Crunchy Autumn Kale Salad
| Ingredients | Quantity |
|---|---|
| Curly kale, torn | 4 cups |
| Carrots, shredded | 1 cup |
| Red cabbage, shredded | 1 cup |
| Apples, diced | 1 medium |
| Pecans, toasted | 1/2 cup |
| Dried cranberries | 1/3 cup |
| Olive oil | 1/4 cup |
| Apple cider vinegar | 2 tbsp |
| Honey or maple syrup | 1 tbsp |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- In a large bowl, combine the torn kale, shredded carrots, shredded red cabbage, diced apples, toasted pecans, and dried cranberries.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey or maple syrup, salt, and pepper to create the dressing.
- Pour the dressing over the salad ingredients and toss gently to combine, making sure all the veggies are well-coated.
- Let the salad sit for about 10 minutes to allow the flavors to meld before serving. Enjoy!
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Savory Garlic Herb Bread
Sheet Pan Veggie Fall Soup Meals are a delightful and hearty way to enjoy the vibrant flavors of the season. This dish combines a variety of colorful vegetables roasted together to create a comforting soup that warms you up on chilly autumn days. Using a single sheet pan for roasting makes it simple and convenient, perfect for a cozy family meal or meal prep for the week.
| Ingredients | Quantity |
|---|---|
| Carrots, diced | 2 cups |
| Sweet potatoes, diced | 2 cups |
| Butternut squash, diced | 2 cups |
| Red onion, chopped | 1 large |
| Garlic cloves, minced | 4 cloves |
| Vegetable broth | 4 cups |
| Olive oil | 3 tbsp |
| Thyme, dried | 1 tsp |
| Sage, dried | 1 tsp |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
- In a large bowl, toss together the diced carrots, sweet potatoes, butternut squash, red onion, and minced garlic with olive oil, thyme, sage, salt, and pepper until well coated.
- Spread the vegetable mixture evenly on the prepared sheet pan and roast for 25-30 minutes, or until the vegetables are tender and caramelized.
- Remove from the oven and transfer the roasted vegetables to a large pot. Add the vegetable broth and bring to a simmer over medium heat, cooking for about 10 minutes.
- Use an immersion blender to puree the soup to your desired consistency, or leave it chunky if preferred. Adjust seasoning if necessary and serve warm. Enjoy your comforting fall soup!
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Roasted Pumpkin and Sage Quiche
Roasted Pumpkin and Sage Quiche is a savory fall dish featuring a flaky crust filled with roasted pumpkin, fresh sage, and creamy custard. This hearty quiche is perfect for brunch gatherings or a cozy dinner, bringing together delightful autumn flavors in every bite.
| Ingredients | Quantity |
|---|---|
| Pie crust | 1 (store-bought or homemade) |
| Pumpkin puree | 1 ½ cups |
| Eggs | 3 |
| Heavy cream | 1 cup |
| Fresh sage, chopped | 2 tbsp |
| Onion, diced | 1 small |
| Salt | to taste |
| Pepper | to taste |
| Grated cheese (Parmesan or Gruyère) | 1 cup |
Cooking Steps:
- Preheat your oven to 375°F (190°C) and prepare the pie crust in a quiche or pie dish.
- In a skillet, sauté the diced onion until translucent, then set aside.
- In a mixing bowl, combine the pumpkin puree, eggs, heavy cream, chopped sage, salt, and pepper, whisking until smooth.
- Stir in the sautéed onion and grated cheese into the pumpkin mixture.
- Pour the filling into the prepared pie crust and bake for 35-40 minutes or until the quiche is set and golden.
- Allow to cool slightly before slicing and serving. Enjoy your Roasted Pumpkin and Sage Quiche!
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Cheesy Cornbread Muffins
Cheesy Cornbread Muffins are a delightful addition to any fall meal, offering a warm, comforting option that pairs well with hearty soups. These muffins are fluffy and packed with flavor, thanks to the combination of sweet corn and melted cheese. They’re perfect for enjoying alongside a bowl of Sheet Pan Veggie Fall Soup.
| Ingredients | Quantity |
|---|---|
| Cornmeal | 1 cup |
| All-purpose flour | 1 cup |
| Baking powder | 1 tbsp |
| Baking soda | ½ tsp |
| Salt | ½ tsp |
| Sugar | 2 tbsp |
| Buttermilk | 1 cup |
| Eggs | 2 |
| Melted butter | ¼ cup |
| Shredded cheese (cheddar or your choice) | 1 cup |
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix the buttermilk, eggs, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the shredded cheese.
- Divide the batter evenly among the prepared muffin cups and bake for 15-20 minutes or until a toothpick inserted comes out clean.
- Allow to cool slightly before serving with your favorite soup. Enjoy your Cheesy Cornbread Muffins!
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Maple Glazed Brussels Sprouts
Maple Glazed Brussels Sprouts are a delicious and vibrant side dish perfect for enhancing your fall meals, especially when paired with hearty options like Sheet Pan Veggie Fall Soup. This recipe combines the earthy flavor of Brussels sprouts with the sweetness of maple syrup, creating a dish that’s both savory and sweet. This simple yet elegant preparation will elevate your table during the fall season.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts, halved | 1 lb |
| Olive oil | 2 tbsp |
| Maple syrup | 3 tbsp |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Balsamic vinegar | 1 tbsp |
| Chopped pecans (optional) | ¼ cup |
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the halved Brussels sprouts with olive oil, maple syrup, salt, and black pepper until evenly coated.
- Spread the Brussels sprouts on the prepared baking sheet in a single layer and drizzle with balsamic vinegar.
- Roast in the oven for 20-25 minutes, stirring halfway through, until they are caramelized and tender.
- If desired, sprinkle with chopped pecans before serving. Enjoy your Maple Glazed Brussels Sprouts alongside your Sheet Pan Veggie Fall Soup!
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Spiced Apple and Walnut Salad
Spiced Apple and Walnut Salad is a revitalizing and nutritious dish that celebrates the flavors of fall. This salad combines crisp apples, crunchy walnuts, and a hint of warm spices, creating a delightful balance of sweet and savory notes. It serves as a fantastic accompaniment to any autumn meal, especially alongside comforting dishes like the Sheet Pan Veggie Fall Soup.
| Ingredients | Quantity |
|---|---|
| Mixed greens | 4 cups |
| Apple, sliced | 1 large |
| Walnuts, toasted | ½ cup |
| Dried cranberries | ⅓ cup |
| Feta cheese, crumbled | ½ cup |
| Olive oil | 3 tbsp |
| Apple cider vinegar | 2 tbsp |
| Honey | 1 tbsp |
| Ground cinnamon | ½ tsp |
| Salt | ¼ tsp |
| Black pepper | ¼ tsp |
Cooking Steps:
- In a large bowl, combine the mixed greens, sliced apple, toasted walnuts, dried cranberries, and crumbled feta cheese.
- In a small bowl, whisk together the olive oil, apple cider vinegar, honey, ground cinnamon, salt, and black pepper to create the dressing.
- Drizzle the dressing over the salad and toss gently to combine all the ingredients evenly.
- Serve immediately as a side dish or light meal, and enjoy the delicious flavors of fall!
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Creamy Mashed Sweet Potatoes
Creamy Mashed Sweet Potatoes are a delightful and comforting side dish that perfectly complements the hearty and vibrant flavors of fall. This dish transforms sweet potatoes into a creamy, buttery treat, making it an excellent addition to any autumn meal, including the Sheet Pan Veggie Fall Soup. With a hint of maple syrup and a touch of cinnamon, these mashed sweet potatoes offer a warm, indulgent flavor profile that embodies the essence of the season.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes | 2 lb |
| Butter | 4 tbsp |
| Maple syrup | 2 tbsp |
| Milk or cream | ½ cup |
| Ground cinnamon | ½ tsp |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
Cooking Steps:
- Peel and cube the sweet potatoes, then place them in a large pot and cover with water.
- Bring the water to a boil, cooking the sweet potatoes until tender, about 15-20 minutes.
- Drain the sweet potatoes and return them to the pot.
- Add butter, maple syrup, milk or cream, ground cinnamon, salt, and black pepper.
- Mash the sweet potatoes until creamy and smooth, adjusting the milk for desired consistency.
- Serve warm as a savory side dish to accompany your fall favorites. Enjoy the comforting flavors!
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Herb-Roasted Chicken Thighs
Herb-Roasted Chicken Thighs are a savory, aromatic dish that complements the warmth of fall beautifully. These chicken thighs are seasoned with a medley of fresh herbs and roasted to perfection, resulting in tender, juicy meat with a crispy skin that pairs wonderfully with the rustic vibrancy of the season’s flavors, including the accompanying Sheet Pan Veggie Fall Soup. This dish is easy to prepare and makes for a hearty addition to any fall gathering.
| Ingredients | Quantity |
|---|---|
| Bone-in, skin-on chicken thighs | 4 thighs |
| Olive oil | 2 tbsp |
| Fresh rosemary, chopped | 1 tsp |
| Fresh thyme, chopped | 1 tsp |
| Garlic powder | 1 tsp |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
| Lemon juice | 1 tbsp |
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix together olive oil, rosemary, thyme, garlic powder, salt, black pepper, and lemon juice.
- Add the chicken thighs to the bowl and coat them evenly with the herb mixture.
- Place the coated chicken thighs on a sheet pan, ensuring they are spaced apart.
- Roast in the preheated oven for 30-35 minutes, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F (75°C).
- Allow the chicken to rest for 5 minutes before serving. Pair with your Sheet Pan Veggie Fall Soup for a complete autumnal meal. Enjoy!
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Warm Quinoa and Black Bean Bowl
Warm Quinoa and Black Bean Bowl is a hearty and nutritious dish that emphasizes the vibrant flavors of fall while providing a satisfying vegetarian meal. Packed with protein from quinoa and black beans, along with seasonal vegetables, this bowl is both filling and nourishing. It’s perfect for casual dining or meal prep, bringing warmth and comfort to your autumn evenings.
| Ingredients | Quantity |
|---|---|
| Quinoa | 1 cup |
| Black beans (canned, drained) | 1 can (15 oz) |
| Olive oil | 2 tbsp |
| Bell pepper, diced | 1 |
| Red onion, diced | 1 |
| Corn (fresh or frozen) | 1 cup |
| Cumin | 1 tsp |
| Chili powder | 1 tsp |
| Salt | ½ tsp |
| Black pepper | ½ tsp |
| Fresh cilantro, chopped | ¼ cup |
| Lime juice | 1 tbsp |
Cooking Steps:
- Rinse quinoa under cold water and cook according to package instructions.
- In a large skillet, heat olive oil over medium heat and sauté the diced bell pepper and red onion for about 5-7 minutes or until softened.
- Add corn, black beans, cumin, chili powder, salt, and black pepper to the skillet, stirring to combine.
- Add the cooked quinoa to the skillet and mix well; cook for an additional 3-4 minutes.
- Stir in lime juice and fresh cilantro before serving. Enjoy your warm quinoa and black bean bowl with a garnish of extra cilantro or lime if desired!
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Stuffed Acorn Squash
Stuffed Acorn Squash is a delightful autumn dish that showcases the sweet and nutty flavors of acorn squash, perfectly complemented by a savory filling of quinoa, vegetables, and spices. This hearty yet elegant meal is not only visually appealing but also nutritious, making it an ideal centerpiece for fall gatherings or a comforting family dinner.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 |
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Olive oil | 2 tbsp |
| Onion, diced | 1 |
| Garlic, minced | 2 cloves |
| Spinach, chopped | 2 cups |
| Dried cranberries | ½ cup |
| Pecans, chopped | ½ cup |
| Ground cinnamon | 1 tsp |
| Salt | ½ tsp |
| Black pepper | ½ tsp |
| Grated Parmesan cheese (optional) | ¼ cup |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and slice the acorn squash in half lengthwise. Scoop out the seeds and place the squash cut side up on a baking sheet, brushing with olive oil and seasoning with salt and pepper. Roast for 30-35 minutes until tender.
- In a saucepan, bring vegetable broth to a boil and add quinoa. Reduce heat, cover, and simmer for about 15 minutes until quinoa is cooked and liquid is absorbed.
- In a skillet, heat olive oil over medium heat; sauté the onion and garlic until softened. Add chopped spinach and cook until wilted.
- In a bowl, combine cooked quinoa, sautéed vegetables, dried cranberries, pecans, cinnamon, salt, and pepper. Mix well.
- Stuff each roasted acorn squash half with the quinoa mixture and top with grated Parmesan cheese if desired. Return to the oven for an additional 10-15 minutes. Serve warm and enjoy!
Pear and Gorgonzola Flatbread
Pear and Gorgonzola Flatbread is a delicious and sophisticated dish that is perfect for fall gatherings or as a light dinner option. This flatbread combines the sweetness of ripe pears with the tangy richness of Gorgonzola cheese, balanced by a hint of balsamic glaze and topped with fresh arugula. It’s simple to prepare and makes for an impressive appetizer or snack.
| Ingredients | Quantity |
|---|---|
| Flatbread or pizza dough | 1 large |
| Pear, thinly sliced | 1 medium |
| Gorgonzola cheese | ½ cup, crumbled |
| Olive oil | 1 tbsp |
| Balsamic glaze | 2 tbsp |
| Fresh arugula | 1 cup |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat the oven to 450°F (232°C). If using pizza dough, roll it out to fit a baking sheet.
- Place the flatbread or rolled-out dough on a baking sheet and brush with olive oil.
- Evenly distribute the sliced pears and crumbled Gorgonzola cheese over the flatbread.
- Bake for 12-15 minutes until the edges are crispy and the cheese is melted.
- Once out of the oven, drizzle with balsamic glaze, sprinkle with salt and pepper, and top with fresh arugula before slicing and serving. Enjoy!
