Beautiful squash, colorful peppers, fresh fennel and more—the fall harvest is here! As the weather starts to cool, the farmhouse kitchen is heating up as we incorporate this bounty of produce into dishes indicative of this culinary-friendly season. Tie on an apron and get started in your own kitchen this week with ingredients to craft a rustic harvest supper: Sweet Italian sausage combined with roasted squash and Cipollini onions, Chanterelle compound butter, plus honey-kissed whole-grain bread and a robust Italian wine.
Here are a few recipe ideas for the week:
Roasted Squash & Cipollini Onions
Dark brown sugar and fresh sage leaves lend an autumnal feel to this side dish. Serve with Skagit Valley River Ranch Italian sausage!
Roasted Fennel, Peppers & Onions
Jimmy Nardello peppers lends themselves perfectly to this classic Italian trio. An excellent condiment-style spread for Italian sausage sandwiches, brats or pizza!
Rainbow Chard Gratin
Creamy with just a hint of mustard, this rustic gratin is wonderful served with this week’s whole-grain bread.