Three perfect fall dishes on three perfect dishes: Say it five times fast. No seriously, this is the way to usher in November. While we absolutely love food, we consider what we serve food on just as important. The plates and bowls that reside in our cabinets aren’t the supporting cast; in fact we usually consider them leading roles. That’s why we paired three of our favorite fall recipes, with three dishes from the Le Creuset Vancouver tableware collection. Everything from this collection is no doubt a kitchen staple for us this season: It somehow pairs the elegant with the every day seamlessly. Accessible yet aspirational, that’s what we’re always aiming for right?
Weeknight or weekend, we’re hard-pressed to present a meal without these go-to’s, and it’s not just because they’re in beautiful pantones like Cerise and Flame. Peruse our three favorite fall recipes, with our three favorite dishes from Le Creuset; and don’t hesitate to give your tableware game a little bit of a lift…
Fig & Peanut Butter Toast
1 small baguette
3-4 Fresh Figs, thinly sliced
4 tablespoons of Peanut Butter
Cinnamon (to taste)
Slice a small baguette in half and lightly toast. Spread peanut butter on each half, and top with fresh, sliced figs. Drizzle with honey and sprinkle with cinnamon.
*Featuring the Le Creuset Dinner Plate in white
‘Fall Salad’ with Arugula, Cauliflower & Butternut Squash
1 head of Cauliflower, cut into florets
1 small butternut squash, peeled and cubed
1/2 lb Arugula
2 oz Pine Nuts
1/4 cup raisins
1/4 cup goat cheese crumbles
1/2 cup Extra Virgin Olive Oil
2 tablespoons Dijon Mustard
Juice of 1 lemon
Preheat the oven to 350 degrees. Mix cauliflower florets and squash cubes in a small bowl with extra virgin olive oil, salt and pepper. Spread out on a baking sheet and roast for 20-30 minutes, or until browned and slightly caramelized. Let cool.
In the meantime, lightly toast the pine nuts. Whisk together the Olive Oil, mustard and lemon for the dressing. Top the arugula with the roasted vegetables, pine nuts, raisins and crumbled goat cheese. Add the dressing and mix to coat. Sprinkle with salt and pepper if desired. Serve.
*Featuring the Le Creuset Pasta Bowls in Cerise and Flame
Classic Chicken Soup
3 large carrots, chopped
3 celery stalks, chopped
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
10-12 new potatoes, quartered
3 parsnips, peeled and chopped
6 boneless, skinless chicken thighs
3 cups chicken stock
1 cup water
Extra Virgin Olive Oil, Salt & Pepper
Fresh parsley, chopped
Season chicken with salt and pepper on both sides. Heat 2 tablespoons of extra virgin olive oil in a stock pot and add chicken thighs. Cook uncovered until browned on each side. While chicken is cooking, sauté the onions and garlic with 1 tablespoon olive oil until golden, add chopped vegetables and continue to sauté until softened. When chicken is browned, pour vegetables into stockpot over the chicken and mix well. Pour chicken broth and water over the mixture and bring to a boil. (The liquid should cover the chicken and vegetables completely. Add more broth or water if necessary). Once boiling, salt and pepper, and add a handful of chopped parsley. Reduce heat and simmer on low, covered, for 2 hours. Stir every 30 minutes, breaking up the chicken as it softens.
Remove from heat and spoon into individual bowls. Salt and pepper to taste. Garnish with more fresh parsley. Serve.
*Featuring the Le Creuset soup bowls in Cerise and White.
*In partnership with Le Creuset