It’s that time of year again…time for leaves to turn the colors of apples and squash as the temperature begins to finally cool. Fall is a season of spices and hearty dishes that warm you from the inside out. MMMmmmm!!!
If you can’t tell, we love fall, and to honor this beautiful and tasty season, we’re sharing a couple of our favorite fall recipes. Take a moment to treat yourself to these cozy flavors, as well as some of our favorite local fall activities such as a trip to Apple Hill, savoring local dishes at the Farm to Fork Festival, and wine tasting in nearby Clarksburg or Placer County Wine Country. Of course we’d also enjoy having you visit our store so you can taste our favorite Olive Oils and Vinegars to discover additional fall recipe flavors!
Two of Our Favorite Fall Recipes
Grilled Pork Chops with Red Apple Balsamic
It’s apple season! This fall fruit is a perfect addition to savory and sweet dishes alike, and when paired with this Grilled Pork Chop dish it’s easily one of our favorite fall recipes. Although it’s not mentioned in the instructions below, we encourage you to get creative in using your favorite varietal of fresh apples as a side dish – whether it’s Pink Lady, Rome Beauty, Granny Smith or Golden Delicious.
- 1 cup Pairings Red Apple Balsamic
- 2 tbsp fresh sage leaves, finely chopped
- 1.5 tbsp coarse salt
- 1 tbsp fresh ground pepper
- 1 tbsp Pairings Wild Mushroom & Sage Infused Olive Oil
- 4 bone-in Pork Chops
Balsamic Reduction Directions:
- Pour Pairings Red Apple Balsamic Vinegar into a small saucepan. Turn heat to medium-high and bring balsamic to a boil.
- Once boiling, reduce to a simmer for about 10 min. or until the balsamic is reduced by almost half. Stir occasionally.
- Remove from heat and set aside.
Pork Chop Directions:
- Mix sage, salt, pepper and Pairings Wild Mushroom & Sage Olive Oil together to make a paste. Rub sparingly on pork chops and let sit at room temperature for 10 mins.
- Oil grill then heat to medium. Grill pork chops for 6-8 mins per side.
- Remove from heat and let rest for 5 mins.
- Drizzle with balsamic reduction and serve.
Chicken & Mushroom with Bacon-Thyme Balsamic
This tasty fall recipe serves up rich and creamy flavors for up to four people. We enjoy it served over hearty pappardelle pasta, however you can substitute another pasta if you prefer. (Or we suppose zoodles, if you’re a monster…) This fall recipe also offers another opportunity to utilize our Wild Mushroom & Sage Infused Olive Oil, which we recommend in order to achieve the earthy, herbaceous flavors that make this dish one of our favorites.
- 1.5 lbs boneless, skinless chicken thighs
- 4 thick strips of smoked bacon, diced
- 1 large sweet onion, thinly sliced
- 8 oz assorted mushrooms, sliced
- 4” piece of fresh thyme, stem discarded
- ½ cup heavy cream
- ¼ cup Pairings 18-year Traditional Aged Balsamic
- 2 tbsp Pairings Extra Virgin Olive Oil or Wild Mushroom & Sage Infused Olive Oil
- 1 lb pappardelle pasta, cooked and drained
- Salt and pepper to taste
- In a large skillet over medium-high heat, brown the bacon to a crisp. Remove bacon and reserve. Pour off all but 1 tbsp of bacon fat.
- Season chicken with salt and pepper. Add olive oil to pan and allow it to heat. Brown chicken in pan on both sides. Remove chicken and reserve.
- Add onions to the drippings in the pan. Cook for 5 mins until softened. Add mushrooms. Saute for another 5 mins until mushrooms are browned and slightly caramelized.
- Add thyme and balsamic to pan, deglazing the pan by scraping any browned bits from the bottom. Cook to reduce for a minute.
- Add cream and stir to combine. Add bacon and chicken and allow to come to a simmer. Cook until chicken is cooked through and sauce thickens.
- Season generously with salt and pepper. Serve over pasta.
Make sure to stop by our shoppe in Roseville to grab the ingredients you need to create your own versions of these fun fall recipes, or place your order online. We have nearly 50 flavors of Olive Oils and Balsamic Vinegars for you to taste in our store and would love to hear about more of your favorite fall recipes in the comments!