Potato Leek Soup
Leeks and Yukon Gold potatoes simmer with thyme before blending into a smooth soup. A little cream and fresh chives finish six generous bowls for a cool-weather lunch.
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Leeks and Yukon Gold potatoes simmer with thyme before blending into a smooth soup. A little cream and fresh chives finish six generous bowls for a cool-weather lunch.
Thick cabbage slices roast with olive oil and garlic until their edges brown and the centres soften. Lemon and parsley finish a simple vegetable side for autumn dinners.
Rolled oats, pecans and pepitas bake with pumpkin, maple syrup and warm spice. Let the tray cool before breaking up the clusters for breakfast or a crunchy topping.
Firm pear quarters soften in a vanilla and lemon poaching liquid. Serve a few pieces with a spoonful of the light syrup for a simple fruit dessert.
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Canned white beans and chopped vegetables make a brothy one-pot lunch with a lemon finish. Add the kale near the end so you can cook it to the texture you like.
Four everyday ingredients turn delicata squash into a warm vegetable side. Leave the thin skin on, cut even half-moons and give the pieces room to brown.
Maple syrup goes into both the dough and the glaze of these eight pecan scones. A chilled dough gives you time to clear the counter before the tray goes into the oven.
Tender apple pieces and dark berries sit beneath a golden buttery topping. Baking the crumbs separately gives this autumn dessert a crisp finish without a long fruit bake.
Browned chicken thighs roast with red grapes, shallots and rosemary, then meet a simple pan sauce. A savoury autumn dinner with little bursts of fruit.
Crisp apple, cabbage and carrot meet a maple-Dijon vinaigrette, with cranberries and almonds for contrast. Bring this fresh slaw to an autumn meal or tuck some into a sandwich.
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A tray of broccoli with browned edges, garlic and a lemon finish. Serve it beside a roast, or add it to a grain bowl for a practical vegetable side.
Diced pear and three forms of ginger bring fruit and warm spice to a dozen muffins. Bake a batch for breakfast, then freeze some for another morning.
Fresh plum quarters bake into a vanilla butter cake with cinnamon in the crumb and a cinnamon-sugar topping. Slice it for a late-summer or early-autumn dessert.
Roasted acorn squash holds a savoury filling of Italian sausage, mushrooms and thyme. Parmesan melts over the top for an autumn dinner served in four squash halves.
Sweet potato cubes and brown lentils simmer with cumin and mild curry, then finish with spinach, coconut milk and lemon. A warming pot for autumn lunches.
Pumpkin, cinnamon and vanilla make a warmly spiced stack for a slow autumn breakfast. Cook a batch for four and serve with maple syrup.
Browned chicken thighs, tender apple wedges and shallots in a cider pan sauce with Dijon and thyme. A savoury way to bring apples to an autumn dinner.
Roasted cauliflower and red onion meet fluffy quinoa, tart cranberries and a lemon dressing. Serve warm for dinner or keep chilled for an autumn lunch.
Pumpkin, chickpeas and tahini blend into a savoury dip with lemon and cumin. Serve with crunchy vegetables for an autumn snack or an appetizer before dinner.
Carrots roast until tender with a light maple glaze and fresh thyme. A straightforward vegetable side for autumn dinners or a Thanksgiving menu.
Tender pears baked beneath a buttery oat crumble, with cinnamon, a little ginger and a squeeze of lemon. A warm autumn dessert to spoon into bowls after dinner.

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