Pumpkin Sage Risotto
Pumpkin Sage Risotto is a creamy, comforting dish perfect for fall dinners, combining the earthiness of pumpkin with the aromatic flavor of fresh sage. This nut-free risotto is not only rich and satisfying but also highlights the seasonal flavors, making it an ideal choice for a cozy evening at home.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Pumpkin puree | 1 cup |
| Vegetable broth | 4 cups |
| White onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Fresh sage | 6-8 leaves, chopped |
| Parmesan cheese | ½ cup, grated |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil over medium heat, then add the diced onion and sauté until translucent.
- Add minced garlic and chopped sage to the skillet, cooking for an additional minute until fragrant.
- Stir in the Arborio rice, allowing it to toast for about 2 minutes.
- Gradually add warm vegetable broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more.
- Once the rice is tender and creamy (about 18-20 minutes), stir in the pumpkin puree and grated Parmesan cheese.
- Season with salt and black pepper to taste, then serve hot, garnished with additional sage if desired. Enjoy your delicious, nut-free fall dinner!
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Apple Cider Glazed Roast Chicken
Apple Cider Glazed Roast Chicken is a flavorful and aromatic dish that captures the essence of fall with its sweet and tangy glaze. The combination of apple cider, herbs, and roasted chicken creates a succulent, juicy meal that is perfect for family gatherings or cozy dinners. Serve it alongside roasted vegetables or a simple salad for a complete fall feast.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 pounds |
| Apple cider | 1 cup |
| Fresh rosemary | 2-3 sprigs |
| Fresh thyme | 2-3 sprigs |
| Garlic | 4 cloves, minced |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Onion | 1 medium, quartered |
| Carrots | 3, chopped |
| Potatoes | 2, chopped |
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- In a small bowl, combine apple cider, minced garlic, olive oil, salt, and black pepper to make the glaze.
- Place the chicken in a roasting pan and rub the glaze all over the chicken, making sure to get some underneath the skin.
- Arrange the quartered onion, chopped carrots, and potatoes around the chicken in the roasting pan.
- Roast the chicken in the preheated oven for about 1.5 hours or until the internal temperature reaches 165°F (74°C).
- Baste the chicken with the pan juices halfway through cooking for added flavor.
- Once done, let the chicken rest for 10 minutes before carving. Serve hot and enjoy this delightful nut-free fall dish!
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Butternut Squash and Spinach Pasta
Butternut Squash and Spinach Pasta is a comforting and hearty dish that brings together the sweetness of roasted butternut squash and the freshness of spinach, all enveloped in a creamy sauce. This nut-free pasta dish is perfect for an autumn dinner and can be easily customized with your favorite pasta shape. It’s a delicious way to incorporate seasonal produce into your meals.
| Ingredients | Quantity |
|---|---|
| Pasta (penne or fusilli) | 12 oz |
| Butternut squash | 1 medium (peeled and cubed) |
| Fresh spinach | 4 cups |
| Olive oil | 2 tablespoons |
| Garlic | 3 cloves, minced |
| Heavy cream | 1 cup |
| Parmesan cheese | ½ cup, grated |
| Salt | To taste |
| Black pepper | To taste |
| Nutmeg | ¼ teaspoon |
Cooking Instructions:
- Preheat the oven to 400°F (200°C) and toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 25-30 minutes until tender.
- Meanwhile, cook the pasta according to package directions until al dente, and reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat, add minced garlic, and sauté until fragrant. Stir in the heavy cream, Parmesan cheese, nutmeg, and adjust with reserved pasta water for desired creaminess.
- Add the roasted butternut squash and fresh spinach to the skillet, tossing until the spinach wilts.
- Combine with the cooked pasta, mixing well to coat. Season with additional salt and pepper as needed. Serve warm and enjoy this delightful nut-free fall dish!
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Maple Dijon Glazed Brussels Sprouts
Maple Dijon Glazed Brussels Sprouts are a delightful side dish that combines the natural bitterness of Brussels sprouts with the sweetness of maple syrup and the tanginess of Dijon mustard. Roasted to perfection, this dish is not only nut-free but also brings a seasonal flair to your fall dinners, making it an excellent accompaniment to any main course.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 lb (trimmed and halved) |
| Olive oil | 2 tablespoons |
| Maple syrup | 3 tablespoons |
| Dijon mustard | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the Brussels sprouts with olive oil, salt, pepper, garlic powder, maple syrup, and Dijon mustard until well-coated.
- Spread the coated Brussels sprouts in a single layer on a baking sheet.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and caramelized.
- Serve warm and enjoy the sweet, tangy flavor of this nut-free fall side dish!
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Sweet Potato and Black Bean Chili
Sweet Potato and Black Bean Chili is a hearty and nutritious dish perfect for fall dinners. This chili combines the natural sweetness of sweet potatoes with the protein-packed goodness of black beans, creating a comforting meal that is both satisfying and healthy. Additionally, it’s entirely nut-free, making it suitable for a variety of dietary needs.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Bell pepper | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Sweet potatoes | 2 medium, peeled and diced |
| Black beans | 2 cans (15 oz each), drained and rinsed |
| Diced tomatoes | 1 can (28 oz) |
| Vegetable broth | 2 cups |
| Chili powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (optional) | For garnish |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the diced onion and bell pepper until softened (about 5 minutes), adding in the minced garlic for the last minute.
- Stir in the sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, paprika, salt, and black pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 25-30 minutes, or until the sweet potatoes are tender.
- Taste and adjust seasoning as needed, then serve warm, garnished with fresh cilantro if desired. Enjoy this comforting chili as a staple for your nut-free fall dinners!
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Harvest Vegetable Soup
Harvest Vegetable Soup is a nourishing and vibrant dish that celebrates the abundance of the fall season. Packed with a variety of colorful vegetables, this soup is not only comforting and warming but also entirely nut-free, making it an ideal choice for those with nut allergies. It’s perfect for a cozy dinner and can be easily customized with your favorite seasonal veggies.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion | 1 medium, diced |
| Carrots | 2 medium, diced |
| Celery | 2 stalks, diced |
| Bell pepper | 1 medium, diced |
| Garlic | 3 cloves, minced |
| Zucchini | 1 medium, diced |
| Green beans | 1 cup, trimmed and cut |
| Diced tomatoes | 1 can (28 oz) |
| Vegetable broth | 4 cups |
| Italian seasoning | 2 teaspoons |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (optional) | For garnish |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and sauté the onion, carrots, and celery until they begin to soften (about 5 minutes). Add minced garlic and cook for an additional minute.
- Stir in the bell pepper, zucchini, and green beans, cooking for another 5 minutes.
- Add the diced tomatoes, vegetable broth, Italian seasoning, salt, and black pepper. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes.
- Taste and adjust seasoning if needed, then serve warm, garnished with fresh parsley if desired. Enjoy your hearty Harvest Vegetable Soup!
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Stuffed Acorn Squash With Quinoa
Stuffed Acorn Squash with Quinoa is a delightful and hearty autumn dish that showcases the natural sweetness of acorn squash while providing a nutritious and filling stuffing made from quinoa, vegetables, and spices. This nut-free recipe is perfect for a cozy dinner, combining flavors that embody the essence of fall while being safe for those with nut allergies.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Olive oil | 2 tablespoons |
| Onion | 1 small, diced |
| Garlic | 2 cloves, minced |
| Bell pepper | 1 medium, diced |
| Zucchini | 1 medium, diced |
| Quinoa | 1 cup, rinsed |
| Vegetable broth | 2 cups |
| Ground cumin | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (optional) | For garnish |
Cooking Instructions:
- Preheat your oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Brush the inside with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- In a medium saucepan, heat olive oil over medium heat. Sauté the onion and garlic until softened. Add bell pepper and zucchini, cooking for an additional 5 minutes.
- Stir in the rinsed quinoa, vegetable broth, ground cumin, salt, and black pepper. Bring to a boil, then reduce heat and simmer covered for about 15 minutes until the quinoa is cooked and the liquid is absorbed.
- Once the squash is done roasting, turn them cut-side up. Fill each squash half with the quinoa mixture, pressing lightly to pack it in. Return to the oven and bake for another 10 minutes.
- Remove from the oven, garnish with fresh parsley if desired, and serve warm. Enjoy your nourishing Stuffed Acorn Squash with Quinoa!
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Creamy Mushroom and Thyme Polenta
Creamy Mushroom and Thyme Polenta is a comforting and flavorful autumn dish that brings together the earthy richness of mushrooms with the creamy texture of polenta. This nut-free recipe is perfect for a cozy dinner, showcasing the warm and inviting flavors of fall, all while being safe for those with nut allergies.
| Ingredients | Quantity |
|---|---|
| Polenta | 1 cup |
| Water | 4 cups |
| Vegetable broth | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Mushrooms (cremini or button) | 8 ounces, sliced |
| Fresh thyme | 1 tablespoon, chopped |
| Salt | To taste |
| Black pepper | To taste |
| Parmesan cheese (optional) | 1/4 cup, grated |
Cooking Instructions:
- In a large saucepan, bring water and vegetable broth to a boil. Gradually whisk in the polenta and reduce heat to low. Cook, stirring frequently, for about 25 minutes until thickened.
- In a separate pan, heat olive oil over medium heat. Sauté the garlic until fragrant, then add mushrooms and thyme, cooking until the mushrooms are tender and golden.
- Once the polenta is cooked, stir in the sautéed mushrooms, salt, black pepper, and Parmesan cheese (if using). Mix until creamy and well combined.
- Serve the creamy mushroom and thyme polenta warm, garnished with additional thyme if desired. Enjoy a warm and nourishing meal!
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Balsamic Roasted Root Vegetables
Balsamic Roasted Root Vegetables is a delightful autumn dish that highlights the natural sweetness of seasonal root vegetables, enhanced by a tangy balsamic glaze. This nut-free recipe is not only simple to prepare but also makes a colorful and nutritious addition to any fall dinner table.
| Ingredients | Quantity |
|---|---|
| Carrots | 2 cups, chopped |
| Sweet potatoes | 2 cups, diced |
| Parsnips | 2 cups, chopped |
| Red onion | 1 cup, sliced |
| Olive oil | 2 tablespoons |
| Balsamic vinegar | 3 tablespoons |
| Honey or maple syrup | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh rosemary or thyme | 1 teaspoon, chopped (optional) |
Cooking Instructions:
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the chopped carrots, sweet potatoes, parsnips, and red onion. Drizzle with olive oil, balsamic vinegar, and honey or maple syrup. Season with salt, black pepper, and fresh herbs if using. Toss to coat evenly.
- Spread the vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and caramelized.
- Remove from the oven and let cool slightly before serving. Enjoy the delicious and vibrant flavors of autumn!
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Turkey and Cranberry Meatballs
Turkey and Cranberry Meatballs are a flavorful and satisfying dish perfect for fall dinners. These moist and tender meatballs combine lean ground turkey with the sweetness of dried cranberries and a touch of herbs, making them a delightful addition to your autumn meal. They can be served as an appetizer, in a hearty sandwich, or with a zesty dipping sauce.
| Ingredients | Quantity |
|---|---|
| Ground turkey | 1 lb |
| Dried cranberries | 1/2 cup |
| Bread crumbs | 1/2 cup |
| Fresh parsley | 2 tablespoons, chopped |
| Garlic | 2 cloves, minced |
| Onion | 1/2 cup, finely chopped |
| Egg | 1 large |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Olive oil | For cooking |
Cooking Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground turkey, dried cranberries, bread crumbs, parsley, minced garlic, chopped onion, egg, salt, and black pepper. Mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
- Drizzle with olive oil and bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and lightly browned.
- Remove from the oven and serve warm, with your choice of sauce or as a main dish alongside your favorite sides. Enjoy the fusion of savory and sweet flavors in every bite!
Spinach and Feta Stuffed Pork Tenderloin
Spinach and Feta Stuffed Pork Tenderloin is a delicious main dish that’s perfect for fall dinners. This dish features tender pork, expertly stuffed with a savory mixture of spinach, feta cheese, and herbs, creating a flavorful centerpiece for any autumn gathering. It’s sure to impress guests while being comforting and satisfying.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 1 lb |
| Fresh spinach | 2 cups, chopped |
| Feta cheese | 1/2 cup, crumbled |
| Garlic | 2 cloves, minced |
| Cream cheese | 1/4 cup |
| Olive oil | 2 tablespoons |
| Dried oregano | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
Cooking Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté garlic and spinach until wilted. Remove from heat and mix in feta cheese and cream cheese.
- Cut a slit along the length of the pork tenderloin to create a pocket, being careful not to cut all the way through.
- Stuff the tenderloin with the spinach and feta mixture, and secure the opening with toothpicks or kitchen twine.
- Season the outside of the pork with salt, black pepper, and oregano.
- Place the stuffed tenderloin in a baking dish and roast in the oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the pork rest for 5-10 minutes before slicing. Serve warm and enjoy the delightful flavors!
