Crisp weather and the change of leaves marks the perfect time to whip out tried and true recipes to ring in all the fall flavors we love. And with a bit of help from one of our favorite chefs, Ayesha Curry, we have two recipes that you’ll want to keep on rotation this season.
So whether it’s your turn to host a girls’ night in or you’ve been on the hunt for some inspiring recipes, we’ve got you covered. If you love these recipes, check out cookehomemade.com or follow Ayesha at @cookhomemademeals on Instagram to have family-focused, delicious recipes with Ayesha’s favorite ingredients delivered straight to your door.
Tuscan-Style Ribeye With Brussels Sprouts and Rosemary-Balsamic Squash recipe courtesy of Ayesha Curry
Ingredients
Serves 2
For the steak:
1 sprig rosemary
3 sprigs thyme
1 clove garlic
1 small lemon
1 pound ribeye steak (1-inch thick)
For the butternut squash and Brussels sprouts:
10 ounces diced butternut squash
8 ounces Brussels sprouts
2 tablespoons balsamic vinegar
From your kitchen:
Extra-virgin olive oil, kosher salt, freshly ground black pepper
Tools and equipment:
Baking sheet, aluminum foil, fine-toothed grater, large bowl, small saucepan, large skillet
Directions
1. Preheat an oven to 400°F. Line a baking sheet with foil.
2. Prepare the steak rub: Finely chop the rosemary and place in a small bowl, setting aside 1/4 teaspoon for the butternut squash. Finely chop the thyme leaves, mince the garlic and finely zest the lemon. Add to the bowl with the rosemary, along with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/4 teaspoon pepper. Mix until a loose paste is formed, then apply to both sides of the steak.
3. Meanwhile, prepare the vegetables: In a large bowl, toss the butternut squash with 1 tablespoon oil and season with salt and pepper. Transfer to one side of the prepared baking sheet, arranging the squash in an even layer.
4. Cut the Brussels sprouts in half through the root end and place in the bowl. Toss with 1 tablespoon oil and season with salt and pepper. Transfer to the other side of the baking sheet, arranging the sprouts in a single layer. Bake until the Brussels sprouts and squash are tender and nicely browned, about 30 minutes, stirring occasionally.
5. While the vegetables bake, pour the balsamic vinegar and reserved 1/4 teaspoon rosemary in a small saucepan. Bring to a simmer over medium-high heat and cook until the mixture is syrupy, about 1 minute. Remove from heat.
6. When the vegetables have 15 minutes of cooking left, heat 1 tablespoon oil in a large skillet over medium-high heat until almost smoking. Add the steak and cook until well browned on the first side, about 2 minutes. Turn the steak and cook 2 to 3 minutes longer for medium-rare. Transfer to a cutting board and let rest for 5 to 8 minutes.
7. Cut the zested lemon in half and squeeze the juice from one half onto the Brussels sprouts. Divide the Brussels sprouts between 2 large plates. Spoon the butternut squash next to the sprouts and drizzle the balsamic syrup on top. Slice the ribeye across the grain and divide the slices between the two plates.
Brown Butter-Sage Gnocchi With Spinach and Pine Nuts recipe courtesy of Ayesha Curry
Ingredients
Serves 2
For the spinach:
1 shallot
2 tablespoons heavy cream
6 ounces baby spinach
1 tablespoon toasted pine nuts
For the gnocchi:
8 ounces gnocchi
3 fresh sage leaves
1 clove garlic
2 tablespoons unsalted butter
From your kitchen:
Extra-virgin olive oil, kosher salt, freshly ground black pepper
Tools and equipments:
Small saucepan, large nonstick skillet, colander
Directions
1. Bring a small saucepan of salted water to a boil over high heat.
2. While the water is coming to a boil, make the spinach: In a large nonstick skillet over medium heat, warm 1 tablespoon olive oil. Finely dice the shallot, add it to the pan, and cook until translucent, about 3 minutes. Add the heavy cream and cook until reduced by half, about 30 seconds. Add the spinach and cook just until wilted, 2 to 3 minutes. Season with salt and pepper, stir in the pine nuts, and transfer to a bowl. Cover to keep warm. Wipe out the pan.
3. To make the gnocchi, add the gnocchi to the boiling water and cook, stirring occasionally, until they float to the surface. Continue cooking until tender, 1 to 2 minutes longer. Drain well in a colander.
4. Thinly slice the sage leaves and mince the garlic.
5. Melt the butter in the skillet over medium-high heat. Continue cooking until the butter smells nutty and brown bits appear on the bottom, about 30 seconds. Remove the pan from heat and add the sage and garlic. Stir until the garlic is fragrant, about 1 minute. Add the gnocchi to the pan, season with salt and pepper, and toss to coat with the sauce.
6. Divide the gnocchi between two shallow bowls and mound the spinach alongside.
xx, The FabFitFun Team
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