Sun Blossom Cookies. Photo: Native Harvest Catering
As fall arrives and families gather to mark the turning of the seasons, senior manager of the Shakopee Mdewakanton Sioux Community food services, Andrew Basil, suggests using what’s available from local growers. “Fall is easily my favorite season for fresh vegetables and fruits,” Basil says. “When I head to a local farmer’s market, I go in with an open mind and a bit of excitement. You never know what you will come across from week to week. Farmer’s markets are a great opportunity to support our local farmers and a good time to have a conversation with them about their upcoming harvest schedule.”
What are some of his reliable autumn standbys? “During the fall season, I look forward to root vegetables, squash, Brussels sprouts, pears and apples,” Basil says. “I love using these ingredients on flatbreads or in a salad with toasted nuts and soft cheeses. Local honey is something else I keep an eye out for in the late summer and early fall months. Fall honey differs quite a bit from the lighter spring honey and is absolutely delicious.”
Native Harvest Fall Salad
“This is a recipe that showcases a lot of my favorite fall harvest items,” senior manager of SMSC food services Andrew Basil says.
- ½ cup pecan halves
- 3 medium-sized beets, peeled and diced
- 1 small butternut squash, peeled and diced
- ¼ cup extra virgin olive oil, divided
- 12 oz. fresh Brussels sprouts
- 8 oz. baby arugula
- 1 each Granny Smith and Honeycrisp apple, diced
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. grainy mustard
- 1 Tbsp. Dijon mustard
- 1 Tbsp. local honey (or more to taste)
- ½ tsp. kosher salt, plus more to taste
- ¼ tsp. black pepper, freshly ground, plus more to taste
- 2–3 oz. goat cheese
Preheat the oven to 350 F. Place the pecans on a baking sheet, and toast in the oven for 10 minutes. Remove, and set aside to cool. Increase the oven temp to 400 F. Toss diced beets and squash in 2 Tbsp. olive oil, and lay out in a single layer on a baking sheet. Roast for 20–25 minutes or until the beets and squash are fork tender. Set aside to cool.
Use a sharp knife to cut away the end of the core of the Brussels sprouts and finely slice around the core of the heads one at a time, discarding the core. Place Brussels sprouts in a large bowl with arugula. Scatter in the apples, roasted beets and squash.
In a small bowl, whisk together the remaining 2 Tbsp. of olive oil, vinegar, mustards, honey, kosher salt and freshly ground black pepper. Pour desired amount of dressing over the salad, and toss well to coat. Season with more salt and pepper if desired. When ready to serve, sprinkle with chunks of goat cheese and chopped pecans.
Sun Blossom Cookies
“This recipe is a crowd favorite and is our go-to cookie for a healthier, vegan alternative to a butter, sugar and flour cookie,” Andrew Basil says.
- 1 ½ cups pumpkin seed flour
- 1 ½ cups oat flour
- ¾ cup sunflower seed butter (or your choice of nut butter)
- ¾ cup maple syrup
- ½ cup sunflower oil
- 1 ½ cups dried cranberries
- 1 cup white chocolate chips (omit if making a vegan recipe)
Preheat the oven to 325 F. In a small bowl, combine the flours, and mix well. In a large bowl or stand mixer, combine the sunflower seed butter, syrup and oil. Whisk to combine. Fold cranberries and chocolate chips into wet ingredients. Add in flours, and mix until combined. Roll the dough into 1-inch balls, and press gently to create a disc. Cookies should be flat but not thin. Bake for 8–10 minutes or until the edges are golden brown.
Native Harvest Catering
Instagram: @nhcateringmn
