Savory Kale and Quinoa Salad
Savory Kale and Quinoa Salad is a nutritious and flavorful dish perfect for a cozy fall dinner. Combining the earthy taste of kale with protein-packed quinoa, this salad is not only vibrant in color but also packed with vitamins and minerals. The added crunch of nuts and the brightness of a lemon vinaigrette make this salad a delightful accompaniment or a stand-alone meal.
| Ingredients | Quantity |
|---|---|
| Kale | 4 cups |
| Quinoa | 1 cup |
| Olive oil | 2 tablespoons |
| Lemon juice | 2 tablespoons |
| Garlic | 1 clove, minced |
| Cherry tomatoes | 1 cup, halved |
| Almonds (sliced) | 1/2 cup |
| Salt | To taste |
| Pepper | To taste |
- Rinse the quinoa under cold water and cook according to package instructions. Set aside to cool.
- While quinoa is cooking, remove stems from the kale and chop leaves into bite-sized pieces. In a large bowl, massage the kale with olive oil and a pinch of salt until tender.
- In a separate bowl, whisk together lemon juice, minced garlic, salt, and pepper to make the vinaigrette.
- Combine the cooked quinoa, massaged kale, cherry tomatoes, and sliced almonds in the large bowl.
- Drizzle the vinaigrette over the salad, toss gently to combine, and serve. Enjoy!
- 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...
Creamy Spinach and Ricotta Stuffed Shells
Creamy Spinach and Ricotta Stuffed Shells is a comforting and satisfying dish that combines tender pasta shells with a rich and creamy filling made from spinach and ricotta cheese. Baked in a marinara sauce and topped with bubbling cheese, this recipe transforms simple ingredients into a hearty meal perfect for a cool fall evening.
| Ingredients | Quantity |
|---|---|
| Jumbo pasta shells | 12 |
| Ricotta cheese | 1 cup |
| Fresh spinach (chopped) | 2 cups |
| Mozzarella cheese (shredded) | 1 1/2 cups |
| Parmesan cheese (grated) | 1/2 cup |
| Egg | 1 |
| Marinara sauce | 2 cups |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Pepper | To taste |
| Olive oil | 1 tablespoon |
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions; drain and set aside to cool.
- In a skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant. Add chopped spinach and cook until wilted. Remove from heat.
- In a bowl, combine ricotta cheese, 1 cup mozzarella cheese, grated Parmesan, sautéed spinach, egg, salt, and pepper. Mix until well combined.
- Spread 1 cup of marinara sauce in the bottom of a baking dish.
- Stuff each pasta shell with the ricotta mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and top with the remaining mozzarella cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- Allow to cool slightly, then serve warm and enjoy!
- 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...
Hearty Swiss Chard and Bean Stew
Hearty Swiss Chard and Bean Stew is a nutritious and comforting dish that features tender Swiss chard, hearty beans, and a medley of vegetables simmered in a flavorful broth. Perfect for a chilly fall evening, this stew is not only satisfying but also packed with vitamins and minerals, making it a wholesome meal for the whole family.
| Ingredients | Quantity |
|---|---|
| Swiss chard (chopped) | 4 cups |
| Canned white beans (drained) | 2 cans (15 oz each) |
| Onion (diced) | 1 medium |
| Carrot (diced) | 1 large |
| Celery (diced) | 1 stalk |
| Garlic (minced) | 3 cloves |
| Vegetable broth | 4 cups |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Red pepper flakes (optional) | 1/2 teaspoon |
- In a large pot, heat olive oil over medium heat. Sauté diced onion, carrot, and celery until softened.
- Add minced garlic and red pepper flakes; cook for another minute until fragrant.
- Stir in Swiss chard, followed by the vegetable broth. Bring to a simmer.
- Add the drained white beans, season with salt and pepper, and let the stew simmer for about 20-25 minutes.
- Adjust seasoning if needed, serve warm, and enjoy your hearty meal!
- 💰 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...
Garlic Sautéed Collard Greens With Bacon
Garlic Sautéed Collard Greens With Bacon is a delicious side dish perfect for fall dinners, blending the robust flavors of sautéed collard greens with crispy bacon and garlic. This dish not only offers a satisfying crunch but also a depth of flavor that elevates any meal, making it a fantastic accompaniment to your favorite autumn entrees.
| Ingredients | Quantity |
|---|---|
| Collard greens (washed and chopped) | 6 cups |
| Bacon slices | 4 slices |
| Garlic (minced) | 3 cloves |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
| Red wine vinegar (optional) | 1 tablespoon |
- In a large skillet, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the skillet.
- In the same skillet, add olive oil if needed, then add minced garlic and sauté for about a minute until fragrant.
- Add chopped collard greens to the skillet, stirring well to coat in the bacon fat, and cook for 5-7 minutes until wilted.
- Season with salt, pepper, and a splash of red wine vinegar if desired; mix well.
- Crumble the cooked bacon over the collard greens, toss to combine, and serve warm as a flavorful side dish.
- 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
Rustic Beet Greens and Potato Gratin
Rustic Beet Greens and Potato Gratin is a comforting and hearty dish that perfectly embodies the flavors of fall. Combining earthy beet greens with creamy potatoes, this gratin is baked to golden perfection, making it a delicious side that pairs wonderfully with any autumn meal.
| Ingredients | Quantity |
|---|---|
| Potatoes (peeled and thinly sliced) | 4 cups |
| Beet greens (washed and chopped) | 2 cups |
| Heavy cream | 1 cup |
| Cheddar cheese (shredded) | 1 cup |
| Parmesan cheese (grated) | ½ cup |
| Garlic (minced) | 2 cloves |
| Olive oil | 1 tablespoon |
| Salt | To taste |
| Pepper | To taste |
| Nutmeg (optional) | A pinch |
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat, add minced garlic, and sauté until fragrant. Add beet greens and cook until wilted, then season with salt and pepper.
- In a greased baking dish, layer half of the sliced potatoes, followed by half of the sautéed beet greens, half of the heavy cream, and half of the cheddar cheese. Repeat the layers once more.
- Sprinkle the top with Parmesan cheese and a pinch of nutmeg if desired.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
- Allow to cool slightly before serving as a rich and flavorful addition to your fall dinner table.
- 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
Warm Salads With Arugula and Roasted Vegetables
Warm salads are a delightful way to enjoy the flavors of autumn, combining the peppery notes of arugula with the sweetness of roasted vegetables. This dish not only showcases seasonal produce but also offers a comforting and hearty meal option that can be served as a main dish or a side.
| Ingredients | Quantity |
|---|---|
| Arugula | 4 cups |
| Sweet potatoes (cubed) | 2 cups |
| Brussels sprouts (halved) | 2 cups |
| Red onion (sliced) | 1 medium |
| Olive oil | 3 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Feta cheese (crumbled) | ½ cup |
| Salt | To taste |
| Pepper | To taste |
| Chopped fresh parsley (optional) | For garnish |
- Preheat the oven to 400°F (200°C).
- Toss sweet potatoes, Brussels sprouts, and red onion in olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and golden.
- In a large bowl, combine roasted vegetables with arugula. Drizzle with balsamic vinegar and toss to combine.
- Top with crumbled feta cheese and garnish with chopped parsley if desired before serving warm.
- 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...
Spinach and Feta Phyllo Pie
Spinach and Feta Phyllo Pie is a delightful and savory dish that brings together the earthy flavors of spinach with the creamy tang of feta cheese, all encased in crispy, flaky layers of phyllo pastry. This pie is perfect as a hearty main course or a generous side, making it a versatile addition to your fall dinner menu.
| Ingredients | Quantity |
|---|---|
| Fresh spinach | 6 cups |
| Feta cheese (crumbled) | 1 cup |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Eggs | 2 large |
| Phyllo dough | 10 sheets |
| Olive oil | ½ cup |
| Salt | To taste |
| Pepper | To taste |
| Nutmeg | ¼ teaspoon |
| Lemon juice | 1 tablespoon |
- Preheat your oven to 375°F (190°C).
- In a large skillet, sauté the onion and garlic with a drizzle of olive oil until translucent. Add the fresh spinach and cook until wilted. Remove from heat and let cool slightly.
- In a mixing bowl, combine the cooked spinach mixture, crumbled feta, eggs, salt, pepper, and nutmeg.
- Brush a baking dish with olive oil. Layer five sheets of phyllo dough, brushing each with olive oil. Spread the spinach and feta mixture evenly over the phyllo.
- Layer the remaining sheets of phyllo over the filling, brushing each sheet with olive oil. Tuck in the sides and score the top for ventilation.
- Bake for 30-35 minutes, or until the phyllo is golden and crispy. Allow to cool slightly before slicing and serving warm.
- 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...
Kale and Sweet Potato Hash
Kale and Sweet Potato Hash is a vibrant and nutritious dish that highlights the rich, earthy flavors of sautéed kale combined with the sweetness of roasted sweet potatoes. This hearty hash makes for a satisfying main course or a delightful side, perfect for warming up your fall dinner table.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes (diced) | 2 medium |
| Fresh kale (chopped) | 4 cups |
| Onion (diced) | 1 medium |
| Garlic (minced) | 2 cloves |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Paprika | 1 teaspoon |
| Red pepper flakes (optional) | ½ teaspoon |
| Eggs (for serving, optional) | 2 large |
- Preheat your oven to 400°F (200°C). Toss diced sweet potatoes in olive oil, salt, pepper, and paprika; spread on a baking sheet and roast for about 25 minutes, or until tender.
- In a large skillet, heat olive oil over medium heat. Sauté the onion until translucent, then add garlic and chopped kale, cooking until the kale is wilted.
- Combine the roasted sweet potatoes with the sautéed kale mixture. Season with additional salt, pepper, and red pepper flakes if desired.
- Optionally, you can serve with a fried or poached egg on top for added richness. Enjoy your warm, nutritious hash!
- 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....
Stuffed Portobello Mushrooms With Pesto and Spinach
Stuffed Portobello Mushrooms with Pesto and Spinach is an elegant and savory appetizer or main dish that showcases the earthy flavors of portobello mushrooms filled with a vibrant mixture of spinach and pesto. This flavorful combination is not only visually appealing but also packed with nutrients, making it a perfect addition to your fall dinner menu.
| Ingredients | Quantity |
|---|---|
| Large portobello mushrooms | 4 |
| Fresh spinach (chopped) | 2 cups |
| Pesto | ½ cup |
| Cream cheese | 4 ounces |
| Parmesan cheese (grated) | ¼ cup |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
| Pine nuts (optional) | 2 tablespoons |
- Preheat your oven to 375°F (190°C). Clean the portobello mushrooms and remove the stems.
- In a skillet, heat olive oil over medium heat, then add chopped spinach. Sauté until wilted; season with salt and pepper.
- In a bowl, combine sautéed spinach, pesto, cream cheese, and half of the grated Parmesan cheese.
- Fill each portobello cap with the spinach and pesto mixture. Top with remaining Parmesan and pine nuts if using.
- Arrange the stuffed mushrooms on a baking sheet and bake for about 20 minutes, until the mushrooms are tender and the tops are golden. Serve warm and 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
Swiss Chard and Cheese Frittata
Swiss Chard and Cheese Frittata is a nutritious and hearty dish that blends the earthy flavors of Swiss chard with creamy cheese, making it ideal for a cozy fall dinner. This versatile dish can be served for breakfast, lunch, or dinner and is perfect for using up any leftover vegetables you might have on hand.
| Ingredients | Quantity |
|---|---|
| Fresh Swiss chard (chopped) | 3 cups |
| Eggs | 6 |
| Milk | ½ cup |
| Feta cheese (crumbled) | ½ cup |
| Cheddar cheese (shredded) | ½ cup |
| Olive oil | 2 tablespoons |
| Onion (finely chopped) | 1 |
| Garlic (minced) | 2 cloves |
| Salt | To taste |
| Pepper | To taste |
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until the onion is translucent.
- Add the chopped Swiss chard to the skillet and cook until wilted, about 3-4 minutes.
- In a separate bowl, whisk together eggs, milk, feta cheese, and half of the cheddar cheese. Season with salt and pepper.
- Pour the egg mixture over the Swiss chard in the skillet, gently stirring to combine. Cook for 2-3 minutes until the edges start to set.
- Sprinkle the remaining cheddar cheese on top and transfer the skillet to the oven. Bake for about 15-20 minutes or until the frittata is set in the middle and lightly golden.
- Let cool slightly before slicing. Serve warm or at room temperature, and enjoy!
Zesty Lemon and Garlic Sautéed Mustard Greens
Zesty Lemon and Garlic Sautéed Mustard Greens is a vibrant and flavorful dish that showcases the peppery taste of mustard greens, making it a perfect side for autumn meals. Quick to prepare, this sautéed green is elevated with a zesty lemon and garlic infusion, bringing a invigorating twist to your fall dinner table.
| Ingredients | Quantity |
|---|---|
| Mustard greens (washed and chopped) | 4 cups |
| Olive oil | 2 tablespoons |
| Garlic (minced) | 3 cloves |
| Lemon (juiced) | 1 |
| Lemon zest | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
- In a large skillet, heat olive oil over medium heat and add minced garlic, cooking until fragrant but not burned.
- Add the chopped mustard greens to the skillet and sauté for about 3-4 minutes until wilted.
- Squeeze in the lemon juice and stir in lemon zest, seasoning with salt and pepper.
- Cook for an additional minute, then remove from heat and serve immediately. Enjoy the freshness!
