Braised Red Cabbage with Apples
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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Pumpkin Bread
Canned pumpkin, butter and three warm spices make two simple loaves for breakfast or an afternoon slice. Cool before cutting, then freeze one loaf for another day.
Mushroom Risotto
Porcini soaking liquid gives this mushroom risotto depth, while gradual additions of stock help the rice turn creamy. Finish with butter, Parmesan and parsley for four dinner portions.
Roasted Beet and Lentil Salad
Tender beet wedges and red onion meet firm lentils, peppery watercress and a sharp lemon-mustard dressing. Serve this warm salad as four light lunches or side portions.
Turkey Pumpkin Chili
Pumpkin purée thickens a savoury pot of ground turkey, white beans and tomatoes. Spinach goes in at the end, with cocoa and warm spices in the sauce.
French Apple Cake
Firm apple cubes fold into a butter cake flavoured with vanilla and dark rum. A little sugar on top adds a delicate crust to eight autumn dessert slices.
Chicken Wild Rice Soup
Chicken, wild rice and diced vegetables cook gently before a milk sauce gives the soup its creamy finish. An eight-portion slow-cooker lunch for autumn days.
Honey Roasted Parsnips
Parsnips roast with honey and butter until golden at the edges. A short parboil and steam-dry step come before the oven.
Sweet Potato Breakfast Hash
Sweet potato, bacon, red pepper and kale share a skillet with four eggs. A savoury breakfast with cumin, paprika and a green onion finish.
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.
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.
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