Lentil and Pumpkin Stew
Lentil and Pumpkin Stew is a hearty and nutritious autumn dish that combines the earthy flavors of lentils with the sweet, warm notes of pumpkin. This stew not only packs a nutritional punch with high fiber content, but it’s also comforting and perfect for chilly fall evenings. The combination of spices and vegetables makes this stew a delicious way to enjoy seasonal ingredients.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Carrot | 1 large, diced |
| Celery | 2 stalks, diced |
| Pumpkin | 2 cups, peeled and cubed |
| Dried lentils | 1 cup |
| Vegetable broth | 4 cups |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley | for garnish |
- Heat olive oil in a large pot over medium heat.
- Add diced onion, garlic, carrot, and celery, sautéing until vegetables soften.
- Stir in pumpkin, lentils, vegetable broth, diced tomatoes, cumin, cinnamon, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer for about 30-35 minutes, or until lentils and pumpkin are tender.
- Taste and adjust seasoning if necessary; garnish with fresh parsley before serving.
Enjoy your warm and filling Lentil and Pumpkin Stew!
- 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 Acorn Squash
Quinoa and Black Bean Stuffed Acorn Squash is a delightful dish that showcases the natural sweetness of acorn squash and the robust flavors of quinoa and black beans. This recipe offers a wonderful blend of textures and is rich in protein and fiber, making it a nourishing option for a fall dinner. Served warm, it embodies the cozy essence of the season while providing a nutritious meal.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Olive oil | 2 tablespoons |
| Cooked quinoa | 1 cup |
| Canned black beans, rinsed | 1 can (15 oz) |
| Red bell pepper, diced | 1 medium |
| Corn (fresh or frozen) | 1 cup |
| Ground cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro, chopped | for garnish |
- Preheat the oven to 400°F (200°C). Halve the acorn squash and remove seeds. Brush with olive oil, place cut-side down on a baking sheet, and roast for 25-30 minutes until tender.
- In a medium bowl, mix cooked quinoa, black beans, diced red bell pepper, corn, cumin, chili powder, salt, and black pepper until well combined.
- Once the squash is cooked, flip it cut-side up and fill each half with the quinoa and black bean mixture. Return to the oven and bake for an additional 10-15 minutes.
- Remove from the oven, garnish with fresh cilantro, and serve warm.
Enjoy your delicious and nutritious Quinoa and Black Bean Stuffed Acorn Squash!
- 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...
Brussels Sprout and Sweet Potato Casserole
Brussels Sprout and Sweet Potato Casserole is a hearty and comforting dish perfect for fall dinners. This casserole combines the nutty flavor of roasted Brussels sprouts with the natural sweetness of sweet potatoes, all topped with a crispy, savory breadcrumb topping. Rich in fiber and nutrients, this dish makes a wholesome addition to any autumn meal.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts, halved | 4 cups |
| Sweet potatoes, peeled and cubed | 2 medium |
| Olive oil | 3 tablespoons |
| Garlic, minced | 3 cloves |
| Vegetable broth | 1 cup |
| Fresh thyme, chopped | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
| Panko breadcrumbs | 1 cup |
| Parmesan cheese, grated (optional) | 1/2 cup |
- Preheat the oven to 375°F (190°C). In a large pot, boil sweet potatoes until tender, about 10-15 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add Brussels sprouts and garlic; sauté for about 5-7 minutes until Brussels sprouts are golden brown.
- In a baking dish, combine the cooked sweet potatoes, sautéed Brussels sprouts, vegetable broth, thyme, salt, and black pepper. Mix well.
- Top the mixture with panko breadcrumbs and sprinkle with parmesan cheese (if using). Bake for 25-30 minutes until the top is golden brown and crispy.
- Remove from the oven, let it cool slightly, and serve warm.
Enjoy your wholesome Brussels Sprout and Sweet Potato Casserole!
- 💰 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...
Chickpea and Spinach Salad With Tahini Dressing
Chickpea and Spinach Salad with Tahini Dressing is a vibrant and nutritious dish that makes a perfect light dinner option or a delightful side salad for any fall gathering. Packed with protein-rich chickpeas and the fresh taste of spinach, this salad is complemented by a creamy tahini dressing that adds a rich, nutty flavor. It’s high in fiber and sure to satisfy your hunger and nourish your body.
| Ingredients | Quantity |
|---|---|
| Canned chickpeas, rinsed | 2 cups |
| Fresh spinach, chopped | 4 cups |
| Cherry tomatoes, halved | 1 cup |
| Cucumber, diced | 1 medium |
| Red onion, thinly sliced | 1/2 small |
| Tahini | 1/4 cup |
| Lemon juice | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Garlic, minced | 1 clove |
| Salt | to taste |
| Black pepper | to taste |
| Pumpkin seeds (optional) | 1/4 cup |
- In a large bowl, combine chickpeas, spinach, cherry tomatoes, cucumber, and red onion.
- In a separate small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and black pepper until well combined.
- Pour the tahini dressing over the salad and toss gently to coat all the ingredients.
- If using, sprinkle pumpkin seeds on top for added crunch and serve immediately.
Enjoy your Chickpea and Spinach Salad with Tahini Dressing!
- 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
Apple and Kale Salad With Pecans
Apple and Kale Salad with Pecans is a delicious and nutritious dish perfect for a fall dinner. This salad combines the earthiness of kale with the sweetness of crisp apples and the crunch of toasted pecans, creating a delightful blend of flavors and textures. It’s high in fiber and provides an excellent boost of vitamins, making it an ideal choice for a wholesome meal.
| Ingredients | Quantity |
|---|---|
| Lacinato kale, chopped | 6 cups |
| Apple, thinly sliced | 1 large (any variety) |
| Pecans, toasted | 1/2 cup |
| Dried cranberries | 1/4 cup |
| Red onion, thinly sliced | 1/4 small |
| Olive oil | 3 tablespoons |
| Apple cider vinegar | 2 tablespoons |
| Honey or maple syrup (optional) | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
- In a large bowl, combine chopped kale and a pinch of salt. Massage the kale with your hands for about 2-3 minutes until it softens.
- Add thinly sliced apple, toasted pecans, dried cranberries, and red onion to the bowl.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup (if using), salt, and black pepper.
- Pour the dressing over the salad and toss to combine all ingredients evenly.
- Serve immediately, or let it sit for 10-15 minutes to allow the flavors to meld.
Enjoy your Apple and Kale Salad with Pecans!
- 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
Vegetable and Barley Soup
Vegetable and Barley Soup is a hearty and comforting dish that’s perfect for chilly fall evenings. Packed with nutritious vegetables and fiber-rich barley, this soup is not only filling but also a great way to incorporate more whole grains into your diet. It’s simple to make and provides a warm, wholesome meal that the whole family will enjoy.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 large |
| Carrots, chopped | 2 medium |
| Celery, chopped | 2 stalks |
| Garlic, minced | 3 cloves |
| Vegetable broth | 6 cups |
| Barley | 1 cup |
| Zucchini, chopped | 1 medium |
| Kale or spinach, chopped | 2 cups |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Dried thyme | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley, chopped | for garnish (optional) |
- In a large pot, heat olive oil over medium heat. Sauté the onion, carrots, and celery until softened, about 5-7 minutes.
- Stir in the garlic and cook for an additional 1-2 minutes until fragrant.
- Add the vegetable broth, barley, zucchini, canned tomatoes, thyme, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 30 minutes or until barley is tender.
- Stir in the chopped kale or spinach and cook until wilted, about 5 minutes more.
- Serve hot, garnished with fresh parsley if desired.
Enjoy your warming bowl of Vegetable and Barley Soup!
- 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...
Spaghetti Squash With Tomato and Spinach Sauce
Spaghetti Squash with Tomato and Spinach Sauce is a delicious and nutritious alternative to traditional pasta dishes, making it a perfect option for a high fiber fall dinner. This dish features roasted spaghetti squash served with a vibrant tomato and spinach sauce, offering a delightful combination of flavors and textures while being low in carbohydrates and high in fiber.
| Ingredients | Quantity |
|---|---|
| Spaghetti squash | 1 medium |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Canned crushed tomatoes | 1 can (15 oz) |
| Spinach, chopped | 2 cups |
| Dried oregano | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Grated Parmesan cheese (optional) | for serving |
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Sprinkle with salt and pepper. Place cut side down on a baking sheet and roast for about 40 minutes, or until tender.
- While the squash is roasting, heat remaining olive oil in a skillet over medium heat. Sauté the onion until translucent, about 5 minutes. Stir in the garlic and cook for 1 minute until fragrant.
- Add the crushed tomatoes, dried oregano, salt, and black pepper to the skillet. Let the sauce simmer for about 10 minutes. Stir in the chopped spinach and cook until wilted.
- Once the squash is ready, scrape the flesh with a fork to create spaghetti-like strands. Serve the strands topped with the tomato and spinach sauce. Add grated Parmesan cheese if desired.
Enjoy this healthy and satisfying Spaghetti Squash with Tomato and Spinach Sauce!
- 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 Farro Risotto
Mushroom and Farro Risotto is a hearty and satisfying dish, perfect for a fall dinner while being rich in fiber. This creamy risotto combines earthy mushrooms with nutty farro, making it a nutritious alternative to traditional Arborio rice risotto. The addition of aromatic herbs and vegetables enhances the flavor, creating a comforting meal that’s both filling and healthy.
| Ingredients | Quantity |
|---|---|
| Farro | 1 cup |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 small |
| Garlic, minced | 2 cloves |
| Mushrooms, sliced | 8 oz |
| Carrot, diced | 1 medium |
| Thyme, fresh or dried | 1 teaspoon |
| Parmesan cheese, grated (optional) | for serving |
| Salt | to taste |
| Black pepper | to taste |
- Rinse the farro under cold water; then cook it in vegetable broth according to package instructions, until al dente.
- In a large skillet, heat olive oil over medium heat. Sauté the onion and carrot until softened, about 5 minutes.
- Add the garlic and mushrooms, cooking until the mushrooms are tender and liquid has evaporated, about 5-7 minutes.
- Stir in the cooked farro and thyme, seasoning with salt and black pepper. Heat through for a couple of minutes, adding more broth if needed for creaminess.
- Serve the risotto warm, topped with grated Parmesan cheese if desired.
Enjoy this Mushroom and Farro Risotto for a warm and nourishing fall dinner!
- 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....
Butternut Squash and Kale Pasta
Butternut Squash and Kale Pasta is a vibrant and nutritious dish that celebrates the flavors of fall. This pasta combines roasted butternut squash with sautéed kale, creating a perfect balance of sweetness and earthiness. Tossed with whole grain pasta and a light garlic sauce, this dish is not only rich in fiber but also packed with vitamins and minerals, making it an ideal choice for a wholesome dinner.
| Ingredients | Quantity |
|---|---|
| Whole grain pasta | 8 oz |
| Butternut squash, diced | 2 cups |
| Kale, chopped | 2 cups |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Vegetable broth | 1 cup |
| Nutmeg (optional) | 1/4 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Parmesan cheese, grated (optional) | for serving |
- Preheat oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Roast for 25-30 minutes until tender and slightly caramelized.
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat, add minced garlic, and cook until fragrant. Stir in chopped kale and vegetable broth; sauté until the kale is wilted and tender, about 5 minutes.
- Add the roasted butternut squash to the skillet along with the cooked pasta, mixing everything gently. Season with nutmeg, salt, and black pepper to taste. Heat through for a couple of minutes.
- Serve warm, topped with grated Parmesan cheese if desired.
Enjoy this wholesome Butternut Squash and Kale Pasta for a delicious and satisfying fall dinner!
- 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
Spicy Black Bean and Quinoa Chili
Spicy Black Bean and Quinoa Chili is a hearty and nutritious dish that brings together the goodness of black beans, quinoa, and an array of spices for a warm, comforting meal perfect for chilly fall evenings. Packed with fiber and protein, this chili is not only filling but also supports a healthy digestive system, making it a great choice for a wholesome dinner.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, diced | 1 medium |
| Garlic, minced | 2 cloves |
| Red bell pepper, chopped | 1 medium |
| Carrot, diced | 1 medium |
| Celery, diced | 1 stalk |
| Canned black beans, rinsed | 2 cans (15 oz each) |
| Quinoa | 1 cup |
| Vegetable broth | 4 cups |
| Diced tomatoes (canned) | 1 can (15 oz) |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro, chopped (optional) | for garnish |
- Heat olive oil in a large pot over medium heat. Add diced onion, garlic, red bell pepper, carrot, and celery; sauté until vegetables are softened, about 5-7 minutes.
- Stir in the black beans, quinoa, vegetable broth, diced tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until quinoa is cooked and chili thickens.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro if desired.
Enjoy this Spicy Black Bean and Quinoa Chili for a delicious and fiber-rich fall dinner!
Roasted Beet and Lentil Salad
Roasted Beet and Lentil Salad is a vibrant and nutritious dish that combines earthy roasted beets with protein-packed lentils, fresh herbs, and a tangy dressing. This salad is perfect for fall dinners, offering a delightful mix of flavors and textures while being high in fiber and essential nutrients, making it both satisfying and healthful.
| Ingredients | Quantity |
|---|---|
| Beets, trimmed and washed | 2 medium |
| Green or brown lentils | 1 cup |
| Vegetable broth or water | 3 cups |
| Red onion, diced | 1 small |
| Fresh parsley, chopped | 1/4 cup |
| Olive oil | 3 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Goat cheese, crumbled (optional) | 1/2 cup |
- Preheat the oven to 400°F (200°C). Wrap beets in aluminum foil and roast in the oven for about 45-60 minutes, or until tender when pierced with a fork. Allow to cool, then peel and dice.
- While the beets roast, rinse the lentils and cook them in vegetable broth or water according to package instructions, usually about 20-25 minutes, until tender but not mushy. Drain and let cool.
- In a large bowl, combine the roasted beets, cooked lentils, diced red onion, and chopped parsley. Drizzle with olive oil and balsamic vinegar, then season with salt and black pepper to taste. Toss gently to combine.
- If desired, top with crumbled goat cheese before serving. Enjoy this hearty Roasted Beet and Lentil Salad as a fiber-rich addition to your fall dinner!
