New Early Fall Recipes

Looking for early fall recipes? Apple-roasted chicken, root veggies, cider vinaigrette salad. Eat healthy and delicious food this fall.


Apple-Roasted Chicken, Root Veggies, Cider Vinaigrette Salad


  •  1 bay leaf
  • 1 quart apple cider
  • 1 tbs black peppercorns
  • 1/4 cup kosher salt
  • 3 quarts water
  • 2 cups apple cider
  • 1 (6-lb) roasting chicken
  • 1 large onion, peeled and halved
  • 4 parsley sprigs
  • 4 garlic cloves


Mix the first 5 ingredients in a pan. Bring to boil, stirring until salt is dissolved. Take off heat and let cool. Remove giblets and neck, then rinse chicken with cold water and pat dry. Put brine in a large zip-top plastic bag, and add chicken and seal. Refrigerate at least 8 hours, occasionally turning bag.

Heat oven to 400°. Bring to boil 2 cups of cider over medium-high heat. Cook approximately 15 minutes until thickened and cider reduces to 1/4 cup.

Remove chicken from bag and pat dry. Place garlic, parsley and onion halves in chicken. Place chicken on broiler pan. Bake for 90 minutes or until chicken reaches 175°. Briefly remove from chicken from oven and remove skin. Baste chicken with about half of cider, and bake another 10 minutes. Remove chicken from oven, and drizzle with remaining cider. Transfer chicken to a platter.

Drain drippings into a small bowl, and discard fat. Pour jus on chicken, and enjoy!

Baked Root Vegetables

This excellent dish is made with sorghum molasses is the unique, syrupy product of sorghum grain. You can find it in gourmet grocers or specialty stores.


  • 1 cup pearl onions, peeled
  • 1 tbs chopped fresh chives
  • 1 lb baby turnips, cut lengthwise
  • 1 lb baby carrots, cut lengthwise
  • 2 tbs cider vinegar
  • 2 tbs sorghum
  • 2 tsp canola oil
  • 1/2 tsp kosher salt
  • 1/4 tsp fresh ground black pepper


Heat oven to 450°. Place carrots, onions, and turnips on a pan. Drizzle with oil and toss to coat. Bake for 15 minutes at 450°.

Mix sorghum and vinegar. Drizzle half of mixture over vegetables, and toss to coat. Bake another 15 minutes, until veggies are tender. Drizzle with remaining sorghum. Sprinkle with chives, pepper and salt.

Fall Vegetable Salad with Cider Vinaigrette

Cider vinegar and sparkling cider really bring out the crisp apple bouquet of this fresh fall salad.


  • 1 (12-oz) celery root, trimmed and cut in slices
  • 1 (1-lb) butternut squash, trimmed and cut in slices
  • 1 large carrot
  • 1 Granny Smith apple, cut into slices
  • 1/2 tsp fresh ground black pepper
  • 1/2 tsp honey
  • 1/2 tsp kosher salt
  • 2 tbs cider vinegar
  • 2 tbs sparkling cider
  • 4 cups arugula leaves
  • 6 tbs canola or grapeseed oil


Save squash into ribbons with a peeler. Repeat procedure with celery root, to measure 1 1/2 cups. Repeat with apple, to measure 1 cup. Repeat with carrot, to measure 1/2 cup. Mix vegetable and apple ribbons in a large bowl. Add 1/4 teaspoon salt, then toss ribbons to combine.

Whisk together cider, vinegar, honey and 1/4 teaspoon salt. Gradually add grapeseed oil, whisking constantly. Add vinegar mix to squash mix, coating the squash mix. Allow to stand and meld at least 30 minutes. Before serving, add arugula and toss, then sprinkle with pepper.

About the Author

This is a guest post by Mark Lynch. Mark recommends reading more about culinary advice, tips and tricks on

Author: guest blogger

This is a guest article on The Chefs Cookbook.

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