Fall Harvest Recipes: Montessori Style

 It's that time of year for creative fall harvest recipes, especially when the garden has exploded with fresh herbs like basil, parsley, and chives. And if one has a green tomato thumb... there may even be a bushel of tomatoes.

This garden fresh bruschetta was inspired by Robin and her bountiful garden.

To make this lovely garden recipe, Little Bee and I simply grabbed a handful of fresh basil and a bowl full of cherry tomatoes from our garden. Little Bee helped wash the basil and tomatoes before I chopped them up. I also minced 4-5 cloves of garlic. Then I sauteed the garlic with a dab of olive oil in a cast iron skillet. After the garlic had browned up a bit, I added the chopped tomatoes and basil. I let the tomatoes and basil soften just enough so that the colors were still bright in the skillet. Then I topped this delicious heap onto my favorite bread for Little Bee and I to enjoy. Yum!

 

Montessori: Kids in the Garden

Little Bee loved using his tot scissors to cut the basil and parsley from the garden for our yummy recipes. He also enjoyed using his fine motor skills to pluck several tomatoes off of the vine. 

 

Montessori: Kids in the Kitchen

Little Bee had a blast washing the herbs in the flowing water from the sink. What tot doesn't love playing with running water? Plus, it was helping Mama in the kitchen! We are a team! 🙂I can't tell you enough how delicious this cauliflower recipe is! I know... I know... it's cauliflower... how can that be yummy? I tell you the truth, if you don't like cauliflower... you will love it in this dish! 🙂 So here is the recipe modified from the "Ladies' Home Journal," which in turn was reprinted from the book "Barefoot Contessa: How Easy is That?" by Ina Garten 2010. Here is her website: barefoot contessa.

Garlic-Roasted Cauliflower

1 head garlic, cloves separated and peeled

1 large head cauliflower, cut into bite sized florets

3 tbsp olive oil

2 tsp salt

1/3 cup finely chopped garden fresh parsley

3 tbsp pine nuts, toasted

1 1/2 tbsp fresh lemon juice

Heat oven to 400*F. Bring a small pot of water to a boil and add the whole garlic cloves. Boil for 15 seconds and drain water. Cut the large cloves in half. On a rimmed baking sheet, toss the cauliflower with garlic, 3 tbsp olive oil. Spread into a single layer and roast, stirring frequently until the garlic is lightly browned. This can take about 15-20 minutes. Transfer the cauliflower to a large bowl with the garlic. Add the remaining ingredients: parsley, pine nuts, and lemon juice. Toss and serve hot or warm. Serves 3-4

This is a delightful side dish for all your festive meals. It has become a family tradition to have this dish every Thanksgiving. My mouth is watering...

For another amazing easy Fall recipe, visit Montessori Toddler in the Kitchen.