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Bring the taste of fall to your table with these recipes

GREENSBORO, N.C. — It’s finally starting to feel like Fall outside, and now you can get a taste of it too.

On this Recipe Wednesday, Chef Leigh Hesling from Green Valley Grill in Greensboro shows us how to make some new fall dishes.

Veal Saltimbocca

Ingredients:

  • 4 Veal Saltimbocca Prep chops
  • ¾ cup all-purpose flour
  • ½ cup canola/olive oil blend
  • 1 ½ cups Mushroom Marsala Sauce
  • Heat 2 tablespoons of oil in a sauté pan.
  • Sauté chops, one at a time (adding more oil with each chop), until golden on both sides.
  • Place chops on a baking pan and place in a moderate oven to bring to the desired temperature.
  • Serve each chop with 3 fluid ounces of mushroom Marsala sauce.
  • Makes 4 portions

Veal Saltimbocca Prep

  1. 4 bone-in veal chops
  2. 12 sprigs of fresh sage
  3. 2 ounces of prosciutto, shaved thin
  4. Lay out veal chops.
  5. Top each with 3 sprigs of sage and ½ ounces of shaved prosciutto.
  6. Cover chops with plastic wrap and with a mallet pound to 3/8 inch thick.
  7. Makes 4 chops

Mushroom Marsala Sauce

  • 1 tablespoon canola/olive oil blend
  • 1/8 teaspoon freshly ground black pepper
  • 1 ½ tablespoons chopped garlic
  • ½ pound cremini mushrooms, quartered
  • ¼ cup Marsala
  • 1-quart heavy cream
  • 1/8 cup veal stock
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Dijon mustard
  • Heat oil in a sauté pan and sauté garlic and black pepper until garlic is golden.
  • Add quartered mushrooms and sauté until beginning to brown.
  • Deglaze pan with Marsala and cook until almost dry.
  • Add cream, stock, Worcestershire and Dijon.
  • Simmer over low heat until reduced by 25%.
  • Makes 1 quart

Baked Apples with Crème Anglaise

  • 4 local apples
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • ¼ cup chopped nuts (optional)
  • ¼ cup chopped golden raisins or dried cranberries (optional)
  • 2 tablespoon butter
  • 1 cup Crème Anglaise
  • Preheat oven to 375 degrees.
  • Peel and core the apples leaving the bottom intact by not cutting all the way through.
  • In a bowl, combine the sugar, cinnamon, nuts and dried fruit.
  • Stuff each apple with the sugar-cinnamon mixture and then top each with ½ tablespoon of butter.
  • Place apples in a baking dish and bake about 25-30 minutes or until tender.
  • For service, place a warm apple in a pool of crème anglaise.
  • Make 4 servings

Crème Anglaise

  • 1 cup heavy cream
  • ¼ cup egg yolk
  • ½ cup sugar
  • pinch of salt
  • ¼ teaspoon vanilla extract
  • To a double boiler over medium heat, add cream, egg yolks, sugar, and salt. Begin stirring immediately. Stir rapidly until Anglaise begins to thicken and will coat the back of a spoon.
  • Strain through a very fine strainer and then add vanilla.
  • Allow to cool before serving.
  • Makes 2 cups

Grilled Cauliflower Steak

  • 4 cauliflower steak
  • 4 tablespoons butter
  • Moroccan Spice Blend
  • 3 cups Roasted Fall Vegetables
  • 1 cup Smoked Paprika & Macadamia Pesto
  • 1 ½ cups sautéed spinach
  • 4 ounces crumbled ricotta cheese
  • 3 tablespoon chopped cilantro
  • One head of cauliflower sliced through will yield 3 steaks and there will be plenty of florets left for another meal. Steam cauliflower steaks until soft. Sprinkle with spice blend and sauté in hot butter (or oil) until golden.
  • Toss diced roasted vegetables in the smoked paprika & macadamia pesto.
  • Place vegetables on the serving plate or bowl.
  • Top with wilted spinach and then with steak.
  • Sprinkle with ricotta and chopped cilantro.
  • Makes 4 portion

Moroccan Spice Blend

  • 2 teaspoons turmeric
  • 3 tablespoons ground cumin
  • 1 ½ tablespoons ground coriander
  • 1 ½ tablespoons onion powder
  • ¾ teaspoon ground cinnamon
  • 1 tablespoon fresh cracked black pepper
  • ¼ cup kosher salt
  • Combine well and store in an airtight container.
  • Makes: ¾ cup

Roasted Fall Vegetables

  • 1 pound diced parsnips
  • 1 pound diced butternut squash
  • 1 pound diced beets
  • ½ cup canola/olive oil blend (50/50)
  • chopped fresh rosemary
  • salt & pepper to taste
  • Toss all ingredients together. Place on sheet pan and bake in 350-degree oven for 15-20 minutes or until soft and golden.
  • Makes 3 pounds

Smoked Paprika & Macadamia Pesto

  • 1 ounce minced garlic
  • 1 ¼ cups canola/olive oil blend
  • ½ pound toasted macadamia nuts
  • ½ tablespoon dark brown sugar
  • 1 tablespoons sweet smoked paprika
  • salt & pepper to taste
  • Sauté garlic in 1 cup of oil. Place all ingredients in food processor and puree till sandy texture in achieved. Adjust salt and pepper.
  • Makes 2 cups

Hummus Duo

  • 2 piece pita bread
  • 8 ounces Traditional Hummus
  • 2 tablespoon extra virgin olive oil
  • 1 ounce crumbled feta cheese
  • 8 ounces Butternut Hummus
  • 1 teaspoon Black Tahini Paste
  • Grilled or toasted and sliced into 6 triangles.
  • Portion Traditional Hummus into a serving dish and top with a drizzle of olive oil and crumbled feta.
  • Portion Butternut Hummus into a serving dish and tip with black tahini paste.
  • Serve hummus with grilled pita bread slices.
  • Serves – 4

Traditional Hummus

  • 1 2/3 pounds garbanzo beans (chickpeas)
  • 1 ½ tablespoons finely chopped garlic
  • ¼ cup Tahini paste
  • 1 tablespoon honey
  • 1 tablespoon kosher salt (or to taste)
  • 2 teaspoons lemon juice
  • 1 cup extra virgin olive oil
  • Drain chickpeas, rinse well and drain again.
  • In a blender, process garlic to a paste.
  • Add all ingredients except oil to a blender and pulse.
  • Add oil in a slow steady stream and process to a smooth consistency.
  • Makes 1 ¾ pounds

Butternut Squash Hummus

  • 1 ½ pounds roasted butternut squash
  • 1 ounce roasted garlic
  • 1 ounces Tahini Paste
  • 1 tablespoon honey
  • 2 tablespoons lemon juice
  • ¼ cup water
  • Kosher salt to taste
  • 1/3 cup extra virgin olive oil
  • Peel and dice butternut squash. Toss in a little canola oil, salt, and pepper and roast at 350 degrees until tender. Cool.
  • Place cooled squash in a food processor and pulse.
  • Add remaining ingredients, EXCEPT oil, and pulse until smooth.
  • While running on low speed, slowly add oil.
  • Makes 1 ¾ pounds