Roasted Butternut Squash and Quinoa Salad
Roasted Butternut Squash and Quinoa Salad is a nutritious and hearty dish that’s perfect for a balanced fall dinner. This vibrant salad combines the sweet, nutty flavors of roasted butternut squash with protein-packed quinoa, and is enhanced with fresh greens and a tangy dressing. It’s not only filling but also offers a delightful array of textures and colors that celebrate the season.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled, diced) | 1 medium |
| Olive oil | 2 tablespoons |
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Kale or spinach | 2 cups |
| Dried cranberries | 1/2 cup |
| Feta cheese (crumbled) | 1/2 cup |
| Pecans or walnuts (chopped) | 1/3 cup |
| Salt | To taste |
| Black pepper | To taste |
| Balsamic vinegar | 2 tablespoons |
| Honey or maple syrup | 1 tablespoon |
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
- While the squash is roasting, rinse the quinoa under cold water. In a saucepan, bring the vegetable broth to a boil, add the quinoa, reduce to a simmer, cover, and cook for 15 minutes or until the liquid is absorbed. Remove from heat and fluff with a fork.
- In a large bowl, combine the cooked quinoa, roasted butternut squash, kale or spinach, dried cranberries, feta cheese, and nuts.
- In a small bowl, whisk together the balsamic vinegar and honey or maple syrup, then drizzle over the salad and toss gently. Adjust seasoning if necessary before serving. Enjoy your balanced fall dinner!
- The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
- Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
- 5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...
Grilled Lemon-Herb Chicken With Brussels Sprouts
Grilled Lemon-Herb Chicken with Brussels Sprouts is a delightful and nutritious dish that’s perfect for a balanced fall dinner. The chicken is marinated in a zesty mixture of lemon and herbs, then grilled to perfection, offering a juicy and flavorful experience. Paired with roasted Brussels sprouts, this meal not only provides protein but also fiber and essential vitamins that enhance your health while celebrating the flavors of the season.
| Ingredients | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 4 pieces |
| Olive oil | 3 tablespoons |
| Fresh lemon juice | 1/4 cup |
| Garlic (minced) | 3 cloves |
| Fresh herbs (such as rosemary, thyme, or parsley) | 2 tablespoons (chopped) |
| Salt | To taste |
| Black pepper | To taste |
| Brussels sprouts (trimmed and halved) | 1 pound |
| Parmesan cheese (grated) | 1/4 cup (optional) |
- In a mixing bowl, combine olive oil, lemon juice, minced garlic, chopped herbs, salt, and pepper to create the marinade. Add chicken breasts, making sure to coat them well. Marinate for at least 30 minutes.
- Preheat the grill to medium heat. While the grill heats up, toss the halved Brussels sprouts with olive oil, salt, and pepper, then spread them out on a baking sheet.
- Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
- Roast the Brussels sprouts in the oven at 400°F (200°C) for about 20-25 minutes, turning halfway through, until they are tender and slightly caramelized.
- Serve the grilled chicken alongside the roasted Brussels sprouts, and sprinkle with Parmesan cheese if desired. Enjoy your balanced fall dinner!
- Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
- Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
- Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...
Sweet Potato and Black Bean Chili
Sweet Potato and Black Bean Chili is a hearty and flavorful vegetarian dish that captures the essence of fall. Packed with nutritious sweet potatoes and protein-rich black beans, this chili is not only comforting but also healthy and filling. Perfect for chilly evenings, it’s an easy one-pot meal that provides warmth and satisfaction while using seasonal ingredients.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Bell pepper (diced) | 1 medium |
| Sweet potatoes (peeled and diced) | 2 medium |
| Canned black beans (rinsed and drained) | 1 can (15 oz) |
| Diced tomatoes (canned) | 1 can (14.5 oz) |
| Vegetable broth | 2 cups |
| Ground cumin | 1 teaspoon |
| Chili powder | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
- Heat olive oil in a large pot over medium heat. Add diced onion and garlic; sauté until softened.
- Stir in the diced bell pepper and sweet potatoes; cook for about 5 minutes.
- Add black beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and let simmer for 25-30 minutes, until sweet potatoes are tender.
- Serve hot, garnished with fresh cilantro if desired. Enjoy your warm and comforting Sweet Potato and Black Bean Chili!
- 💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
- ✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
- ♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...
Fall Vegetable Stir-Fry With Brown Rice
Fall Vegetable Stir-Fry with Brown Rice is a vibrant and nutritious dish that showcases the best of autumn’s produce. This colorful stir-fry is not only quick to prepare but also packs a delightful array of flavors and textures, making it a wholesome option for a balanced fall dinner. By combining seasonal vegetables with hearty brown rice, this dish is perfect for warming up on cooler evenings while also being visually appealing and satisfying.
| Ingredients | Quantity |
|---|---|
| Brown rice | 1 cup (uncooked) |
| Olive oil | 2 tablespoons |
| Carrot (sliced) | 1 medium |
| Bell pepper (sliced) | 1 medium |
| Zucchini (sliced) | 1 medium |
| Broccoli florets | 1 cup |
| Garlic (minced) | 2 cloves |
| Soy sauce | 3 tablespoons |
| Ground ginger | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Sesame seeds (for garnish) | Optional |
- Cook the brown rice according to the package instructions; set aside.
- Heat olive oil in a large skillet or wok over medium heat. Add the sliced carrots, bell pepper, zucchini, and broccoli, and stir-fry for about 5-7 minutes until the vegetables are tender yet crisp.
- Add minced garlic, soy sauce, ground ginger, salt, and pepper, cooking for an additional 2-3 minutes to combine flavors.
- Serve the stir-fried vegetables over a bed of brown rice, garnished with sesame seeds if desired. Enjoy your hearty and healthful Fall Vegetable Stir-Fry!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
Apple-Cider Glazed Pork Tenderloin
Apple-Cider Glazed Pork Tenderloin is a savory-sweet dish that embodies the flavors of fall. This tender and succulent pork is marinated in a delicious apple cider glaze, which not only enhances its natural flavors but also adds a delightful sweetness that pairs beautifully with seasonal sides. Perfect for a cozy family dinner, this dish is sure to impress with its rich flavors and aromatic spices.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 1.5 pounds |
| Apple cider | 1 cup |
| Dijon mustard | 2 tablespoons |
| Brown sugar | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 2 cloves |
| Fresh thyme (or dried) | 2 teaspoons |
| Salt | To taste |
| Black pepper | To taste |
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together apple cider, Dijon mustard, brown sugar, minced garlic, thyme, salt, and pepper to create the marinade.
- Place the pork tenderloin in a shallow dish or resealable bag, and pour the marinade over it. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Remove the tenderloin from the marinade, reserving the marinade, and sear it on all sides until golden brown (about 3-4 minutes per side).
- Pour the reserved marinade over the seared tenderloin and transfer the skillet to the preheated oven. Roast for about 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove the pork from the oven, cover it loosely with foil, and let it rest for 5-10 minutes before slicing. Serve drizzled with the pan juices. Enjoy your Apple-Cider Glazed Pork Tenderloin!
- 100% Leak-proof: Guaranteed no-spill seal and secure latches
- Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
- Lightweight & Sturdy: Easy to carry, yet durable for everyday use
Spinach and Feta Stuffed Acorn Squash
Spinach and Feta Stuffed Acorn Squash is a delightful vegetarian dish that captures the essence of fall with its warm, earthy flavors. The acorn squash halves are roasted to perfection and filled with a savory mixture of sautéed spinach, creamy feta cheese, and aromatic herbs. This dish not only looks beautiful on the plate but also provides a nutritious and satisfying meal, making it ideal for a cozy fall dinner.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Fresh spinach | 4 cups |
| Feta cheese | 1 cup, crumbled |
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 small |
| Garlic (minced) | 2 cloves |
| Ground nutmeg | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (chopped) | 2 tablespoons |
- Preheat your oven to 400°F (200°C).
- Cut the acorn squash in half and scoop out the seeds. Brush the flesh with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for about 25-30 minutes, until tender.
- While the squash is roasting, heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent. Stir in minced garlic and fresh spinach, cooking until the spinach wilts.
- Remove from heat and mix in crumbled feta cheese, nutmeg, parsley, salt, and pepper.
- Once the squash is tender, remove from the oven and flip them cut-side up. Spoon the spinach and feta mixture into each half.
- Return the stuffed squash to the oven and bake for an additional 10-15 minutes until heated through. Serve warm and enjoy your Spinach and Feta Stuffed Acorn Squash!
- 𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
- 𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
- 𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...
Moroccan Chickpea Stew With Couscous
Moroccan Chickpea Stew with Couscous is a vibrant, hearty dish that brings the warm, aromatic spices of North African cuisine to your fall table. Packed with nutrients and fiber from the chickpeas and a medley of colorful vegetables, this stew is not only satisfying but also a great source of plant-based protein. Serve it over fluffy couscous for a filling meal that’s perfect for cozy autumn evenings.
| Ingredients | Quantity |
|---|---|
| Chickpeas (canned or cooked) | 2 cups |
| Onion (chopped) | 1 medium |
| Carrots (diced) | 2 medium |
| Bell pepper (diced) | 1 medium |
| Zucchini (diced) | 1 medium |
| Garlic (minced) | 3 cloves |
| Canned diced tomatoes | 1 can (14 oz) |
| Vegetable broth | 2 cups |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Ground turmeric | 1/2 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Couscous | 1 cup |
| Fresh parsley (chopped) | 2 tablespoons |
- In a large pot over medium heat, heat olive oil and sauté onions until translucent. Add carrots, bell pepper, zucchini, and garlic, cooking until the vegetables begin to soften.
- Stir in chickpeas, canned tomatoes, vegetable broth, and spices (cumin, coriander, cinnamon, turmeric). Bring to a boil, then reduce heat and simmer for about 20-25 minutes.
- Meanwhile, prepare the couscous according to package instructions. Typically, this involves boiling water, adding couscous, and letting it steam for about 5 minutes off heat.
- Once the stew is thickened and flavors are melded, season with salt and pepper to taste. Serve the stew over a bed of couscous and garnish with fresh parsley. Enjoy your Moroccan Chickpea Stew with Couscous!
- Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
- Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
- Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...
Herb-Crusted Salmon With Roasted Root Vegetables
Herb-Crusted Salmon with Roasted Root Vegetables is a delightful and nutritious dish that perfectly complements the flavors of fall. This meal features tender salmon fillets coated with a fragrant herb crust and is accompanied by a medley of seasonal root vegetables roasted to perfection. It’s a healthy, satisfying choice for dinner that provides a great source of omega-3 fatty acids and a variety of vitamins from the vegetables.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 (6 oz each) |
| Fresh parsley (chopped) | 1/4 cup |
| Fresh dill (chopped) | 2 tablespoons |
| Fresh thyme (chopped) | 2 tablespoons |
| Olive oil | 3 tablespoons |
| Breadcrumbs | 1/2 cup |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Black pepper | To taste |
| Carrots (sliced) | 2 medium |
| Parsnips (sliced) | 2 medium |
| Red potatoes (cubed) | 2 medium |
- Preheat the oven to 400°F (200°C).
- In a bowl, mix breadcrumbs, parsley, dill, thyme, minced garlic, olive oil, salt, and pepper to form the herb crust.
- Rub the salmon fillets with olive oil, season with salt and pepper, and press the herb mixture onto the top of each fillet.
- Place the sliced carrots, parsnips, and cubed potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to combine.
- Roast the vegetables in the preheated oven for about 20 minutes, then add the salmon fillets to the baking sheet and continue roasting for an additional 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.
- Remove from the oven and let rest for a few minutes before serving. Enjoy your Herb-Crusted Salmon with Roasted Root Vegetables!
- Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
- Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
- Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....
Maple-Glazed Carrots and Parsnips
Maple-Glazed Carrots and Parsnips is a delicious side dish that highlights the natural sweetness of fall vegetables. This recipe combines tender, roasted carrots and parsnips with a rich maple syrup glaze, creating a perfect balance of flavors that pairs wonderfully with savory mains like roasted meats or herb-crusted salmon.
| Ingredients | Quantity |
|---|---|
| Carrots (sliced) | 4 medium |
| Parsnips (sliced) | 4 medium |
| Olive oil | 2 tablespoons |
| Maple syrup | 3 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh thyme (optional) | 1 tablespoon |
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine sliced carrots and parsnips with olive oil, maple syrup, salt, and pepper. Toss well to coat.
- Spread the mixture evenly on a baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway through, until tender and caramelized.
- If desired, sprinkle fresh thyme over the top before serving for added flavor. Enjoy your Maple-Glazed Carrots and Parsnips!
- 24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
- Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
- Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock
Pumpkin Risotto With Sage
Pumpkin Risotto With Sage is a creamy and comforting dish that beautifully showcases the flavor of pumpkin, making it perfect for fall dinners. This risotto is rich and savory, enhanced by the earthy taste of fresh sage, making it an ideal centerpiece for your seasonal meals.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Pumpkin puree | 1 cup |
| Vegetable broth | 4 cups |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Fresh sage (chopped) | 2 tablespoons |
| Parmesan cheese (grated) | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
- In a saucepan, heat the vegetable broth over low heat and keep it warm.
- In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.
- Stir in the Arborio rice, allowing it to toast slightly for about 2-3 minutes.
- Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
- Once the rice is creamy and al dente (about 18-20 minutes), incorporate the pumpkin puree, fresh sage, Parmesan cheese, and season with salt and black pepper.
- Serve hot, garnished with additional sage if desired. Enjoy your Pumpkin Risotto With Sage!
Turkey and Cranberry Stuffed Bell Peppers
Turkey and Cranberry Stuffed Bell Peppers are a delicious and wholesome dish that embodies the flavors of fall. Packed with lean ground turkey, tart cranberries, and spices, these colorful bell peppers are not only visually appealing but also provide a balanced and nutritious meal. They make for a perfect centerpiece for your autumnal dinner table.
| Ingredients | Quantity |
|---|---|
| Bell peppers (halved) | 4 |
| Ground turkey | 1 pound |
| Cooked rice (or quinoa) | 1 cup |
| Cranberries (dried) | 1/2 cup |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 1 tablespoon |
| Chicken broth | 1 cup |
| Sage (dried or fresh) | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Parmesan cheese (grated) | 1/2 cup |
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the onion and garlic until softened.
- Add the ground turkey and cook until browned, breaking it apart with a spatula.
- Stir in the cooked rice, cranberries, chicken broth, sage, salt, and black pepper; mix well and let it simmer for a few minutes.
- Stuff each halved bell pepper with the turkey mixture and top with grated Parmesan cheese.
- Place the stuffed peppers in a baking dish, cover with foil, and bake for 25-30 minutes.
- Remove foil and bake for an additional 10 minutes, until the peppers are tender and cheese is slightly golden. Serve warm and enjoy!
