5 Ways to Celebrate Indian Summer

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Hit your local farmers' market during your walk to pick up the last of summer's bounty and the first tastes of autumn. Then try your delicious finds in these recipes.

Barbecued Chicken with Corn Salad

1⁄4 cup extra-virgin olive oil
3 Tbsp red wine vinegar
1 red or green jalapeno pepper, finely diced
1⁄2 tsp salt
1⁄4 tsp freshly ground black pepper
4 ears sweet corn, husks and silk removed
1 Hass avocado, pitted, peeled, and cut into 1⁄2-inch chunks
1 large beefsteak tomato, cut into 1⁄2-inch chunks
1⁄2 small red onion, very thinly sliced
1⁄2 cup torn fresh basil leaves
1 (5-oz) bag baby-spinach-and-radicchio salad blend
1 store-bought barbecued chicken, cut into 8 pieces

1. In a large bowl, whisk together olive oil, vinegar, jalapeno, salt, and pepper.

2. Cut off kernels from corn; add to dressing in bowl with avocado, tomato, onion, and basil leaves; toss to combine.

3. Arrange spinach-radicchio salad on a serving platter and top with corn salad. Place chicken pieces over salad and serve.

Servings: 4
Prep Time: 20 minutes
Total Time: 20 minutes
Calories (per serving): 821

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Roasted Beet, Apple, and Celery Salad

3 to 4 fresh beets (3/4 lb total)
2 Tbsp plus 2 tsp vegetable oil
1 Tbsp cider vinegar
1 tsp sugar
1/2 tsp prepared horseradish
1/2 tsp salt
1 Granny Smith apple, halved, cored, and sliced
1 stalk celery, sliced
1/2 cup sliced red onion
1 Tbsp cilantro leaves
1/4 cup toasted walnut pieces

1. Heat oven to 400 degrees F. Wash beets and trim off greens. Toss with the 2 tsp vegetable oil and roast in baking dish until tender when pierced with a fork, 45 minutes to 1 1/4 hours. When cool enough, rub beets with paper towel to remove skin. Slice beets.

2. Combine the 2 Tbsp oil, vinegar, sugar, horseradish, and salt. Toss beets with 1 Tbsp of the dressing. Toss apple, celery, onion, and cilantro with remaining dressing. Arrange beets and apples on serving plate. Sprinkle with toasted walnuts.

Servings: 4
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Calories (per serving): 200

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Brown-Sugar Baked Apples

4 large Rome Beauty apples
1/3 cup raisins
1/3 cup chopped walnuts
1/3 cup firmly packed brown sugar
1 tsp grated orange peel
1 tsp margarine or butter

1. Core 4 large Rome Beauty apples (about 10 oz each); to prevent bursting, cut 1/2-inch strip of peel from top of each and make horizontal cut in peel around middle of each. Place apples in a 9-inch glass pie plate.

2. In small bowl stir 1/3 cup each raisins, chopped walnuts, and firmly packed brown sugar and 1 tsp grated orange peel and mix well; spoon mixture into cavities in apples, dividing evenly. Top each with 1 tsp margarine or butter; microwave, uncovered, on high (100% power) 18 minutes or until tender when pierced with fork, rotating apples halfway through cooking time. Serve accompanied, if desired, by heavy cream or vanilla ice cream.

Servings: 4
Calories (per serving): 360

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Ginger-Grilled Pork Chops with Pears and Autumn Vegetables

2 large cloves garlic, crushed
1 Tbsp finely chopped fresh ginger
1 Tbsp grated lemon peel
Salt and freshly ground black pepper, to taste
4 rib pork chops, each about 7 oz and 3/4 inch thick, trimmed of fat
1 Tbsp vegetable oil
2 firm, ripe fresh pears, peeled, halved, and cored
1 Tbsp margarine or butter, melted
3 Tbsp granulated sugar
2 Tbsp lemon or orange marmalade
Autumn Vegetables (see recipe below)

1. Heat broiler.

2. In small bowl stir garlic, ginger, lemon peel, salt, and pepper to mix; rub into pork chops on both sides. Brush chops on both sides with oil; set aside.

3. In medium-size bowl toss pear halves gently but thoroughly with melted margarine to coat. Sprinkle pears with sugar; toss again to coat completely.

4. Arrange chops and pear halves, cut side down, on rack in broiler pan; broil 5 minutes. Turn both chops and pears; broil another 4 minutes. Spoon about 1/2 tsp lemon marmalade into hollowed-out core of each pear half; brush remaining marmalade over chops. Broil 2 to 3 minutes longer until pear halves are lightly browned and tender and pork is glazed and cooked through.

5. Serve pork accompanied by pears and Autumn Vegetables.

Servings: 4
Calories (per serving, without vegetables): 330

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Autumn Vegetables

1. Trim one 10-oz container Brussels sprouts; cut X in stem end of each. Peel 8 oz parsnips; cut into 3/4-inch slices (about 1 1/2 cups). Halve, peel, and seed one 2-lb butternut squash; setting one half aside for other use, cut remainder lengthwise in half, then into 1/2-inch crosswise slices (about 2 1/2 cups).

2. In 12-inch nonstick skillet over medium heat, heat 1 Tbsp vegetable oil. Add 3 cloves garlic, thinly sliced; cook 1 minute, stirring frequently until lightly browned and fragrant. Add Brussels sprouts, parsnips, and 1 cup reduced-sodium chicken broth. Bring to boil; reduce heat to medium-low; simmer, covered, 6 minutes. Add butternut squash; simmer, covered, 6 to 8 minutes longer until vegetables are tender. Remove from heat; season with salt and freshly ground black pepper, to taste.

Servings: 4
Calories (per serving): 400

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Portobello Mushrooms with Roasted Vegetable Barley

1/2 cup fresh basil leaves
1/2 cup extra-virgin olive oil
1 tsp kosher salt
1/3 cup pearl barley
1 (8 oz) zucchini, cut into 1/2-inch dice
1 (8 oz) yellow summer squash, cut into 1/2-inch dice
1 red bell pepper, seeded, cut into 1/2-inch dice
5 tsp extra-virgin olive oil
1/4 tsp freshly ground pepper
1. 2/4 cup diced onion
1 tsp minced garlic
1/3 cup vegetable broth
1/4 cup dry white wine
2 tsp red wine vinegar
4 (3 oz) Portobello mushroom caps
Extra-virgin olive oil, for brushing
1/4 cup shaved Parmigiano-Reggiano cheese
Good-quality aged balsamic vinegar, for drizzling

1. Basil Oil: Fill a bowl with ice water. In a saucepan, bring salted water to a boil. Add basil leaves; blanch 10 seconds. Drain basil, add to ice water. Drain and dry basil. Puree oil and basil in blender.

2. Roasted Vegetable Barley: Heat oven to 450° F. In a saucepan, bring 1 quart water with 1/2 tsp of the salt to a boil; stir in barley. Simmer 20 minutes, drain.

3. Meanwhile, in small roasting pan, toss zucchini, squash, and red pepper with 3 tsp of the oil, remaining 1/2 tsp salt, and pepper. Roast 30 minutes, tossing several times, until vegetables are caramelized. Combine with barley; keep covered.

4. Heat remaining 2 tsp oil in a nonstick skillet over medium-high heat; sauté onion and garlic 4 minutes. Add broth, wine, and vinegar; simmer until liquid has reduced to 2 1/2 Tbsp. Toss with vegetable-barley mixture; keep covered.

5. Wipe skillet and place over medium-high heat. Brush mushrooms lightly with olive oil. Place gill sides down in skillet; cook 4 minutes. Turn over; continue to cook 4 minutes or until just tender.

6. Spoon 1/2 cup Roasted Vegetable Barley into each mushroom; top with cheese. Drizzle Basil Oil and balsamic vinegar on each plate.

Prep Time: 20 minutes
Cook Time: 62 minutes

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