Monday is the first day of fall, so it’s about time for a menu to celebrate the season (especially for your weekend). We asked our friends over at Spring Café in Aspen – a new spot we love, that is known for being 100% organic and cooking only with cold-pressed oils, sea salt and fresh herbs – for the perfect autumn menu and recipes for each item. Only wholesome, clean recipes were allowed; something that’s no doubt a cinch for these guys. Foods that make you glow? Here’s a fall menu that will make you glow…
Spinach, Autumn Apple and Goat Cheese Salad with Sesame Honey Vinaigrette
For the salad
4 ½ cups baby spinach
1 red apple, thinly sliced
½ cup pecans
3 tbsp soft goat cheese
For the dressing
1 ½ tbsp sesame oil
2 tbsp white balsamic
3 tbsp olive oil
2 tbsp honey
¼ tsp red pepper flakes
sea salt and pepper to taste
In a bowl, whisk together the sesame oil, white balsamic, olive oil, honey and red pepper flakes.
In a bowl combine spinach, apples and pecans, toss with the dressing and top with goat cheese.
Roasted Sweet Potato Stuffed with Vegetarian Black Bean Stew
For the black bean stew
½ small red onion chopped
1 small red bell pepper chopped
1 small green bell pepper chopped
1 tbsp garlic chopped
4 small tomatoes diced
2 tablespoons coconut oil
1 tbsp of cumin, chili powder and oregano
1 tsp red pepper flakes
½ butternut squash cut into ¼ inch cubes
2 cups cooked black beans
sea salt and pepper to taste
For the roasted sweet potato
2 sweet potatoes
Roast sweet potatoes at 400 degrees for 45 minutes or until soft.
You can prepare the chili while the sweet potatoes are roasting.
For the Chili
In a large cast iron pan heat the coconut oil and sauté garlic, add onions and sauté until translucent. Add red and green bell peppers, tomatoes, butternut squash, black beans and seasonings. Cook until squash is tender.
Slice the sweet potatoes lengthwise down the middle, ladle black bean chili on top of the sweet potato and garnish with chopped green onions.
Roasted Veggie Quinoa Salad
For the roasted veggies
1 small carrot roughly chopped
1 small zucchini roughly chopped
½ red bell pepper roughly chopped
1 cup broccoli roughly chopped
½ small red onion roughly chopped
1 small parsnip roughly chopped
3 cloves garlic roughly chopped
1 tbsp olive or coconut oil
1 pinch sea salt
For the quinoa
1 ½ cup water
1 cup quinoa
2 tbs olive oil
1 tsp salt
In a roasting pan, coat the veggies with olive or coconut oil and sea salt. Roast in the oven at 400 degrees for 30-40 minutes stirring occasionally. Cook quinoa per package directions.
In a large bowl mix together roasted veggies and cooked quinoa. Toss with 2 tbsp. sesame oil and 4 tbsp. tamari. Garnish with chopped cilantro and ½ cup pumpkin seeds.
Pumpkin Bread with Caramel Sauce
For the pumpkin bread
3 cups pumpkin purée
2 cups all purpose gluten-free flour
2 cups coconut palm sugar
2 tsp nutmeg
2 tsp cinnamon
2 1/2 tsp aluminum free baking powder
1 1/2 cup melted coconut oil
Combine all ingredients and mix well until dough is creamy. Pour into an 8x10inch loaf pan and bake at 350 degrees for 35 – 45 min.
For the caramel sauce
1/2 cup water
4 tbsp coconut palm sugar
3 tbsp organic grass fed butter
1/2 tsp vanilla extract
In a shallow pan bring 1/2 cup water to a boil and add coconut sugar, butter and vanilla. Reduce to a low flame and whisk all ingredients until caramel sauce becomes a thick sticky consistency.
Slice the pumpkin bread, drizzle with caramel sauce.
*Photos courtesy of Spring Café