Gather & Ground — Four Recipes for Slower Fall Days

Gather & Ground

Four Recipes for Slower Fall Days

1. Harvest Maple-Dijon Chicken & Vegetables

Serves 4 · About 55 minutes

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 large sweet potato, peeled and cut into ¾-inch cubes
• 1 lb Brussels sprouts, trimmed and halved
• 1 medium red onion, cut into wedges
• 1 crisp apple, such as Honeycrisp or Granny Smith, cut into thick wedges
• 3 tbsp extra-virgin olive oil, divided
• 3 cloves garlic, minced
• 1½ tbsp Dijon mustard
• 1 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp fresh rosemary, finely chopped, plus more for serving
• 1 tsp kosher salt
• ½ tsp black pepper

Method

1. Heat oven to 425°F. Pat the chicken dry.
2. Whisk 2 tablespoons olive oil with Dijon, maple syrup, vinegar, garlic, rosemary, salt and pepper.
3. Toss the sweet potato, Brussels sprouts, onion and apple with the remaining tablespoon of olive oil and about one-third of the glaze. Spread across a large rimmed sheet pan.
4. Nestle the chicken among the vegetables, skin-side up. Brush generously with remaining glaze.
5. Roast for approximately 35–45 minutes, stirring the vegetables once, until they are caramelized and the chicken reaches a safe internal temperature of 165°F. Let the chicken rest briefly before serving.

"Nourishment doesn't always need to be complicated." — Soul Fueler thought

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2. Creamy Butternut Squash, Mushroom & Sage Rigatoni

Serves 4 · About 45 minutes

Ingredients

• 12 oz rigatoni
• 4 cups peeled and cubed butternut squash
• 8 oz cremini mushrooms, sliced
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 2 tbsp extra-virgin olive oil
• 1 cup vegetable or chicken broth
• ½ cup freshly grated Parmesan, plus more for serving
• 8–10 fresh sage leaves
• ⅛ tsp freshly grated nutmeg
• ½ tsp kosher salt, plus pasta water
• Freshly ground black pepper
• ½–1 cup reserved pasta water

Method

1. Heat oven to 425°F. Toss squash with 1 tablespoon olive oil, salt and pepper. Roast for about 25 minutes, until tender and caramelized.
2. Meanwhile, cook rigatoni until al dente, reserving 1 cup pasta water before draining.
3. Heat remaining olive oil in a large skillet. Fry sage leaves until crisp and remove. Add mushrooms and cook until deeply browned. Remove about half for garnishing.
4. Add onion and garlic to the skillet and cook until softened. Add roasted squash and broth. Simmer briefly, then carefully blend until smooth.
5. Return sauce to the skillet. Stir in Parmesan and nutmeg. Add pasta water gradually until silky rather than heavy.
6. Add rigatoni and mushrooms and toss until coated. Finish with Parmesan, black pepper and crispy sage.

"Some seasons call for softness." — Soul Fueler thought

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3. Slow Sunday Turkey, Black Bean & Sweet Potato Chili

Serves 6 · About 50 minutes

Ingredients

• 1½ lb lean ground turkey
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 large sweet potato, peeled and cut into ½-inch cubes
• 1 28-oz can crushed or diced tomatoes
• 1 15-oz can black beans, drained and rinsed
• 1½ cups chicken broth
• 1½ tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• Salt and black pepper to taste

For serving: avocado, fresh cilantro, Greek yogurt, lime wedges, optional sliced scallions

Method

1. Warm olive oil in a Dutch oven over medium heat. Add turkey and cook, breaking it into small pieces, until browned.
2. Add onion and bell pepper and cook until softened. Stir in garlic, chili powder, cumin, paprika and oregano and cook until fragrant.
3. Add sweet potato, tomatoes, black beans and broth.
4. Bring to a gentle boil, reduce heat, cover partially and simmer for approximately 25–30 minutes, stirring occasionally, until the sweet potatoes are tender and the chili has thickened.
5. Taste and adjust seasoning.
6. Ladle into bowls and finish with avocado, cilantro, Greek yogurt and fresh lime. Then let dinner take its time.

"Sometimes what feeds us most isn't what's in the bowl. It's who's sitting around it." — Soul Fueler thought

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4. Chorizo, Roasted Pepper & Spinach Breakfast Quiche

Serves 6–8 · About 1 hour

Ingredients

• 1 9-inch refrigerated or homemade pie crust
• 6 oz fresh Mexican chorizo, casing removed
• ½ small yellow onion, finely diced
• ½ red bell pepper, diced
• 2 packed cups baby spinach
• 5 large eggs
• 1 cup half-and-half
• ¾ cup shredded Monterey Jack or sharp cheddar
• ¼ tsp kosher salt
• Freshly ground black pepper
• 1 tbsp chopped fresh chives or cilantro for finishing

Method

1. Heat oven to 375°F.
2. Fit crust into a 9-inch pie or tart dish. Prick the bottom lightly and partially bake according to the crust directions so it remains crisp beneath the filling.
3. Brown chorizo in a skillet, breaking it into small pieces. Transfer to a paper-towel-lined plate, leaving only a small amount of fat behind.
4. Cook onion and red pepper until tender. Add spinach and cook just until wilted. Allow the mixture to cool slightly.
5. Whisk eggs, half-and-half, salt and pepper.
6. Scatter chorizo, vegetables and cheese evenly over the crust. Pour egg mixture over the filling.
7. Bake approximately 30–40 minutes, until the edges are set and the center has only a slight wobble. Rest for 10 minutes before slicing. Finish with fresh herbs.
8. Serve with lightly dressed greens and coffee.

"Not every morning needs to begin in a hurry." — Soul Fueler thought