Fall always gets us in the mood for comfort food; roasted veggies and cozy soups come to mind. And the great produce of the fall harvest is sure to provide some inspiration for your next cooking project. This season, our fabulous Chefs Kelley and Deanna showed us some of their favorite recipes to help make the most of all that the season has to offer.
From fresh takes on classic veggies like Hasselback squash with fried sage and walnuts, to Italian-inspired spiced pumpkin tiramisu for dessert, they certainly helped us find some new favorite fall comfort foods. Check out the lineup below to see what was in store this season, and be sure to sign up for one of our upcoming demonstration classes.
We also host private events. Bring your friends together, choose your chef and your menu, and get ready for a delicious evening! Take a look at the menus below for some ideas on your next fall favorites lineup, and reach out to start planning. Call our store at 435-649-1400 or email candy@mountaintownoliveoil.com.
Past FALL CLASSES
Fall Harvest – Chef Deanna
- Wild Mushroom Salad with Prosciutto
- Hasselback Squash with Fried Sage and Walnuts
- Brussels Sprout and Cauliflower Gratin with Pine Nuts
- Pork Tenderloin Roulade with Apples, Manchego, Wild Rice and Quince
- Spiced Pear Tarte Tatin
Autumn Vegetarian Comfort Foods – Chef Kelley
- Celery, Fennel and Apple Salad
- Chickpea and Walnut Stuffed Mushrooms
- Creamy Carrot Soup with Rosemary Croutons
- Cheddar, Fig and Apple Grilled Cheese
- Pumpkin Chocolate Chip Cookies
Autumn in Italy – Chef Deanna
- Wild Mushroom and Sage Soup
- Autumn Panzanella Salad
- Creamy Butternut Squash and Garlic Tagliatelle
- Pollo in Potacchio (Rosemary and Garlic Braised Chicken)
- Spiced Pumpkin Tiramisu
“Appy” Hour – Chef Kelley
- Mocktail Two Ways: Lemongrass Mint Faux-jito & Pineapple Peach Cooler
- Addictively Easy Baked Ranch Pretzels
- Labneh Dip with Crispy Scallions & Za’atar Dusted Pita Chips
- Brie Quesadilla with Peach Basil Salsa
- Double Chocolate Olive Oil Cookies
One Pot, One Pan Meals – Chef Kelley
- Pesto Tortellini Salad
- Thai Green Curry Tofu
- Sheet Pan Sausage and Balsamic Glazed Vegetables
- Taco Soup
- Blood Orange Olive Oil Muffins
Thanksgiving Sides – Chef Kelley
- Cacio & Peppe Brussels Sprouts
- Dukkah Crusted Delicata Squash and Wilted Greens
- Wild Rice Salad with Crispy Pancetta and Focaccia Croutons
- Leftover Turkey Twice Baked Potatoes
- Cranberry Orange Olive Oil Coffee Cake
