Hearty Beef Stew With Root Vegetables
Hearty beef stew with root vegetables is the perfect cozy dish for cooler fall evenings. Packed with tender chunks of beef and a variety of delicious root vegetables, this stew is not only hearty and filling but also a wonderful way to showcase the autumn harvest. The slow cooking process allows the flavors to meld beautifully, resulting in a comforting meal that’s sure to please everyone around the table.
| Ingredients | Quantity |
|---|---|
| Beef chuck, cubed | 2 pounds |
| Olive oil | 2 tablespoons |
| Onion | 1 large, diced |
| Carrots | 3 large, sliced |
| Parsnips | 2 large, sliced |
| Potatoes | 3 medium, diced |
| Garlic | 4 cloves, minced |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Bay leaves | 2 |
| Fresh thyme | 2 teaspoons |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- In a large pot, heat olive oil over medium heat and brown the beef cubes on all sides. Remove and set aside.
- In the same pot, add diced onions and minced garlic; cook until softened.
- Stir in the carrots, parsnips, and potatoes, cooking for a few minutes.
- Return the beef to the pot, add beef broth, tomato paste, bay leaves, thyme, salt, and pepper.
- Bring to a boil, then reduce to low heat and simmer for 2-3 hours until beef is tender.
- Remove bay leaves before serving, and enjoy your hearty beef 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...
Creamy Pumpkin Risotto
Creamy pumpkin risotto is a delightful and creamy autumn dish that captures the essence of fall with its rich flavors and comforting texture. This dish combines Arborio rice with roasted pumpkin puree, infused with savory spices, and finished with a sprinkle of Parmesan cheese. It’s perfect for a cozy dinner and can serve as a flavorful side or a satisfying main course.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Olive oil | 2 tablespoons |
| Onion | 1 small, diced |
| Garlic | 2 cloves, minced |
| Vegetable broth | 4 cups |
| Pumpkin puree | 1 cup |
| Heavy cream | 1/2 cup |
| Parmesan cheese | 1/2 cup, grated |
| Sage leaves | 6-8, chopped |
| 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 separate large pan, heat olive oil and sauté the diced onion and minced garlic until translucent.
- Add the Arborio rice and cook for about 2 minutes until slightly translucent.
- Begin adding the warm broth one ladle at a time, stirring continuously until each addition is absorbed before adding more.
- Once the rice is creamy and al dente, Stir in the pumpkin puree, heavy cream, Parmesan cheese, sage, salt, and pepper.
- Serve warm, garnished with additional sage and Parmesan if desired. Enjoy your creamy pumpkin risotto!
- 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...
Herb-Roasted Chicken With Sweet Potatoes
Herb-roasted chicken with sweet potatoes is a comforting and wholesome dish perfect for fall dinners. This recipe features juicy, seasoned chicken roasted alongside tender sweet potatoes, infused with aromatic herbs and spices. The combination of savory and slightly sweet flavors captures the essence of autumn, making it an excellent centerpiece for any family gathering or cozy meal.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 lbs |
| Sweet potatoes | 3 medium, cubed |
| Olive oil | 3 tablespoons |
| Fresh rosemary | 2 tablespoons, chopped |
| Fresh thyme | 2 tablespoons, chopped |
| Garlic | 4 cloves, minced |
| Salt | To taste |
| Black pepper | To taste |
| Lemon | 1, juiced |
Cooking Instructions:
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the cubed sweet potatoes with olive oil, herbs, garlic, salt, and pepper.
- Place the whole chicken in a roasting pan; season the inside and outside with salt, pepper, and lemon juice.
- Arrange the seasoned sweet potatoes around the chicken in the pan.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for 10 minutes before carving. Serve warm with roasted sweet potatoes. Enjoy your herb-roasted chicken!
- 💰 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...
Butternut Squash Soup With Sage
Butternut squash soup with sage is a velvety, flavorful dish that embodies the warmth of fall. This comforting soup combines the sweetness of roasted butternut squash with the earthy notes of sage, resulting in a creamy texture that’s perfect for chilly evenings. It can be served as a starter or a main course, making it a versatile choice for any autumn meal.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 large, peeled and cubed |
| Olive oil | 2 tablespoons |
| Onion | 1 medium, chopped |
| Garlic | 3 cloves, minced |
| Vegetable broth | 4 cups |
| Fresh sage | 5-6 leaves, chopped |
| Heavy cream | 1/2 cup (optional) |
| Salt | To taste |
| Black pepper | To taste |
Cooking Instructions:
- Preheat the oven to 400°F (200°C) and arrange cubed butternut squash on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for about 25 minutes or until tender.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion and sauté until translucent, then add minced garlic and chopped sage, cooking until fragrant.
- Once the squash is roasted, add it to the pot along with vegetable broth, and bring to a simmer. Cook for about 10 minutes.
- Use an immersion blender or transfer the mixture to a blender to puree until smooth. If desired, stir in heavy cream for added richness.
- Season with additional salt and pepper to taste, and serve warm, garnished with sage leaves if desired. Enjoy your butternut squash soup with sage!
- 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
Stuffed Acorn Squash With Quinoa and Cranberries
Stuffed acorn squash with quinoa and cranberries is a delightful vegetarian dish that showcases the earthy flavors of fall. This recipe combines the natural sweetness of roasted acorn squash with a savory filling made from protein-packed quinoa, tart cranberries, and fragrant herbs. It’s a perfect main course for a cozy dinner or a festive side dish for holiday gatherings.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium, halved |
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Dried cranberries | 1/2 cup |
| Onion | 1 small, chopped |
| Garlic | 2 cloves, minced |
| Fresh parsley | 1/4 cup, chopped |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Ground cinnamon | 1/2 teaspoon |
| Walnuts | 1/4 cup, chopped (optional) |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Cut the acorn squash in half and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 25-30 minutes until tender.
- While the squash is roasting, rinse the quinoa and cook it in vegetable broth according to package instructions.
- In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until onions are translucent. Add cooked quinoa, cranberries, parsley, cinnamon, salt, and pepper. Stir to combine and heat through.
- Once the acorn squash is cooked, carefully flip the halves cut-side up and fill each half with the quinoa mixture. If using, sprinkle with chopped walnuts.
- Return stuffed squash to the oven and bake for an additional 10-15 minutes. Serve warm and enjoy your delicious stuffed acorn squash with quinoa and cranberries!
- 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
Braised Short Ribs With Caramelized Onions
Braised short ribs with caramelized onions is a hearty and comforting dish perfect for the fall season. This slow-cooked meal features tender, succulent beef short ribs that are infused with rich flavors from aromatic vegetables and a luscious sauce. It’s an excellent choice for an elegant dinner or a cozy family gathering, embodying the warmth and richness associated with autumn dining.
| Ingredients | Quantity |
|---|---|
| Beef short ribs | 3-4 pounds |
| Olive oil | 2 tablespoons |
| Caramelized onions | 2 large, sliced |
| Garlic | 4 cloves, minced |
| Beef broth | 4 cups |
| Red wine | 1 cup |
| Fresh thyme | 4 sprigs |
| Bay leaves | 2 |
| Salt | To taste |
| Black pepper | To taste |
| Flour | 2 tablespoons (for dusting) |
Cooking Instructions:
- Preheat the oven to 325°F (160°C). Season the short ribs with salt and black pepper, and dust lightly with flour.
- In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove them and set aside.
- In the same pot, add caramelized onions and minced garlic; sauté until fragrant. Pour in red wine, scraping up any brown bits on the bottom.
- Add beef broth, thyme, bay leaves, and the seared short ribs back into the pot. Bring to a simmer, then cover and transfer to the oven.
- Braise in the oven for approximately 2.5 to 3 hours until the short ribs are fork-tender. Serve warm with the sauce over the top. Enjoy your comforting braised short ribs with caramelized onions!
- 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...
Maple-Glazed Brussels Sprouts and Bacon
Maple-glazed Brussels sprouts and bacon is a delightful autumn side dish that perfectly balances the earthy flavors of roasted Brussels sprouts with the rich and savory taste of crispy bacon. The addition of maple syrup enhances the natural sweetness of the Brussels sprouts, creating a deliciously tangy and smoky flavor profile. This dish is ideal for holiday feasts or as a hearty complement to any fall meal.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 pound |
| Bacon | 6 slices |
| Olive oil | 2 tablespoons |
| Maple syrup | 3 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Balsamic vinegar (optional) | 1 tablespoon (for drizzling) |
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut them in half.
- In a large bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
- Chop the bacon into small pieces and mix it with the Brussels sprouts.
- Spread the mixture evenly on a baking sheet and roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are tender and the bacon is crispy.
- Drizzle with maple syrup, toss to combine, and roast for an additional 5 minutes.
- Optionally, drizzle with balsamic vinegar before serving. Enjoy your delicious maple-glazed Brussels sprouts and bacon!
- 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...
Wild Mushroom Pasta in a Garlic Cream Sauce
Wild mushroom pasta in a garlic cream sauce is a comforting and indulgent dish perfect for fall evenings. This recipe highlights the earthy flavors of wild mushrooms, which are sautéed in a rich, garlicky cream sauce that clings beautifully to al dente pasta. It’s a simple yet elegant meal that embodies the essence of autumn with its warm and hearty profile.
| Ingredients | Quantity |
|---|---|
| Pasta (fettuccine or tagliatelle) | 8 ounces |
| Wild mushrooms (e.g., shiitake, chanterelles) | 2 cups, sliced |
| Heavy cream | 1 cup |
| Garlic | 4 cloves, minced |
| Olive oil | 2 tablespoons |
| Parmesan cheese | ½ cup, grated |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley | ¼ cup, chopped (for garnish) |
Cooking Instructions:
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté the minced garlic until fragrant, about 1 minute.
- Add the sliced wild mushrooms to the skillet and cook until they are tender and browned, about 5-7 minutes. Season with salt and black pepper.
- Pour in the heavy cream, stirring to combine, and let it simmer for a few minutes until slightly thickened.
- Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Stir in grated Parmesan cheese until melted and well combined.
- Garnish with chopped parsley before serving. Enjoy your delicious wild mushroom pasta in a garlic cream sauce!
- 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....
Slow Cooker Chili With Fall Spices
Slow cooker chili with fall spices is a hearty and warming dish that captures the essence of autumn. This chili combines traditional ingredients with seasonal spices like cinnamon and nutmeg, giving it a unique twist that’s perfect for cozy nights. Let the slow cooker do the work while you enjoy the enticing aromas filling your home.
| Ingredients | Quantity |
|---|---|
| Ground beef or turkey | 1 pound |
| Onion | 1, diced |
| Bell pepper | 1, diced |
| Garlic | 3 cloves, minced |
| Canned diced tomatoes | 1 can (14.5 oz) |
| Tomato sauce | 1 can (15 oz) |
| Kidney beans | 1 can (15 oz), drained |
| Black beans | 1 can (15 oz), drained |
| Chili powder | 2 tablespoons |
| Ground cumin | 1 tablespoon |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh cilantro (for garnish) | Optional |
Cooking Instructions:
- In a skillet over medium heat, brown the ground beef or turkey until fully cooked; drain excess fat.
- In the slow cooker, combine the cooked meat, onion, bell pepper, garlic, diced tomatoes, tomato sauce, kidney beans, black beans, chili powder, cumin, cinnamon, nutmeg, salt, and pepper.
- Stir until all ingredients are well incorporated.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Serve hot, garnished with fresh cilantro if desired. Enjoy your comforting slow cooker chili with fall spices!
- 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
Roasted Pork Tenderloin With Apple Compote
Roasted pork tenderloin with apple compote is a succulent and flavorful dish that embodies the cozy essence of fall. The tender pork, seasoned with classic autumn spices, pairs beautifully with a sweet and tart apple compote, making it a perfect centerpiece for your fall dinner table. This dish will impress your guests and leave them yearning for more.
| Ingredients | Quantity |
|---|---|
| Pork tenderloin | 1.5-2 pounds |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | ½ teaspoon |
| Granny Smith apples | 2, peeled and chopped |
| Brown sugar | ¼ cup |
| Apple cider or juice | ½ cup |
| Fresh thyme (for garnish) | Optional |
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- Rub the pork tenderloin with olive oil, and season with salt, pepper, cinnamon, and nutmeg.
- Place the seasoned pork in a roasting pan and roast for about 25-30 minutes or until the internal temperature reaches 145°F (63°C).
- While the pork is roasting, combine the chopped apples, brown sugar, and apple cider in a saucepan over medium heat. Cook until the apples are soft and the mixture has thickened, about 10 minutes.
- Once the pork is cooked, let it rest for 5-10 minutes, then slice and serve topped with the warm apple compote. Garnish with fresh thyme if desired. Enjoy your roasted pork tenderloin with apple compote!
Spiced Vegetable and Lentil Curry
Spiced vegetable and lentil curry is a wholesome and hearty dish that captures the essence of autumn with its warm flavors and vibrant colors. This nourishing meal is packed with protein from lentils and a variety of seasonal vegetables, making it a perfect choice for a fall dinner that is both satisfying and comforting.
| Ingredients | Quantity |
|---|---|
| Coconut oil | 2 tablespoons |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Ginger | 1-inch piece, grated |
| Carrot | 1, diced |
| Bell pepper | 1, chopped |
| Zucchini | 1, diced |
| Tomatoes (canned) | 1 can (14 oz) |
| Red lentils | 1 cup |
| Vegetable broth | 4 cups |
| Curry powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Turmeric | ½ teaspoon |
| Salt | To taste |
| Spinach (fresh) | 2 cups |
| Fresh cilantro (for garnish) | Optional |
Cooking Instructions:
- In a large pot, heat the coconut oil over medium heat and sauté the onion until translucent.
- Add the garlic and ginger, cooking for an additional minute until fragrant.
- Stir in the carrot, bell pepper, and zucchini, cooking for about 5 minutes until slightly softened.
- Add the canned tomatoes, red lentils, vegetable broth, curry powder, cumin, turmeric, and salt. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until lentils are tender.
- Stir in the fresh spinach and cook for an additional few minutes until wilted.
- Garnish with fresh cilantro if desired and serve hot. Enjoy your spiced vegetable and lentil curry!
