I’m not sure where you are in the world but here in Alberta the seasons are DEFINIELY shifting. During the last 2-3 weeks I’ve really noticed the days becoming shorter, leaves changing colour and much cooler mornings.

I love living in a place where we experience all 4 seasons, even though winter is longer than I’d prefer and summer shorter than I’d like, I still love it.  What I love about Fall is the gorgeous colours of the leaves, getting cozy in a new warm sweater, enjoying a good book by the fire with a hot cup of coffee or tea and all of the new Fall recipes.  I’m not sure what it is but something inside me switches and all of a sudden I crave different foods – soups, stews, chilis, baked dishes – truly anything comforting that uses flavours of the season.

One of my favourite things to make on a Friday or Saturday when I feel like I’ve exhausted all of my dinner ideas for the week is Flatbreads.  Last night I took some simple ingredients and created a perfect Fall-inspired meal:  Bacon-Gruyere-Onion-Rosemary Flatbread with a side salad of Mixed Greens topped with Almonds, Pear, Parmesean Reggiano & a White Balsamic-Honey Dressing.

I made up this recipe last night so here’s a go at the ingredients & steps to create pure Fall deliciousness:

Ingredients: Flatbread

3 pieces of Naan Bread

3 tbsp Olive Oil

3 Sprigs of Rosemary

4-5 pieces of Thick-cut bacon

1-1.5 cups Cave-Aged Gruyere, shredded (depends on how cheesy you like it)

¼ Large Yellow Onion, sliced thinly

1 tsp butter

Steps:  Slice onion very thin and set aside. Shred the cheese. Cook bacon until it just starts to get crispy; remove from pan and wipe the pan down. Pre-heat oven to 400 F.  While bacon is cooking, chop rosemary and combine most of it with the 3 tbsp Olive Oil (leave a little bit behind that you can sprinkle on the flatbread when done).  Use the pan you cooked the bacon in and toss the onions in there at med-high heat, when they start to get soft turn down to medium and add 1 tsp of butter to them. Cook the onions until they start to caramelize. As the onions finish cooking, lay the Naan breads onto a cookie sheet and brush with the olive oil-rosemary mixture. You can also chop the bacon into large pieces at this time. Once brushed with olive oil-rosemary, put the Naan bread in the oven for 2 minutes and remove.  Then, dress your flatbreads – bacon, onion and cheese. Put in the oven for 10 minutes. Check the flatbread and if you want it done a bit more, put them in another 2-3 minutes.


Ingredients: Side Salad

3-4 cup Mixed Greens

1/3 cup slivered Almonds, toasted

1 Bartlett pear, sliced

Shaved pieces of Parmesan

Steps: Toast slivered almonds in a pan on medium until golden brown – be sure to stir them around occasionally.  Slice the pear and once the almonds are done toss the pears in the pan until just soft.  Put your mixed greens into a large salad serving bowl – top with almonds, pear and some of the shaved parmesan and toss with dressing. Reserve a few pieces of the parmesan to place on top when done tossing with the dressing.

Ingredients: Dressing

1/4 cup White Balsamic Vinegar

1/3-1/2 cup Olive Oil

1 tsp Honey

Salt & Pepper to taste

Steps: Combine all ingredients in a mason jar – I started with about a 1/3 cup of the olive oil – shake well. I then made adjustments based on how I like a dressing to taste (i.e. do you like more vinegar flavour? then you might not have to add anymore olive oil OR if it’s too much vinegar flavour, add a bit more olive oil). Pour about half of dressing over salad, toss gently, taste to make sure there is enough dressing to your liking and add more if need be. If not, add the reserved pieces of parmesan to the top and serve!


Next time, I may have to add mushrooms to the flatbread – this could put it over the top.



Until next time…



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