Fabulous Fall Dinner Menu (and a giveaway!!)

We have 4 dishes to share with you today.

Sue and I were chosen to participate in a CorningWare recipe campaign and, as such, received these beautiful dishes with which to create some tasty, tasty recipes.

Disclaimer: this post was sponsored by World Kitchen and we were monetarily compensated and received free product. That being said - our opinions, as always, are our own!

Gorgeous!!

Am I right?

And guess what!?!?!?! CorningWare is gracious enough to allow us to host a giveaway for one of our lucky readers. You can win a 2.5 Quart Vermillion Baker by CW from CorningWare (retail value $21.99) - That's the orangey-red one in the above photo. 

Giveaway deets at the end of the post. Be sure to read through!

Back to our recipes for now!

Sue and I came up with 4 separate dishes so we could have a whole fall harvest inspired meal. 

We came up with an Apple Cranberry Kale Salad, Baked Brown Rice, Festive Roast Asparagus (Asparagus with balsamic reduction, feta, tomato, pumpkin seeds, and cranberries), and Roast Vegetables with Double Smoked Farmer Sausage and Parmesan. 

First up - salad.

Apple Cranberry Kale Salad

Ingredients

1/2 bunch kale, trimmed and chopped

1/2 apple, diced

3 Tbsp dried cranberries

2 Tbsp pumpkin seeds

3 Tbsp onion, finely diced

1/2 cup coleslaw mix

Italian dressing (or similar)

Directions

In a large bowl, toss together kale, apple, cranberries, pumpkin seeds, onion, and coleslaw mix. 

When ready to serve - drizzle with dressing.

Toss and serve. (We put half the salad into the yellow CorningWare dish and refilled it with the other half when we ran out!)

Next up - rice

Baked Brown Rice

Ingredients

1 1/4 cup chicken broth

1 Tbsp butter

3/4 cup brown rice

2 Tbsp Onion Soup Mix (We used Knorr)

1/4 cup frozen peas

Directions

Preheat oven to 375. 

In a medium pot over high heat, bring the chicken broth to a boil. Stir in butter.

In a 2.5 qt oven safe dish, spread the brown rice and sprinkle with the onion soup mix. 

Pour in the boiling chicken broth/butter mixture and stir well to combine.

Cover with tinfoil and bake at 375 for approx 45 minutes - until rice is cooked and liquid is absorbed.

Stir in the frozen peas and let sit 5 minutes.

Serve hot.

Now, on to the asparagus.

Festive Baked Asparagus

Ingredients

2 bunches asparagus, ends trimmed

2 Tbsp olive oil

salt & pepper

1/2 cup balsamic vinegar reduced to 3 Tbsp

2 Tbsp tomato, finely diced

2 Tbsp pumpkin seeds

2 Tbsp crumbled feta

2 Tbsp dried cranberries

Directions

Preheat oven to 400. 

In a mixing bowl, toss asparagus with oil and salt & pepper.

Spread in a single layer on oven safe dish (or cookie sheet)

Bake at 400 until asparagus is fork tender, about 20 minutes.

Drizzle with the balsamic reduction and sprinkle with feta.

Sprinkle with tomatoes, cranberries, and pumpkin seeds.

Serve immediately. 

Lastly, it's veggie time!

Roasted Vegetables With Farmer's Sausage

Ingredients

1 very large carrot, cut in chunks

1 large rutabaga (or turnip), cut in chunks

1/2 a medium butternut squash, cut in chunks

2 cups Brussels sprouts, trimmed 

1 cup button mushrooms, stems removed

1 medium sweet potato, cut in chunks

2 cloves garlic, minced

3 - 4 Tbsp olive oil

salt & pepper

2 links double smoked farmer's sausage, sliced

1/2 cup Parmesan cheese, shredded

Directions

Preheat oven to 400.

Make sure all your veggies are prepped (ie: washed, peeled, cut) 

Toss chopped veggies (including garlic) in the oil and sprinkle generously with salt & pepper. Spread on a cookie sheet lined with parchment paper).

Roast veggies at 400 until fork tender, about 30 - 45 minutes, keep checking.

When veggies are almost done, scoop them into an oven safe casserole dish and place them on the lower rack of the oven.

Slice the farmer's sausage.

Spread it evenly on the cookie sheet you just used for the veggies - except switch the parchment paper for tinfoil!

Place under broiler and cook until sausage is nicely browned. 

Spread on top of the veggies.

Top with the Parmesan cheese.

Return to rack, under broiler, and cook 1 - 2 more minutes, until cheese is melty.

Serve immediately.

Maybe with a little wine....

So much tastiness AND it's even healthy.

Healthy is always good. 

 All those colors are just too pretty....

Oh, yeah, and don't forget a little whole grain bread with a little butter to round out the meal.

Now - here is how to enter to win your very own beautiful CW by CorningWare 2.5 Quart Vermillion Baker.

a Rafflecopter giveaway