Creamy Pumpkin Soup
Creamy pumpkin soup is the quintessential fall dish, embodying the warmth and comfort of the season. This velvety soup, made from fresh pumpkins, combines earthy flavors with a hint of sweetness, making it a delightful starter or a cozy meal served with crusty bread. Perfect for chilly evenings, this recipe will warm your heart and fill your home with the savory aroma of autumn spices.
| Ingredients | Quantity |
|---|---|
| Pumpkin (peeled and cubed) | 4 cups |
| Onion | 1 (chopped) |
| Garlic | 2 cloves |
| Vegetable broth | 4 cups |
| Coconut milk | 1 can (13.5 oz) |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Ground cinnamon | 1 teaspoon |
| Nutmeg | 1/2 teaspoon |
| Fresh parsley | for garnish |
- In a large pot, heat olive oil over medium heat and sauté the onion and garlic until translucent.
- Add the cubed pumpkin and vegetable broth; bring to a boil and then simmer until the pumpkin is tender (about 15-20 minutes).
- Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
- Stir in the coconut milk, spices, salt, and pepper, then heat the soup gently until warmed through.
- Serve hot, garnished with fresh parsley. Enjoy your delicious creamy pumpkin 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...
One-Pan Chicken & Brussels Sprouts
One-Pan Chicken & Brussels Sprouts is a delightful and hearty dish perfect for fall evenings. This easy-to-prepare recipe combines tender chicken thighs with roasted Brussels sprouts, infused with garlicky and savory flavors. The convenience of cooking it all in one pan not only makes cleanup a breeze, but also allows the ingredients to meld beautifully together, making for a satisfying meal that celebrates the autumn season.
| Ingredients | Quantity |
|---|---|
| Chicken thighs (bone-in, skin-on) | 4 pieces |
| Brussels sprouts | 1 pound |
| Olive oil | 3 tablespoons |
| Garlic (minced) | 4 cloves |
| Salt | to taste |
| Black pepper | to taste |
| Paprika | 1 teaspoon |
| Fresh thyme (optional) | for garnish |
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, toss Brussels sprouts with olive oil, minced garlic, salt, black pepper, and paprika.
- Place the seasoned Brussels sprouts on one side of a large baking sheet and arrange the chicken thighs on the other side, skin-side up.
- Drizzle the chicken with olive oil and season with salt and pepper.
- Roast in the oven for about 30-35 minutes, or until the chicken is cooked through and the Brussels sprouts are tender and caramelized.
- Garnish with fresh thyme if desired, then serve immediately. Enjoy your one-pan chicken and Brussels sprouts!
- 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...
Beef and Butternut Squash Stew
Beef and Butternut Squash Stew is a warm and comforting dish that embodies the essence of fall. This hearty stew combines tender chunks of beef with sweet butternut squash, carrots, and aromatic herbs, resulting in a flavorful and satisfying meal perfect for chilly evenings. It’s a one-pot wonder that simmers together, allowing all the ingredients to meld beautifully into a rich, savory broth.
| Ingredients | Quantity |
|---|---|
| Beef stew meat (chuck roast) | 2 pounds |
| Butternut squash (peeled & diced) | 1 small |
| Carrots (sliced) | 2 large |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Beef broth | 4 cups |
| Olive oil | 2 tablespoons |
| Bay leaves | 2 |
| Fresh thyme (optional) | for garnish |
| Salt | to taste |
| Black pepper | to taste |
- Heat olive oil in a large pot over medium-high heat.
- Add the beef stew meat and brown on all sides; remove from pot and set aside.
- In the same pot, add onion and garlic; sauté until softened.
- Return the beef to the pot, followed by carrots, butternut squash, beef broth, bay leaves, salt, and pepper.
- Bring to a boil, then reduce heat and let simmer for about 1.5 to 2 hours until the beef is tender and the flavors meld together.
- Adjust seasoning as needed, remove bay leaves, and serve hot, garnished with fresh thyme if desired. Enjoy your beef and butternut squash stew!
- 💰 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...
Apple Cider Glazed Pork Chops
Apple Cider Glazed Pork Chops are a delightful fall dish that pairs the savory flavor of pork with the sweet and tangy notes of apple cider. This recipe is perfect for a cozy dinner, as it infuses the chops with a rich glaze that complements the natural sweetness of the pork. The combination of spices, apple cider, and a touch of mustard makes for a mouthwatering centerpiece that captures the essence of autumn.
| Ingredients | Quantity |
|---|---|
| Bone-in pork chops | 4 (1-inch thick) |
| Apple cider | 1 cup |
| Dijon mustard | 2 tablespoons |
| Brown sugar | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Fresh rosemary (for garnish) | optional |
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix apple cider, Dijon mustard, brown sugar, salt, and pepper to create the glaze.
- Heat olive oil in an oven-safe skillet over medium-high heat; sear the pork chops for 3-4 minutes on each side until golden brown.
- Pour the apple cider glaze over the pork chops and transfer the skillet to the oven.
- Bake for 15-20 minutes until the pork chops are cooked through and the glaze has thickened.
- Remove from the oven, let it rest for a few minutes, then garnish with fresh rosemary before serving. Enjoy!
- 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
Spinach and Feta Stuffed Shells
Spinach and Feta Stuffed Shells are a comforting and hearty dish that celebrates the flavors of fall. These large pasta shells are filled with a creamy blend of ricotta cheese, fresh spinach, and tangy feta, then baked in marinara sauce and topped with melted mozzarella. This savory dish is perfect for family dinners and can easily be made ahead of time.
| Ingredients | Quantity |
|---|---|
| Jumbo pasta shells | 12-15 shells |
| Fresh spinach | 2 cups (chopped) |
| Ricotta cheese | 1 cup |
| Feta cheese | 1 cup (crumbled) |
| Mozzarella cheese | 1 cup (shredded) |
| Marinara sauce | 2 cups |
| Garlic | 2 cloves (minced) |
| Olive oil | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (for garnish) | optional |
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions until al dente; drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant. Add chopped spinach and cook until wilted.
- In a large bowl, combine the sautéed spinach, ricotta, feta, salt, and pepper.
- Fill each cooked shell with the spinach and cheese mixture, then place them in a baking dish.
- Pour marinara sauce over the stuffed shells and top with shredded mozzarella.
- Bake for 25-30 minutes, until the cheese is bubbly and golden. Garnish with fresh parsley before serving. Enjoy!
- 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
Swiss Chard and White Bean Casserole
Swiss Chard and White Bean Casserole is a wholesome and delectable dish perfect for the fall season. This casserole combines earthy flavors from Swiss chard and creamy white beans, topped with a golden crust of breadcrumbs and cheese for a comforting meal. It’s hearty enough to be served on its own but can also be paired with crusty bread for a satisfying dinner.
| Ingredients | Quantity |
|---|---|
| Swiss chard (chopped) | 4 cups |
| Canned white beans (drained) | 2 cans (15 oz each) |
| Olive oil | 2 tablespoons |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Vegetable broth | 1 cup |
| Parmesan cheese (grated) | ½ cup |
| Breadcrumbs | ½ cup |
| Salt | to taste |
| Black pepper | to taste |
| Fresh thyme (optional) | for garnish |
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat; sauté onions until translucent, then add minced garlic and cook for an additional minute.
- Stir in the chopped Swiss chard and cook until it wilts; then add white beans, vegetable broth, salt, and pepper. Mix well and let it simmer for a few minutes.
- Transfer the mixture to a baking dish and top with breadcrumbs and grated Parmesan.
- Bake for 25-30 minutes until the top is golden brown and crispy. Optionally, garnish with fresh thyme before serving. Enjoy!
- 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...
Teriyaki Chicken Stir-Fry With Autumn Veggies
Teriyaki Chicken Stir-Fry With Autumn Veggies is a vibrant and flavorful dish that showcases the best of fall produce. This easy-to-make stir-fry combines tender chicken with a medley of seasonal vegetables, all coated in a sweet and savory teriyaki sauce. It’s a perfect weeknight dinner that brings warmth and nourishment to your table during the cooler months.
| Ingredients | Quantity |
|---|---|
| Chicken breast (sliced) | 1 lb (450g) |
| Olive oil | 2 tablespoons |
| Broccoli florets | 2 cups |
| Bell pepper (sliced) | 1 |
| Carrot (sliced) | 1 |
| Sugar snap peas | 1 cup |
| Teriyaki sauce | ⅓ cup |
| Garlic (minced) | 2 cloves |
| Ginger (minced) | 1 teaspoon |
| Cooked rice or noodles | for serving |
| Sesame seeds (optional) | for garnish |
| Green onions (sliced, optional) | for garnish |
- Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and cooked through.
- Stir in minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the broccoli, bell pepper, carrot, and sugar snap peas, stirring well. Cook for about 5 minutes, until vegetables are tender-crisp.
- Pour in teriyaki sauce, tossing to coat everything evenly; cook for another 2-3 minutes until the sauce thickens slightly.
- Serve over cooked rice or noodles, garnished with sesame seeds and green onions if desired. 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...
Harvest Vegetable Quinoa Bowl
Harvest Vegetable Quinoa Bowl is a nourishing and wholesome dish that highlights the rich flavors of fall harvest produce. This colorful bowl combines protein-packed quinoa with an array of roasted vegetables, making it a perfect cozy meal for chilly evenings. Topped with your choice of dressing or a sprinkle of nuts, it’s both satisfying and nutritious.
| Ingredients | Quantity |
|---|---|
| Quinoa (dry) | 1 cup |
| Vegetable broth | 2 cups |
| Sweet potatoes (cubed) | 2 medium |
| Brussels sprouts (halved) | 2 cups |
| Red onion (sliced) | 1 medium |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Spinach (fresh) | 2 cups |
| Feta cheese (crumbled, optional) | ½ cup |
| Balsamic vinaigrette (optional) | for drizzling |
- Preheat the oven to 425°F (220°C).
- Toss sweet potatoes, Brussels sprouts, and red onion with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender.
- Meanwhile, rinse the quinoa under cold water, then cook it in vegetable broth according to package instructions.
- Once the veggies are roasted and the quinoa is fluffy, combine them in a large bowl with fresh spinach.
- Top with feta cheese and drizzle with balsamic vinaigrette before serving. Enjoy!
- 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....
Cheesy Broccoli and Rice Casserole
Cheesy Broccoli and Rice Casserole is a comforting and hearty dish that combines tender broccoli with creamy rice and a blend of cheeses. This dish is perfect for a family dinner or as a side for your fall gatherings, providing warmth and satisfaction with each bite. It’s an excellent way to incorporate vegetables into your meal while indulging in cheesy goodness.
| Ingredients | Quantity |
|---|---|
| Broccoli florets | 4 cups |
| Cooked rice | 2 cups |
| Cream of mushroom soup | 1 can (10.5 oz) |
| Cheddar cheese (shredded) | 2 cups |
| Cream cheese | 4 oz |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Bread crumbs (optional topping) | ½ cup |
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked rice, cream of mushroom soup, cream cheese, garlic powder, onion powder, salt, and pepper. Mix well until smooth.
- Stir in the broccoli florets and 1 cup of cheddar cheese until evenly distributed.
- Pour the mixture into a greased baking dish and spread evenly.
- Top with the remaining cheddar cheese and, if desired, sprinkle with bread crumbs.
- Bake for 25-30 minutes, or until the casserole is bubbly and golden on top. Let cool slightly before serving. Enjoy!
- 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
Spiced Chickpea and Sweet Potato Tacos
Spiced Chickpea and Sweet Potato Tacos are a delightful and nutritious twist on traditional tacos, perfect for fall. Combining roasted sweet potatoes and spiced chickpeas, these tacos are topped with fresh avocado and a zesty cilantro-lime dressing. They are not only packed with flavor but also provide a hearty vegetarian option that is sure to please everyone at the dinner table.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (cubed) | 2 medium |
| Canned chickpeas (drained) | 1 can (15 oz) |
| Olive oil | 2 tablespoons |
| Ground cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Corn tortillas | 8-10 |
| Avocado (sliced) | 1 large |
| Fresh cilantro (chopped) | ¼ cup |
| Lime juice | 2 tablespoons |
- Preheat the oven to 400°F (200°C).
- Toss the cubed sweet potatoes with olive oil, cumin, paprika, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In another bowl, mix the chickpeas with olive oil, cumin, paprika, chili powder, salt, and pepper, then add to the baking sheet for the last 10 minutes of cooking.
- Warm the corn tortillas in a skillet or the oven for about 1-2 minutes.
- Assemble the tacos by placing roasted sweet potatoes and chickpeas on each tortilla. Top with sliced avocado, chopped cilantro, and a squeeze of lime juice. Serve and enjoy!
Cinnamon and Maple Glazed Carrots
Cinnamon and Maple Glazed Carrots are a warm, comforting side dish that captures the essence of fall with their sweet and aromatic flavors. Perfect for Thanksgiving or any autumn dinner gathering, these carrots are quickly roasted to bring out their natural sweetness and then glazed with a delightful mixture of maple syrup and cinnamon, creating a dish that pairs beautifully with roasted meats or vegetarian mains.
| Ingredients | Quantity |
|---|---|
| Baby carrots (or chopped regular carrots) | 1 lb |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Ground cinnamon | 1 teaspoon |
| Salt | to taste |
| Fresh thyme (optional) | for garnish |
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, toss the baby carrots with olive oil, maple syrup, cinnamon, and salt until well coated.
- Spread the carrots in a single layer on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the carrots are tender and caramelized.
- Remove from the oven, and if desired, garnish with fresh thyme before serving. Enjoy your delicious side dish!
