Cook Fall Dishes in a Kitchen Designed by You | The RTA Store

The seasons are changing, which means your local produce offerings are too. Crispy apples replace juicy peaches, summer squash varieties give way to fall’s thicker skinned ones, and grapes and muscadines give summer berries the boot. While it’s always sad to see summer produce go, fall produce makes for some delicious meals, too. Find some of our favorite seasonal recipes below!

Classic Apple Pie
Fall just isn’t complete without making a classic apple pie. It’s the perfect way to make good use of all those fresh apples from your recent trip to the orchard. Rome, Granny Smith, and Honeycrisp varieties all work well in pies. You can make your own pastry dough for the crust, but sometimes the store-bought pie dough tastes just as good and is much easier. Grab about 6-7 good-sized apples and peel, core, and thinly slice them. Place the apples in a large bowl. Add about ¾-1 cup of sugar (adjust according to tartness of apples), 1-2 teaspoons of cinnamon, ¼-½ teaspoons of nutmeg, a sprinkle of salt, and 2 tablespoons flour to the sliced apples. A little lemon juice or zest is a nice addition too.

Mix all of the ingredients together in the bowl. Line a pie plate with one of the crusts and fill with the apple mixture. Dot the top of the apples with softened butter and place the other crust on top. Cut little vents in the top of the crust for steam to escape. Bake at 425°F degrees for 10 minutes and then lower the temperature to 350°F degrees and bake for an additional 30-40 minutes until the crust is golden.

Simple, Slow Cooker Chili
There are few things more comforting than a bowl full of chili on a cool fall day. It also makes the perfect game day food! Brown 1 ½ pounds of lean ground beef along with a chopped onion, a chopped green bell pepper, and 2 minced cloves of garlic. Cook until beef is no longer pink and onions and peppers have softened slightly. Place beef mixture into a 5-6 quart slow cooker. Mix in 2 (15 oz.) cans of diced tomatoes, 2 (15 oz.) cans of kidney beans, 2-3 tablespoons of chili powder, and 1 teaspoon of salt, pepper, and cumin. Cook on high for 3-4 hours or on low for 5-6. Serve with shredded cheddar cheese, sliced green onions, and sour cream.

Roasted Brussel Sprouts
If you’ve never eaten roasted Brussel sprouts, you’re missing out! They’ve been known to win over even the biggest Brussel sprout haters because roasting them brings out their sweetness and tones down their bitterness. Plus, they make one of the easiest side dishes ever. Preheat the oven to 400°F degrees and trim the tough ends off of a pound of Brussel sprouts. You can also slice them in half, but this may reduce their cooking time. Place them in a large bowl and mix in 2-3 tablespoons of olive oil, a teaspoon of kosher salt, and a few cranks of freshly ground black pepper. Pour them on a baking sheet and roast them on the center rack for 30-40 minutes. Shake the pan or use a spatula to move them around every so often to prevent burning. Season with a little extra kosher salt or freshly grated parmesan and serve immediately. This is a great side dish for pork loin or tenderloin, roast chicken, and even the Thanksgiving turkey!

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