Looking for fall recipes? As nights get longer and the days shorter, fall brings a new zest for the outdoors and the produce of the season: winter squashes, bell peppers and the perennial favorite pumpkin.
Apple-Cranberry Crumb Pie
Dried cranberries provide an extra layer of sweetness to the classic apple pie.
Roasted Beets Ras el Hanout
Beets, carrots and red onions are seasoned with Middle Eastern spices and oven-roasted in this terrific veggie combo.
Curried Lentils with Mint Rice
Throw everything in a slow-cooker in the morning and let the aromas of this savory lentils welcome you home.
Creamy Turnip and Parsnip Soup
Melt the butter in a large saucepan over medium high heat, add the onions, parsnip and celery. Cook until vegetables are lightly caramelized around the…
This dense, not-too-sweet cake is finished off with a drizzle of honey and fresh lemon juice. It’s perfect for brown bag lunches.
Root Vegetable Chili
Sweet flavors of butternut squash are balanced with spicy seasoning in this hearty one pan wonder.
Ciabatta Squash Sage Dressing
Ciabatta bread and winter squash are seasoned with sage and a meatless gravy.
Roasted Pepper Pecan Pesto Pasta
Red bell peppers are blackened in the oven, then seasoned with garlic, lemon juice, cumin and hot pepper flakes.
Autumn Pasta Carbonara
Mushrooms are sautéed in garlic, then cooked with spinach and roasted pumpkin in this healthy pasta meal.
Use this fresh filling in tiny tartlets for a healthy appetizer or toss with pasta for an on-the-go dinner.
Wild Mushroom Cobbler
Prepare the filling: Pour 1½ cups boiling water over the dried porcini and let stand for at least 30 minutes. Peel the red onions. Cut…
Roasted Root Vegetable Tzimmes
Carrots, parsnips, turnips, and butternut squash are roasted with dried fruits, spices and honey.