Here’s how to enjoy the flavors of fall with hearty, tasty meals

Fall fruits and vegetables make great desserts, but apples, carrots and pumpkins also enrich main dishes.

These vegetables add a natural sweetness to entrees, and just might entice children to eat their vegetables.

Carrots and apples can be combined for a filling soup, while apples also can sweeten a pork dish.

When cooking with fall veggies and fruits, do not be hesitant about using spice. The spices bring out the earthiness of the produce. Think about a pumpkin pie: It would not taste the same if it were not for cinnamon, nutmeg and maybe some ginger. The same goes for fall main dishes.

Experiment. Do not be so rigid in the kitchen. Home cooks learn from their mistakes. Enjoy the flavors of fall.

Pork with sauteed Granny Smith apples is a fast meal for fall. The entrée is done in 25 minutes from start to finish. That is almost a quick as baking a frozen pizza and healthier.

Curried carrot and apple soup has spices that turn this soup up a notch. It is sweet, spicy and nourishing. The soup takes about an hour to prepare, but it can be made the night before and reheated. Active cooking time is only 30 minutes or so.

Pork with sauteed Granny Smith apples

2 tablespoons all-purpose flour

1 teaspoon ground cumin

Kosher salt and black pepper

12 pork cutlets, about 1 1/2 pounds

1 tablespoon canola oil

1 tablespoon butter

2 small Granny Smith apples, halved

1/2 cup low-sodium chicken broth

2 tablespoons white wine vinegar

1/4 cup fresh flat-leaf parsley, chopped

2 tablespoons whole-grain mustard

In a shallow bowl, combine the flour, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Lightly coat each cutlet with the flour mixture; set aside.

Heat the oil and butter in a large skillet over medium-high heat.

Sprinkle the apples with 1/4 teaspoon each salt and pepper and cook, cut side down, until golden brown, 3 to 5 minutes. Transfer to 4 plates.

Working in batches (add more oil if needed), cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the plates.

Add the broth and vinegar to the skillet and simmer until slightly reduced, 4 to 5 minutes. Sir in the parsley. Serve the pork and apples with the pan sauce and mustard.

Nutrition facts: (Per serving) 360 calories; 44 milligrams, calcium, 13 grams, carbohydrates; 98 milligrams, cholesterol; 21 grams, fat; 2 grams, fiber; 2 milligrams iron; protein, 30 milligrams; saturated fat, 8 grams; sodium, 2045 milligrams. – From www.realsimple.com/

Curried carrot and apple soup

4 tablespoons unsalted butter

1 medium onion, chopped

1 medium leek, halved lengthwise and thinly sliced crosswise

1 medium fennel bulb, cored and chopped

Kosher salt

Pepper

2 pounds carrots, cut crosswise into 1/4-inch rounds

1 1/4 pounds celery root, peeled and chopped

1 Granny Smith apple, peeled, cored and chopped

7 gingersnap cookies

1 tablespoon Madras curry powder (or curry powder)

2 garlic cloves, chopped

1 teaspoon finely grated peeled fresh ginger

2 thyme sprigs

2 quarts chicken stock

1 cup sour cream

1 teaspoon apple cider vinegar

Toasted pumpkin seeds, chopped mint and chopped cilantro, for garnish

In a large saucepan, melt the butter. Add the onion, leek, fennel and a generous pinch each of salt and pepper and cook over moderately high heat, stirring occasionally; until softened and just starting to brown, 9 minutes. Add the carrots, celery root, apple, gingersnaps, curry powder, garlic, ginger and thyme and cook, stirring, until the carrots and celery root soften slightly, 10 minutes. Add the stock and bring to a boil. Simmer over moderate heat, stirring, until the vegetables are very tender, 25 minutes. Discard the thyme sprigs.

Working in batches, puree the soup in a blender with the sour cream and vinegar until smooth. Reheat the soup if necessary and season with salt and pepper. Ladle the soup into bowls, top with the toasted pumpkin seeds, chopped mint and cilantro and serve. – From Food & Wine September 2020 issue.

Roasted pumpkin and candied pepita salad

Toss pepitas with oil, sugar, cinnamon and salt. Bake at 350 degrees until lightly browned.

Whisk together apple cider vinegar, Dijon mustard, light brown sugar, olive oil, salt and pepper.

In a large bowl, toss hearty greens with roasted diced pumpkin, dried cranberries and vinaigrette. Top with crumbled goat cheese, if desired, and sprinkle with candied pepita. From www.williams-sonoma.com/

Wanted: Dr. Dapremont’s pie recipe

“I’m hoping you can help me,” said Cassandra Chatman. “I recently moved to Georgia, and, of course, in packing I managed to lose some of my recipes. Don’t ask.

“A few years back, you posted a lemon ice box pie by Dr. Edgar Dapremont. My family has come to love it. Can you please dig through your vault and send me a copy? I will be forever grateful.”

Readers, do you remember this pie? I will check my files, and readers, check yours. Let’s help Chatman.

Andrea Yeager can be reached at ayeager51@cableone.net/ and Cooks Exchange, 205 DeBuys Road, Biloxi, MS 39535-4567.