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Fall Farm-to-Table Recipes

By: Liz Gray

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Enjoy the season's freshest produce with this exclusive, fall-perfect menu developed by The Swag Country Inn chef Ronnie Potter-Bowers.

Photo: Jason Kisner ©

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Roasted Beet Salad With Goat Cheese and Arugula

Use a mix of jewel-toned beets to make this fall salad really shine. Finish with goat cheese and an orange vinaigrette. Get the recipe.

Photo: Jason Kisner ©

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Fall Vegetable Soup

Chef Ronnie Potter-Bowers used vegetables from the The Swag Country Inn's garden for this adaptable vegetable soup, but you can modify the recipe depending on what's fresh in your garden or at the farmers' market. Get the recipe.

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Pork Roast With Apple Tart and Cider Sauce

A pecan rub and cider sauce give this pork roast a rich, fall flavor. Brining the pork roast ensures a tender, juicy result. Serve with apple tarts for a delicious meal your guests will love. Get the recipe.

Recipe for Orange Cranberry Bread Pudding

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Orange-Cranberry Bread Pudding With Salted Caramel Sauce

Bake this cranberry-studded bread pudding up to three days before you gathering for super-easy party prep. Serve with a homemade salted caramel sauce to finish the party on a sweet note. Get the recipe.

Fall Farm-to-Table Recipes

Roasted Beet Salad With Goat Cheese and Arugula

Fall Vegetable Soup

Pork Roast With Apple Tart and Cider Sauce

Orange-Cranberry Bread Pudding With Salted Caramel Sauce

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