Roasted Butternut Squash and Sage Risotto
Roasted Butternut Squash and Sage Risotto is a creamy, comforting dish that perfectly embodies the flavors of fall. This risotto combines the sweetness of roasted butternut squash with the earthy aroma of sage, resulting in a rich and satisfying meal that is ideal for cozy dinners. It’s a delightful way to make use of seasonal produce from your local farmers market.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Butternut squash (peeled and diced) | 2 cups |
| Vegetable broth | 4 cups |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Fresh sage (chopped) | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Parmesan cheese (grated) | ½ cup |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then roast for 25-30 minutes until tender.
- In a saucepan, warm the vegetable broth over low heat.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onion until translucent, then add minced garlic and cook for another minute.
- Stir in Arborio rice and cook for about 2 minutes, allowing it to toast slightly.
- Begin adding warm vegetable broth one ladle at a time, stirring frequently, until each addition is absorbed before adding the next.
- After about 15-20 minutes, when the rice is creamy and al dente, stir in roasted butternut squash, chopped sage, and Parmesan cheese.
- Season with salt and pepper to taste, and serve warm, garnished with additional sage if desired.
- 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...
Apple and Sausage Stuffed Acorn Squash
Apple and Sausage Stuffed Acorn Squash is a delicious and hearty dish that captures the essence of fall. The sweet and savory combination of tender acorn squash filled with seasoned sausage, crisp apples, and warm spices makes for a comforting meal. This recipe is perfect for showcasing fresh produce from the farmers market and brings warmth to any autumn dinner.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Olive oil | 2 tablespoons |
| Italian sausage (casings removed) | 1 pound |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Apple (peeled and diced) | 1 large |
| Dried thyme | 1 teaspoon |
| Dried sage | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Gruyère cheese (shredded) | ½ cup |
| Fresh parsley (chopped, for garnish) | Optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Brush the insides with olive oil and season with salt and pepper, then place cut side down on a baking sheet. Roast for 25-30 minutes until tender.
- In a skillet, heat olive oil over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned. Add the chopped onion and garlic, and cook until onion is translucent.
- Stir in the diced apple, thyme, and sage, cooking for an additional 3-4 minutes until the apples soften slightly. Season with salt and pepper.
- Remove from heat and mix in the shredded Gruyère cheese, combining well.
- Once the acorn squash is roasted, fill each half with the sausage and apple mixture, then return to the oven for an additional 10 minutes to heat through and slightly brown the tops.
- Garnish with fresh parsley if desired and serve warm.
- 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...
Maple-Glazed Carrots With Thyme
Maple-Glazed Carrots with Thyme is a simple yet elegant side dish that highlights the sweet, earthy flavors of fresh carrots from the farmers market. Drizzled with maple syrup and enhanced with fragrant thyme, this dish adds a touch of autumnal sweetness to any dinner table, perfectly complementing heavier fall meals.
| Ingredients | Quantity |
|---|---|
| Carrots (peeled and sliced) | 1 pound |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Fresh thyme leaves | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss the sliced carrots with olive oil, maple syrup, thyme, salt, and pepper in a large bowl until well coated.
- Spread the carrots in a single layer on the prepared baking sheet.
- Roast in the oven for 20-25 minutes or until the carrots are tender and caramelized, tossing halfway through for even cooking.
- Serve warm, garnished with additional thyme if desired.
- 💰 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...
Creamy Pumpkin Pasta With Spinach
Creamy Pumpkin Pasta with Spinach is a deliciously rich and comforting dish that captures the essence of fall. This pasta is made with a creamy pumpkin sauce, perfectly accented by the freshness of spinach and a hint of garlic. It’s a quick and easy meal that showcases seasonal ingredients from the farmers market, making it ideal for cozy dinners on chilly evenings.
| Ingredients | Quantity |
|---|---|
| Pasta (such as fettuccine) | 12 ounces |
| Pumpkin puree | 1 cup |
| Fresh spinach | 3 cups |
| Heavy cream | 1/2 cup |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Grated Parmesan cheese | 1/2 cup |
| Salt | to taste |
| Black pepper | to taste |
| Nutmeg (optional) | 1/4 teaspoon |
Cooking Steps:
- Cook the pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.
- Stir in the pumpkin puree and heavy cream, followed by salt, black pepper, and nutmeg. Cook until warmed through.
- Add the fresh spinach and sauté until wilted.
- Combine the cooked pasta with the sauce, stirring to evenly coat, and add grated Parmesan cheese.
- Serve warm, garnished with additional Parmesan if desired.
- 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
Vegetable and Chickpea Curry
Vegetable and Chickpea Curry is a hearty and flavorful dish that brings warmth and comfort to any fall evening. Packed with seasonal vegetables and protein-rich chickpeas, this vibrant curry is a fabulous way to utilize fresh finds from the farmers market. The aromatic spices combined with creamy coconut milk create a rich and satisfying meal that pairs wonderfully with rice or flatbreads.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Ginger (grated) | 1 tablespoon |
| Bell pepper (chopped) | 1 medium |
| Carrot (sliced) | 1 medium |
| Zucchini (chopped) | 1 medium |
| Cauliflower florets | 2 cups |
| Canned chickpeas | 1 can (15 oz) |
| Coconut milk | 1 can (14 oz) |
| Curry powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Steps:
- Heat olive oil in a large pot over medium heat, then add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, cooking until fragrant.
- Add the chopped bell pepper, sliced carrot, zucchini, and cauliflower, cooking for about 5 minutes or until the vegetables are slightly tender.
- Mix in the curry powder, cumin, salt, and black pepper, stirring to coat the vegetables.
- Pour in the chickpeas and coconut milk, bring to a gentle simmer, and cook for 15-20 minutes until thickened.
- Serve warm, garnished with fresh cilantro if desired.
- 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
Fall Harvest Grain Bowl
Fall Harvest Grain Bowl is a nourishing and colorful dish that perfectly showcases the bounty of autumn’s farmers market. This vibrant bowl is filled with a variety of seasonal vegetables, whole grains, and wholesome toppings, making it not only delicious but also satisfying. It’s a versatile meal that can be easily customized based on your favorite ingredients or what you find at the market.
| Ingredients | Quantity |
|---|---|
| Quinoa or brown rice | 1 cup (uncooked) |
| Olive oil | 2 tablespoons |
| Sweet potato (diced) | 1 medium |
| Brussels sprouts (halved) | 2 cups |
| Kale or spinach (chopped) | 2 cups |
| Apple (sliced) | 1 medium |
| Dried cranberries | 1/2 cup |
| Pumpkin seeds | 1/4 cup |
| Balsamic vinegar | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and toss the diced sweet potato and halved Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- While the vegetables roast, cook the quinoa or brown rice according to package instructions.
- In a large mixing bowl, combine the cooked grains, chopped kale or spinach, sliced apple, dried cranberries, and roasted vegetables.
- Drizzle with balsamic vinegar and toss everything together until well mixed.
- Serve the grain bowl topped with pumpkin seeds for added crunch.
- 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...
Sweet Potato and Black Bean Tacos
Sweet Potato and Black Bean Tacos are a hearty and flavorful dish that’s perfect for a cozy fall dinner. These tacos are packed with the sweetness of roasted sweet potatoes, the creaminess of black beans, and topped with fresh, vibrant toppings from your local farmers market. They are easy to prepare and can be served as a satisfying meal for the whole family.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (diced) | 2 medium |
| Olive oil | 2 tablespoons |
| Black beans (cooked) | 1 can (15 oz) |
| Corn tortillas | 8 |
| Avocado (sliced) | 1 |
| Red onion (diced) | 1/2 |
| Cilantro (chopped) | 1/4 cup |
| Lime (juiced) | 1 |
| Cumin | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, salt, and pepper, and roast on a baking sheet for 20-25 minutes until tender.
- While the sweet potatoes are roasting, heat the black beans in a small pot over medium heat, seasoning with salt and pepper.
- Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side.
- Assemble the tacos by placing a generous amount of roasted sweet potatoes and black beans on each tortilla, then top with sliced avocado, diced red onion, chopped cilantro, and a squeeze of lime juice.
- Serve immediately and enjoy!
- 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...
Mushroom and Kale Flatbread
Mushroom and Kale Flatbread is a delightful dish that brings together earthy mushrooms, nutritious kale, and gooey cheese, all baked on a crispy flatbread crust. This recipe is perfect for a fall dinner, offering warmth and comfort while highlighting the flavors of seasonal produce found at your local farmers market.
| Ingredients | Quantity |
|---|---|
| Flatbread or pizza dough | 1 (store-bought or homemade) |
| Olive oil | 2 tablespoons |
| Mushrooms (sliced) | 2 cups |
| Kale (chopped) | 2 cups |
| Garlic (minced) | 2 cloves |
| Mozzarella cheese (shredded) | 1 cup |
| Parmesan cheese (grated) | 1/4 cup |
| Salt | to taste |
| Black pepper | to taste |
| Red pepper flakes (optional) | 1/2 teaspoon |
Cooking Steps:
- Preheat the oven to 400°F (200°C). If using pizza dough, roll it out on a baking sheet to your desired thickness.
- In a skillet over medium heat, add olive oil and sauté the minced garlic for 1 minute. Then, add the sliced mushrooms and cook until soft, about 5 minutes. Stir in kale and cook until wilted, season with salt, black pepper, and red pepper flakes.
- Spread the mushroom and kale mixture over the flatbread or pizza dough, then top with shredded mozzarella and grated Parmesan cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is bubbly and the edges of the flatbread are golden brown.
- Remove from the oven, slice into pieces, and serve warm. Enjoy your delicious Mushroom and Kale Flatbread!
- 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 Cheddar Soup
Cauliflower and Cheddar Soup is a comforting and creamy dish that presents a fantastic way to warm up during chilly fall evenings. This wholesome soup showcases the nutty flavor of roasted cauliflower paired with sharp cheddar cheese, creating a rich and satisfying meal that’s perfect for any fall dinner made from farmers market finds.
| Ingredients | Quantity |
|---|---|
| Cauliflower (chopped) | 1 medium head |
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Cheddar cheese (shredded) | 1 1/2 cups |
| Heavy cream (optional) | 1/2 cup |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 425°F (220°C). Toss the chopped cauliflower with olive oil, salt, and pepper, and roast on a baking sheet for about 25-30 minutes until golden and tender.
- In a large pot, sauté the chopped onion and minced garlic over medium heat until the onion is translucent.
- Add the roasted cauliflower and vegetable broth to the pot, bring to a boil, then reduce heat and simmer for 10 minutes.
- Use an immersion blender (or a regular blender) to purée the soup until smooth. Stir in the cheddar cheese and heavy cream (if using) until melted and well combined.
- Adjust seasoning to taste, serve warm, and enjoy your Cauliflower and Cheddar Soup!
- 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
Pear and Gorgonzola Salad
Pear and Gorgonzola Salad is a delightful and invigorating dish that combines the sweetness of ripe pears with the tangy richness of Gorgonzola cheese. This salad is perfect for fall dinners, utilizing fresh produce found at farmers markets to create a light yet satisfying accompaniment to any meal. With its vibrant flavors and pleasing textures, it’s sure to impress your guests.
| Ingredients | Quantity |
|---|---|
| Mixed salad greens | 4 cups |
| Ripe pears (sliced) | 2 medium |
| Gorgonzola cheese | 1/2 cup |
| Walnuts (chopped) | 1/2 cup |
| Dried cranberries | 1/3 cup |
| Olive oil | 3 tablespoons |
| Balsamic vinegar | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- In a large bowl, combine the mixed salad greens, sliced pears, chopped walnuts, Gorgonzola cheese, and dried cranberries.
- In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper to create a dressing.
- Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.
- Serve immediately and enjoy your Pear and Gorgonzola Salad!
Rustic Vegetable Stew
Rustic Vegetable Stew is a hearty and comforting dish that celebrates the abundance of fall produce available at farmers markets. Packed with seasonal vegetables and fragrant herbs, this stew is perfect for warming up on a chilly evening. It’s not only delicious but also a nutritious option that can be customized based on your market finds!
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion (diced) | 1 medium |
| Carrots (chopped) | 2 medium |
| Celery (chopped) | 2 stalks |
| Garlic (minced) | 3 cloves |
| Potatoes (cubed) | 2 medium |
| Zucchini (sliced) | 1 medium |
| Bell peppers (diced) | 1 medium |
| Fresh tomatoes (chopped) | 3 medium |
| Vegetable broth | 4 cups |
| Thyme (fresh or dried) | 1 teaspoon |
| Bay leaf | 1 |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (for garnish) | Optional |
Cooking Steps:
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery; sauté until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add the cubed potatoes, zucchini, bell peppers, and chopped tomatoes to the pot, stirring to combine.
- Pour in the vegetable broth, add thyme and bay leaf, and season with salt and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes until all vegetables are tender.
- Remove the bay leaf, garnish with fresh parsley if desired, and serve warm. Enjoy your Rustic Vegetable Stew!
