Soft Ginger Molasses Cookies
Ginger, cinnamon and dark molasses flavour these sugar-coated cookies. Chill the dough before baking in batches for soft centres and gently set edges.
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ON THE MENU TONIGHTONE POT. ALL THE FLAVOUR.A dinner that
A dinner that
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Golden chicken, colourful peppers, and perfectly seasoned rice. Meet your next family favourite.
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Pork Tenderloin with Mushroom Sauce
Pork medallions finish in a mushroom sauce with shallots, thyme and wholegrain mustard. A little cream brings the skillet together for a cool-weather dinner.
Stovetop Apple Butter
Apples cook down with brown sugar, cinnamon and a little allspice and nutmeg into a smooth fruit spread. Spoon it onto toast or stir a little into oatmeal.
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.
Roasted Cabbage Steaks
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.
Pumpkin Spice Granola
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.
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.
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.
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