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Lowcountry Fall Recipes to Try

We don’t know about you, but once the fall season starts in Foxbank Plantation, all we want to do is hit up the Moncks Corner Farmer’s Market for the freshest seasonal produce and head straight for the kitchen.

We love using the fall season to try out new flavors, experiment with unique combinations and just try new recipes to see what works and what doesn’t. While we have definitely had our fair share of cooking catastrophes, it is always fun to discover new favorites that we can enjoy all season long.

One thing is for sure, we feel absolutely confident that these Food + Wine fall recipes are going to be absolutely delicious. Here are our top five recipes we’ve particularly excited to try out:

Chipotle Roasted Carrots









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Roasted with smoky canned chipotles in adobo, these carrots look absolutely mouthwatering. Great as a side with a protein or mixed in with wild rice, these carrots taste their absolute best when served with peppery watercress and cooling yogurt.

Butternut Squash and Sage Wontons









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Filled with mashed butternut squash and roasted garlic, these wontons bring together some of the best flavors of fall into one delicious little package. All you have to do is sauté them in oil or steam them, let them cool for a bit and dig in!

Pumpkin Soup with Creole Lobster

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One of our favorite flavors of fall is pumpkin. Whether it’s in a latte, a cookie or in roasted seeds, pumpkin absolutely tastes like fall. Paired with spicy, buttery lobster, this soup has a nice, deep earthy flavor that will help you easily transition into a fall state-of-mind.

Cauliflower Gratin with Manchego and Almond Sauce

This dish looks like it can either be enjoyed as a side or as an entire meal. Made with a rich sauce and flavored with salty, nutty Machego, this sautéed cauliflower recipe is best when it’s cooked until it is golden and bubbling.

Caramelized Brussels Sprouts with Pancetta









Caramelized Brussels Sprouts with Pancetta

We’ve never really understood why brussels sprouts have gotten such a bad rep over the years. Personally, we would be perfectly content with a batch of baked brussels sprouts and a spoon. But by adding in some pancetta, sun-dried tomatoes and olive oil, this recipe takes brussels sprouts to the next level!

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