Butternut Squash, Leek and Apple Soup
The medley of fall vegetables combine to make a wonderfully warm and comforting soup.
Simmer
New-Fashioned Cream of Mushroom Soup
Made with cashews instead of cream, this isn't your mama's mushroom soup! But this rich and velvety soup is soup-er versatile!
Gluten-Free Chicken Fajita Stew Recipe
You can use this gluten-free, high-protein stew in tortillas or lettuce wraps, or use it as the base for fajitas or quesadillas
Sourdough Dressing with Turkey Sausage, Walnuts & Pomegranate
This rich sausage and walnut dressing freezes well and it can be cooked in a slow cooker, freeing up oven and stovetop space. The slow, even heat of a slow cooker yields moist stuffing with crispy edges.
Savory Stuffed Mini Pumpkins
These mushroom-and-quinoa-stuffed mini pumpkins contain all of the flavors of fall. With savory herbs and a hint of tart-sweetness from dried cranberries, these adorable little stuffed pumpkins will be the hit of your next fall gathering!
Turkey & Mushroom Ragu-Stuffed Acorn Squash
Acorn squash is at its peak in the fall, and we like it with stuffed with this delicious mixture of spicy ground turkey, mushrooms and a zesty ragu for a nutritious, high-protein meal.
Fire-Roasted Lentils
Lentils and fire-roasted tomatoes combine to make a hearty, plentiful plant-based protein dish.
Vanilla-Laced Cranberry Sauce
This sauce features round, floral notes of vanilla to complement the tart sweetness of the cranberries. To make the recipe even more quickly, you could use two teaspoons of vanilla extract, but it won’t have the same depth of flavor – or the pretty vanilla-speckled look – of the whole bean.
