As the weather gets cooler and the leaves change color, we've gathered 10 delicious recipes using the best ingredients of the season. These recipes will not only make your taste buds happy but also help you feel your best. From comforting soups to tasty baked goods, we're here to make your fall more flavorful and healthier. So, put on your apron and get ready to cook some amazing meals that will keep you well and happy this season.
Creamy White Bean-And-Chard Soup
What you’ll need:
- 2 tablespoons olive oil
- 1 small yellow onion, chopped (1 ½ cups)
- 2 garlic cloves, finely chopped
- 1 teaspoon finely chopped fresh rosemary
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 (15-oz.) cans of lower-sodium cannellini beans, drained and rinsed
- 4 cups lower-sodium chicken broth
- 1 dried bay leaf
- 3 cups packed roughly chopped Swiss chard (stems and ribs removed; from 1 [8-oz.] bunch)
- ⅓ cup sour cream
- 1 tablespoon whole milk
- Fresh chives and crushed red pepper for garnish
What you need to do:
- Heat oil in a pan over medium-high heat. Add chopped onions. Cook, stirring occasionally, until soft and translucent, 5 to 7 minutes. Add garlic, rosemary, salt, and pepper. Cook, stirring constantly for 1-2 minutes. Add beans, broth, and bay leaf.
- Bring mixture to a boil over high. Reduce heat to low; simmer, stirring occasionally, 15 minutes. Remove and discard the bay leaf.
- Add chard and cook over low, stirring occasionally, until chard is very tender and wilted. It will take 5-6 minutes.
- Working in 2 batches, ladle the entire mixture into a blender. Secure the lid on the blender and remove the centerpiece to allow steam to escape. Place a clean towel over the opening. Process until smooth, 2 to 3 minutes per batch. Cook the soup over low to medium heat.
- Add sour cream and whole milk in a bowl. Top servings with sour cream mixture; garnish with chopped fresh chives and crushed red pepper.
Sweet Potato-Carrot Soup
Your fall weeknights will be so much better with this creamy soup as it tastes unbeatable with a mix of perfectly seasoned carrots and sweet potatoes. Feel free to use all your favorite root vegetables, like Turnip, Potatoes or Beetroot.
What you’ll need:
- 2 tablespoons olive oil
- 1 cup chopped yellow onion (from 1 medium onion)
- ½ cup finely chopped celery (from 1 large celery stalk)
- 2 teaspoons finely chopped garlic (from 2 garlic cloves)
- 1 ½ teaspoons ground cumin
- 5 cups chopped peeled sweet potatoes
- 3 cups chopped (½-inch cubes) carrots (from 7 large carrots)
- 6 cups lower-sodium chicken broth or vegetable broth
- 1 teaspoon kosher salt, divided
- ¼ cup half-and-half
- Garnish: roasted pumpkin seed kernels (pepitas) and diced jalapeño
What you need to do:
- Heat olive oil over medium-high heat. Add diced onion and chopped celery. Sauté, stirring frequently, until the onion becomes translucent and softened, which should take approximately 6-7 minutes.
- Stir in minced garlic and ground cumin and continue stirring constantly for an additional 1 minute. Add the chopped sweet potatoes and carrots, along with the broth and 1/2 teaspoon of salt. Bring the mixture to a boil over high heat, then cover and reduce the heat.
- Take the soup off the heat. Use an immersion blender to process it until it reaches a very smooth consistency, which usually takes about 2 to 3 minutes. Stir in the half-and-half and the remaining 1/2 teaspoon of salt into the pureed soup. For garnish, top the soup with roasted pumpkin seed kernels (pepitas) and diced jalapeño.
Chicken and mushroom stir fry
What you’ll need:
- 4 (6-oz.) boneless, skinless chicken breasts
- 1/2 teaspoon black pepper
- 1 1/4 teaspoons kosher salt, divided
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 6 ounces cremini mushrooms, halved
- 6 ounces oyster mushrooms, torn
- 6 garlic cloves, smashed
- 1/2 cup (4 oz.) dry white wine
- 1/4 cup unsalted chicken stock
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 (8.8-oz.) pkg. precooked microwavable brown-and-wild rice, prepared according to pkg. directions
- Lemon wedges
What you need to do:
- Sprinkle pepper and ¾ teaspoon of salt evenly over the chicken. Heat oil in a large skillet over medium-high. Add chicken. Cook until well browned, about 6 minutes per side. Transfer to a plate and set aside.
- Melt butter in pan over medium-high. Add mushrooms. Cook, undisturbed for 3 minutes. Stir in garlic. Cook, stirring occasionally and sprinkle with remaining 1/2 teaspoon salt. Stir in wine and stock.
- Return chicken to pan, and sprinkle with thyme. Cook, undisturbed, until a thermometer inserted in thickest portion registers 165°F, about 3 minutes. Sprinkle with parsley. Serve with rice and lemon wedges.
Mashed Sweet Potatoes
Looking for the ultimate holiday recipe that's easy enough to make at any time? Let us introduce our Instant Pot Sweet Potatoes
What you’ll need:
- 2 1/2 pounds sweet potatoes, peeled (about 3 large)
- 1 cup apple cider or water
- 1/4 cup unsalted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon flaky sea salt
- 1/4 teaspoon black pepper
What you need to do:
- Place the sweet potatoes onto the steam rack inside an electric programmable pressure cooker, such as an instant Pot. Pour the apple cider vinegar over the sweet potatoes. Cover the cooker with its lid, ensuring it locks securely in place. Turn the steam release handle to the SEALING position. Select the MANUAL/PRESSURE COOK setting, then choose HIGH pressure and set the timer for 20 minutes.
- After the cooking cycle completes, allow the pressure to release naturally for 10 minutes. Carefully turn the steam release handle to the VENTING position, allowing all the steam to escape (the float valve will drop). This should take about 1 to 2 minutes. Once the steam has fully escaped, remove the lid from the cooker.
- Take out the cooked sweet potatoes. Remove the steam rack and drain any remaining liquid from the cooker. Return the potatoes to the cooker and add butter and kosher salt. Mash the sweet potatoes to your desired consistency. Transfer the mashed sweet potatoes to a serving bowl and sprinkle them with flaky salt and freshly ground pepper. Serve immediately.
RELATED: 35+ Best Fruits & Veggies To Eat This Fall
Creamy Chicken Alfredo Casserole
What you’ll need:
- 1 (6 oz.) package fresh baby spinach, chopped
- ⅓ cup refrigerated pesto sauce
- 1 (15 oz.) jar Alfredo sauce
- ¼ cup chicken broth
- 12 ounces uncooked penne pasta, cooked according to package directions
- 2 ½ cups chopped rotisserie chicken
- 4 ounces pre-shredded low-moisture part-skim mozzarella cheese (about 1 cup)
- 2 tablespoons thinly sliced fresh basil
- ¼ teaspoon paprika
What you need to do:
- Preheat oven to 375°F. Toss together spinach and pesto in a medium bowl.
- Stir together Alfredo sauce and chicken broth in another bowl. Spread one-third of Alfredo mixture (about ½ cup) into a lightly greased 11- x 7-inch baking dish. Top with half of spinach mixture.
- Stir together cooked pasta, chicken, and remaining Alfredo mixture, spoon half of chicken mixture over spinach mixture. Repeat layers once with remaining spinach mixture and chicken mixture.
- Bake in preheated oven 30 minutes. Remove from oven, and sprinkle with cheese. Return to oven, and bake until hot and bubbly, about 5 minutes. Top with basil and paprika.
Red Lentil Squash Soup
What you’ll need:
- 2 tablespoons olive oil, plus more for serving
- 1 large yellow onion, chopped
- 4 cloves garlic, finely chopped
- 2 teaspoons finely chopped ginger (from a 1-in. piece)
- 2 teaspoons harissa
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 quarts vegetable broth
- 2 cups cubed butternut squash
- 1 ½ cups dried red lentils
- 3 medium carrots, chopped
- 2 tablespoons fresh lemon juice (from 1 lemon)
- Chopped roasted almonds and chopped parsley, for serving
- Toasted pita and plain yogurt, for serving
What you need to do:
- Heat oil in a large pot or Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until tender and beginning to brown, 6 to 8 minutes. Add ginger, harissa, spices, salt, and pepper. Cook, stirring constantly, until fragrant, about 2 minutes.
- Add broth, squash, lentils, and carrots; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Working in 2 batches, transfer mixture to a blender. Remove center piece of blender lid to allow steam to escape. Secure lid on blender and place a clean towel over lid. Process until smooth, about 1 minute. (You can also use an immersion blender.) Return soup to pot and stir in lemon juice.
- Drizzle each serving with oil and top with almonds and parsley. Serve with toasted pita and yogurt for dipping.
Roasted Root Veggie Quinoa Bowls
What you’ll need:
- 1 10-oz. pkg. fresh butternut squash, cut into 3/4-in. cubes
- 4 parsnips, peeled and cut into 3/4 in. cubes (about 2 cups)
- 8 oz. Brussels sprouts, trimmed and quartered lengthwise
- 1 small red onion
- 1/4 cup plus 2 Tbsp. olive oil, divided
- 2 tsp. kosher salt, divided
- 1 cup quinoa
- 3 cups fresh baby spinach
- 1 Tbsp. white balsamic or apple cider vinegar
- 1 tsp. Dijon mustard
- 1/2 cup hummus
What you need to do:
- Place a large, rimmed baking sheet in oven and preheat oven to 450°F. Toss together squash, parsnips, Brussels sprouts, onion, 2 tablespoons oil, and 1 1/2 teaspoons salt in a large bowl. Carefully spread vegetable mixture on preheated baking sheet. Return to oven and roast, tossing halfway through, until tender and browned, about 20 minutes. Let cool on baking sheet for 5 minutes.
- Meanwhile, cook quinoa according to package directions. Transfer to a large bowl. Add spinach and remaining 1/2 teaspoon salt. Toss until spinach is slightly wilted.
- Whisk vinegar and mustard in a small bowl. Gradually drizzle in remaining 1/4 cup oil, whisking constantly. Stir 2 tablespoons vinaigrette into quinoa.
- Divide quinoa among 4 bowls. Top with roasted vegetables. Dollop with hummus and drizzle with remaining vinaigrette. Serve warm or at room temperature.
Thai Curry Vegetable and Tofu Soup
What you’ll need:
- 1 tablespoon Thai red curry paste
- 1 teaspoon grated fresh ginger
- 2 cups low-sodium vegetable broth
- 1 14-ounce can coconut milk
- kosher salt
- ½ pound shiitake mushrooms, stems removed and caps thinly sliced
- 4 ounces green beans, halved
- 2 carrots, halved lengthwise and sliced crosswise
- 14 ounces extra-firm tofu, drained and cut into cubes
- 4 ounces snow peas
- 2 tablespoons fresh lime juice
- ¼ cup torn fresh basil leaves
- Asian chili garlic sauce, for serving
What you need to do:
- Place the curry paste and ginger in a medium pot. Whisk in the broth, coconut milk, and 1 teaspoon salt and bring to a boil.
- Add the mushrooms, green beans, and carrots and simmer until just tender, 3 to 5 minutes.
- Add the tofu and snow peas and simmer until the snow peas are bright green, about 1 minute more.
- Stir in the lime juice. Sprinkle with the basil and serve with the chili garlic sauce.
RELATED: 5 Fall Foods That Won’t Ruin Your Summer Body
Cauliflower Rice Bowl With Tahini Chicken
What you’ll need:
- 1 cup plain 2% reduced-fat strained yogurt (such as Greek)
- 3/4 cup packed fresh flat-leaf parsley leaves and tender stems, plus more for garnish
- 1/4 cup tahini (sesame paste)
- 2 Tbsp. fresh dill (from 1 [1/2-oz.] pkg.), plus more for garnish
- 2 garlic cloves
- 1/2 tsp. grated lemon zest plus 1/4 cup fresh juice (from 2 lemons)
- 1/4 tsp. cayenne pepper
- 3/4 tsp. Greek seasoning, divided
- 2 lb. boneless, skinless chicken thighs (about 6 thighs)
- 1/2 medium (10 oz.) red onion, cut into 1-in. wedges with root intact (about 1 cup)
- 1 tsp. olive oil
- 1 (10-oz.) pkg. fresh or frozen riced cauliflower (about 1 1/2 cups)
- 1 (15 1/2-oz.) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
- 1 small (9 oz.) cucumber, diced (about 1 cup)
- 1 pt. multicolored cherry tomatoes, halved (about 2 cups)
- 1/4 cup pitted kalamata olives
What you need to do:
- In a high-powered blender or food processor, blend together yogurt, parsley, tahini, dill, garlic, lemon zest, lemon juice, cayenne pepper, and 1/2 teaspoon of the Greek seasoning until the mixture is smooth.
- Place chicken thighs and half of the yogurt dressing in a large ziplock plastic bag. Seal the bag, gently massage the yogurt dressing into the chicken, and refrigerate the bag for at least 3 hours, but up to 12 hours for optimal flavor.
- Preheat your grill to medium-high heat (approximately 400°F to 450°F). In a small bowl, combine onion wedges with olive oil and the remaining 1/4 teaspoon of Greek seasoning; toss until the onions are well coated.
- Grill the onion wedges on oiled grates, turning them frequently, until they become charred and tender, which should take about 10 to 15 minutes. Grill the chicken thighs, uncovered, until they are fully cooked, approximately 5 to 7 minutes per side. Remove the grilled onion wedges and chicken from the grill, allowing them to rest for 5 minutes. Cut two of the chicken thighs in half.
- Follow the instructions on the package to prepare riced cauliflower.
- Divide the riced cauliflower evenly among four bowls. Top each bowl with chickpeas, cucumber, halved cherry tomatoes, grilled onion wedges, olives, and chicken. Finish by drizzling each bowl with approximately 3 tablespoons of the remaining yogurt dressing, and garnish with additional fresh parsley or dill, as desired.