It’s fall. With cooler temperatures and shorter days, it’s time to move cooking indoors. It’s also the time of year to take advantage of the wonderful fall produce – apples, pomegranates and more. 

We asked our community for some of their favorite recipes. Check out these delicious ideas – from a decadent caramel apple pie to a spectacular tabbouleh with apples, pomegranates and walnuts. 

Must-Have Mains 

Sweet and Sour Meatballs, Submitted by Linda Elman 

Ingredients: 

• 1 lb. ground steak 
• 1 lb. ground veal 
• 2 eggs + 1 egg white 
• Jason’s Flavored bread crumbs 
• 5 15-oz cans tomato sauce + 2 cans of water 
• 6 bay leaves 
• ¼ tsp. sour salt approximately 
• 2 cups sugar 

Directions: 

Apricot Chicken with Almonds, Submitted by Elise Rubenstein 

This bright chicken dish is a delightful main attraction for any meal. 

Ingredients: 

• 4 6-oz skinless, boneless chicken breast 
• ½ tsp. plus 1/8 tsp. salt 
• ½ tsp. pepper, divided 
• 1/3 cup almonds, sliced 
• 1/2 cup apricot preserves 
• 1 ½ Tbsp. soy sauce or tamari 
• 1 Tbsp. whole-grain mustard 
• 1 Tbsp. unsalted margarine 

Directions: 

1. Put rack in lower third of oven and preheat oven to 400 degrees. Lightly oil a 13 x 9-inch flameproof baking dish (not glass). 

2. Pat chicken dry and sprinkle all with 1/2 teaspoon salt and 1/4 teaspoon pepper, then arrange at least ¼ apart in baking dish. Bake for 10 minutes. 

3. While chicken bakes, toast almonds in small baking pan in oven stirring twice, until golden, 8 to 10 minutes. You can also toast in a frying pan on the stove. 

4. Meanwhile, cook apricot preserves, soy sauce, mustard, margarine and 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is cooked through, about 10 minutes more. 

5. Sprinkle the chicken with the almonds, turn on the broiler and broil the chicken for 3 minutes longer. Serve immediately. 

Spectacular Sides 

Tabbouleh with Apples, Walnuts and Pomegranates by Michele Lax 

Ingredients:

• 2 cups flat-leaf parsley, finely chopped  
• ½ cup fresh pomegranate seeds  
• 1 cup diced, cored, unpeeled apples, preferably Pink Lady  
• ½ cup diced red onion  
• 1 ½ to 2 Tsp. ground urfa biber peppers, smoked paprika or chipotle chile pepper  
• 3 to 4 Tbsp. honey  
• ¼ cup lemon juice  
• ½ cup extra virgin olive oil  
• Coarse kosher salt  
• 1 cup walnuts  

Directions:

1. Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly. If desired, at this point the mixture may be covered and refrigerated for up to two days.  

2. In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.  

3. Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.) 
    

Roasted Cauliflower & Chickpeas with Mustard and Parsley, Submitted by Wendy Miller 

Ingredients:

• 1 14-ounce can chickpeas, rinsed, drained and dried 
• 1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets 
• 3 Tbsp. plus 1/4 cup extra virgin olive oil, divided 
• Coarse sea salt 
• 1 Tbsp. Dijon mustard 
• 1 Tbsp. seeded mustard (i.e., grainy mustard) 
• 1 Tbsp. white wine vinegar 
• Freshly ground black pepper 
• 1/4 cup chopped Italian parsley 

Directions: 

1. Preheat oven to 400 degrees and set the rack in the middle. 

2. Toss chickpeas and cauliflower together in a large roasting pan with 3 tablespoons olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown, and the cauliflower is quite soft, about 45 minutes. 

3. Meanwhile, whisk together mustards, vinegar and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper. While the chickpeas and cauliflower are warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature. 

Decadent Desserts 

Candy Apple Walnut Pie, Submitted by By Terry Willner

Ingredients:

• 6 cups thinly slices cooking apples such as Jonathan, Rome or Granny Smith, with or without peel 
• 2/3 cup chopped, toasted walnuts 
• ½ cup cinnamon red hot candies 
• 1/3 cup plus 2 tablespoons sugar, divided usage 
• 1/3 cup flour 
• 2 frozen Deep Dish pie crusts 

Directions:

Homemade Granola, Submitted by Amy Pollokoff, Associated Women’s Campaign Chair  

Dry Ingredients:

• 4 cups rolled oats 
• 1 cup chopped pecans 
• 1 cup chopped walnuts 
• 1 cup slivered almonds 
• 1 cup raisins 
• 1 cup craisins 
• 1 cup currants 
• 2 tsp. cinnamon 

Wet Ingredients:

• ¼ cup canola oil 
• ¾ cup maple syrup 
• 1 tsp. vanilla 

Directions:

Taiglach, Submitted by Amy Pollokoff 

This Ashkenazi Jewish treat is filled with sweetness for the holiday season. 

Ingredients: 

Dough: 

• 6 eggs 
• 3 cups flour 
• 3 Tbsp. vegetable oil 
• 1 tsp. baking powder 
• Raisins 

Syrup: 

• 3 cups honey 
• 3 cups sugar 
• 1 ½ tsp. ginger 
• 1 cup boiling water (for after the taiglach is finished cooking) 

Directions:

1. Get syrup slowly cooking. 

2. Mix dough in Cuisinart or bread machine. If you make it in a bread machine you can skip the next step. 

3. Transfer the dough to a floured board. Knead well for 2 minutes. Cover with a damp cloth and let stand for 30 minutes. 

4. Divide the dough into 4 equal parts. Roll each ball into long sausage about 1.5 cm thick. 

5. Cut pieces the size of a walnut and roll a raisin in the middle. 

6. Set aside on floured parchment paper until all balls are finished. Drop into boiling honey and boil uncovered for 10 minutes. Reduce to a simmer, cover pot and cook for approximately 20 minutes. 

7. Once golden brown remove from heat and add 1 C of boiling water. Pot will bubble. Set aside and cool. 

8. Store in plastic container and turn every few days.