Fall Recipes for Alfresco Dining in Southern California

In Southern California, fall isn't a transition to cold weather, but a welcome shift to cooler, more comfortable evenings. It's the perfect time to fire up the grill or oven for dishes that offer a sense of warmth and comfort without being heavy. The best SoCal fall recipes utilize fresh, seasonal produce from our local farms and are perfect for enjoying outside under the stars.

Here are a few recipes ideal for al fresco dining this fall.

1. Grilled Salmon with Roasted Brussels Sprouts & Pomegranate

This dish is light, healthy, and uses beautiful fall ingredients. Grilling the salmon and roasting the vegetables adds a subtle smoky flavor that’s perfect for the season.

Ingredients:

• 2 salmon fillets
• 1 lb Brussels sprouts, halved
• 1/2 red onion, sliced
• 1/2 cup pomegranate seeds
• 2 tbsp olive oil
• 1 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat. Toss the Brussels sprouts and red onion with olive oil, salt, and pepper. Place in a grill-safe basket or foil packet.
2. Season the salmon fillets with salt and pepper. Place on the grill. Grill the salmon and roast the vegetables for about 8-10 minutes, flipping once, until the salmon is cooked through and the vegetables are tender-crisp.
3. Arrange the roasted vegetables on a platter. Top with the grilled salmon and sprinkle with fresh pomegranate seeds. Drizzle with balsamic glaze just before serving.

2. Butternut Squash & Sage Risotto

This rich and creamy risotto brings a touch of classic fall comfort to your outdoor table. It’s warm, flavorful, and makes for a beautiful presentation.

Ingredients:

• 1 cup arborio rice
• 1 small butternut squash, peeled and diced
• 4 cups vegetable broth, warm
• 1/2 cup white wine
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh sage, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Sauté the onion and garlic until soft. Add the diced butternut squash and cook for 5-7 minutes.
2. Add the arborio rice and stir for 1 minute until it's slightly translucent. Pour in the white wine and stir until it's absorbed.
3. Begin adding the warm broth, one ladleful at a time, stirring continuously. Wait for each ladle to be absorbed before adding the next. This will take about 20-25 minutes.
4. Once the rice is cooked al dente and the risotto is creamy, stir in the Parmesan cheese and chopped sage. Season with salt and pepper.
5. Serve immediately on a large platter or in bowls. Pair with a crisp Chardonnay or Sauvignon Blanc.

3. Arugula Salad with Figs, Goat Cheese & Prosciutto

A perfect light and refreshing starter or side dish that beautifully captures the end of summer and the beginning of fall harvest in SoCal. It requires no cooking and can be prepared in minutes.

Ingredients:

• 5 oz arugula
• 1 cup fresh figs, quartered
• 4 oz goat cheese, crumbled
• 4-6 slices prosciutto, torn
• 1/4 cup walnuts, toasted
• Dressing:
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together all the dressing ingredients.
2. In a large salad bowl, combine the arugula, quartered figs, crumbled goat cheese, and prosciutto.
3. Just before serving, drizzle the dressing over the salad and toss gently to combine. Top with toasted walnuts for a final crunch. Enjoy with a glass of local California wine.