Warming up to fall is an easy thing for me to do. I probably say this about every season, but fall is definitely my favourite! I love the cool crisp sunny days, you know sweater weather, where you can walk around in your favourite wooly knit. Even better than that, most of my favourite fruits and vegetables come hand in hand with the fall season. The sight of apples, pears, cranberries, pumpkin, squash, parsnips and turnips neatly stack and arranged in Sobeys produce section, really makes me feel all warm and fall fuzzy. However, if that doesn’t make you a fan of fall, don’t forget about the cooking methods. Roasting, stewing, braising, and baking seem to creep their way back into the kitchen repertoire, even the slow cooker gets in on the act, and the barbecue is well within reach of my kitchen. Here are a couple of quick, delicious recipes inspired by my love for all things fall.

Apricot and Jalapeno Pork Tenderloin
Serves 4-6

Season two pork tenderloins with salt and pepper, then sear them in a hot pan with a splash of oil; add 1 chopped jalapeno, 4 tbsps of Compliments Pure Apricot Jam [1] and a splash of apple juice or water. Roast in a 350°F (180°C) oven for 15-20 minutes and it reads 155°F (68°C) on an instant read thermometer. Let them rest in the pan for 8 minutes, glazing them often with the apricot jalapeno sauce in the pan. Then slice and serve with your favourite side dish!

Pear and Spinach Salad with Walnuts and Camembert Cheese
Serves 4-6 people

3 large pears, washed cored and cut in 1/8’s
1 small wheel Compliments Camembert Cheese [2], cut into ½" cubes
1 cup walnut pieces, lightly toasted
1 tub Compliments Organic Baby Spinach [3]
1 small shallot finely minced
3 tbsp (45 mL) Compliments Extra Virgin Olive Oil [4]
1 tbsp (15 mL) red wine vinegar
1 tsp (5 mL) Compliments Creamy Dijon Mustard [5]
Sea salt and pepper to taste

In a salad bowl, whisk together the shallot, mustard and vinegar, season with salt and pepper then slowly incorporate the olive oil until combined. Taste the dressing and adjust the seasoning if needed. Carefully mix the sliced pears, toasted walnuts, and camembert cheese in the dressing to coat, and then gently mix in the spinach leaves. Lightly mix the salad to bring some of the pear, cheese and walnuts to the top and serve. Enjoy!

Happy Fall Cooking!
Chef Ryan Skelton