Fall Veggie Salad This salad combines your favorite fall veggies in a simple preparation. A zesty lemon vinaigrette and tart pomegranate seeds create a bright contrast to the earthy roasted veggies. Get the recipe here Quick Fall Veggie, Brown Rice And Chicken Dinner Colorful, seasonal, satisfying and easy! What more could you ask for in a recipe to keep your off-season cooking on track? This recipe can also be customized with the ingredients readily available in your fridge or pantry (for example, if you don’t have brown rice, substitute with quinoa; have fennel to use up, add it in). Plus it makes a big batch, so you are sure to have leftovers.
Get the recipe here Herbed Cornmeal, Cranberry And Date Muffins Fall apple shreds keep these earthy, herbed muffins moist, while cranberries and dates lend a pop of sweetness and texture.
Get the recipe here Baked Apples With Quinoa And Pecans Baked apples are like mini apple crisps, ready to go for breakfast or dessert. Try this spin using quinoa, instead of oats, to add a little protein to the dish. Nutmeg, ginger and pumpkin pie spice add all your favorite warm and cozy fall flavors, and are also good for reducing inflammation.
Get the recipe here Shaved Brussels Slaw With Lemon-Tarragon Dressing This time of year, it’s nice to have some light and fresh recipe options to balance out the heavy holiday fare. Shaved Brussels slaw will be a hit on your Thanksgiving table. Year-round, they can be a great side dish for a weeknight meal or are perfect served over a bowl of quinoa for a quick lunch.
Get the recipe here Cranberry Braised Pork Loin Try serving this one-pot recipe over creamy polenta or make sliders topped with the extra cranberry sauce.
Get the recipe here Photo: John David Becker Pumpkin Pasta Sauce This recipe using Marcona almonds is reminiscent of Romesco, a popular Spanish nut- and red pepper-based sauce, but with a pleasant pumpkin twist.
Get the recipe here Photo: Shutterstock.com Root Vegetable And Farro Stew All of the season’s root veggies get cozy with the toasty-tasting farro in this simple stew recipe.
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Photo: John David Becker Acorn Squash Stuffed With Kale, Apples And Wild Rice The produce section of any grocery store is boasting with squash, signifying the time for fall cooking. Here’s a creative and flavorful way to use acorn squash, a vegetable loaded with carbohydrates, fiber and vitamins. Not only is squash nutrient-dense, but it’s also inexpensive, so take advantage of this ingredient while it lasts.
Get the recipe here Veggie And Herb Frittata Whip up this veggie-packed frittata for a holiday brunch, or make it ahead of time for a quick post-training meal. Use up the veggies you already have in the fridge, in place of or in addition to the ones in the recipe, for your own creation.
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Feeling inspired by the cooler weather to get more creative in the kitchen? These 10 recipes from chef Jessica Cerra fit the bill for fall cooking.
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