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Fall Vegetable Recipes

Freshly picked veggies -- think squash, eggplant and plum tomatoes -- make dinner flavorful and oh so satisfying.

By Michael Tyrrell

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Deep-Dish Veggie & Pepperoni Pizza
Tina Rupp
Tina Rupp
Tina Rupp
Tina Rupp
Tina Rupp
Blaine Moats
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Deep-Dish Veggie and Pepperoni Pizza

Makes: 6 servings

Prep: 15 minutes

Bake: 1 hour at 450 degrees F.

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Not-Stuffed Cabbage

Makes: 4 servings

Prep: 15 minutes

Bake: 15 minutes at 350 degrees F.

Cook: 23 minutes

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Root Vegetable Gratin

Makes: 6 servings

Prep: 25 minutes

Bake: 1 hour, 30 minutes at 375 degrees F.

Broil: 45 seconds

Let Stand: 10 minutes

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Chicken Teriyaki and Fall Vegetables

Makes: 4 servings

Prep: 20 minutes

Bake: 15 minutes at 450 degrees F.

Cook: 15 minutes

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Rotini and Cauliflower

Makes: 6 servings

Prep: 10 minutes

Cook: 14 minutes

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Seasonal Picks

Roasted Fingerling Potatoes with Curried Ketchup

Stir together 1/2 cup ketchup, 1 chopped scallion and 1/2 teaspoon curry powder; refrigerate. Place 2 pounds fingerling potatoes on a rimmed baking sheet; toss with 1 tablespoon olive oil and roast at 450 degrees F. for 20 minutes, turning once. Sprinkle with sea salt and serve with curried ketchup.

Fennel Slaw

In a large bowl, whisk together 3 tablespoons light mayonnaise, 2 tablespoons cider vinegar, 1 teaspoon sugar, 1/8 teaspoon each salt and pepper. Trim and thinly slice 1 large fennel bulb and fold into dressing. Chill.

Turnip Puree

Cut 2 pounds yellow turnip into 1-inch pieces; simmer in lightly salted water 12 to 15 minutes or until tender. Drain and mash with 2 tablespoons maple syrup and 1/4 teaspoon each salt and pepper.

Originally published in the November 1, 2011 issue of Family Circle magazine.

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