In many parts of the country, fall is harvest season, when fresh produce is particularly plentiful. As you prepare for the winter ahead by putting away your patio furniture and readying the exterior of your home, round up whatever’s left in your garden or head to the farmers’ market to enjoy the flavors of the season. Stumped for recipe ideas? Here are a few I’d recommend to make the most of the fall harvest.
- Maple-Roasted Chicken and Acorn Squash: You can’t go wrong with some roasted veggies served with moist, bone-in chicken thighs. This recipe calls for acorn squash, carrots, and onions, which are sweetened slightly with a drizzle of maple syrup.
- Cauliflower and Brussels Sprout Gratin With Pine Nut-Breadcrumb Topping: This dish of freshly cut veggies is super-flavorful and packed full of healthy ingredients like Brussels sprouts, cauliflower, and shallots. Lightly toasted pine nuts give the dish a crunchy topping.
- Harvest Stew With Smoked Sausage: This harvest stew is the ultimate comfort food for fall and a healthy one to boot. The savory stew contains a variety of fresh ingredients, such as garlic, carrots, parsnips, celery, yellow potatoes, and diced butternut squash.
- The Ultimate Stuffed Artichoke: If you have some extra artichokes from your harvest, you’re in for a real treat. This recipe features garlic, lemon, shallots, butter, breadcrumbs, and herbs to create a tender and tasty dish suitable for vegetarians as a main dish or anyone as a side.
- Double Bean and Roasted Pepper Chili: Warm up on a chilly evening with this savory chili recipe that calls for yellow or orange peppers that you can get directly from your garden. A variety of spices and herbs give this dish tons of flavor.
- Eggplant Parmesan Rollatini: If you have two large eggplants from your fall harvest, consider combining them with mozzarella, ricotta, oregano, and a few other ingredients to create a healthy alternative to classic chicken Parmesan.
- Roast Pumpkin and Chickpea Salad With Coriander Dressing: This gluten-free and vegetarian-friendly salad is the perfect meal for any busy weekday night. Pumpkin and red onion are seasoned and roasted before being added to other tasty ingredients. Finally, the salad is covered in a homemade coriander dressing.
- Cinnamon Apple Turnip Soup: This dish is a little bit sweet and a little bit savory. The recipe calls for one and a half pounds of turnips and a half-pound of tart Granny Smith apples. Everything is heated in a large pot on the stove and topped with olive oil, cream, chopped apples, and a sprinkle of cinnamon before serving.
- Mini Sesame Zucchini Loaves: Start your fall mornings off with a slice of this yummy, moist zucchini loaf. These mini zucchini loaves with sesame seeds taste amazing and help use up the extra zucchini you may have from your harvest.
- Shrimp, Cabbage, and Carrot Pot-Stickers: Pot-stickers can be fun to make and can even be frozen to eat later. Use fresh cabbage from your garden along with large shrimp and finely grated carrot to create a tasty meal. Serve with a soy-based dipping sauce.