Flavor-Full Fall

The change of seasons also signals a change in what we make for dinner.
4Memphis restaurant partners share great recipes for serving the flavors of fall!

Photography by Mark O. Ramirez


Antelope Tenderloin, Acorn Squash, White Patty Pan Squash, and Toasted Kabocha Seeds



Peel skin and cut in half. Remove seeds and reserve. Cut the halves into quarters. Drizzle brown butter over squash segments and place in 350 degree oven for 9 minutes or until tender.

Toasted Seeds

Remove seeds from squash and wash with cold water. Blanch in salted water for approximately 5 minutes or until tender. Place seeds on flat pan and season with grapeseed oil, salt, and fresh ground pepper. Roast seasoned seeds in convection oven until crispy on the outside.
Serve with antelope tenderloin and enjoy!

BLEU Restaurant & Lounge

Apple Couscous with Pork Chop

Bleu Restaurant & Lounge

1 cup couscous
1 star anise
1 cardamom pod
1 ounce onion diced
1 cup apple juice
1 sprig fresh thyme
.25 ounces oil

In an oven-proof sauce or sauté pan heat oil, add onion, thyme, cardamom, and star anise; sweat for 1 minute. Add the couscous and stir for about 1 minute then add the apple juice. Cover with oven-proof lid or foil and place in oven at 350 degrees F for 15 minutes or until couscous is tender.
This couscous is a great starch alternative to potatoes or rice; serve with roasted or grilled pork or chicken.


Butternut Squash Mac & Cheese

Kooky Canuck

16 ounces dried pipe rigate
2 butternut squash, peeled, seeded and cut into chunks
2 ½ cups milk
1 quart heavy cream
16 ounces sliced American cheese
4 ounces cheddar cheese
4 ounces pepper jack cheese
8 slices bacon, optional
2 Vidalia onions, large dice

Cook pasta according to package directions. Drain; transfer to a large bowl.
In a large saucepan, combine the squash and the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Make the cheese sauce in a saucepan by bringing cream to a boil then remove from heat. Add cheese bit by bit, whisking until all the cheese is melted. Cook bacon in a frying pan until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat.
Add onions to frying pan; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are caramelized. Add the squash and cheese mixtures, along with the onions to the bowl with the pasta. Toss well to combine, then transfer to serving dish and garnish with bacon crumbles (optional).

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at Whole Foods Market, Poplar Avenue

Pumpkin Polenta with Roasted Root Vegetables

SALUD! at Whole Foods Market, Poplar Avenue


2 carrots, peeled and medium dice
2 medium parsnips, peeled and medium dice
1 red onion, medium dice
1 medium rutabaga, peeled and medium dice
½ pound Brussels sprouts, end trimmed, outer leaves removed and quartered
3 tablespoons olive oil
1 teaspoon garlic powder
1 ½ teaspoon ground sage
Salt and pepper


2 ½ cup chicken stock, vegetable broth or water
1 cup milk
1 tablespoon unsalted butter
Salt and pepper
1 cup cornmeal
1 cup canned pumpkin puree – not pumpkin pie filling!
1 tablespoon light brown sugar
¼ cup parmesan, shaved, plus more for garnish
1 tablespoon Dijon mustard
1 ½ tablespoon apple cider vinegar
Olive oil, as needed
Fresh sage leaves

Preheat the oven to 450 degrees F. Line a sheet pan with parchment paper. Toss all of the vegetables together with the olive oil, garlic powder, ground sage; season to taste with salt and pepper. Spread out on the prepared sheet pan in a single layer and roast until vegetables are crisp/tender and caramelized, about 20 minutes. While the vegetables roast, make the polenta: in a medium saucepan bring the stock, milk, butter, salt and pepper to taste just to a boil. Lower heat and slowly whisk in the cornmeal, constantly whisking to keep lumps from forming. Continue to whisk and cook until slightly thickened, about 3 minutes. Whisk in the pumpkin puree and brown sugar until heated through. Add in the parmesan and whisk to incorporate. Adjust seasoning as needed and keep warm until the vegetables are finished. In a small fry pan, coat the bottom with olive oil and heat over medium high heat. When hot, add in the sage leaves and cook until lightly browned and crispy. Drain on paper towels and reserve for garnish. In a large bowl, whisk together the Dijon mustard and apple cider vinegar; toss the roasted vegetables while still warm in the vinegar mixture. Drizzle 1-2 tablespoons of the sage oil over top of the vegetables and check for seasoning. To serve, place the polenta in the bottom of a serving dish and top with the roasted vegetables. Garnish with fried sage leaves and additional parmesan, if desired.

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Palladio Home & Garden

Roasted Butternut Squash Soup with Bacon

Palladio Home & Garden

3-4 pounds butternut squash, peeled, seeded, diced into chunks,
can substitute frozen, cubed
1 small/med yellow onion, diced
1 red bell pepper, diced
4 bacon slices, diced
2 tablespoons extra virgin olive oil (EVOO)
2 teaspoons garlic minced
kosher salt and ground black pepper (to taste)
thyme (dash)
4 cups chicken broth, more for thinner soup


goat cheese crumbles
bacon, diced

Pre-heat oven to 400 degrees. Lightly coat full-size baking sheet with oil of your choice (we used EVOO). Toss butternut squash, onion, bell pepper, and bacon together with 2 tablespoons of EVOO, salt, and pepper. Spread onto baking sheet into a single layer.
Place into oven and bake for 30-35 minutes until squash is tender, stirring about halfway throughout cook time. Cook bacon for garnish. Heat large skillet over medium-high heat, add bacon and cook until desired doneness (about 6-8 minutes) Heat stockpot over medium heat, and add butternut squash mixture and a dash of thyme.
Cook for a couple of minutes while stirring. Add chicken broth and puree with an immersion blender until smooth Bring to a boil, stir, then reduce to a simmer. Add more chicken broth until desired thickness.

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Sur la Table

Grilled Steak with Rosemary and Garlic

Palladio Home & Garden

1/3 cup extra virgin olive oil, divided
4 8-ounce thick cut steaks, such as New York strip
1 tablespoon balsamic vinegar
4 large garlic cloves, thinly sliced

1 teaspoon freshly ground pepper, more to taste
2 tablespoons fresh rosemary leaves, finely chopped
Juice of 1 lemon
Flaky sea salt

In a large shallow baking dish or sealable plastic bag, add 3 tablespoons olive oil, vinegar, garlic, pepper and rosemary; whisk to combine. Note: use a vacuum sealer or instant marinator to reduce marination time in half. Add steaks, turning to coat. Cover and refrigerate 2 hours, up to 6 hours. Preheat grill or grill pan over medium-high heat. Remove steaks from marinade and discard marinade. Pat steaks dry with paper towels, and season generously with salt and pepper. Transfer to a grill and cook, turning once, 6-8 minutes per side (135 degrees for medium-rare). Place grilled steaks on a cutting board with a well, tent loosely with foil, and rest 5 minutes. Cut steak into slices against the grain, and transfer to a warmed serving platter. Drizzle steak with remaining olive oil, lemon juice and sprinkle with flaky sea salt; serve immediately.

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Lucchesi's Ravioli & Pasta Shop

Butternut Squash Ravioli

Lucchesi's Ravioli & Pasta Shop

4 tablespoons butter
8 sage leaves

½ lemon juiced
¼ cup parmigiano-reggiano, grated

While pasta cooks, melt butter in a 12-14” saute pan and cook until golden brown (noisette) appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, but leaving some cooking water, gently pour raviolis into saute pan and return to heat. Add cheese, toss to coat, and serve immediately.

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Autumn Hash


1 butternut squash, peeled and diced
1 sweet potato, peeled and diced)
2 russet potatoes, diced

1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced

Blanch the squash, sweet potato & russet potatoes until al dente. Then toss in a bowl adding other diced veggies. Put a skillet on medium heat with cooking oil. Add hash to the skillet and sauté with salt and pepper until it reaches a nice golden brown.

Bacon Balsamic Brussels Sprouts:

Preheat oven to 350 degrees. Cut the “core” from the sprouts then cut them in half and place in a large bowl. When the desired amount is cut, add a cup or so of balsamic vinegar and let soak. While the brussels sprouts are soaking cut 5 or so strips of bacon into strips a half inch thick, then add brussels and mix. Place on a cookie sheet, season with black pepper then bake until bacon is fully cooked. Serve with grilled pork chop along with your favorite BBQ sauce or berry compote.

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itta bena

Pan Seared Pork Loin with Maple Bacon Gravy


Pork Loin:

1 8 to 12 ounce pork loin
1 tablespoon oil
1 tablespoon butter
1 sprig rosemary
1 clove garlic, sliced
Salt and pepper

Maple Bacon Gravy:

1/2 lb bacon
1 small red onion, julienned
1 clove garlic, minced
1 sprig thyme, chopped
2 cups chicken stock
1/2 cup maple syrup
1/4 cup brown sugar
2 tablespoons cornstarch
Salt and pepper to taste

Pork Loin: Season pork liberally with salt and pepper. Set a sauté pan over high heat. Once hot add oil, and sear the pork. Cook 2 to 3 minutes or until it has a golden brown sear, then flip. Add butter, rosemary and garlic to the pan. Cook an additional 2 to 3 minutes and baste pork with herb butter while cooking. Transfer to 400 degree oven and cook until the internal temperature reaches 145.

Maple Bacon Gravy: Set a sauce pot over medium heat, add bacon and render. Once bacon begins to release its fat add the onion and garlic. Sauté 2 or 3 minutes or until onions are translucent. Add chicken stock and maple syrup and bring to a boil. Add thyme and brown sugar and whisk until incorporated. Combine corn starch with 2 tablespoons cold water in a small bowl. While sauce is boiling, whisk in cornstarch slurry to thicken. Season to taste with salt and pepper.

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