Pumpkins are considered a superfood, meaning they have high levels of antioxidant flavonoids and micronutrients, most notably vitamins A, C, potassium, and fiber. Pumpkin seeds are a great source of Omega 3 fatty acids, which contribute to healthy brain function according to recent research from UCLA. Enjoy that fact while munching on your pepitas!

The amber pumpkin flowers are also an edible food, and considered a delicacy in many cultures. I found a few interesting pumpkin flower recipes! The first one is a Bengali dish, Kumro Phool Bhaja which translates to “Pumpkin Flower Fry”, you can see a recipe here. Sopa Mexicana De Flor De Calabaza is a traditional Mexican dish that translates to “pumpkin flower soup” and a recipe from Miguel Angel Castillo can be found here.

Pumpkin seed oil is a viscous, nutty, dark green nutrient packed oil made from roasted pumpkin seeds. It is traditionally used in the Styrian region of Austria as a salad dressing ingredient combined with apple cider vinegar.

Our pumpkin tribute today is concluded with a video by Chef Matteo Carboni from the Academia Barilla Culinary School in Italy, and he prepares penne with a pumpkin and bacon sauce, garnished with balsamic vinegar and parmesan cheese.

Ingredients you need for this dish are: fresh pumpkin, pumpkin puree, bacon, penne pasta, garlic, italian parsley, rosemary, salt and pepper, extra virgin olive oil, Parmesan reggiano, and balsamic vinegar of Modena.

It is thought by devoted food historians that the frittata has origins predating the omelet, and may have gained popularity in Italy during the observation of Lent. Traditional Italian frittata fillings include fontina cheese, garlic, nutmeg, italian sausage or ham, and sweet peppers. The American frittata craze is noted to have began in 1952, when the New York Times published the first frittata English language recipe.

Frittata’s are perfect for using random leftovers when your food stock is slim, and make an excellent impromtu meal.

In this video clip, owner and executive Chef Jay DeLong of Canape Specialty Chef Services in Seattle prepares a hearty cheese and veggie frittata recipe for a perfect anytime entree.

This recipe yields 6 large restaurant servings – the recipe has been halved and can easily be doubled for large groups or leftovers!

Ski Country Shepherd’s Pie Dark Beer Lamb Stew Ingredients:
2 pounds American Lamb, 1/2-inch dice
1 tablespoons vegetable oil or olive oil
11/2 large carrots, diced
1/4 large bunch celery, chopped
1 pounds pearl onions, whole
3 cups dark beer
1/2 cup tomato paste
5 cups lamb stock
6 1/2 cups chicken stock
21/2 tablespoons fresh rosemary, chopped
1/8 cup fresh thyme, chopped
Salt and pepper to taste
1 1/2 tablespoons granulated sugar

Ski Country Shepherd’s Pie Colorado Ranch Potatoes Ingredients:
3 Yukon gold potatoes, rinsed, drained, shredded
4 ounces sharp cheddar cheese, shredded
2 1/2 ounces cream of chicken soup
2 ounces crème fraiche or sour cream
Salt and pepper to taste
Corn flakes as needed
2 1/2 ounces butter

Instructions for the Lamb:
In large pan, heat the oil over medium-high heat.
Add the lamb and brown, stirring occasionally. Remove lamb and drain.
Add the carrots, celery and onions to the pan; sauté until onions are translucent.
Deglaze the pan with the dark beer.
Stir in the tomato paste, bring to a slow boil.
Add the lamb stock, chicken stock, rosemary, thyme, salt, pepper and sugar.
Reduce the heat and simmer, reducing liquid by one-third.

For potatoes:
In bowl mix the potatoes with the cheese, soup, crème fraiche, salt and pepper.
Spread into a 2″ hotel half pan or casserole dish.
Cover with layer of corn flakes and dot with butter.
Bake 35 to 45 minutes at 325ºF.
Cool or reserve warm if using immediately.

To assemble the Shepherd’s Pie:
Heat stew to desired temperature, place in oven-proof bowl.
Cut portion of potatoes to cover dish and place over stew. Put back in oven or place under broiler to warm.
Serve when ready.

Here we start off the fall season with Chef and owner of Chinese Mirch restaurant in NYC, Vik Lulla.  In this video he makes a coconut infused shrimp soup with rice noodles and cilantro, a broth that not only tastes exotic and delicious but it also smells wonderfully fragrant.  This soup is a fusion of Indian and Chinese cuisine, and is brought to us from Real Meals Tv.

Recipe adapted from the video:

Coconut Infused Shrimp and Noodle Soup
Via Chef Vik Lulla

Ingredients:
Lemon
Thin rice noodles
4 Sprigs of Cilantro
2-3 Large Shrimp, butterflied with tails removed
¼ tsp. Coriander Powder
¼ tsp. Curry Powder
12 oz. Fish Stock
½ cup Coconut milk
¾ oz. White Vinegar
1. Add the stock to a very hot wok (or sauté pan).
2. As it begins to simmer, add the rice noodles and the shrimp.
3. Allow the shrimp to begin to curl into themselves. Add the cilantro,
breaking it roughly just before dropping it in.
4. Add both the coriander and curry powder.
5. Pour in the coconut milk and simmer the whole broth for 1-2
minutes.
6. Add white vinegar and a squeeze of lemon to taste.
7. Garnish with cilantro, fried shallots and a lemon wedge

Read on for the recipe

Chef Bradley Manchester

Caramelized Onion Chianti Sauce:
2 sweet yellow onions small diced
2 tbl granulated sugar
3 tbl Chianti wine vinegar
1 cup Chianti Wine
4 sprigs fresh thyme
½ gallon beef stock

Seared Beef and Grilled Asparagus:
2 – 4oz beef tenderloin medallions
4 each medium asparagus cut 5 inches long & peeled
1 French baguette
1 oz onion Chianti sauce
2 tbl Stilton cheese mixture

Stilton Cheese Mixture:
½ lb Stilton Cheese Crumbled
2 tbl roasted garlic
2 tbl chopped herbs (rosemary, thyme, oregano)
Pinch of salt & black Pepper

Caramelized Onion Chianti Sauce

Caramelize onions with sugar & butter, oil over medium heat until onions are very brown. Deglaze using the vinegar & simmer until almost dry. Add wine and reduce by half. Add beef stock and reduce by half season with salt & black pepper

Seared Beef Tenderloin and Grilled Asparagus:
1 Season Beef with Kosher Salt & fresh ground black pepper
2 Sear beef in hot pan to desired doneness
3 Season asparagus with salt, pepper & extra virgin olive oil & grill over low heat
4 Cut 2 crostinis about ½ inch thick & 2 inches long
5 Spread Stilton mixture generously on to crostinis & toast in broiler until brown
6 Place crostinis in middle of plate with asparagus
7 Shingle beef on top of asparagus
8 Spoon sauce around on beef and on plate

Recipe courtesy of Cheflive.com.

INGREDIENTS

• 2 pounds skirt steak
• 3 cloves garlic
• 2 inches ginger, peeled
• 2 stalks lemongrass, smashed and roughly chopped
• 2 tablespoons coarsely ground black pepper
• 1/2 cup grapeseed oil
• 1 avocado, pitted, peeled and cut into spears
• 1/4 honeydew melon, peeled and thinly sliced
• 1 bunch watercress, washed and picked from the thick stems
• 1/2 red onion, julienned
• 1/4 cup Thai basil leaves (regular basil will also work)
• Salt

Spicy lime dressing
• 1 cup fresh lime juice
• 1/3 cup sugar
• 1/3 cup fish sauce
• 1 tablespoon sambal
• 1/2 teaspoon xanthan gum

DIRECTIONS

In a blender, blend garlic, ginger, lemongrass, black pepper, and grapeseed oil until smooth. Pour over flank steak and let marinate for at least one hour in the refrigerator.

For the spicy lime dressing, blend all ingredients in the blender at high speed. Keep dressing cold in the refrigerator.

Remove skirt steak from refrigerator and let it sit at room temperature for about 30 minutes. Before grilling steak, remove excess marinade by blotting with paper towels. Season the steak generously with salt and additional freshly ground black pepper. Grill skirt steak over high heat, about 3-4 minutes on each side for medium-rare. Remove steak from grill and let rest at least 5 minutes. Meanwhile, compose salad of honeydew, watercress, avocado, red onion and basil on serving plates. Dress generously with spicy lime dressing. Slice steak thinly against the grain and plate with salad. Serve immediately.

INGREDIENTS

• 1 1/2 pound lobster meat
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup heavy cream
• 1/2 cup scallions, chopped
• 1/4 cup fine diced red pepper
• Salt and pepper to taste

In bowl of food processor, combine ½ pound lobster meat, ½ pound shrimp, heavy cream, salt and pepper. Puree until smooth.

Place pureed ingredients in a bowl, fold in remaining ingredients.

Using a one-ounce ice cream scoop, portion burger mix onto a parchment-lined sheet pan. Wet hand, then flatten portions to form patties.

Refrigerate ½ hour, then grill and serve.
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Spicy avocado mayo:

INGREDIENTS

• 2 ripe avocados
• 3 tablespoons mayonnaise
• 2 limes
• 1/2 teaspoon chipotle powder
• 2 jalepenos, peeled, seeded and finely diced
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Place avocado in bowl of food processor with mayo, juice of two limes and chipotle powder. Puree until smooth.

Add remaining ingredients. Pulse until well combined.