Gorgeous watermelon radishes bring a bright, peppery bite to a simple bean salad. Slice radishes in half moons and combine with 2 c cooked garbanzos, a handful of chopped herbs, 2 minced shallots, and crumbled feta if desired. Drizzle with olive oil and lime juice and season to taste with salt and pepper.
Preheat oven to 250. Make herbed butternut chips for healthy autumn snacking! Peel butternut, then cut in half lengthwise and scoop out the seeds. Use a mandoline or a very sharp knife to slice crosswise as thinly as possible. Toss with 4 tsp olive oil, 2 tsp minced herbs, and 1/2 tsp salt and spread in a single layer on a parchment paper or silpat-lined baking sheet. Bake for 1 hour, toss and continue baking for another hour. Let cool completely before storing in an airtight container.
Simple empanadas are a picnic or lunchbox favorite. Roll out your favorite pie dough and fill with sauteed greens, mashed sweet potato, and a bit of cheese. Fold into half circles, crimp the edges and brush with beaten egg. Bake at 350 until golden brown and serve with sour cream and salsa.
Normandy pork chops are a fall favorite–brown seasoned pork chops in butter in a skillet with high sides, then remove from the pan. Add sliced apple and shallots and cook until apples begin to turn golden. Remove from the pan and deglaze with a little apple cider or brandy and whisk in a splash of cream and a spoonful of whole grain mustard. Return pork chops to pan and cook, covered, over low heat until cooked through. Serve chops with apples and sauce spooned over.
Make a savory bread pudding for brunch or a light supper. Toss 3 cups cubed day-old bread and 8 oz. sliced and sauteed mushrooms. Place in a baking dish, then pour a mixture of 3 eggs, 1 egg yolk, 1 1/2 c milk, a small handful of grated cheese, some chopped herbs, and salt and pepper to taste over the bread mixture. Bake at 350 for 30-40 minutes until puffed and golden.