Baked Apples with Oat and Walnut Filling
Halved apples hold a maple-sweetened oat and walnut filling. Cover them briefly to soften the fruit, then uncover to brown the topping.
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Halved apples hold a maple-sweetened oat and walnut filling. Cover them briefly to soften the fruit, then uncover to brown the topping.
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Fresh tomatoes, sweet red peppers, onion and garlic roast until browned, then blend with vegetable broth and basil into a smooth autumn soup.
Ripe pear, fresh ginger and cinnamon bake with rolled oats into six soft breakfast portions. Cool the pan briefly before cutting, then refrigerate extras for another morning.
Spiced roasted cauliflower and chickpeas sit over couscous with cool cucumber, tomatoes and a lemon tahini drizzle. Keep the vegetables and sauce separate for lunch leftovers.
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Fresh orange zest and tart cranberries brighten this tender butter loaf. Let it cool fully before adding the simple orange glaze and slicing it into ten portions.
Pork tenderloin roasts with apple wedges, shallot and thyme, then rests while the maple-Dijon pan sauce reduces. Slice it for four autumn dinner portions.
Roasted cauliflower blends with vegetable broth, butter, lemon and nutmeg for a smooth autumn lunch. Reserve a few browned florets to finish the bowls.
Pumpkin, rolled oats and warm spice bake into a soft breakfast. Portion the pan for another morning and refrigerate promptly.
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Finely shredded red cabbage cooks slowly with apples, onions, wine vinegar and warm spices. A sweet-tart side to prepare ahead for an autumn roast dinner.

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