Savory Pumpkin Soup With Sage
Savory pumpkin soup with sage is a warm, comforting dish perfect for chilly fall evenings. This creamy, fragrant soup combines the natural sweetness of pumpkin with the earthy notes of sage, making it an ideal choice for weeknight dinners. It’s easy to prepare and can be enjoyed with crusty bread for a complete meal.
| Ingredients | Quantity |
|---|---|
| Fresh pumpkin (peeled & diced) | 4 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 4 cups |
| Heavy cream (or coconut milk for dairy-free) | 1 cup |
| Fresh sage leaves | 1 tablespoon (chopped) |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and chopped sage, cooking for an additional minute until fragrant.
- Stir in the diced pumpkin and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the pumpkin is tender.
- Use an immersion blender to puree the soup until smooth (or transfer to a blender in batches).
- Stir in the heavy cream, and season with salt and pepper to taste. Warm through and serve hot.
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One-Pot Beef and Barley Stew
One-Pot Beef and Barley Stew is a hearty and nourishing dish that embodies the essence of fall comfort food. This stew is packed with tender chunks of beef, nutritious barley, and a variety of seasonal vegetables, all simmered in a savory broth. It’s perfect for a cozy weeknight dinner, coming together in just one pot for easy cleanup.
| Ingredients | Quantity |
|---|---|
| Beef chuck (cubed) | 1.5 lbs |
| Pearl barley | 1 cup |
| Carrots (sliced) | 2 cups |
| Celery (chopped) | 1 cup |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Beef broth | 6 cups |
| Tomato paste | 2 tablespoons |
| Worcestershire sauce | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
Instructions:
- In a large pot, heat olive oil over medium heat. Add the cubed beef and brown on all sides.
- Add the chopped onion, minced garlic, carrots, and celery; sauté until the vegetables are tender.
- Stir in the pearl barley, beef broth, tomato paste, Worcestershire sauce, and dried thyme. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 1.5 hours, or until the beef is tender and the barley is cooked.
- Season with salt and pepper to taste before serving warm.
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Apple and Cheddar Stuffed Pork Chops
Apple and Cheddar Stuffed Pork Chops are a delightful fall dish that combines the savory flavors of pork with the sweet and tart notes of apples and the sharp creaminess of cheddar cheese. This dish not only sounds fancy but is surprisingly simple to make, making it perfect for a quick weeknight dinner that will impress your family or guests.
| Ingredients | Quantity |
|---|---|
| Bone-in pork chops | 4 (1-inch thick) |
| Granny Smith apples | 2, diced |
| Cheddar cheese (grated) | 1 cup |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Fresh thyme (chopped) | 1 tablespoon |
| Chicken broth | 1/2 cup |
Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté the chopped onion and minced garlic until softened. Add the diced apples and cook until tender. Stir in the grated cheddar and fresh thyme, mixing until melted.
- Cut a pocket in the side of each pork chop and stuff with the apple-cheddar mixture.
- Season the pork chops with salt and pepper, then sear them in the skillet until browned on both sides.
- Transfer the pork chops to a baking dish, add chicken broth to the dish, and bake in the preheated oven for 25-30 minutes or until the pork reaches an internal temperature of 145°F (63°C).
- Let rest for a few minutes before serving warm. Enjoy!
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Roasted Vegetable Quinoa Bowl
Roasted Vegetable Quinoa Bowl is a nourishing and colorful dish that highlights the bounty of autumn vegetables. This bowl is packed with wholesome ingredients, making it a hearty and satisfying meal perfect for a cozy weeknight dinner. It’s easy to prepare and allows for great customization based on your favorite seasonal produce.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Bell pepper (chopped) | 1 |
| Zucchini (sliced) | 1 |
| Carrots (sliced) | 2 |
| Red onion (sliced) | 1 medium |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Fresh parsley (chopped) | 1/4 cup |
| Lemon juice | 2 tablespoons |
| Feta cheese (crumbled) | 1/2 cup |
Instructions:
- Preheat the oven to 400°F (200°C).
- Rinse quinoa under cold water and then cook it in vegetable broth according to package instructions.
- Toss chopped bell pepper, zucchini, carrots, and red onion with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender.
- In a bowl, combine the cooked quinoa with roasted vegetables, fresh parsley, and lemon juice. Gently mix in crumbled feta cheese.
- Serve warm and enjoy your hearty roasted vegetable quinoa bowl!
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Butternut Squash and Black Bean Enchiladas
Butternut Squash and Black Bean Enchiladas are a delightful twist on traditional Mexican enchiladas, bringing together the natural sweetness of roasted butternut squash and the hearty texture of black beans. This dish is not only comforting and filling but also packed with nutrients, making it a perfect choice for a weeknight dinner. Plus, it can be made ahead of time and reheated for convenience.
| Ingredients | Quantity |
|---|---|
| Butternut squash (peeled and diced) | 2 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black beans (cooked or canned) | 1 can (15 oz) |
| Corn tortillas | 8 |
| Green enchilada sauce | 1 can (10 oz) |
| Cheddar cheese (shredded) | 1 cup |
| Fresh cilantro (chopped) | 1/4 cup |
| Onion (chopped) | 1 medium |
| Lime wedges for serving | As needed |
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss diced butternut squash with olive oil and salt, then roast on a baking sheet for 25-30 minutes until tender.
- In a mixing bowl, combine roasted squash, black beans, chopped onion, and half of the shredded cheese.
- Warm corn tortillas to make them pliable, fill each with the squash and black bean mixture, then roll and place seam-side down in a baking dish.
- Pour green enchilada sauce evenly over the enchiladas and sprinkle the remaining cheese on top.
- Bake for 20-25 minutes until heated through and cheese is bubbly.
- Garnish with fresh cilantro and serve with lime wedges. Enjoy your delicious butternut squash and black bean enchiladas!
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Creamy Mushroom Risotto
Creamy Mushroom Risotto is a luxurious and comforting Italian dish that is perfect for a cozy weeknight dinner. This rich and creamy risotto features arborio rice that absorbs the flavors of savory mushrooms and aromatic garlic, making each spoonful a delight. It’s a versatile recipe that can be easily modified by adding your favorite vegetables or proteins.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Vegetable or chicken broth | 4 cups |
| Fresh mushrooms (sliced) | 2 cups |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
| Parmesan cheese (grated) | 1/2 cup |
| Fresh parsley (chopped) | 1/4 cup |
| Salt and pepper | To taste |
Instructions:
- In a pot, heat the broth and keep it warm over low heat.
- In a large skillet, heat olive oil and butter over medium heat, and then add chopped onion and minced garlic. Sauté until softened.
- Add sliced mushrooms to the skillet and cook until browned and tender.
- Stir in the arborio rice and cook for 1-2 minutes until slightly toasted.
- Gradually add the warm broth, one ladle at a time, stirring frequently until each addition is absorbed before adding more. This should take about 18-20 minutes.
- Once the rice is creamy and al dente, stir in grated Parmesan cheese and season with salt and pepper.
- Remove from heat, garnish with fresh parsley, and serve immediately. Enjoy your creamy mushroom risotto!
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Maple-Mustard Glazed Chicken Thighs
Maple-Mustard Glazed Chicken Thighs are a delicious and easy weeknight dinner option that brings together the sweet and tangy flavors of maple syrup and mustard. This dish features tender, juicy chicken thighs coated in a sticky glaze, making it perfect when served with a side of vegetables or rice. It’s a quick recipe that packs a flavor punch, perfect for busy fall evenings.
| Ingredients | Quantity |
|---|---|
| Bone-in, skin-on chicken thighs | 4 pieces |
| Maple syrup | 1/4 cup |
| Dijon mustard | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh thyme (optional) | 1 teaspoon |
Instructions:
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the maple syrup, Dijon mustard, olive oil, garlic powder, salt, and black pepper.
- Place the chicken thighs in a baking dish and brush the glaze over the chicken, ensuring they are well coated.
- Bake for 30-35 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), basting with the glaze halfway through.
- If using, garnish with fresh thyme before serving. Enjoy your Maple-Mustard Glazed Chicken Thighs!
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Spaghetti With Spicy Sausage and Kale
Spaghetti With Spicy Sausage and Kale is a hearty and flavorful dish that combines the rich taste of Italian sausage with nutritious kale, all tossed in al dente spaghetti. This meal is perfect for busy weeknights, providing a comforting taste of fall while being quick to prepare and satisfying.
| Ingredients | Quantity |
|---|---|
| Spaghetti | 12 oz |
| Spicy Italian sausage | 1 lb |
| Fresh kale, chopped | 2 cups |
| Olive oil | 2 tablespoons |
| Garlic, minced | 3 cloves |
| Crushed red pepper flakes | 1/2 teaspoon |
| Grated Parmesan cheese | 1/2 cup |
| Salt | To taste |
| Black pepper | To taste |
Instructions:
- Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain.
- In a large skillet, heat olive oil over medium heat, add the spicy sausage, and cook until browned, breaking it up as it cooks.
- Add minced garlic and crushed red pepper flakes, cooking for another minute until fragrant.
- Stir in chopped kale and cook until it wilts.
- Combine the cooked spaghetti with the sausage and kale mixture. Add reserved pasta water, salt, and pepper to reach desired consistency.
- Mix in grated Parmesan cheese and serve hot, garnished with extra cheese if desired. Enjoy your Spaghetti With Spicy Sausage and Kale!
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Thai Pumpkin Coconut Curry
Thai Pumpkin Coconut Curry is a vibrant and aromatic dish that beautifully blends the earthiness of pumpkin with the creamy richness of coconut milk. This comforting curry is infused with fragrant Thai spices, making it an ideal weeknight meal that captures the essence of fall while being quick and satisfying for the whole family.
| Ingredients | Quantity |
|---|---|
| Pumpkin, diced | 4 cups |
| Coconut milk | 1 can (13.5 oz) |
| Red curry paste | 2 tablespoons |
| Onion, chopped | 1 large |
| Garlic, minced | 3 cloves |
| Ginger, grated | 1 tablespoon |
| Vegetable broth | 1 cup |
| Spinach, chopped | 2 cups |
| Olive oil | 2 tablespoons |
| Lime juice | 2 tablespoons |
| Salt | To taste |
| Cilantro, for garnish | Optional |
Instructions:
- In a large pot, heat olive oil over medium heat and sauté chopped onion until translucent. Add minced garlic and grated ginger; cook until fragrant.
- Stir in red curry paste and diced pumpkin, mixing well to coat the pumpkin.
- Pour in coconut milk and vegetable broth, bringing the mixture to a simmer. Cook until the pumpkin is tender.
- Add chopped spinach and lime juice, stirring until the spinach is wilted and heated through. Season with salt to taste.
- Serve hot, garnished with cilantro if desired. Enjoy your Thai Pumpkin Coconut Curry!
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Cheesy Broccoli and Cauliflower Casserole
Cheesy Broccoli and Cauliflower Casserole is a perfect comfort food for fall weeknight dinners, combining tender broccoli and cauliflower in a creamy cheese sauce, topped with a crispy, golden layer. This dish not only warms the soul but is also a great way to incorporate vegetables into your meal, making it a hit with both kids and adults alike.
| Ingredients | Quantity |
|---|---|
| Broccoli florets | 4 cups |
| Cauliflower florets | 4 cups |
| Cheddar cheese, shredded | 2 cups |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Milk | ½ cup |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Bread crumbs | ½ cup |
| Olive oil | 1 tablespoon |
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil and blanch broccoli and cauliflower for 3-4 minutes until bright green and slightly tender. Drain and set aside.
- In a large mixing bowl, combine the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Stir in 1.5 cups of shredded cheddar cheese.
- Add the blanched broccoli and cauliflower to the cheese mixture, stirring to coat evenly.
- Transfer the mixture to a greased 9×13 inch baking dish. Sprinkle the remaining cheddar cheese and bread crumbs on top.
- Drizzle olive oil over the bread crumbs for added crispiness.
- Bake for 25-30 minutes or until the cheese is melted and the top is golden brown. Serve warm and enjoy your hearty Cheesy Broccoli and Cauliflower Casserole!
Harvest Grain Salad With Pomegranate and Feta
Harvest Grain Salad With Pomegranate and Feta is a vibrant and nutritious dish that’s perfect for fall weeknight dinners. This salad combines hearty grains with the sweet acidity of pomegranate seeds, savory feta cheese, and fresh vegetables, making it a delightful and colorful option to brighten your dinner table. It’s not only satisfying but also a great way to pack in a variety of flavors and textures.
| Ingredients | Quantity |
|---|---|
| Cooked quinoa | 1 cup |
| Cooked farro | 1 cup |
| Pomegranate seeds | 1 cup |
| Feta cheese, crumbled | ½ cup |
| Baby spinach or arugula | 2 cups |
| Cherry tomatoes, halved | 1 cup |
| Cucumber, diced | 1 cup |
| Red onion, thinly sliced | ¼ cup |
| Olive oil | 3 tablespoons |
| Lemon juice | 2 tablespoons |
| Honey | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Instructions:
- In a large bowl, combine the cooked quinoa and farro, ensuring they are evenly mixed.
- Add in the pomegranate seeds, crumbled feta cheese, spinach or arugula, cherry tomatoes, cucumber, and red onion, gently tossing to combine all ingredients.
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper. Pour the dressing over the salad and toss until everything is well coated.
- Let the salad sit for about 10 minutes to allow the flavors to meld before serving. Enjoy your Harvest Grain Salad with Pomegranate and Feta!
