DECEMBER 10, 2012 THE COLUMBIA CHRONICLE 13 SPORTS & HEALTH

THE COLUMBIA CHRONICLE 13

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The StandardTuesday, Sept. 25, 2012 the-standard.org | 5

It seems like fall just couldn’twait to happen this year, with store-fronts getting an early start on theirHalloween décor, pumpkin spicelattes making their debut before it’seven time to break out the carvingknives, and big, cozy sweaters pop-ping up all over campus.

Thankfully, fall officially beganon Saturday, which means I canofficially geek out on all thingspumpkin and let the baking begin.With the help of a few local foodies,I compiled some of fall’s tastiestrecipes and got a jump-start on thebest part of autumn: eating.

Pumpkin and sweet onionquesadillas

I love pumpkin-flavored treats,

but the texture of pureed pumpkinstraight from the can just freaks meout, which made me hesitant to trywhat turned out to be the most deli-cious quesadillas to ever come outof my kitchen.

I borrowed (OK, stole) therecipe from local Red Velvet shopowner Elsie Larson’s personal blog,A Beautiful Mess. Honestly, onceI’d tried these pumpkin and sweet

onion quesadillas for myself, I did-n’t even feel guilty.

•1/2 onion (I used yellow)•1 generous tablespoon brown

sugar•4-5 tablespoons olive oil•2/3 cup pumpkin puree (or how-

ever much you’d like)•2/3 cup cheese (mozzarella tast-

ed pretty yummy)•2 large tortillas

Chop your onion and sauté it in apan on medium heat with some oiland the brown sugar until the onionis soft and delicious-looking.Remove it from the heat and putenough oil in the pan to crisp thetortilla.

Place the tortilla in the pan andspread on some pumpkin puree.Add the onion and as much cheeseas you’d like, then place anotherpumpkin-slathered tortilla over the

top. Flip it once it gets all melty andsoon you’ll have a gourmet, andseasonally appropriate, quesadilla.

Sweet potato and black beantacos

This next creation came straightfrom our own Standard photogra-pher extraordinaire, Sarah Hiatt. Inever would have guessed that tacoscould somehow fit with my fallcravings, but they do and it’s deli-cious. Hiatt’s sweet potato andblack bean tacos were sweet, spicy,and just hearty enough to fill me.

•1 can black beans•1 sweet potato•1 teaspoon garlic powder•1 teaspoon cinnamon•Chopped cilantro•Corn tortillas•Vegetable oil

Peel and dice the sweet potato

into squares. Put them in amicrowave safe bowl and fill it 1/4of the way with water. Microwavethem for 5-10 minutes until they’resoft and fully cooked.

Drain the black beans and putthem in a frying pan on mediumheat, along with the sweet potatoes.Season the mix and cook for about 5minutes. Remove the mix from theheat and pour a little oil into thealready heated frying pan.

Place the tortilla in the pan andadd some of the mix; then fold thetaco over and cook on either side forabout 2 minutes. Garnish with a lit-tle cilantro and enjoy!

Baked pumpkin oatmealTo add a little fall festivity to

your morning, try this recipe fromtrusted friend, foodie and MissouriState graduate Jenny Dimsho. This

Try these simple and deliciousrecipes for a taste of the season

u See FOOD page 9

KaycieSurrellFoodConnoisseur

Sarah Hiatt/THE STANDARD