Summer wanes, fall's just around the corner. It's a time of bold colours and flavours, and celebrating the bounty of the harvest. Here's a selection of absolutely mouth-watering recipes courtesy of Foodland Ontario that pays homage to the flavours of Mexico while celebrating our local harvest.

Check out Foodland Ontario for more ideas on planning your autumn menu. And enjoy the following:

Apple Empanadas

These pastries are traditionally filled with a beef mixture, but they do make wonderful little apple pies.

Ingredients:

• 3 cups (750 ml) all-purpose flour
• 1/2 tsp (2 ml) salt
• 1/2 cup (125 ml) lard
• 2 eggs
• 3/4 cup (175 ml) milk

Filling:

• 4 cups (1 L) coarsely diced peeled apples (about 2 lb/1 kg)
• 1/2 cup (125 ml) granulated sugar
• 2 Tbsp (30 ml) all-purpose flour
• 1 tsp (5 ml) cinnamon
• 1/2 tsp (2 ml) grated nutmeg

Directions:

In large bowl, whisk together flour and salt. With pastry blender, cut in lard until very fine crumbs. Whisk one egg with milk; pour over flour mixture, stirring until it clumps together. Turn out onto floured surface and knead to form soft dough. Wrap and refrigerate for 30 minutes. (Can be refrigerated for up to 2 days.)

Filling: Stir together apples, sugar, flour, cinnamon and nutmeg.

Divide dough into 12 pieces and form into balls. On a lightly floured surface, roll each into 6-inch (15 cm) circle. Spoon about 1/3 cup (75 mL) filling onto half of each circle, mounding slightly. Fold over other half and press to seal. (A floured fork works well.) Arrange on 2 greased baking sheets. Beat remaining egg; lightly brush over tops. Bake in 375F (190C) oven until golden, 25 to 30 minutes.

Makes 12.

Vitualla (Braised Beef with Rice and Fruit)

Instead of browning meat, then braising it, Mexican cooks often do a reverse braising with a bit of water that cooks off to leave the meat dark and caramelized. Here, along with wedges of cabbage, it is served on rice sweetened with sautéed pieces of pears and peaches. Serve this interesting mixture of flavours and textures with a fairly hot salsa.

Ingredients:

• 3 lb (1.5 kg) beef short braising ribs
• 2 onions, quartered
• 5 cloves garlic, lightly crushed
• 1 tsp (5 ml) sea salt
• 1 small cabbage, cut in 6 wedges
• 2 cups (500 ml) sodium-reduced chicken broth
• 1 cup (250 ml) long grain rice
• 2 Tbsp. (30 ml) vegetable oil
• 3 pears, peeled and coarsely diced
• 3 peaches, unpeeled and coarsely diced
• 2 jalapeño peppers, seeded and diced
• 2 Tbsp. (30 ml) granulated sugar
• 1 tsp (5 ml) ground cumin

Directions:

In wide deep skillet or saucepan, place ribs, onions, garlic and salt. Barely cover with water and bring to simmer over medium heat; cook, uncovered, until meat is tender and most of the water has evaporated, turning ribs over occasionally, about 2 hours.

Place cabbage wedges on top; cover and simmer until cabbage is tender, about 15 minutes.

Meanwhile, in saucepan bring broth and rice to boil; reduce heat, cover and simmer until rice is tender and no liquid remains, about 20 minutes.

In large skillet, heat oil over medium heat; cook pears, peaches, jalapeño peppers, sugar and cumin, stirring gently, until fruit is tender, about 5 minutes. Gently mix in rice. Serve with the cabbage and meat on top.

Serves 4-6.

Grilled Corn and Potato Salad

The crunch of fresh corn kernels and the sweet heat of charred poblano pepper contribute lovely texture and flavour to this colourful salad. Poblano peppers are now in most supermarkets. If you cannot find them, substitute a jalapeño pepper or two.

Ingredients:

• 12 small potatoes (about 1-1/2 lb/750 g), unpeeled
• 2 Tbsp. (30 ml) fresh lime juice
• 1 Tbsp. (15 ml) vegetable oil
• 1/2 tsp (2 ml) ground cumin
• 2 cobs corn
• 1 poblano pepper
• 1 sweet red pepper, diced
• 1/2 cup (125 ml) light mayonnaise
• 1/3 cup (75 ml) light sour cream
• 1/4 cup (50 ml) chopped fresh Ontario Coriander
• 1/2 tsp (2 ml) salt
• 1/4 tsp (1 ml) pepper

Directions:

In saucepan of boiling, salted water, cook potatoes just until tender, about 15 minutes. Drain and cool slightly; peel if desired and cut each in half. Place in large bowl. Meanwhile, in glass dish just big enough to hold corn, stir together lime juice, oil and cumin. Add corn and roll to coat all over. (Can be prepared up to 1 hour ahead.)

Place corn and poblano pepper on greased grill over medium heat; close cover and cook until kernels are golden brown and pepper is charred all over, turning pepper often, about 10 minutes. Remove vegetables from grill. Brush corn with any remaining marinade. Place pepper under inverted bowl. Break corn cobs in half and place cut sides down; cut kernels off with sharp knife. Add to potatoes. Peel, seed and dice poblano pepper; add to bowl along with red pepper.

In small bowl, stir together mayonnaise, sour cream, coriander, salt and pepper. Pour over potato mixture and toss gently to coat. Taste and add more salt and pepper if needed.

Serves 6.

Chicken Tortilla Soup

Use leftover chicken or pick up a rotisserie chicken to make this quick and spicy soup.

Ingredients:

• 2 Tbsp. (30 ml) vegetable oil
• 1 onion, chopped
• 1 sweet red pepper, diced
• 1 jalapeño pepper, seeded and minced
• 2 cloves garlic, minced
• 1 tsp. (5 ml) each ground cumin, dried oregano and chili powder
• 3 plum pomatoes, peeled and chopped
• 6 cups (1.5 L) sodium-reduced chicken broth
• 2 cups (500 ml) diced or shredded cooked chicken
• 1 cup (250 ml) fresh corn kernels
• 2 Tbsp. (30 ml) fresh lime juice
• Pinch granulated sugar
• Salt and pepper

Garnish:

• 2 Tbsp. (30 ml) chopped fresh coriander
• Small corn chips

Directions:

In large saucepan, heat oil over medium heat; add onion and cook until softened, about 3 minutes. Add red and jalapeño peppers; cook for 5 minutes, stirring often. Stir in garlic, cumin, oregano and chili powder; cook for 2 minutes, stirring often. Stir in tomatoes and broth; bring to boil. Reduce heat, cover and simmer for 20 minutes.

Just before serving, stir in lime juice, sugar, and salt and pepper to taste. Ladle into bowls and garnish with coriander and corn chips.

Serves 6.