Fall Recipes from Chef Jyll Everman


Tuscan Gnocchi Soup:

1 lb ground Italian sausage, ground

2 shallots, diced

4 cups chicken broth

12 oz jarred roasted red bell peppers, diced

1 bunch kale, chopped (stems off)

1 lb gnocchi (pre-packaged in pasta aisle of grocery store)

1/2 cup heavy cream or half and half

Salt and pepper

Fresh Parmesan (garnish)


In a Dutch oven or stock pot, cook the sausage and shallots until cooked through. Drain the grease, then add in the chicken broth and roasted red bell peppers. Bring to a simmer, then add the kale and gnocchi. Continue to cook until gnocchi is soft, about 5 minutes. Stir in the heavy cream. Pour into bowls and top with fresh Parmesan cheese.

Pumpkin Hummus:

2 cans chickpeas, drained and rinsed

1 can pumpkin purée

2 tbs lemon juice

1 garlic clove

3 Tbs tahini

1/4 cup extra virgin olive oil (plus extra for garnish)

1/2 tsp cinnamon

Pinch nutmeg

Pinch allspice

1/2 tsp chili powder

1/2 tsp cayenne pepper

Pita Chips


Combine everything but the pita chips in a food processor and process until smooth. Salt and pepper to taste. Pour into a serving bowl and make a little "bowl" in the middle of the dip. Pour in a Tbs of extra virgin olive oil, then sprinkle a little cinnamon over the top for garnish. Serve with pita chips.

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