Recipe report: Fall flavors

fall flavors

By October, foodservice kitchens are well stocked with squash, cabbage, apples and other fall produce ready to turn into dishes that fit the season. It’s also the time of year to add heartier foods to the menu. These five recipes offer seasonal inspiration.

1. Fairytale Pumpkin Curry with Serrano Ham and Apple Salad

fairytale pumpkin curry

Maypop, a restaurant located in downtown New Orleans’ South Market District, is known for its fusion menu of Southern-influenced Southeast Asian cuisine. For this Thai-style curry, Chef Michael Gulotta uses fairytale pumpkin—a variety that gets its name from its resemblance in shape to the pumpkin coach in the story of Cinderella. The pumpkin’s mellow flavor is a good base for the bold ingredients spicing up this dish.

Click here for the recipe.

2. Milk Braised Pork Stroganoff with Butternut Squash Noodles and Chanterelle Mushrooms

pork stroganoff

Stroganoff is typically served over egg noodles, but chef Adam Sappington modernizes the dish by spooning braised pork shoulder over ribbons of butternut squash at The Country Cat Dinner House and Bar in Portland, Ore. A cooking liquid flavored with sweet and savory spices, along with the addition of chanterelles and pearl onions, infuse the braise with fall flavor.

Click here for the recipe.

3. Mushroom Pot Pie with Fresh Herbs

vintage kitchen

As the weather cools, a hearty, flaky pot pie makes for a comforting vegetarian entree. At Vintage Kitchen in Norfolk, Va., chef Phillip Thomason serves up a labor-saving deconstructed version, composed of a creamy mushroom filling topped with golden triangles of puff pastry and fresh herbs.

Click here for the recipe.

4. Pumpkin Cheesecake Hand Pies


Bruegger’s is taking advantage of the current pumpkin spice buzz to menu grab-and-go pumpkin cheesecake hand pies. Flaky pie crust holds a spiced pumpkin filling inside, and a drizzle of cream cheese glaze garnishes the top. According to Technomic’s Dessert Consumer Trend Report, consumers are snacking more often on dessert items, so this portable sweet is right on-trend.

Click here for the recipe.

5. Spice-Roasted Squash with Walnut-Green Harissa

squash walnuts

Roasted wedges of acorn squash are sure to permeate the kitchen with the aromas of autumn. Chef and cookbook author Mollie Katzen contrasts the nutty caramelized squash with a spicy green harissa, the trending North African condiment that usually comes in shades of red. Here, parsley and spinach are responsible for the color change.

Click here for the recipe.

More From FoodService Director

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

Industry News & Opinion

Industry veteran Joseph Fassler, 75, passed away on Dec. 1 after fighting cancer.

Dedicating over 50 years to foodservice, Fassler was the former president and CEO of Phoenix-based Restaura Inc., as well as a former chair of the National Restaurant Association and its Educational Foundation . In addition, he served on the advisory board for Northern Arizona University’s School of Hotel and Restaurant Management, and on the board of Oklahoma State University’s College of Human Environmental Sciences.

Fassler was given numerous awards throughout his career, including IFMA’s...

Industry News & Opinion

New York’s Department of Labor is seeking to overhaul the pay rules for foodservice employees and other workers whose job schedules might be tweaked at the last minute.

The proposals are a twist on the predictable-schedule laws that have been cropping up across the country. New York’s suggested rule changes look to protect call-in employees, or staff members who essentially are on standby to come into work if a shift is particularly busy. Although that setup is more of a convention in retailing, many restaurants also use that model, particularly during holiday seasons or on busy...

FSD Resources