Spiced Pear and Gorgonzola Salad
| Ingredients | Quantity |
|---|---|
| Fresh mixed greens | 4 cups |
| Ripe pears | 2 |
| Walnuts (chopped) | 1/2 cup |
| Gorgonzola cheese | 1/2 cup |
| Olive oil | 3 tablespoons |
| Balsamic vinegar | 2 tablespoons |
| Honey | 1 tablespoon |
| Cinnamon | 1/2 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and toast the chopped walnuts for about 8-10 minutes until fragrant.
- In a small bowl, mix olive oil, balsamic vinegar, honey, cinnamon, nutmeg, salt, and pepper to make the dressing.
- Core and slice the ripe pears, then toss them gently in the dressing.
- In a large salad bowl, combine the mixed greens, spiced pears, toasted walnuts, and crumbled Gorgonzola cheese.
- Drizzle any remaining dressing over the top and serve immediately. Enjoy your cozy fall dinner!
- 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...
Pumpkin Risotto With Sage
Pumpkin Risotto with Sage is a creamy and comforting dish that perfectly captures the essence of fall. The combination of arborio rice with roasted pumpkin and fresh sage creates a rich and flavorful meal that is both nourishing and satisfying. Ideal for a cozy dinner, this risotto is sure to impress your family and friends.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Vegetable broth | 4 cups |
| Fresh pumpkin (cubed) | 1 cup |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 2 cloves |
| Fresh sage (chopped) | 1 tablespoon |
| Parmesan cheese (grated) | 1/2 cup |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
| Salt | to taste |
| Pepper | to taste |
Cooking Steps:
- In a saucepan, heat the vegetable broth and keep it warm over low heat.
- In a large skillet, heat olive oil and butter, then sauté the onion and garlic until translucent.
- Stir in the arborio rice and cook for 1-2 minutes until slightly toasted.
- Add the cubed pumpkin and gradually pour in the warm vegetable broth, one ladle at a time, stirring frequently until the rice absorbs the liquid.
- When the rice is nearly cooked (about 18-20 minutes), stir in the chopped sage and grated Parmesan cheese, then season with salt and pepper.
- Serve hot, garnished with additional sage if desired. Enjoy your delightful fall dinner!
- 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...
Maple Balsamic Brussels Sprouts
Maple Balsamic Brussels Sprouts are a delicious and unique side dish that perfectly complements any fall dinner. The combination of roasted Brussels sprouts with a sweet and tangy maple balsamic glaze creates a delightful contrast of flavors, making it a standout choice for your autumn table. This dish is not only tasty but also healthy, featuring seasonal produce.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 pound |
| Olive oil | 2 tablespoons |
| Maple syrup | 2 tablespoons |
| Balsamic vinegar | 1 tablespoon |
| Salt | to taste |
| Pepper | to taste |
| Garlic powder | 1 teaspoon |
| Crushed red pepper flakes | 1/2 teaspoon |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Trim the ends of the Brussels sprouts and cut them in half.
- In a large bowl, combine the Brussels sprouts with olive oil, maple syrup, balsamic vinegar, salt, pepper, garlic powder, and crushed red pepper flakes.
- Spread the Brussels sprouts on a baking sheet in a single layer.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are tender and caramelized.
- Serve warm and enjoy the flavorful twist to your fall dinner!
- 💰 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...
Wild Mushroom and Leek Galette
Wild Mushroom and Leek Galette is a savory, rustic tart that’s perfect for fall dinners. This dish combines earthy wild mushrooms and sweet leeks enveloped in a flaky, buttery crust, making it an inviting centerpiece for any autumn gathering. The galette is not only delicious but also versatile, allowing for a wide range of mushroom varieties to suit your taste.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups |
| Salt | ½ teaspoon |
| Unsalted butter | ½ cup (1 stick), chilled and diced |
| Ice water | 4-6 tablespoons |
| Olive oil | 2 tablespoons |
| Leeks (white part only) | 2, sliced |
| Assorted wild mushrooms | 1 pound, sliced |
| Garlic | 2 cloves, minced |
| Fresh thyme | 1 teaspoon |
| Black pepper | to taste |
| Egg (for egg wash) | 1, beaten |
Cooking Steps:
- In a bowl, mix the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough forms. Chill in the fridge for at least 30 minutes.
- In a skillet, heat olive oil and sauté the leeks until soft. Add mushrooms, garlic, thyme, salt, and pepper, cooking until the mushrooms are tender. Let cool slightly.
- Preheat oven to 375°F (190°C). Roll out the dough into a circle on parchment paper.
- Spoon the mushroom and leek mixture onto the center of the dough, leaving a border. Fold the edges over the filling, pleating as necessary.
- Brush the edges with the beaten egg and bake for 25-30 minutes or until golden brown. Serve warm, and enjoy this delightful fall 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
Sweet Potato Buckwheat Bowl
Sweet Potato Buckwheat Bowl is a hearty and nutritious dish that celebrates the flavors of fall with its combination of roasted sweet potatoes, protein-rich buckwheat, and vibrant vegetables. This bowl is not only filling but also packed with vitamins and minerals, making it a perfect choice for a cozy autumn dinner.
| Ingredients | Quantity |
|---|---|
| Buckwheat | 1 cup |
| Water | 2 cups |
| Sweet potatoes | 2 medium, peeled and cubed |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Spinach or kale | 2 cups, chopped |
| Red onion | 1, thinly sliced |
| Garlic | 2 cloves, minced |
| Ground cumin | 1 teaspoon |
| Fresh parsley or cilantro | for garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil, salt, and black pepper; spread on a baking sheet and roast for 25-30 minutes until tender.
- Meanwhile, rinse buckwheat under cold water, then combine with water in a pot. Bring to a boil, reduce heat, and simmer for about 15-20 minutes until tender.
- In a skillet, heat olive oil over medium heat. Add red onion and garlic, sautéing until soft. Stir in chopped spinach or kale and cumin, cooking until greens wilt.
- Assemble the bowl by layering cooked buckwheat, roasted sweet potatoes, and sautéed greens. Garnish with fresh herbs and serve warm. Enjoy your nourishing Sweet Potato Buckwheat Bowl!
- 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
Caramelized Onion and Fig Tart
Caramelized Onion and Fig Tart is a delicious and sophisticated dish ideal for fall gatherings. The combination of sweet caramelized onions and earthy figs atop a flaky pastry crust creates a unique blend of flavors that can be served as an appetizer or a light main dish. This tart is not only simple to prepare but also brings a touch of elegance to your autumn dinners.
| Ingredients | Quantity |
|---|---|
| Puff pastry | 1 sheet |
| Olive oil | 2 tablespoons |
| Yellow onions | 2, thinly sliced |
| Fresh figs | 8, sliced |
| Balsamic vinegar | 1 tablespoon |
| Honey | 1 tablespoon |
| Goat cheese or feta (optional) | 4 ounces, crumbled |
| Fresh thyme | 1 teaspoon, chopped (for garnish) |
| Salt | to taste |
| Black pepper | to taste |
Cooking Steps:
- Preheat your oven to 400°F (200°C). Roll out the puff pastry on a floured surface and transfer it to a tart pan, pressing it into the edges. Prick the bottom with a fork and set aside.
- In a skillet, heat olive oil over medium heat. Add sliced onions and cook them slowly, stirring occasionally, until they are caramelized, about 15-20 minutes.
- Stir in balsamic vinegar and honey, cooking for an additional 5 minutes. Season with salt and black pepper.
- Spread the caramelized onion mixture over the puff pastry, then top with sliced figs. Sprinkle goat cheese (if using) over the top.
- Bake in the preheated oven for 25-30 minutes until the pastry is golden and puffed.
- Remove from the oven, let cool slightly, and garnish with fresh thyme before slicing and serving. Enjoy your Caramelized Onion and Fig Tart!
- 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...
Butternut Squash Curry
Butternut Squash Curry is a warm, comforting dish that embodies the essence of fall with its rich flavors and vibrant colors. This creamy curry, made with tender butternut squash, aromatic spices, and coconut milk, makes for a hearty vegetarian main course or a delightful side dish. Perfect for cozy gatherings, it pairs wonderfully with rice or naan.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 large, peeled and cubed |
| Olive oil | 2 tablespoons |
| Onion | 1, chopped |
| Garlic | 3 cloves, minced |
| Ginger | 1 tablespoon, grated |
| Curry powder | 2 tablespoons |
| Cumin | 1 teaspoon |
| Coconut milk | 1 can (13.5 oz) |
| Vegetable broth | 1 cup |
| Spinach | 2 cups, fresh |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro (for garnish) | optional |
Cooking Steps:
- Heat olive oil in a large pot over medium heat; add chopped onion and sauté until translucent.
- Stir in garlic and ginger; cook for another minute.
- Add cubed butternut squash, curry powder, and cumin; stir well to coat.
- Pour in coconut milk and vegetable broth, bring to a simmer, and let cook for 20-25 minutes until the squash is tender.
- Stir in fresh spinach until wilted; season with salt and black pepper to taste.
- Serve the curry hot, garnished with fresh cilantro if desired. Enjoy your Butternut Squash Curry!
- 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...
Roasted Beet and Goat Cheese Pasta
Roasted Beet and Goat Cheese Pasta is a delightful and unique dish that beautifully marries the earthy sweetness of roasted beets with the creamy tang of goat cheese. This vibrant pasta dish is perfect for fall, offering a comforting yet sophisticated meal that can easily impress at gatherings or cozy dinners at home.
| Ingredients | Quantity |
|---|---|
| Whole wheat pasta | 8 ounces |
| Beets | 2 medium, peeled and cubed |
| Olive oil | 3 tablespoons |
| Garlic | 2 cloves, minced |
| Fresh thyme | 1 teaspoon, chopped |
| Salt | to taste |
| Black pepper | to taste |
| Goat cheese | 4 ounces, crumbled |
| Toasted walnuts (optional) | 1/2 cup |
| Fresh parsley (for garnish) | optional |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss cubed beets with olive oil, garlic, thyme, salt, and black pepper then spread on a baking sheet. Roast for 25-30 minutes until tender.
- Meanwhile, cook the whole wheat pasta according to package instructions. Reserve some pasta water and drain.
- In a large bowl, combine the roasted beets with the cooked pasta. Add goat cheese and mix gently, adding reserved pasta water as needed for creaminess.
- Top with toasted walnuts and garnish with fresh parsley if desired. Serve warm and enjoy your Roasted Beet and Goat Cheese Pasta!
- 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....
Apple Cider Glazed Chicken
Apple Cider Glazed Chicken is a delicious and hearty dish perfect for the fall season. The natural sweetness of apple cider complements the savory flavors of chicken, creating a comforting meal that captures the essence of autumn. This dish is easy to prepare and works wonderfully for family dinners or special occasions.
| Ingredients | Quantity |
|---|---|
| Chicken thighs | 4 pieces (bone-in, skin-on) |
| Apple cider | 1 cup |
| Dijon mustard | 2 tablespoons |
| Olive oil | 2 tablespoons |
| Fresh rosemary | 1 tablespoon, chopped |
| Garlic | 3 cloves, minced |
| Salt | to taste |
| Black pepper | to taste |
| Butter | 2 tablespoons |
Cooking Steps:
- Preheat the oven to 375°F (190°C). In a bowl, whisk together apple cider, Dijon mustard, olive oil, rosemary, garlic, salt, and black pepper to create the glaze.
- Place chicken thighs in a baking dish and pour the apple cider glaze over them. Confirm the chicken is well coated.
- Bake in the preheated oven for about 35-40 minutes, basting occasionally with the glaze, until the chicken is cooked through and golden brown.
- For added richness, stir in butter into the remaining glaze before serving. Serve warm and enjoy your flavorful Apple Cider Glazed Chicken!
- 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
Stuffed Acorn Squash
Stuffed Acorn Squash is a delightful and visually appealing dish that’s perfect for fall. With its natural sweetness and hearty texture, acorn squash serves as the ideal vessel for a variety of savory fillings. This dish can be customized to include grains, vegetables, and spices, making it a vegetarian-friendly option that can satisfy even the heartiest appetites.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Quinoa (cooked) | 1 cup |
| Black beans (canned, drained) | 1 cup |
| Corn (frozen or canned) | 1 cup |
| Red bell pepper | 1, diced |
| Onion | 1 small, diced |
| Garlic | 2 cloves, minced |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Olive oil | 2 tablespoons |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro (for garnish) | Optional, for serving |
Cooking Steps:
- Preheat your oven to 400°F (200°C). Cut the acorn squash in half and remove the seeds. Brush the insides with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for about 25-30 minutes until tender.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent. Stir in red bell pepper, corn, black beans, cumin, chili powder, salt, and pepper. Cook for another 5 minutes, then mix in the cooked quinoa.
- Once the squash is done roasting, carefully turn it over and stuff each half with the quinoa and vegetable mixture. Return to the oven and bake for an additional 10-15 minutes.
- Garnish with fresh cilantro if desired, serve warm, and enjoy your delicious Stuffed Acorn Squash!
Chai-Spiced Butternut Squash Soup
Chai-Spiced Butternut Squash Soup is a warm and comforting dish that beautifully captures the essence of fall flavors. Infused with aromatic chai spices, this creamy soup blends the sweetness of roasted butternut squash with the rich flavors of cinnamon, cardamom, and ginger. It’s perfect for chilly evenings and pairs wonderfully with crusty bread or a light salad.
| Ingredients | Quantity |
|---|---|
| Butternut squash | 1 medium |
| Onion | 1 medium, diced |
| Garlic | 2 cloves, minced |
| Olive oil | 2 tablespoons |
| Vegetable broth | 4 cups |
| Coconut milk | 1 cup |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | 1 teaspoon |
| Ground cardamom | ½ teaspoon |
| Ground cloves | ¼ teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh cilantro (for garnish) | Optional, for serving |
Cooking Steps:
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and brush the insides with olive oil. Roast cut-side down on a baking sheet for about 30-40 minutes, until tender.
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic, sautéing until translucent.
- Once the squash is roasted, scoop the flesh into the pot with the onion and garlic. Add vegetable broth, coconut milk, cinnamon, ginger, cardamom, and cloves. Season with salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer for 10 minutes. Use an immersion blender (or transfer to a blender) to puree the soup until smooth.
- Serve hot, garnished with fresh cilantro if desired, and enjoy your delightful Chai-Spiced Butternut Squash Soup!
