We firmly believe that October is one of the best months of the year to eat. Farmers markets are over-flowing with autumn’s best flavors from cauliflower to apples and pumpkins. Here are 31 seasonal recipes that take advantage of what’s in season. Make one every night this month.
Battered in almond flour, dipped in buffalo sauce, and crisped up in an Air Fryer, these spicy cauliflower bites are a great idea for your next meatless Monday.
Consider this anything-but-boring chicken recipe a simplified take on chicken marsala that’s easy enough for weeknights. It’s cooked in a zesty sauce made of white wine, chicken broth, garlic, butter, and parsley.
Nutty squash, crunchy quinoa, savory sausage, and sweet cranberries are the perfect complements to one another. Make it as a side or a main dish.
Pork and apples are one of those timeless combinations we’ll never get sick of. So do your fall apple picking and put them to good use in this savory recipe.
Introducing: the new wedge salad. Cabbage forms the base of this crunchy salad, topped with bacon, crumbled blue cheese, and scallions.
This creamy pasta feels just right on chilly fall nights. It’s loaded with lots of veggies and gets a little bit of crunch from crispy fried shallots.
The smoky tomato-based sauce brings this whole roatsed cauliflower to the next level, but if you’re trying to cut back on time and ingredients, opt for store bought romesco sauce. It’ll taste very similar and make this meal a breeze.
Enjoy all the best of fall’s flavors in one filling salad. The balsamic honey dressing is easy enough to make at home, but you can always use your favorite store bought version.
Make this creamy au gratin throughout the fall leading up to Thanksgiving, but just make sure it has a place on your holiday table.
Ditch the take-out and whip up this Thai-inspired curry at home. The sauce is made with red curry paste, coconut milk, ginger, and garlic. Load it up with your favorite veggies (sweet potatoes and peppers are our go-tos) and add some protein if you’re looking for a more filling meal.
This vegetarian-take on classic Bolognese sauce still tastes chewy and meaty thanks to lentils and mushrooms cooked in vegetable broth and diced tomatoes, carrots, celery, garlic and red pepper flakes.
This low-carb dinner combines everything you love about cheesesteaks, but instead of bread, the ingredients are stuffed into hollowed out bell peppers.
When you think of fall, your mind probably goes right to pumpkin-flavored desserts, but we love using pumpkin in savory recipes like this thick and decadent soup.
The broccoli, almonds, mushrooms, and chickpeas get roasted in the oven. Then, they’re tossed into the orzo and chicken broth and seasoned with lemon. You can always add your favorite protein like chicken or shrimp.
This Chinese-inspired recipe is perfect for meal prepping. To cut back on prep time, opt for your favorite store-bought sesame dressing.
There’s really no wrong time of day to enjoy chicken salad. Breakfast, lunch, or dinner, the choice is yours.
Taco bowls are such a fun and versatile meal because you can customize them with any of your favorite toppings. Load them up with jalapeño, pico de gallo, guacamole, rice, and more.
Meet your new favorite party app. It comes together in about 30 minutes, and it’s a guaranteed crowd pleaser. Serve with crusty bread or crackers for sopping up the melted Brie.
If you’re looking for a great meal prep recipe, let this be the one. Roast the sweet potatoes and figs ahead of time and prepare the dressing. Then, just combine all the ingredients into a bowl and call it lunch or dinner.
This comforting recipe tastes like chicken pot pie, loaded baked potatoes, and cauliflower gratin all got together into one ultimate feel-good food.
Making gnocchi from scratch requires a bit of patience, but it’s pretty easy once you get the hang of it. Of course, you can always pick up a bag of store bought sweet potato gnocchi if you’re looking to save time in the kitchen.
If you haven’t tried making pizza on the grill, take advantage in these last few weeks before it gets too cold. The crust turns perfectly crisp and charred but it’s still delightfully doughy when you take a bite.
Oven-fried and coated with a sticky, spicy glaze made with soy sauce, hoisin, dried red chiles, and black vinegar, these Brussels sprouts are going to be your new favorite dish. We love adding beef, tofu, or chicken to make a complete meal.
This recipe calls for cauliflower couscous, which is made by pulsing cauliflower florets in a food processor, but you can swap in your favorite grain like rice or quinoa.
You can either start with fresh pumpkin, which gets diced and roasted in the oven, or save yourself time by opting for the canned version. Mixed with arborio rice, vegetable broth, Parmesan cheese, and shiitake mushrooms, it’s a decadent autumn dinner.
Cremini and shiitake mushrooms are cooked in a spicy, garlicky chipotle pineapple sauce. Served in tortillas, it’s a great meatless meal that still feels hearty and filling.
Shortbread cookies > all other cookies. Blame it on the butter, but that’s just the way it is.
Fall has just begun, but we’ve already enjoyed more apple and pumpkin dessert recipes than we can count. Switch things up a bit with this pear creation, which tastes like a hybrid between pie and creamy custard.
This vegan and gluten-free dessert comes together with just five ingredients: dates, coconut flakes, vegan chocolate chips, coconut oil, and almond butter.
This halloween-themed baking project is ideal for making with kids. They’re totally delicious, absolutely adorable, and they call for just a handful of simple ingredients like puff pastry, canned pumpkin purée, egg, sugar, and half and half.
News – 31 Delicious And In-Season Recipes To Make This October