We've all been waiting for it...autumn is here! It's finally cool enough to turn on our ovens, and boy are we ready. How about you? It's time to warm ourselves in a toasty kitchen, and fill our homes with the aroma of roasts and soups and cookies...and cider!
All of our recipes today are from our cookbook The Harvest Table. It's filled with delicious seasonal recipes from soups and stews like Fiery Tortilla Soup, to savory suppers like Savory Pork Roast. There are plenty of amazing sides like Icebox Mashed Potatoes, and desserts to satisfy everyone's sweet tooth, like Oatmeal-Cherry cookies. Give these recipes a try, and you'll see what we mean!
Jo Ann's Garden Frittata
Loaded with end-of-the-summer veggies, this fritatta is hearty enough for breakfast, brunch or even a quick supper. Out of one ingredient? Use whatever veggies you have on hand! This recipe is from The Harvest Table cookbook. Look below for the complete recipe.
Jo Ann's Garden Frittata, Jo Ann, Gooseberry Patch
4 thick slices bacon, chopped
1 onion, diced
1 red pepper, thinly sliced
1 c. corn
1 c. green beans, thinly sliced
1 bunch Swiss chard, thinly sliced
3 eggs, beaten
1-1/4 c. half-and-half
1/8 t. dried thyme
salt and pepper to taste
1 c. shredded Cheddar cheese
In a large oven-proof skillet over medium-high heat, cook bacon until crisp. Drain bacon on paper towels; reserve drippings. In one tablespoon drippings, sauté onion, red pepper and corn for 5 minutes. Add beans; sauté another 3 minutes. Transfer vegetable mixture to a bowl; set aside. Add one teaspoon drippings to skillet; sauté chard for 2 minutes. Add to vegetable mixture in bowl. In a separate large bowl, whisk eggs, half-and-half and seasonings. Stir in bacon, cheese and vegetable mixture; pour into skillet. Bake at 375 degrees for about 35 minutes, until set and crust is golden. Let stand for 10 minutes; cut into wedges. Makes 8 servings.