A Warm Family Meal for Fall
Like us, we know that many of you have been enjoying fun apple and pumpkin picking farm excursions with your little ones. After coming inside from a long day outdoors, we want to make a meal that’s healthy, but also delicious and filling for the whole family. Our friends at Sunday-Supper.com share some great fall recipes with us for roast chicken, “the cozy sweater of fall dishes”, and pair it with a hearty kale salad. After carving up your pumpkins, roast the seeds to toss them in with your kale salad, and have the little ones help to mix all of the ingredients together. See the recipes from Sunday Supper below:
This kale salad with hazelnuts and shallots looks festive, can be served along with a meat dish as part of a larger meal, or makes a great meal on its own. It’s light, but still filling. The salad can be made a day in advance, so it’s easy to bring with you to a friend’s house. I like to add pomegranate seeds for the bright pop of color and bit of crunch they provide. If you have guests with nut allergies, you can replace the hazelnuts with sunflower seeds and roasted pumpkin seeds for some nice texture, or if you like, you can simply add them in addition to the hazelnuts for a more complex flavor and rich, hearty salad.
1. Roast the hazelnuts at 400° F for approximately twenty minutes. Wash the kale and rip it into smaller pieces, and finely chop your shallots. After allowing them to cool for a few minutes, crush or chop the hazelnuts.
2. Mix the kale, hazelnuts (or seeds), shallots, and pomegranate seeds together in a bowl. Add some olive oil, balsamic vinegar, lemon juice, salt, and pepper. Toss together and serve.
Roast chicken is a classic fall supper dish that’s pretty easy to make, and great for a Sunday Supper or a holiday meal.
After rinsing and patting dry our chickens, rub them with olive oil, lemon juice, garlic cloves, fresh rosemary, butter, pepper, and sea salt. In addition, put a little bit of each seasoning inside of the chicken, as well as scattered garlic cloves and lemon slices on and around the birds. Putting the seasonings inside, as well as on top of the bird, helps to make the meat very flavorful.
Roast the chickens at about 375℉ for 2 hours. We used two birds that were approximately 4 lbs. each in a deep roasting pan, and then let the meat rest for about 30 minutes.
All recipes and photos courtesy of Sunday-Supper.com