Fall Hash

This colorful, hearty side dish is the perfect accent to any autumn meal. Pair it with a meat and mashed potatoes for a yummy trio.

Ingredients

• 1 pound Brussels sprouts

• 1 Pink Lady apple - peeled, cored and diced

• 2 tablespoons olive oil

• 1/4 teaspoon salt

• 3 ounces diced pancetta

• 1/4 cup thinly sliced red onion

• 1 clove garlic, chopped

• 1/2 head radicchio, outer leaves and core removed, quartered

• 1 tablespoon apple cider vinegar

• 1 tablespoon honey

• Reynolds Wrap(R) Aluminum Foil

Directions

1. Preheat oven to 475 degrees F.

2. Slice ends off of Brussels sprouts and remove outermost leaves. Slice thin with a knife or use a food processor fitted with a slicing blade.

3. Toss sprouts and diced apples with olive oil and salt.

4. Line a sheet pan with Aluminum Foil and roast sprouts and apples for 20 minutes, stirring after 10 minutes.

5. In a skillet over medium heat, cook pancetta until crisp, about 5 minutes. Remove pancetta and leave 3 tablespoons of the grease.

6. Add the onion and garlic and cook about 2 minutes. Add the radicchio, separating the quarters and stir until the leaves wilt. Add Brussels sprouts and pancetta, and toss to combine.

7. Add vinegar and honey.

Zucchini Patties

These cheesy zucchini patties are easy to make and an excellent way to use up that abundance of zucchini from the garden.

Ingredients

• 2 cups grated zucchini

• 2 eggs, beaten

• ½ cup all-purpose flour

• ½ cup grated Parmesan cheese

• ½ cup shredded mozzarella cheese

• ¼ cup chopped onion

• salt to taste

• 2 tablespoons vegetable oil

Directions

1. Place zucchini, eggs, flour, Parmesan cheese, mozzarella cheese, onion, and salt in a medium bowl; stir until well combined.

2. Heat oil in a skillet over medium-high heat.

3. Scoop tablespoonfuls of zucchini mixture into hot oil and fry, working in batches, until golden brown, about 2 minutes per side.

Sausage, Peppers, Onions, and Potato Bake

This recipe is the perfect addition to summer cook out. It can be prepared in the oven or prepared on the grill or smoker for added flavor.

Ingredients

• 2 teaspoons olive oil

• 2 pounds Italian sausage links, cut into 2-inch pieces

• ¼ cup olive oil

• 4 large potatoes, peeled and thickly sliced

• 2 large green bell peppers, seeded and cut into wedges

• 2 large red bell peppers, seeded and cut into wedges

• 3 large onions, cut into wedges

• ½ cup white wine

• ½ cup chicken stock

• 1 teaspoon Italian seasoning

• salt and pepper to taste

Directions

• Step 1

  Preheat oven to 400 degrees F (200 degrees C).

• Step 2

  Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.

• Step 3

  Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.

• Step 4

  Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.

• Step 5

  Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.

• Step 6

  Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.

TexMex Pasta Salad

Try this southwestern twist on a summer favorite at you next cookout.

Ingredients

• ½ (16 ounce) package rotini pasta

• ⅓ cup vegetable oil

• ¼ cup fresh lime juice

• 2 tablespoons chili powder, or to taste

• 2 teaspoons ground cumin

• ½ teaspoon salt

• 2 cloves garlic, crushed

• 1 ½ cups whole kernel corn

• 1 (15 ounce) can black beans, drained and rinsed

• ½ cup diced green bell pepper

• ½ cup diced red bell pepper

• ½ cup fresh cilantro leaves

• 1 cup chopped roma (plum) tomatoes

Directions

• Step 1

  Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

• Step 2

  In a large bowl combine oil, lime juice, chili powder, cumin, salt and garlic. Stir in pasta and set aside to cool to room temperature, stirring occasionally.

• Step 3

  Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

Spring Broccoli Salad

Broccoli salad is the perfect spring dish. With broccoli and cauliflower being cool weather plants, you might have some just about ready to harvest.

Ingredients

• 2 heads broccoli, cut into florets

• 1 head cauliflower, cut into florets

• 1 medium carrot, shredded

• ¼ medium red onion, minced

• 5 slices cooked and crumbled bacon

Dressing:

• 1 cup mayonnaise

• ¼ cup red wine vinegar

• 1 tablespoon cayenne pepper sauce (such as Frank's® RedHot®)

• ½ teaspoon garlic powder

• salt and ground black pepper to taste

Directions

• Step 1

  Bring a large pot of water to a boil. Add broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain, then transfer florets to a bowl of ice water to cool.

• Step 2

  Whisk mayonnaise, vinegar, pepper sauce, garlic powder, salt, and pepper for dressing together in a bowl.

• Step 3

  Remove florets from the ice water and put on paper towels to dry.

• Step 4

  When ready to serve, transfer florets to a large bowl. Mix in carrot, onion, and bacon. Pour in dressing and toss until well distributed. Let rest for 5 minutes before serving.

The Ultimate Cauliflower Cheese

I have a confession to make. Thanks to my wife, I’ve been sucked into the world of Cotswold, UK fashion vloggers. Think crunchy homestead vloggers in the US, but with renovated manor houses and Land Rovers. However, the thing that I really watch for is their gardening and cooking. Many of them grow their own produce and source local ingredients. Ironically, that’s something you can easily do right here in our own region. I’ve featured recipes from Josie Irons before, but now her husband, Charlie, has started his own channel dedicated to cooking and gardening. This recipe is for a cauliflower cheese, a classic British side dish that is simple, filling, and healthy.