All Together Now
So the pantry is good to go, and you know what to expect to find when you hit the farmer’s market (apple cider donut in hand) this Saturday morning. But how does it all come together? We’ve curated some of our favorite fall recipes that combine the freshest of seasonal produce with those pantry staples.
Chickpea and Kale Shakshuka
Whether you’re making brunch for one (with leftovers), dinner for two, or feeding a crowd, shakshuka is the star of the show. It’s a warm and cozy one-pot meal that can be served at any time of day, and we love this twist on the classic recipe. The fresh farmer’s market kale adds a pop of green, and the dish gets its heartiness from its base of canned chickpeas and crushed tomatoes.
Blackened Brussels Sprouts with Bacon and Dates
Sometimes that we think that we look forward to fall solely so we can make this brussels sprouts recipe. The balance of flavors is incredible here - you get the crunch from the fresh sprouts, smokiness from the bacon, sweetness from the dates, and a little tart bite from the red wine vinegar. We’ve successfully made this recipe vegan, too, by swapping out the bacon for some smoked sea salt.
Coconut Apple Ginger Daal
Daal has worked its way into our hearts as one of our all-time favorite cold weather comfort foods, and we love how it can function as either a soup or a side dish depending on how long you cook it and how much liquid you add. Grab the dried lentils and coconut milk from your pantry, and liven them up with a killer trifecta of apple, ginger, and a squeeze of lime juice.
Braised Short Ribs with Squash and Chile
We’ve eaten a lot of squash a lot of ways, but this heavenly pairing with braised short ribs really knocked our socks off. It turns out that sweet acorn squash is an incredible counterpoint to the richness of the short ribs and the spiciness of dried chiles, and the tomato paste from your pantry adds a velvety richness that ties it all together.
Pear Cake with Honey and Spelt
Juicy fall pears singularly shine in this incredible (and easy) pear cake. The buttermilk and almonds add really lovely secondary flavor notes, and the lemon-honey glaze is quite literally the icing on the cake.
Vegan Tuscan Pumpkin Pasta
Have you heard - pumpkin does not just belong in a pie, people! We love this rich, vegan pumpkin pasta sauce so much that we’ve literally tried putting it on everything - from Banza to zucchini noodles to stir fried chicken and veggies. The base is made from good old canned pumpkin puree and tomatoes, but you can absolutely sub in fresh pumpkin from the market if you’re feeling adventurous. Warm cinnamon notes and freshly chopped sage round all of those flavors out perfectly.