Pumpkin spice, comfy sweaters, soup weather!!! Isn't fall simply the best?
Since we're feeling all warm and cozy all of a sudden, we thought it may be nice to bring back some of our favourite fall recipes. Which one will you try first?
Cranberry Granola Crumble
- For the filling you will need:
3 cups fresh strawberries, sliced and peeled
2 cups of frozen cranberries
1/4 cup granulated sugar
1/2 tsp. of cinnamon
- For the garnish you will need:
2/3 cup flour
2/3 cup ILIOS Cranberry Granola
1/2 cup brown sugar
1 tsp. of cinnamon
1/3 cup melted butter
Preheat oven to 350 °F.
In a bowl, mix together your strawberries and cranberries. Add the cinnamon and the sugar, then stir.
In another bowl, mix together the flour, granola, brown sugar, and butter.
Place the fruit mixture in pie dish and pour the garnish on top. Bake for 45 minutes.
gnocchi with browned butter & sage
1 package of ILIOS potato gnocchi
1/4 cup of butter
1 clove of minced garlic
15-20 fresh sage leaves
1/4 tsp. of salt
1/4 cup of grated parmesan cheese
1/4 tsp. ground black pepper
2 tbsp. of grated parmesan cheese
Cook the gnocchi as per package instructions, drain and set aside.
In a skillet, melt the butter over medium hear. Add the garlic and cook until softened (about 4 minutes).
Stir in the sage and salt and cook for another 2-3 minutes.
Add the cooked gnocchi and gently toss with 1/4 cup of parmesan cheese and pepper.
Sprinkle with the remaining parmesan cheese to serve.
Green pea soup
1 tsp ILIOS olive oil
1 large onion, diced
2 1/2 cups ILIOS vegetable or chicken broth
3/4 tsp. dried tarragon
1/2 tsp. salt
Freshly ground black pepper
1/3 bag ILIOS frozen peas
4 tsp. plain yogurt (optional)
In a large pot, heat the olive oil over med-low heat. Add the chopped onion, cover and cook, stirring occasionally, until softened, about 5 minutes.
Add the broth, tarragon, salt and a freshly ground black pepper to taste. Bring to a boil.
Add the peas and cook for another 10 minutes.
In a blender, puree the soup in 2 batches until very smooth.
Return the soup to the pot and bring to a simmer to heat up.
Serve in bowls. Stir the yogurt so that it is smooth and top each serving with a swirl of yogurt.
2 tbsp of ILIOS vegetable oil
1 large onion (diced)
4 cloves of garlic (minced)
1-3 tbsp of chili powder
2 tbsp cumin
1 tsp oregano
1/4-2 tsp of chili flakes
2 ILIOS piquillo peppers (diced)
2 medium carrots (diced)
3 celery stalks (diced)
2 cans of ILIOS diced tomatoes
2 jars of ILIOS legumes (chick peas, white kidney beans or cranberry beans)
2 cups of ILIOS frozen corn
Salt (to taste)
Heat oil in a large pot (medium-high heat). Add onion and sauté for about 3 mins. Add garlic and cook for another minute. Then add spices and mix everything together.
Add peppers, carrots and celery and cook for about 5 minutes. Add tomatoes and their juices and bring to a simmer. Once the chili begins to simmer, reduce the heat to medium-low.
Add the beans (rinsed and drained) and corn to the pot and cook on a low simmer (lid off) for about 20-30 minutes.
Serve with sour cream, cheddar cheese, nacho chips, cilantro, avocado or eat as-is. Delicious!