Fall Recipes

Broccoli Leek Soup    |   Brussel Sprouts & Bacon    |     Spinach Frittata    |    Chocolate Beet Muffins

Broccoli Leek Soup


  • 3 tablespoons butter
  • 3 cups chopped leeks (white and pale green parts only; about 3 large)
  • 6 teaspoons chopped fresh thyme,
  • 1 1/4 pounds broccoli crowns, chopped (about 8 generous cups)
  • 4 cups chicken or veggie stock


  • Melt butter in large pot over medium-high heat
  • Add leeks and 4 teaspoons thyme
  • Sauté until leeks are almost soft, reducing heat to prevent browning (7 to 8 minutes)
  • Add broccoli and 4 cups broth to pot; bring to boil
  • Cover; boil until vegetables are tender (8 to 10 minutes)
  • Puree soup in blender until smooth
  • Season with salt and pepper
  • Ladle into bowls
  • Sprinkle with chopped thyme


Brussel Sprouts and Bacon

Everything is better with bacon!


  • Bacon
  • Brussel Sprouts




  • Cook the bacon, chop the brussel sprouts
  • Cool and crumble the bacon, cook the brussel sprouts in the bacon grease
  • Crumble the bacon over the brussel sprouts




Spinach & Sausage Frittata


  • 8 eggs
  • 1/2 cup milk
  • salt & pepper
  • 1/4 cup sun dried tomatoes
  • 2-3 sausage
  • goat cheese


  • Saute the spinach and onions in an oven proof pan until spinach is wilted and onions are translucent
  • Whisk the eggs together with milk, salt and pepper
  • Add sun-dried tomatoes, and chopped up sausage to the spinach in the pan
  • Pour the egg mixture over all of it
  • Pick up the spinach with your spatula to let the egg seep under
  • Cook on medium until egg is about half way done
  • Layer on as much goat cheese as you want
  • Pop the whole pan into the preheated oven (400F) for about 15 minutes
  • Done when the egg is cooked through!



Chocolate Beet Muffins


  • 2 cups all purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • ¼ cup cocoa powder
  • ½ tsp salt
  • ¼ cup coconut flour
  • ½ cup brown sugar
  • 2 large eggs
  • ¼ cup olive oil
  • 1-2 tsp pure vanilla extract
  • ¾-1 cup whole milk
  • 2 cups pureed (cooked) beets
  • Chocolate Chips


Beet prep:

  • Bake for an hour, individually wrapped at 350F
  • Keep oven on, if you’re going to make your muffins now!
  • Let cool enough to handle
  • The skin should slip right off
  • (wear gloves if you’re adverse to your hands being stained red!)
  • Puree the beets, either with a Quisinart or blender

Muffin prep:

  • Blend beets, eggs, brown sugar, milk, vanilla and olive oil
  • Puree until smooth
  • Add in the flour mixture until the batter is smooth but thick

Spoon into muffin tins (or whatever other baking container you’d like)

Bake at 350F for 25-30 minutes (standard oven) or 20 minutes (convention oven)


All images copyright  © 2011 Tami Weiss Everyday Bites

One Comment

  1. Penny Macko says:

    I would like to see this recipe page active!! And I hope it doesn’t just include vegetarian recipes!!!

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