soft.
2. Add the butternut squash cubes and sage leaves, then pour in the vegetable broth.
3. Bring to a boil, then reduce to a simmer. Cook for about 20 minutes or until the squash is tender.
4. Remove the sage leaves and blend the soup until smooth using a blender or immersion blender.
5. Stir in the coconut milk or cream, season with salt and pepper, and serve hot.

3. Kale and Spinach Pesto Pasta

A twist on classic basil pesto, this nutrient-packed version uses fresh kale and spinach from your garden.

Ingredients:

• 2 cups fresh kale, stems removed
• 1 cup fresh spinach
• 1/2 cup Parmesan cheese, grated
• 1/4 cup pine nuts (or walnuts)
• 2 garlic cloves
• 1/2 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 12 oz pasta of your choice

Instructions:

1. Cook pasta according to package instructions and set aside.
2. In a food processor, combine kale, spinach, Parmesan, pine nuts, garlic, and lemon juice. Pulse until finely chopped.
3. Gradually add olive oil while blending until smooth. Season with salt and pepper.
4. Toss the cooked pasta with the kale and spinach pesto, adding a bit of pasta water if needed for consistency.
5. Serve with extra Parmesan cheese on top.

4. Herbed Potato and Leek Gratin

This creamy, savory gratin highlights the best of fall potatoes and fresh garden herbs.

Ingredients:

• 4 medium potatoes, thinly sliced
• 2 leeks, sliced
• 1 cup heavy cream (or milk for a lighter version)
• 1/2 cup Gruyère or cheddar cheese, grated
• 2-3 sprigs fresh thyme
• 2 tbsp fresh parsley, chopped
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt butter and cook the leeks until soft, about 5 minutes.
3. Layer the potatoes in a greased baking dish, followed by the leeks and thyme sprigs.
4. Pour the cream over the vegetables and sprinkle with cheese.
5. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes until golden and bubbly.
6. Garnish with chopped parsley and serve hot.

5. Apple and Sage Stuffed Acorn Squash

This hearty, vegetarian dish uses seasonal apples and sage for a comforting fall meal.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 apple, diced
• 1/4 cup dried cranberries
• 1/4 cup walnuts, chopped
• 2-3 fresh sage leaves, chopped
• 1 tbsp maple syrup
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the inside of the acorn squash with olive oil and season with salt and pepper. Place them cut side down on a baking sheet and roast for 30 minutes.
3. In a bowl, combine diced apple, cranberries, walnuts, sage, maple syrup, and a pinch of salt.
4. Remove the squash from the oven, flip them over, and stuff the centers with the apple mixture.
5. Return to the oven and roast for another 15-20 minutes, until the squash is tender and the stuffing is golden.

With these recipes, you can enjoy the bounty of your fall garden all season long, using fresh, flavorful vegetables and herbs in every meal. Regular maintenance like weeding and pest control can help maximize your yield.Using landscape fabric can help suppress weeds by creating a barrier that blocks their growth.

To learn more about eco-friendly fall gardening, browse our website.