Harvest Vegetable Soup
Harvest Vegetable Soup is a warm and nourishing dish that celebrates the flavors of autumn’s bounty. Packed with vibrant seasonal vegetables, this hearty soup is a perfect option for a cozy dinner, bringing comfort and nutrition together in one bowl. It’s easy to make, and the leftovers are just as delightful, making it a great choice for meal prep during the busy fall months.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1, chopped |
| Carrots | 2, diced |
| Celery | 2 stalks, diced |
| Garlic | 3 cloves, minced |
| Sweet potatoes | 2, peeled and cubed |
| Zucchini | 1, diced |
| Green beans | 1 cup, trimmed and cut into 1-inch pieces |
| Vegetable broth | 6 cups |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Bay leaves | 2 |
| Thyme | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Fresh parsley | For garnish |
- In a large pot, heat the olive oil over medium heat and sauté the onion, carrots, and celery until softened.
- Add the garlic and cook for an additional minute until fragrant.
- Stir in the sweet potatoes, zucchini, and green beans, mixing well.
- Pour in the vegetable broth and add the canned tomatoes, bay leaves, thyme, salt, and pepper.
- Bring the mixture to a boil, then reduce to a simmer and cook for 30 minutes or until the vegetables are tender.
- Remove bay leaves, adjust seasoning if necessary, and garnish with fresh parsley before serving. Enjoy your warm, comforting Harvest Vegetable Soup!
- 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...
Quinoa and Black Bean Stuffed Peppers
Quinoa and Black Bean Stuffed Peppers are a nutritious and colorful vegetarian dish, perfect for a satisfying fall dinner. Packed with protein-rich quinoa, fiber-filled black beans, and seasoned with aromatic spices, these stuffed peppers make a delicious meal that is both healthy and hearty. They are not only visually appealing but also provide a wonderful blend of flavors that celebrate the essence of autumn.
| Ingredients | Quantity |
|---|---|
| Bell peppers (any color) | 4 large |
| Cooked quinoa | 1 cup |
| Canned black beans, drained | 1 can (15 oz) |
| Corn (fresh or canned) | 1 cup |
| Diced tomatoes | 1 can (14.5 oz) |
| Onion | 1, chopped |
| Garlic | 2 cloves, minced |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- Add cooked quinoa, black beans, corn, diced tomatoes, cumin, chili powder, salt, and pepper, stirring to combine; cook for a few minutes until heated through.
- Cut the tops off the bell peppers and remove the seeds. Stuff the mixture into each pepper generously.
- Place the stuffed peppers upright in a baking dish and cover with foil. Bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes until the peppers are tender. Garnish with fresh cilantro before serving. Enjoy your flavorful Quinoa and Black Bean Stuffed Peppers!
- 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...
Pumpkin Risotto
Pumpkin Risotto is a creamy and comforting vegetarian dish that embodies the flavors of fall. Made with Arborio rice that absorbs the rich essence of pumpkin, this risotto is not only delicious but also incredibly satisfying. Enhanced with aromatic herbs and a touch of Parmesan cheese, it’s a perfect main course for a cozy autumn dinner.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Pumpkin puree | 1 cup |
| Vegetable broth | 4 cups |
| Onion | 1, chopped |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| White wine | 1/2 cup |
| Grated Parmesan cheese | 1/2 cup |
| Sage (fresh or dried) | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Fresh parsley (for garnish) | Optional |
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a separate pot, heat olive oil over medium heat, then add onion and garlic, cooking until soft.
- Stir in Arborio rice, allowing it to toast for a couple of minutes.
- Add white wine, stirring until it’s absorbed. Gradually add the warmed broth, one ladle at a time, stirring frequently until the rice is creamy and al dente.
- Mix in the pumpkin puree, Parmesan cheese, sage, salt, and pepper. Cook for another few minutes until heated through.
- Serve warm, garnished with fresh parsley if desired, and enjoy your delightful Pumpkin Risotto!
- 💰 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...
Sweet Potato and Kale Stew
Sweet Potato and Kale Stew is a hearty and nourishing vegetarian dish perfect for chilly fall evenings. This stew combines the earthy sweetness of sweet potatoes with the robust, nutrient-rich flavor of kale. Enhanced with aromatic spices and a savory broth, it provides warmth and comfort, making it an ideal meal for a cozy night in.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2, diced |
| Kale | 4 cups, chopped |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Lemon juice | 1 tablespoon |
- Heat olive oil in a large pot over medium heat; add chopped onion and garlic, sauté until fragrant.
- Stir in the diced sweet potatoes, cumin, paprika, salt, and pepper, cooking for a few minutes.
- Pour in the vegetable broth and bring to a boil; reduce to simmer and cover, cooking until sweet potatoes are tender.
- Add the chopped kale and cook for an additional 5-7 minutes until wilted.
- Stir in lemon juice before serving for a fresh twist, and enjoy your warm Sweet Potato and Kale Stew!
- 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
Butternut Squash and Chickpea Curry
Butternut Squash and Chickpea Curry is a vibrant and satisfying vegetarian meal that brings warmth and comfort to your fall dining experience. This dish features the sweet, nutty flavor of butternut squash, combined with hearty chickpeas and a medley of spices that create a creamy, aromatic curry. Perfect served over rice or with warm naan bread, it’s a delicious way to celebrate the seasonal harvest.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1, peeled and cubed |
| Chickpeas (canned or cooked) | 1 can (15 oz) |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Coconut milk | 1 can (13.5 oz) |
| Vegetable broth | 1 cup |
| Curry powder | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Spinach (optional) | 2 cups, fresh |
| Lime juice | 1 tablespoon |
- In a large pot, heat olive oil over medium heat and sauté onion and garlic until tender.
- Add the cubed butternut squash, curry powder, cumin, salt, and pepper; cook for a few minutes, stirring occasionally.
- Pour in the vegetable broth and coconut milk, then bring to a simmer. Cook until the squash is tender.
- Stir in the chickpeas and spinach (if using), cooking for an additional 5 minutes until the spinach wilts.
- Finish with a squeeze of lime juice before serving, and enjoy your delicious Butternut Squash and Chickpea Curry!
- 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
Lentil and Vegetable Shepherd’s Pie
Lentil and Vegetable Shepherd’s Pie is a hearty and comforting vegetarian dish that is perfect for chilly fall evenings. This pie features a savory mixture of lentils, vegetables, and aromatic herbs, all topped with a creamy layer of mashed potatoes. It’s a delightful way to enjoy seasonal produce while providing a satisfying, homey meal.
| Ingredients | Quantity |
|---|---|
| Green or brown lentils | 1 cup, rinsed |
| Vegetable broth | 2 cups |
| Carrots | 2, diced |
| Peas | 1 cup |
| Celery | 2 stalks, diced |
| Onion | 1, chopped |
| Garlic | 2 cloves, minced |
| Tomato paste | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Salt and pepper | To taste |
| Potatoes | 4, peeled and diced |
| Milk (or non-dairy alternative) | ¼ cup |
| Butter (or vegan butter) | 2 tablespoons |
- Preheat your oven to 400°F (200°C).
- In a pot, cook lentils in vegetable broth for about 25 minutes until tender. Drain if necessary.
- In a separate skillet, heat olive oil and sauté onion, garlic, carrots, and celery until softened. Add tomato paste, peas, lentils, thyme, rosemary, salt, and pepper; mix well.
- Boil potatoes until tender, drain, and mash with milk and butter until creamy.
- Spread the lentil mixture into a baking dish, then carefully layer the mashed potatoes on top.
- Bake in the oven for 25-30 minutes, or until the top is golden brown. Serve warm and enjoy your delicious Lentil and Vegetable Shepherd’s Pie!
- 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...
Mushroom and Spinach Pasta
Mushroom and Spinach Pasta is a delightful and flavorful vegetarian dish that showcases the earthy taste of mushrooms combined with the vibrant freshness of spinach. This easy-to-make pasta dish is perfect for a quick weeknight dinner while still feeling gourmet, making it an ideal choice for autumn meals when comfort food is especially appealing.
| Ingredients | Quantity |
|---|---|
| Pasta (e.g., fettuccine) | 8 oz |
| Olive oil | 2 tablespoons |
| Garlic | 3 cloves, minced |
| Mushrooms (cremini or button) | 8 oz, sliced |
| Fresh spinach | 4 cups |
| Vegetable broth | ½ cup |
| Parmesan cheese (optional) | ¼ cup, grated |
| Salt and pepper | To taste |
| Red pepper flakes (optional) | 1 teaspoon |
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil and sauté minced garlic until fragrant.
- Add sliced mushrooms to the skillet and cook until browned; season with salt and pepper.
- Stir in the fresh spinach and vegetable broth; cook until spinach is wilted.
- Combine the cooked pasta with the mushroom and spinach mixture; toss to coat.
- Serve warm, topped with grated Parmesan cheese and red pepper flakes, if desired. Enjoy your Mushroom and Spinach Pasta!
- 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...
Roasted Beet and Goat Cheese Salad
Roasted Beet and Goat Cheese Salad is a colorful and nutritious vegetarian dish that blends the earthiness of roasted beets with the creamy tang of goat cheese, making it a perfect addition to your autumn dining table. This vibrant salad is not only visually stunning but also packed with flavor, providing a revitalizing yet hearty option for a fall dinner.
| Ingredients | Quantity |
|---|---|
| Beets (medium-sized) | 3-4 |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Goat cheese | 4 oz, crumbled |
| Walnuts | 1/2 cup, toasted |
| Arugula or mixed greens | 4 cups |
| Balsamic vinegar | 2 tablespoons |
| Honey | 1 teaspoon (optional) |
- Preheat your oven to 400°F (200°C). Wrap each beet in aluminum foil and roast in the oven for about 45-60 minutes, or until tender. Let cool, then peel and slice.
- In a large bowl, toss arugula or mixed greens with olive oil, balsamic vinegar, salt, and pepper.
- Add the sliced roasted beets, crumbled goat cheese, and toasted walnuts to the greens.
- Gently mix to combine and drizzle with honey if desired. Serve immediately and enjoy your Roasted Beet and Goat Cheese Salad!
- 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....
Cauliflower and Potato Tacos
Cauliflower and Potato Tacos are a delightful vegetarian dish perfect for cozy autumn evenings. These tacos bring together roasted cauliflower and tender potatoes, seasoned with a blend of spices, and are served in warm tortillas, making for a hearty and satisfying meal. Garnished with fresh herbs and a drizzle of lime, they provide a burst of flavor that celebrates the essence of the fall season.
| Ingredients | Quantity |
|---|---|
| Cauliflower (cut into florets) | 1 medium head |
| Potatoes (diced) | 2 medium |
| Olive oil | 2 tablespoons |
| Chili powder | 1 teaspoon |
| Cumin | 1 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Corn tortillas | 8 |
| Fresh cilantro (chopped) | 1/4 cup |
| Lime (cut into wedges) | 1 |
- Preheat the oven to 425°F (220°C). Toss cauliflower and diced potatoes in olive oil, chili powder, cumin, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for about 25-30 minutes until golden brown and tender.
- While the veggies roast, warm the corn tortillas in a skillet or microwave.
- Once the cauliflower and potatoes are roasted, assemble the tacos by placing a generous scoop of the mixture in each tortilla. Top with fresh cilantro and serve with lime wedges on the side. Enjoy your flavorful Cauliflower and Potato Tacos!
- 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
Apple and Walnut Salad With Maple Vinaigrette
Apple and Walnut Salad with Maple Vinaigrette is a rejuvenating and nutritious dish that celebrates the flavors of fall. This vibrant salad combines crisp apples, crunchy walnuts, and mixed greens, all drizzled with a sweet and tangy maple vinaigrette. It’s a perfect side dish or light entrée that brings together seasonal ingredients in a delightful way.
| Ingredients | Quantity |
|---|---|
| Mixed greens (spinach, arugula, or mesclun) | 4 cups |
| Apple (thinly sliced) | 1 large |
| Walnuts (toasted and chopped) | 1/2 cup |
| Dried cranberries | 1/3 cup |
| Feta cheese (crumbled, optional) | 1/4 cup |
| Olive oil | 3 tablespoons |
| Maple syrup | 2 tablespoons |
| Apple cider vinegar | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
- In a small bowl, combine the olive oil, maple syrup, apple cider vinegar, salt, and black pepper. Whisk until well blended to create the vinaigrette.
- In a large bowl, toss the mixed greens with the sliced apples, toasted walnuts, and dried cranberries.
- Drizzle the maple vinaigrette over the salad and gently toss to coat.
- If desired, sprinkle crumbled feta cheese on top. Serve immediately and enjoy the vibrant flavors of your Apple and Walnut Salad!
Spicy Vegetable Chili
Spicy Vegetable Chili is a hearty and warming dish that perfectly embodies the essence of fall. Packed with a variety of vegetables, beans, and spices, this chili offers a comforting meal that’s both filling and nutritious. It’s an excellent choice for cozy evenings, ideal for sharing with friends and family, and it’s also vegan-friendly!
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 large |
| Bell peppers (diced, any color) | 2 large |
| Carrot (diced) | 1 medium |
| Celery (diced) | 2 stalks |
| Garlic (minced) | 3 cloves |
| Canned diced tomatoes | 2 (14 oz) cans |
| Canned kidney beans (drained) | 1 (15 oz) can |
| Canned black beans (drained) | 1 (15 oz) can |
| Vegetable broth | 2 cups |
| Chili powder | 2 tablespoons |
| Cumin | 1 tablespoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (optional for garnish) | As desired |
- In a large pot, heat olive oil over medium heat.
- Add the diced onion, bell peppers, carrot, and celery. Sauté for 5-7 minutes until softened.
- Stir in minced garlic, chili powder, cumin, paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant.
- Add the diced tomatoes, kidney beans, black beans, and vegetable broth. Bring to a boil, then reduce heat and let simmer for 30-40 minutes.
- Adjust seasoning as needed and serve hot, garnished with fresh cilantro if desired. Enjoy the comforting flavors of your Spicy Vegetable Chili!
