Autumn Brussels Sprouts Slaw With Cranberries
Autumn Brussels Sprouts Slaw with Cranberries is a vibrant and crunchy salad that perfectly captures the flavors of the season. This dish combines shredded Brussels sprouts with tart cranberries, crunchy nuts, and a tangy dressing, making it a delightful side for your autumn dinners. It’s not only beautiful to look at but also packed with nutrients, making it a nutritious addition to any meal.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb |
| Dried cranberries | 1/2 cup |
| Slivered almonds | 1/4 cup |
| Olive oil | 3 tablespoons |
| Apple cider vinegar | 2 tablespoons |
| Dijon mustard | 1 teaspoon |
| Honey | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Rinse and trim the Brussels sprouts, then slice them thinly or shred them using a food processor.
- In a large bowl, combine the shredded Brussels sprouts, dried cranberries, and slivered almonds.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper to make the dressing.
- Pour the dressing over the slaw mixture and toss well to combine.
- Let the slaw sit for about 15 minutes to allow the flavors to meld before serving. Enjoy your delightful Autumn Brussels Sprouts Slaw!
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Spiced Apple and Cabbage Slaw
Spiced Apple and Cabbage Slaw is a revitalizing and zesty salad that embodies the essence of autumn with its combination of crisp apples and crunchy cabbage. This slaw is elevated with warming spices and a lightly sweet dressing, making it an excellent side dish for fall gatherings or a light lunch. With its bright flavors and beautiful colors, this slaw is sure to become a seasonal favorite.
| Ingredients | Quantity |
|---|---|
| Green cabbage | 4 cups, shredded |
| Granny Smith apples | 2, julienned |
| Carrot | 1, grated |
| Olive oil | 3 tablespoons |
| Apple cider vinegar | 2 tablespoons |
| Maple syrup | 1 tablespoon |
| Ground cinnamon | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- In a large bowl, combine shredded cabbage, julienned apples, and grated carrot.
- In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, cinnamon, nutmeg, salt, and black pepper to create the dressing.
- Pour the dressing over the cabbage mixture and toss well to make sure everything is evenly coated.
- Allow the slaw to sit for about 10 minutes for the flavors to meld before serving. Enjoy your Spiced Apple and Cabbage Slaw!
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Roasted Root Vegetable Slaw With Maple Vinaigrette
Roasted Root Vegetable Slaw With Maple Vinaigrette is a hearty and flavorful salad that highlights the rich, comforting flavors of autumn. Featuring a mix of roasted root vegetables like carrots, parsnips, and beets, this slaw is tossed in a delicious maple vinaigrette that adds a delightful sweetness. It’s perfect as a side dish for any fall meal or a nutritious lunch option.
| Ingredients | Quantity |
|---|---|
| Carrots | 2, julienned |
| Parsnips | 2, julienned |
| Beets | 1, roasted and diced |
| Red cabbage | 2 cups, shredded |
| Olive oil | 3 tablespoons |
| Maple syrup | 2 tablespoons |
| Apple cider vinegar | 1 tablespoon |
| Dijon mustard | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Preheat your oven to 400°F (200°C). Spread julienned carrots and parsnips on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes, or until tender and slightly caramelized.
- In a large bowl, combine the roasted root vegetables, diced beets, and shredded red cabbage.
- In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, salt, and black pepper to make the vinaigrette.
- Pour the vinaigrette over the vegetable mixture and toss until evenly coated. Serve immediately or allow to sit for a bit to enhance flavors. Enjoy your Roasted Root Vegetable Slaw!
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Thai-inspired Carrot and Cucumber Slaw
Thai-inspired Carrot and Cucumber Slaw is a vibrant and invigorating salad that brings a burst of flavor and crunch to your autumn dinners. This slaw combines crisp carrots and cucumbers with a zesty dressing infused with Thai flavors like lime and fish sauce, making it a delightful accompaniment to grilled meats or a light meal on its own.
| Ingredients | Quantity |
|---|---|
| Carrots | 3, julienned |
| Cucumbers | 1, julienned |
| Red bell pepper | 1, thinly sliced |
| Fresh cilantro | ¼ cup, chopped |
| Green onions | 2, thinly sliced |
| Peanuts | ¼ cup, chopped |
| Lime juice | 2 tablespoons |
| Fish sauce | 1 tablespoon |
| Honey | 1 tablespoon |
| Sesame oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- In a large bowl, combine the julienned carrots, cucumbers, red bell pepper, cilantro, and green onions.
- In a separate small bowl, whisk together lime juice, fish sauce, honey, sesame oil, salt, and black pepper to create the dressing.
- Pour the dressing over the vegetable mixture and toss until thoroughly combined.
- Top with chopped peanuts for added crunch and serve immediately or refrigerate for up to an hour to allow flavors to meld. Enjoy your Thai-inspired Carrot and Cucumber Slaw!
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Walnut and Pear Slaw With Blue Cheese
Walnut and Pear Slaw with Blue Cheese is a deliciously invigorating salad that combines the crispness of cabbage with the sweetness of ripe pears and the rich, tangy flavor of blue cheese. Perfect for autumn dinners, this slaw also features walnuts for added crunch and healthy fats, making it a nutritious and satisfying side dish.
| Ingredients | Quantity |
|---|---|
| Green cabbage | 4 cups, shredded |
| Ripe pears | 2, thinly sliced |
| Walnuts | ½ cup, toasted and coarsely chopped |
| Blue cheese | ½ cup, crumbled |
| Fresh parsley | ¼ cup, chopped |
| Lemon juice | 2 tablespoons |
| Olive oil | 3 tablespoons |
| Honey | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- In a large bowl, combine the shredded cabbage, sliced pears, toasted walnuts, crumbled blue cheese, and chopped parsley.
- In a separate bowl, whisk together lemon juice, olive oil, honey, salt, and black pepper to create the dressing.
- Drizzle the dressing over the slaw mixture and toss gently until everything is well coated.
- Serve immediately or let it chill in the refrigerator for about 30 minutes to allow the flavors to develop. Enjoy your Walnut and Pear Slaw with Blue Cheese!
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Savory Pumpkin and Chickpea Salad
Savory Pumpkin and Chickpea Salad is a hearty and satisfying dish that perfectly embodies the flavors of autumn. This salad is packed with roasted pumpkin, nutty chickpeas, and a delightful mix of spices, making it a nourishing option for any fall dinner. With its vibrant colors and textures, this salad is not only delicious but also visually appealing.
| Ingredients | Quantity |
|---|---|
| Pumpkin (cubed) | 2 cups |
| Chickpeas (cooked or canned) | 1 can (15 oz), drained |
| Red onion (thinly sliced) | ½ medium |
| Fresh parsley (chopped) | ¼ cup |
| Olive oil | 3 tablespoons |
| Ground cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Lemon juice | 2 tablespoons |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss the cubed pumpkin with olive oil, ground cumin, paprika, salt, and black pepper, then spread it on a baking sheet and roast for 25-30 minutes or until tender.
- In a large bowl, combine the roasted pumpkin, chickpeas, sliced red onion, and chopped parsley.
- Drizzle with lemon juice and toss gently to combine. Adjust seasoning if needed before serving. Enjoy your Savory Pumpkin and Chickpea Salad!
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Herb-Infused Quinoa and Kale Bowl
Herb-Infused Quinoa and Kale Bowl is a nourishing and flavorful dish that combines the wholesome goodness of quinoa, nutrient-rich kale, and a variety of fresh herbs. This bowl is perfect for a cozy autumn dinner, offering a delightful mix of textures and flavors, while being packed with protein and vitamins. It serves as a great standalone meal or as a side dish.
| Ingredients | Quantity |
|---|---|
| Quinoa (dry) | 1 cup |
| Kale (chopped) | 2 cups |
| Fresh parsley (chopped) | ¼ cup |
| Fresh cilantro (chopped) | ¼ cup |
| Olive oil | 2 tablespoons |
| Vegetable broth | 2 cups |
| Lemon juice | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed.
- In a large skillet, heat olive oil over medium heat. Add the chopped kale and sauté for about 5-7 minutes until it is wilted and tender.
- In a bowl, combine cooked quinoa, sautéed kale, parsley, and cilantro. Drizzle with lemon juice, season with salt and black pepper, and toss gently to mix. Serve warm and enjoy your Herb-Infused Quinoa and Kale Bowl!
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BBQ Chicken Slaw Wraps
BBQ Chicken Slaw Wraps are a delicious and easy-to-make autumn dish that brings together tender shredded chicken drizzled with BBQ sauce and crisp, fresh slaw wrapped in a tortilla. These wraps are ideal for a casual dinner or a delightful lunch, providing a satisfying mix of flavors and textures that celebrate the season.
| Ingredients | Quantity |
|---|---|
| Cooked chicken (shredded) | 2 cups |
| BBQ sauce | ½ cup |
| Coleslaw mix | 2 cups |
| Green onions (chopped) | ¼ cup |
| Tortillas (large) | 4 |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- In a bowl, combine shredded chicken and BBQ sauce, mixing until well coated.
- In a separate bowl, toss coleslaw mix with chopped green onions, olive oil, salt, and black pepper.
- Warm tortillas in a skillet or microwave until pliable.
- Spoon the BBQ chicken mixture onto each tortilla, add a generous portion of the coleslaw, and roll them up tightly.
- Serve immediately and enjoy your tasty BBQ Chicken Slaw Wraps!
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Grilled Portobello Mushroom Tacos With Slaw
Grilled Portobello Mushroom Tacos With Slaw are a vibrant and flavorful autumn dish, perfect for those who enjoy hearty vegetarian meals. The meaty texture of grilled Portobello mushrooms combined with a zesty slaw creates a satisfying taco that captures the essence of the season. These tacos are not only delicious but also quick to prepare, making them ideal for a casual dinner or a taco night with friends.
| Ingredients | Quantity |
|---|---|
| Portobello mushrooms (cleaned) | 4 large |
| Olive oil | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Cumin | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Corn tortillas | 8 |
| Red cabbage (shredded) | 2 cups |
| Carrots (shredded) | 1 cup |
| Lime juice | 2 tablespoons |
| Cilantro (chopped) | ¼ cup |
| Avocado (sliced) | 1 (optional) |
Cooking Instructions:
- Preheat your grill or grill pan over medium heat.
- In a bowl, whisk together olive oil, garlic powder, cumin, salt, and black pepper. Brush the mixture over the Portobello mushrooms.
- Grill the mushrooms for about 5-7 minutes per side until tender and slightly charred. Remove from heat and slice.
- In another bowl, combine the shredded red cabbage, carrots, lime juice, and cilantro. Toss to mix well.
- Warm the corn tortillas on the grill for a few seconds on each side.
- Assemble the tacos by placing sliced mushrooms on each tortilla, topping with slaw, and adding avocado if desired. Serve immediately and enjoy your Grilled Portobello Mushroom Tacos!
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Moroccan-Spiced Lentil and Sweet Potato Stew
Moroccan-Spiced Lentil and Sweet Potato Stew is a warming and wholesome dish that embodies the essence of autumn. This hearty stew features protein-rich lentils and sweet potatoes, enhanced by fragrant Moroccan spices, making it a nourishing and satisfying meal that is perfect for chilly evenings. Its vibrant colors and bold flavors are sure to delight both vegetarians and meat-eaters alike.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup |
| Sweet potatoes (peeled and diced) | 2 medium |
| Onion (chopped) | 1 large |
| Garlic (minced) | 3 cloves |
| Carrot (diced) | 1 medium |
| Celery (diced) | 1 stalk |
| Vegetable broth | 4 cups |
| Canned diced tomatoes | 1 can (14 oz) |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Chopped fresh parsley (for garnish) | Optional |
Cooking Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, cooking until the vegetables are soft.
- Stir in the ground cumin, cinnamon, and coriander, and cook for an additional minute to release the spices’ flavors.
- Add the lentils, sweet potatoes, vegetable broth, and canned tomatoes. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender.
- Season with salt and black pepper to taste. Garnish with fresh parsley before serving.
- Serve hot, and enjoy the comforting warmth of your Moroccan-Spiced Lentil and Sweet Potato Stew!
Hearty Butternut Squash and Black Bean Chili
Hearty Butternut Squash and Black Bean Chili is a comforting and robust dish that perfectly captures the spirit of fall. This chili combines the earthy sweetness of butternut squash with the heartiness of black beans, all enriched with a medley of spices for a warm and satisfying meal. It’s an ideal choice for cool autumn evenings, providing a nourishing option for both vegetarians and meat-lovers alike.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled and diced) | 2 cups |
| Black beans (cooked or canned) | 1 can (15 oz) |
| Onion (chopped) | 1 large |
| Garlic (minced) | 4 cloves |
| Bell pepper (diced) | 1 large |
| Vegetable broth | 3 cups |
| Canned diced tomatoes | 1 can (14 oz) |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Chili powder | 2 teaspoons |
| Ground paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Chopped fresh cilantro (for garnish) | Optional |
Cooking Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and bell pepper, stirring until softened.
- Stir in the chili powder, cumin, and paprika, cooking for an additional minute.
- Add the diced butternut squash, black beans, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until the squash is tender.
- Season with salt and black pepper to taste. Garnish with fresh cilantro before serving.
- Serve hot, and enjoy the hearty flavors of your Butternut Squash and Black Bean Chili!
