Quick, easy fall recipes to whip up dinner using ingredients you have on hand.
I hope everyone had a beautiful summer filled with love, laughter, adventure and fun. As we enter fall, the days get shorter, the mornings get colder, and schedules change. Midweek patio gatherings stop, road trips end, and kids start school. All of this brings new routines — and new easy fall recipes!
For me, fall means more continuity in the schedule, including scheduled training sessions on Mondays and Wednesdays. It means more sweatshirts and leggings than t-shirt and shorts. Nutritionally, it means heartier salads, perhaps with some roasted vegetables. Tomato and basil platters give way to roasted cauliflower. Because I tend to have fewer “extras” that take me out of the house at dinnertime in the fall, I can focus, plan, cook more, and eat more at home. Autumn is a happy place for me.
Meals together + semi-finished preparations
When I spend more time in the kitchen, I tend to have more grocery items in the fridge and pantry. I tend to have a plan for quick, whole grain meals that go together. Meals together are colorful, easy and take little time to put on the table.
At Healthy Nest, we use seasonal ingredients. Here’s why: you’re never bored. It’s a deliberate goal. And it’s easy to do if you’ve planned, shopped, and maybe even prepared a little ahead of time. HOW do you get better at it? Look 24 hours ahead. When you prepare and clean up dinner, do a quick prep for the next day. Add another pan to the heat and saute some onions or make some quinoa. Bake the potatoes or cauliflower (to be reheated tomorrow). Add spices to the chicken. Wash lettuce, chop carrots, etc. That way, you’ve made half a meal and it comes together quickly the next day. This half prep is so helpful and so easy to do with fall cooking.
Here are some fall recipes I’ve started making:
Teriyaki Bowl
Modified from The Clean Plate, Paltrow
Fresh, great flavors and easy to assemble with makeup accessories.
Proceed: Marinate chicken + zest + roasted cauliflower. Make teriyaki sauce (or pick one up).
Chicken Marinade:
1 ½ kg chicken thighs (can be layered on the breast or tofu)
2 cloves of garlic, finely chopped
2 tablespoons fresh ginger, chopped
¼ cup tamari (gf) or soy sauce
Bowl:
1 head of cauliflower, shredded (or 2 kg of frozen cauliflower, rice)
2 tablespoons roasted sesame oil
2 onions, chopped
½ cup lettuce, chopped
½ cup kimchi, chopped
2 carrots, grated
1 cucumber, sliced
2 tablespoons fresh cilantro, chopped
Teriyaki Sauce:
½ cup gf tamari or soy sauce
2 limes, juice
1 teaspoon of finely chopped ginger
2 tablespoons of toasted sesame oil
1 teaspoon of sesame seeds
Grill the chicken for about 5 minutes on each side in a grill or pan with a little oil. Cut into pieces. Roast the cauliflower (preferably in front), tossing with a little oil, salt and pepper. Bake at 375 for 20 minutes. Or until soft and brown on the edges. Turn once.
Make the bowls: Add the lettuce, roasted cauliflower, kimchi, carrot and cucumbers. Pour over chicken and sauce, cilantro and sesame seeds.
Hearty Fall Black Bean + Corn Salad
Modified from Once Upon A Chef, Segal
Hearty and filling, this is a great fall dinner that can be made mostly the night before.
Proceed: He can use leftover proteins and make this ridiculously easy. Chicken, steak, edamame, shrimp or, because it’s filling enough on its own, you can serve it as a vegetarian dinner with a side of homemade tortilla chips.
Salad:
2 ears of fresh corn
1 cup chopped red onion
1-15 oz can black beans, drained and rinsed
1 red pepper, seeded and chopped
½ cup loosely packed fresh cilantro, chopped
1 avocado
3 tablespoons pumpkin seeds, dry pan toasted
Sauce:
2 tablespoons of red wine vinegar
Juice of 1 lime (about 2 tbsp)
2 tablespoons of honey
¼ cup avocado oil
1 clove garlic, chopped
¾ teaspoon ground cumin
¾ teaspoon of salt
¼ teaspoon ground pepper
¼ teaspoon dried oregano
2 small chilies in adobo sauce (from a can)
Simmer the corn for about 10 minutes. Meanwhile, add red onion to cold water. Let sit for 10 minutes. This will help take the bite out of the onion.
Make the dressing: Add all the dressing ingredients to a blender and blend until smooth.
Assemble the salad: Cut the kernels from the cob into a medium sized bowl. Add the beans, onion, bell pepper and cilantro to the corn. Pour the dressing over the salad and mix well to combine. Cover and refrigerate for at least an hour or preferably overnight. Just before serving, cut the avocado into chunks and add to the salad. Sprinkle with cilantro, a little more lime juice and pumpkin seeds.
Easy + Kinda Fancy Baked Tortilla Chips:
Much better for you than chips.
7 yellow corn tortillas
2 tablespoons avocado oil, more for greasing the pan
1 tablespoon lime juice
salt
Preheat the oven to 375. Grease two large baking sheets with oil. In a small bowl, mix 2 tablespoons oil and 1 tablespoon lime juice together. Brush whole tortillas with oil. Sprinkle all the tortilla pieces with salt. Bake for 8 to 12 minutes or until tortillas are golden brown. Allow to cool before serving. Tortillas should be crispy. Break into chip size as you eat.
Green Shakshuka with Avocado + Chile
From Dinner in One, Clark
A fantastic way to increase your intake of leafy greens! And so versatile. you can serve for breakfast, lunch or dinner.
Make Forward: Wash and chop all vegetables and herbs. Make rice if available.
Shakshuka:
3 tablespoons of extra virgin olive oil
3 cloves garlic, sliced
Pinch of red pepper flakes
¼ teaspoon ground coriander
3 leeks, white and light green parts, thinly sliced into crescents
10 ounces greens: chopped spinach, arugula, kale or combo
1 cup chopped fresh herb mix: basil, parsley, cilantro, or a combination
Salt and pepper to taste
1 lemon
4-8 eggs
Avocado slices as a topper
¼ cup feta cheese (optional—if dairy is tolerated) as a garnish
It can be served alone or on a bed of rice for a more substantial meal.
Preheat oven to 375. In a large nonstick skillet, heat oil over medium heat, add garlic, cilantro, and red pepper flakes and cook until garlic begins to brown. Add leeks and cook until softened ~ 5 minutes. Then stir in the greens and cook until wilted. Finally add the herbs and salt and pepper. Throw in the coat.
Rub the lemon zest and juice into the pan. Make an allowance in the pan and vegetables for as many eggs as you cook. Carefully break the egg into each portion. Transfer the pan to the oven and bake for 7-10 minutes. Until the eggs are cooked to your liking. Serve over rice if using. Top portion of shakshuka (greens and eggs) with sliced avocado and feta cheese.
Visit our blog for more seasonal recipes and healthy eating tips.
