Vanilla Poached Pears
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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ON THE MENU TONIGHTONE POT. ALL THE FLAVOUR.A dinner that
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Golden chicken, colourful peppers, and perfectly seasoned rice. Meet your next family favourite.
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Sheet Pan Gnocchi with Brussels Sprouts
Shelf-stable gnocchi roast alongside Brussels sprouts and red onion, then get a feta and walnut finish. There is no separate pot of boiling water to manage.
Roasted Pumpkin Seeds
Save the seeds when preparing a pie pumpkin and turn them into a simple savoury snack. A light coating of oil and a little salt let the toasted flavour lead.
White Bean and Kale Soup
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.
Roasted Delicata Squash
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 Pecan Scones
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.
Apple and Blackberry Crumble
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.
Harvest Chicken with Grapes and Rosemary
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.
Apple Cabbage Slaw with Maple Dijon Dressing
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.
Creamy Mushroom and Spinach Orzo
Browned mushrooms, thyme and garlic flavour a pan of tender orzo. Spinach and a little cream finish this comforting pasta for an autumn evening.
Roasted Broccoli with Lemon and Garlic
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.
Pear and Ginger Muffins
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.
Plum Cake with Cinnamon Sugar
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.
Sausage Stuffed Acorn Squash with Mushrooms
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 Lentil Soup with Spinach
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 Pancakes with Maple Syrup
Pumpkin, cinnamon and vanilla make a warmly spiced stack for a slow autumn breakfast. Cook a batch for four and serve with maple syrup.
Skillet Apple Cider Chicken with Dijon and Thyme
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 Quinoa Salad with Lemon
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.
Savory Pumpkin Hummus with Lemon and Cumin
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.
Maple Thyme Roasted Carrots
Carrots roast until tender with a light maple glaze and fresh thyme. A straightforward vegetable side for autumn dinners or a Thanksgiving menu.
Cinnamon Pear Crisp with Oat Topping
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.
Lemon Chicken Orzo Soup with Dill
A pot of chicken, carrots and rice-shaped pasta finished with lemon and fresh dill. The broth stays light, with a little body from the orzo.
Sweet Potato Black Bean Tacos with Lime Slaw
Roasted sweet potato, cumin-scented black beans and crisp lime slaw tucked into warm corn tortillas. Add sliced avocado and bring the fillings to the table.
Apple Cinnamon Baked Oatmeal
Soft baked oats with diced apple, cinnamon and maple syrup. Cut the pan into six breakfast portions and refrigerate the extras for another morning.
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