The onset of cooler fall temperatures makes warm food seem more enticing than ever, but it can make your traditional hearty dishes even healthier by adding more seasonal health food into your fall recipes.
During the harvest season, there is no better time to stock up on fresh produce such as apples, squash, beets, brussels sprouts, cranberries, kale, pumpkin, and potatoes while they are at their peak.
In this series of easy, healthy fall dinner ideas inspired by Delish, using in-season fruits and veggies brings out the best flavors. We're going to give you some awesome dishes to try out next.
Tomato Basil Soup
Ingredients
- 2 lb. Roma tomatoes
- 6 cloves garlic
- 3 tbsp. extra-virgin olive oil, divided
- Kosher salt
- Small Parmesan rind
- 1/4 tsp. crushed red pepper flakes
- 1 c. packed basil leaves, plus more for serving
- Heavy cream, for serving
- Freshly ground black pepper
- 1 medium yellow onion, chopped
- 4 c. low-sodium chicken or vegetable broth
Directions
Preheat oven to 450 °. To cut the stem out of the tomatoes, use the paring knife, then quarter the tomatoes. Combine the tomatoes, garlic, and 2 tablespoons of oil on a big baking sheet.
With salt and pepper, season generously. Roast for 20 to 25 minutes, until the tomatoes are quite soft and golden. Heat the remaining tablespoon of oil in a large pot over medium heat.
Add onion and cook until soft. Add to the pan the roasted tomatoes and garlic and any juice, then add the broth and bring to a boil. To blend the tomatoes until smooth, use an immersion blender.
Add parmesan rind, basil, flakes of red pepper, and salt and pepper to taste. Cover and cook, then lower heat to a simmer. Allow the soup to simmer, stirring occasionally, for 20 minutes.
After Cooking
Remove the rind out of the soup. Serve with more basil and add a little cream or olive oil to drizzle.
Harvest Bowls
Ingredients
Dressing
- 1/4 c. apple cider
- 1/4 c. apple cider vinegar
- 2/3 c. olive oil
- 1 tbsp. Dijon mustard
- Freshly ground black pepper
- 1/2 shallot, minced
- 1 tsp. honey
- kosher salt
Bowls
- 3 c. sliced grilled chicken
- 2 c. finely sliced kale
- 1/2 c. dried cranberries
- 1/2 c. sliced almonds
- 1/4 c. shaved Parmesan
- 1 lb. Brussels sprouts, trimmed and halved
- 1 red onion, sliced
- 2 sweet potatoes, cut into small cubes
- 2 tbsp. olive oil, divided
- 1 tsp. dried thyme
- kosher salt
- Freshly ground black pepper
- 3 c. cooked brown rice
Directions
Preheat oven to 425. Mix the Brussels sprouts, sweet potato, and red onion with 1 tablespoon of olive oil on a wide, parchment-lined baking sheet. Season and bake for 25-30 minutes, until the vegetables are tender.
In the meantime, prepare the vinaigrette. Combine the cider, vinegar, olive oil, shallot, mustard, and honey in a big bowl until smooth and mixed. With salt and pepper, season.
Mix the kale with the cranberries and almonds in a medium bowl. For the salad, add 1/3 cup of prepared dressing and toss.Â
Top 1 cup of rice with 1 cup of roasted vegetables, 1/2 cup of salad, and 1 cup of chicken. Assemble the bowls. Top with a dressing drizzle and serve.
Pumpkin Soup
Ingredients
- 4 cloves garlic, minced
- 4 lb. pumpkin (any kind but preferably sugar pie)
- 4 c. low-sodium chicken broth
- 1 tbsp. extra-virgin olive oil
- 1 large onion, coarsely chopped
- Kosher salt
- Freshly ground black pepper
- 1/2 c. heavy cream, plus more for garnish
Directions
Heat the oil in a large soup pot or Dutch oven over medium heat. Add the garlic and onion and cook until golden.
Consequently, halve, peel, and scrape out the pumpkin seeds. Slice into chunks. To the pot, add pumpkin chunks and broth. With salt and pepper, season.
Bring to a boil, uncovered, then simmer with reduced heat. Simmer about 30 minutes until the pumpkin is fork-tender.
After Cooking
Remove the pot from the heat and blend the mixture until smooth, using an immersion blender. Stir in cream and season to taste. (Alternatively, let the soup cool, then blend in a blender.)
Place the soup in bowls to serve, add a swirl of cream, and garnish with pepper.
Final Words
These recipes for fall couldn't be simpler. Break out the brown sugar and prepare one of these hearty bowls and pureed soups if you want a dinner that yells fall. They're much better than any shop-bought.
