What do the 2025 Kitchen party chefs like to eat in the fall? Salads and hearty vegetable dishes, BC plums and peppers, Brussels sprouts, winter squash and turkey hash—all the good things that taste best with a bit of a nip in the air—ideal for everyday dinners or for your Thanksgiving table.
by Mary Bailey
Bacon Tomato Jam
“Much like a quick pickle, this is not a true jam, but it is quick, easy and lasts for 14 days in the fridge. Have it on a burger, hot dog, with toasted baguette, and I make the same jam, without the bacon, to go over baked brie at the restaurant. It gives the vibe of an apricot or fig jam but is much more savoury while still having a sweet finish.” –chef Sophie Brousseau, The Alfred.
| ½ lb | bacon, diced |
| ½ med | onion, diced |
| 1-2 sprigs | thyme, leaves only, chopped |
| 3 sm | containers cherry tomatoes |
| 1/3 c | apple cider vinegar |
| 1/3 c | brown sugar |
Start off in a pot cooking your diced bacon thoroughly, then add your onions and sauté until translucent. Add the rest of the ingredients and bring to a boil, uncovered. Lower the heat to med high and cook, stirring often, for about 20 minutes or until the tomatoes start to thicken and reduce.
Lower the heat to a simmer and cook for another 15 minutes or longer as needed, stirring regularly, until the mixture becomes thick and sticky with a glossy finish.
Makes 3-4 cups.
Tomato and Blue Jay Pepper Salad with Basil Cucumber Dressing and Truffle Burrata
“I picked up these purple peppers at the Italian Centre. If you can’t find the purple, use regular bell peppers.” –chef Abigail López, Everyday Food Company.
| 1 | Blue Jay pepper (about 290 g) |
| ½ sm | container (150 g) cherry tomatoes |
| 1 sm | container yellow grape tomatoes |
| 50 g | fresh basil leaves |
| 1 | English cucumber |
| 1 | ball truffle burrata |
| 1 T | extra virgin olive oil |
| sea salt and freshly-ground black pepper | |
| drizzle | honey |
Wash all produce thoroughly. Halve the cherry and grape tomatoes, then place them in a bowl. Slice the Blue Jay pepper into strips and add to the tomatoes. Season and toss gently to coat. Set aside to marinate while you make the dressing.
Basil Cucumber Dressing
Peel the cucumber, remove the seeds and juice it along with a handful of basil leaves. If you don’t have a juicer, blend the cucumber and basil, then strain through a fine mesh sieve to extract the liquid.
Stir in a drizzle of honey and the oil; whisk until well combined.
To serve: Arrange the marinated tomatoes and peppers on a serving plate. Spoon a small amount of the dressing onto the plate. Tear the truffle burrata into small pieces and nestle among the vegetables.
Finish with small fresh basil leaves for a bright aromatic touch. Serve immediately.
Serves 2-3.
Roasted Plums with Whipped Ricotta and Shaved Brussels Sprouts
“This dish is a celebration of that beautiful seasonal overlap—when summer’s sweetness meets earthy fall flavour.” –chef Rose Colangelo, TULIP.
| 2 c | pitted, quartered plums (sour cherries would make a great swap) |
| 1 T | honey |
| 1 t | extra virgin olive oil |
| 1½ c | ricotta |
| 1 | lemon (zest + juice) |
| 2 c | Brussels sprouts, shaved |
| 2 T | extra virgin olive oil |
| salt and pepper, to taste | |
| ½ c | toasted hazelnuts, chopped |
Preheat oven to 400°F (200°C).
Toss the plums with honey and 1t olive oil. Spread on a parchment-lined baking sheet and roast 12-15 minutes until soft and the juices thicken slightly.
Using a whisk or food processor, whip ricotta with lemon zest until smooth. Season lightly with salt.
Toss shaved Brussels sprouts with the rest of the oil, lemon juice, salt and pepper.
Spread the whipped ricotta on a serving platter, top with the sprouts, and spoon the plums and their juices over the top.
Scatter the toasted hazelnuts over.
Serves 4-6 as a side.
Maple Bourbon Brussels Sprouts
“Enjoy this dish with family around the dinner table on a cool evening.” –chef Tyson Wright, Old Red Barn
| 1 lb | Brussels sprouts |
| ½ | green apple |
| ¼ lb | bacon |
| ½ c | maple syrup |
| ¼ c | butter |
| ¼ c | walnuts |
| 1 oz | Canadian bourbon |
| ½ c | microgreens |
| ½ | lemon |
| 2 c | water |
Clean the sprouts: remove any bruised leaves and slice the bottom off the base; but leave enough of the core to hold the sprouts together, this will help with cooking. Rinse carefully, then slice in half vertically and set aside.
Dice the bacon and place in cold pan, render fat out (reserve the fat) and bring to almost finished, about 90 per cent cooked. Remove the bacon and place on paper towel to drain. In another pan slowly toast the walnuts until the beautiful nutty, smoky aromatics realise (about 12-15 mins).
Cut the apple and core, then cut in a medium dice. Reserve in lemon water. Using the reserved bacon fat and pan place the sprouts cut side down and cook on med-high heat until a beautiful golden brown color is achieved. Flip, then deglaze the pan with the whisky. Add butter and brown (about 5-7 mins). Stir in the maple syrup. Cook until the syrup is looking nice and velvety, when it will run off a spoon slowly, but is still fluid enough to pour and not be tacky (about 5 minutes). Take off the heat and add the diced apple.
To serve: place in a large, family-style bowl and finish with the toasted walnuts and microgreens.
Spicy Sausage-Stuffed Roasted Squash
A hearty and delicious version of stuffed squash by chef Robert Wick, Workshop Eatery. To chiffonade kale: roll tightly and cut into narrow strips; a useful technique when you want to chop any sort of leafy green like spinach, Swiss chard or basil leaves.
| 2 T | extra virgin olive oil |
| 2 med | butternut squash, halved and seeded |
| kosher salt and black pepper | |
| 1 lb | spicy sausage or ground pork |
| 4 cloves | garlic, minced |
| 1 sm | red onion, diced fine |
| 6 oz | cremini mushrooms, trimmed and chopped |
| 2 T | chopped fresh sage |
| 1 c | chiffonade kale |
| 1 c | cooked brown rice |
| 1 c | grated Gruyère (about 4 oz.) |
| ¼ c | chopped fresh parsley |
| ¼ c | freshly grated parmesan cheese |
Preheat the oven to 400°F. Line a rimmed sheet pan with parchment paper.
Oil and season the squash with a generous pinch of salt and pepper. Place the squash cut side down on the prepared sheet pan. Pierce the outside of the skin with a sharp paring knife several times. Roast until the squash is tender, 40-45 minutes.
Meanwhile, brown the sausage in a large skillet over medium-high heat, crumbling it as it cooks, 5-6 minutes. Remove to a bowl. Add the garlic, onion, mushrooms and sage to the skillet. Cook, stirring, until the mushrooms have released their moisture and the onions have softened, 5-6 minutes. Add the kale and brown rice, season with a generous pinch of salt and pepper and stir well to heat through. Transfer the mixture to the bowl with the sausage. Add the Gruyère and 2 tablespoons of the parsley. Stir to combine.
Remove the squash from the oven. Using a spoon, scrape some of the flesh from the neck of the squash, creating a small trench, adding the removed flesh to the bottom of the well where the seeds had been. Divide the filling mixture between the squash, filling up the seed well and the neck. Return the squash to the oven and bake until the cheese is fully melted and the filling is hot throughout, 10-12 minutes. Top with the remaining parsley and parmesan.
Serves 4-6.
Korean Cheesy Turkey Hash
Find Gochujang paste and bulgogi sauce at Superstore or H-Mart.” –chef Levi Biddlecombe, Backstairs Burger.
| 1 sm | sweet potato, peeled and diced |
| 2 | russet potatoes peeled, diced and rinsed |
| 1 T | canola oil |
| 1 t | sesame oil |
| salt to taste | |
| 1 lb | ground turkey |
| ½ | red pepper, diced |
| 1 med | onion, diced |
| 1 c | shaved cabbage |
| juice of 1 orange | |
| 1 T | Gochujang paste |
| ½ c | bulgogi sauce |
| 2 t | black pepper |
| salt to taste | |
| 2 c | shredded mozzarella |
Garnish:
| black sesame seeds | |
| sliced green onion |
Toss your sweet potato together with the russet potato, canola oil, sesame oil and salt and put in the air fryer for 12 minutes at 400ºF.
While the potato mixture cooks, fry your ground turkey 80 per cent of the way. Add your pepper, onion, cabbage, orange juice and Gochujang and cook over medium heat until the vegetables are soft, the Gochujang is evenly incorporated, and most of the liquid has evaporated. Finish with the bulgogi sauce and salt and pepper to your taste, mix through gently.
Place your cooked potatoes in the bottom of a casserole dish, evenly spread turkey vegetable mixture on top of the potatoes and cover with the cheese.
Bake at 400ºF for 12-15 min or until cheese is slightly browned.
Remove from the oven and sprinkle black sesame and green onions on top.
To serve: scoop desired portion onto a plate and enjoy.
Serves 4-6.