3 Garden-Fresh Fall Grill Recipes for Foodies
Bringing Farm-to-Table to Your Backyard
Who doesn’t love a farm-to-table restaurant? It’s healthier, more sustainable, and just tastes fresher. From the nonprofit kitchens of Bonton Farms and Momentum Cafe to timeless neighborhood favorites like Garden Cafe and Celebration, or the critically acclaimed Petra and the Beast and Parigi, Dallas loves local produce. So, why not live off the land in your own backyard? Enliven your main dish with tantalizing herbs straight from your garden. Harvest your fall vegetable crops for sumptuous side dishes. Go fruit picking throughout your neighborhood to fashion a festive dessert. What better way to capitalize on your outdoor kitchen and this mild fall weather? We’ve assembled an appetizing autumn menu for the aspiring chef in your household. So, gather up your garden surplus and prepare to awaken your inner foodie with these fabulous fall grill recipes overflowing with garden-fresh flavor.
Preliminary Meal Preparation
Before you host your dinner guests or begin the meal prep for your fall grill recipes, ensure your outdoor space is ready for company— schedule your fall maintenance with your Bonick garden manager. Our crews will groom your landscape, install festive seasonal color, and blow away any lingering leaves before your big event. So contact us in advance to get on our busy holiday schedule.
The Fall Grill Recipe Menu
From the holidays to any day, give those Dallas Michelin star contenders a run for their money with these award-worthy dishes. Note: cooking times may vary depending on your grill, cookware, and food density.
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For a tantalizing Thanksgiving meal with a Southern kick, feast upon this flavorful herb-marinated main course copied from Food & Wine. Note: This recipe is best when allowing the chicken to marinate for at least 4 hours in the fridge.
Five-Herb Grilled Chicken with Green Aioli
Ingredients
- Three 3 1/2- to 4-pound chickens, quartered
- 1/2 cup packed flat-leaf parsley leaves
- 1/2 cup packed basil leaves
- 1/2 cup snipped chives
- 2 tablespoons minced jalapeño
- 1 tablespoon minced thyme
- 1 tablespoon minced rosemary
- 1 tablespoon minced garlic
- Kosher salt
- 1 cup extra-virgin olive oil, plus more for the grill
- 1 cup mayonnaise
- 1 1/2 tablespoons fresh lemon juice
- Grilled bread, for serving
Directions
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Using a sharp knife, score each piece of chicken 2 or 3 times through the skin. Transfer the chicken to a large bowl.
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In a food processor, combine the parsley, basil, chives, jalapeño, thyme, rosemary, garlic, and 1 tablespoon of salt; pulse until the herbs are finely chopped. With the machine on, add the 1 cup of olive oil in a steady stream.
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Pour all but 1/2 cup of the marinade over the chicken and turn to coat; rub the marinade into the gashes.
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Refrigerate the chicken for at least 4 hours or overnight.
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Add the mayonnaise and lemon juice to the remaining marinade in the processor and pulse until bright green. Scrape the green aioli into a small bowl and refrigerate.
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Light a grill and oil the grates. Grill the chicken over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the inner thighs registers 168°, about 35 minutes.
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Serve the chicken with the green aioli and grilled bread.
Recipe Variation
Alternatively, for less fat and fuss, try this recipe using 4 pounds of boneless, skinless chicken breasts. Pound them lightly before marinating and grill over high heat for about 12 minutes.
Suggested Wine Pairing
Lemony southern-French white, like a Picpoul de Pinet
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Grilled Herb Root Vegetables
Feel free to experiment with various root vegetables and herbs for this fall grill recipe adapted from Southern Living & Lodge Cast Iron.
Ingredients
Spicy Pecan Topping
- 2 tablespoons pure maple syrup
- 1 tablespoon unsalted butter
- 1 cup pecan halves
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
Roasted Root Vegetables
- 1 pound sweet potatoes, peeled and cut into 1-inch cubes (3 1/4 cups)
- 3/4 pounds golden beets (about 2 medium), peeled and cut into 1-inch wedges (2 1/2 cups)
- 3/4 pounds carrots (about 3 large), peeled and cut diagonally into 1 1/2-inch pieces (2 cups)
- 5 tablespoons olive oil, divided
- 1 3/4 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 3/4 pound red beets (about 2 medium), peeled and cut into 1-inch wedges (2 1/2 cups)
- 1 medium red onion, cut into 8 wedges with root intact
- 4 rosemary sprigs, finely chopped and divided
- 6 thyme sprig, plus leaves for garnish
Directions
For the spicy pecan topping:
- Preheat oven to 350°F. Combine syrup and butter in a medium microwavable bowl; microwave on HIGH until butter melts, about 45 seconds.
- Stir in pecans, chili powder, smoked paprika, cayenne, and salt.
- Spread in a single layer on a cast iron skillet or grill pan baking sheet lined with parchment paper. Bake 8 minutes. Stir mixture; bake until toasted, 4 to 6 more minutes. Remove from oven, and increase oven temperature to 450°F. Cool completely on baking sheet, about 30 minutes.
For the root vegetables:
- With a cast iron skillet or grill pan in place, preheat your grill to medium-high with the lid closed (about 10 minutes).
- Peel and chop vegetables into uniform pieces.
- Combine sweet potatoes, golden beets, carrots, and 1/2 of the chopped rosemary in a large bowl. Drizzle with 3 tablespoons of the oil, and sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Toss well to combine.
- Carefully spread the mixture in a single layer into your cast iron grill pan or skillet and tuck 4 thyme sprigs between vegetables.
- Reusing the same bowl, combine red beets and red onion with the remaining rosemary. Drizzle with 2 tablespoons olive oil, and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Toss well to combine.
- Spread the mixture in a single layer into a second cast iron skillet or grill pan (or cook after your first batch of vegetables is done), tucking 2 thyme sprigs into the vegetables.
- Cook until edges begin to blacken (about 15 minutes), shaking once or twice throughout.
- Transfer vegetables to a serving bowl and gently toss together.
- Coarsely chop pecan topping and sprinkle topping and thyme leaves over vegetables before serving warm or at room temperature.
Implore the baker in your household to exercise their pastry prowess with this rustic recipe straight from the kitchens of the destination restaurant, Hell’s Backbone.
Salted Caramel Apple-Piñon Pie
Ingredients
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon sugar
- Heaping 1/2 teaspoon salt
- 16 tablespoons butter, chilled, in small cubes
- 1/2 cup ice water
For the Caramel Sauce
- 1/2 cup sugar
- 2 tablespoons water
- 4 tablespoons butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
For the Filling
- 8 cups apples, peeled, cored, and sliced
- 1 cup sugar
- Heaping 1/2 teaspoon cinnamon
- 1 pinch ground nutmeg
- 1 pinch salt
- 2 tablespoons all-purpose flour
To Assemble
- 1 tablespoon piñons, toasted
- 1 tablespoon butter, in 4 pieces
Directions
For the Crust
- Whisk flour, sugar, and salt in a large bowl.
- Cut the chilled butter into the flour with a pastry cutter.
- Add the iced water slowly, a little at a time, stirring until the dough just holds together. (You may not need all of the water)
- Form dough into 2 balls, cover with plastic wrap, and refrigerate for 30 minutes.
- While the crust rests, make the caramel sauce and the filling.
For the Caramel Sauce
- Combine sugar and water in a small, heavy-bottomed saucepan and heat over medium-high heat, swirling the pan (instead of stirring) until the sugar has dissolved and liquid is clear. (The mixture should not be boiling at this stage.)
- When the sugar has fully dissolved, turn heat to high and boil the mixture for 2 minutes, until amber-colored and just smoking. Remove from heat.
- Add the butter and stir to combine.
- Add heavy cream and mix.
- Add vanilla and salt and mix again. Set aside.
For the Filling
- Whisk sugar, spices, salt, and flour until combined and add to the apples.
To Assemble
- Preheat grill or smoker to 300 degrees.
- Grease a cast iron skillet or grill-safe pie plate.
- Roll out the bottom crust on a floured surface so it’s large enough to line your pie dish or skillet and cover the rim.
- Lay dough into the greased pan or dish, and drizzle crust with the caramel sauce.
- Sprinkle the toasted piñons over the caramel, add the apple filling, and dot butter over the top.
- Roll the top crust so it’s large enough to cover the whole pie and forms a double edge along the rim of the skillet or dish.
- Fold the crust edges together and under, then crimp.
- Let your pie bake for approximately 45 minutes OR until the crust has browned and the apple mixture is bubbly.
Drop Us Your Feedback
Follow us on Instagram for more fantastic recipes and seasonal inspiration at @bonicklandscaping. Give us your feedback on these fall grill recipes and let us know if you have any tips, tricks, or variations you tried. We’d also love to hear about your family’s favorite holiday grilling recipes!
Give the Gift of an Outdoor Room
If your outdoor space is less than inviting or your grill station could use some expansion, we can develop a solution for any dilemma. Our landscape architects and designers can dream up the ideal outdoor kitchen and dining space for your needs and our installers, craftsman, and crew can bring it into reality. For a culinary Christmas gift for your gourmet grillmaster that your whole household can enjoy, book your consultation with Bonick today.
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Happy Thanksgrilling!