Farm-Fresh Fall Flavors

These hearty, crowd-pleasing recipes celebrate the best of what’s in season.

WEB EXCLUSIVE: Honeyed Apples

For extra sweetness, substitute apple juice for water. The apples are terrific over whole-grain waffles or pancakes with Greek-style vanilla yogurt. You can also serve them over vanilla ice cream.

Honeyed Apples

Honeyed Apples

2 Tbsp. butter

1/3 cup honey

1/4 cup water

1/2 tsp. lemon juice

1/4 tsp. vanilla extract

1/4 tsp. ground cinnamon

2 McIntosh apples, peeled, cored and cut into 1/4-inch slices

1 Tbsp. butter

Stir together butter and next 5 ingredients in a medium skillet, and bring to a boil over medium-high heat.

Add apples; reduce heat to medium (mixture should be bubbling), and cook, stirring often, 7 minutes or until apples are tender and liquid begins to thicken.

Remove from heat and stir in second portion of butter.

Let cool 10 minutes.

Prep: 15 min. Cook: 12 min. Cool: 10 min. Yield: 6 servings

Red Beans and Rice with Chicken and Sausage

Red Beans and Rice with Chicken and Sausage

Red Beans and Rice with Chicken and Sausage

1 cup long-grain white rice

1/4 tsp. salt

1 Tbsp. vegetable oil

1 (14-oz.) package smoked sausage, thinly sliced

1 (16-oz.) package lean ground chicken or turkey

1 onion, chopped

1 red bell pepper, seeded and chopped

2 cloves garlic, minced

1 cup low-sodium chicken broth

1 (14.5-oz.) can diced tomatoes, with liquid

1 (16-oz.) can red kidney beans, drained and rinsed

2 tsp. Creole seasoning

Place rice in a large covered pan and pour in 2 cups water. Add salt and bring to a boil over high heat. Reduce heat to medium-low; cover and cook until liquid has been absorbed, about 20 minutes. Fluff with a fork, cover and set aside while cooking other ingredients.

Meantime, heat oil in a large skillet over medium-high heat. Add sausage and cook, turning often, until lightly browned, 5 to 7 minutes. Remove sausage to a paper-towel-lined plate; reserve 1 Tbsp. of drippings in skillet.

Add chicken, onion and bell pepper to skillet and cook, stirring often, 8 minutes or until meat crumbles and is no longer pink. Add garlic and sauté 1 minute longer.

Pour in broth and tomatoes, and cook, uncovered, stirring often, until slightly thickened, about 15 minutes. Add beans, Creole seasoning and reserved sausage. Cook, stirring occasionally, until warmed through, about 5 minutes. Season with 1/2 tsp. salt and 1/4 tsp. pepper.

Divide rice among four bowls. Ladle over beans and serve.

Prep: 15 min. Cook: 55 min. Yield: 4 to 6 servings

Slow-Cooked Collards 

Slow-Cooked Collards

Slow-Cooked Collards

1 Tbsp. vegetable oil

2 smoked turkey drumsticks

2 large carrots, diced

1 large onion, diced

2 garlic cloves, minced

2 Tbsp. balsamic vinegar

4 (1-lb.) packages (or fresh from the garden) fresh collard greens, washed, thick stems removed, and chopped

1 (32-oz.) container low-sodium, fat-free chicken broth

1/2 tsp. red pepper flakes

1/2 tsp. salt

1/4 tsp. pepper

Heat oil in a large Dutch oven over medium-high heat. Cook turkey drumsticks and carrots in hot oil over medium-high heat, stirring occasionally, 5 minutes. Add onion and cook, stirring occasionally, 5 minutes or until carrots and onion begin to caramelize. Add garlic and vinegar; cook, stirring constantly, 30 seconds. Add collards and remaining ingredients.

Bring to a boil; reduce heat, cover and simmer, stirring occasionally, about 1 1/2 hours or until collards are tender. Remove turkey meat from bones. Chop meat, and stir into collards.

Prep: 20 min. COOK: 1 hr., 45 min. Yield: 8 servings