Dinner Series 28: A Midseason Harvest Menu

The menu for our recent harvest-themed dinner was a simple one, but full of delicious bites. We picked a combination of scintillating recipes we found perusing online, recipes from our in-store cookbooks, and added in one old family favorite that everyone loves. The resulting meal was hearty and comforting, and a real harvest treat!

We started with a cheese board that featured a tasty selection from Formaggio Kitchen. We had a mild, crumbly blue cheese, a creamy and fragrant brie, and a nutty aged cheddar from Cabot. We paired these with a Maine-based fresh cranberry mustard.

We made a fresh fig tart, which was about as pretty in the assembly stages...

... as it was when it came out of the oven. We used this Fig and Blue Cheese Tart with Honey, Balsamic and Rosemary recipe, which was buttery and earthy and herby and wonderful.

This Scalloped Yukon Gold and Sweet Potato Gartin with Fresh Herbs is a family favorite of mine, and really wowed our guests. The combination of fresh herbs with lots of gruyere and (more then) a touch of cream makes it an absolute dream.

We served the potatoes alongside this Herbe Poule Au Pot (Herb Roasted Chicken) from the Poulet cookbook, which was loaded with fresh herbs from my garden and my family's, and cooked in a flavorful broth to keep it extra juicy.

To go with the chicken and potato, we had this Kale Salad with Pepitas, Dried Cherries, Butternut Squash and Goat Cheese, which I created as a take on this Smitten Kitchen recipe. (You can find the Smitten Kitchen cookbook online and at Local Root!)

For a sweet ending to this harvest meal, I served Mini Pumpkin Cheesecakes with Apple Topping from this recipe. They were just so delicious, with a dollop of lightly sweetened whipped cream and a dash of cinnamon. I would make this recipe again in a heartbeat!

 What are your favorite harvest-themed recipes?