Is it just a happy coincidence that as the days get longer and the air becomes cooler we’re able to enjoy our bountiful Fall harvests? There’s nothing better on a bright, crisp day than a hearty soup or filling casserole. These five simple Fall recipes are sure to satisfy, especially when you add your favourite Canadian cheese.
All Hail the Lentil
The simple yet mighty lentil is a pulse (edible seed), just like other beans, peas, and chickpeas. They are complex carbohydrates (so the good kind!) but are low in fat and calories. These pulses pack a nutritional punch, providing fibre, protein, potassium, iron, and much more. They’re also extremely versatile and can be used as a base in stews, salads, or soups, as we’ve done here in our Hearty Lentil, Pesto, and Colby soup. The subtle flavour of the Canadian Colby is a great way to top off this tasty Fall meal.
Hearty Lentil, Pesto and Colby Soup
Old Favourite, New Twist
Scalloped potatoes are a great Fall side dish but to make it Thanksgiving-dinner worthy, try our Two Potato, Three Canadian Cheese Gratin version. Yukon gold potatoes are high in fibre and vitamin C while sweet potatoes are great sources of iron, vitamin A and B6. Pair them with the protein and calcium from our three tasty Canadian cheeses and this dish will be an annual favourite.
Does anything say “hearty Fall meal” like a casserole? Perhaps it’s because it’s so easy to prepare and so satisfying to eat after hiking through the woods on a clear autumn day. For a great twist on the traditional shepherd’s pie, try our Autumn Hash, with Fall vegetables butternut squash and celeriac and tasty Canadian Havarti cheese.
Souped Up Supper
Cauliflower is a Fall vegetable powerhouse, loaded with fibre, vitamin C, and cancer-fighting chemicals called glucosinolates. Cook just till it’s fork tender but still firm as overcooking will result in the release of sulphurous compounds, which cause a bitter taste. Boost the nutritional value of any soup by adding a handful of cauliflower florets or try this hearty cream soup.
The quintessential Fall vegetable is the king of the veggie patch: the pumpkin. Used for desserts, soups, stews, even home décor, what vegetable is more versatile? Large pumpkins might be great for carving but aren’t great for cooking because of their high water content so look for smaller varieties. A simple way to prepare pumpkin for cooking is to roast it in the oven—either whole or cut in pieces—until the flesh can be easily scooped away from the rind. Our simple soup recipe pairs the mild taste of pumpkin puree with zesty Canadian Swiss cheese, thyme, and rosemary.