My Favorite Fall Recipes

For me, besides fall being a time to reset, it’s also a time to start cooking far more than I was during the summer. There’s something about the freshness of the air and the promise of all things new that give me the home-chef bug every October. That’s why the six fall recipes below from one of my favorite cookbooks out this autumn – Half Baked Harvest – are the perfect jumping off point to start this season right. This cookbook is, quite frankly, everything I look for in terms of the way I like to cook.

While I don’t think food should be completely guiltless, and everything – as my Mom always said – should be in moderation, I do like knowing I can get very decadent choices as well as very mindful ones all in one place. The ability to refer to a Saturday night splurge-worthy steak recipe, as well as a healthier butternut squash soup recipe for one’s Monday lunch is a special thing, and Half Baked Harvest allows me to enter fall with just that type of naughty/nice cooking regimen: It’s the balance that’s key.

Below I’d like to take you through breakfast, lunch and dinner with a Ying/Yang, decadent/mindful recipe for each meal of the day, and if you’d like more choices, you can get the full cookbook here and cook your way through fall with me!

Chia Pudding

2¼ cups milk of choice (I like canned coconut milk)

½ cup chia seeds

2 tablespoons honey or pure maple syrup

2 teaspoons pure vanilla extract

¼ teaspoon kosher salt

Smoothie

1 cup milk of choice (I like canned coconut milk)

½ cup fresh or frozen strawberries, hulled

½ cup fresh or frozen raspberries

1 ripe fresh or frozen banana

1 teaspoon pure vanilla extract

Toppings

Plain Greek yogurt

Nut butter, toasted coconut, seeds and/or nuts

Granola, store-bought or homemade

Assorted fresh berries and fruits

Honey

MAKE THE CHIA PUDDING. In a medium bowl, combine the milk, chia seeds, honey, vanilla, and salt and stir well to combine. Cover and let sit in the fridge for at least 2 hours or preferably overnight.

MAKE THE SMOOTHIE. Combine the milk, strawberries, raspberries, banana, and vanilla in a blender and blend until completely smooth.

To assemble, spoon a little chia pudding into the bottom of your bowl and pour the smoothie to the side of the pudding. Top as desired with yogurt, nut butter, granola, and fruits. Drizzle the whole bowl with honey. Eat!

FRESH OR FROZEN FRUIT?

I prefer using fresh fruit for dishes like salads and desserts or other baked items, but for smoothies, I love using frozen fruit. The frozen fruit adds the same body as ice cubes would, but doesn’t water the smoothie down. Genius! If you have tons of fresh fruit on hand, that obviously works great, too, but if it’s the dead of winter, don’t hesitate to go with frozen!

Chamomile Honey Syrup

¾ cup honey

3 chamomile tea bags

Browned Honey Butter

6 tablespoons (¾ stick) salted butter, at room temperature

¼ cup honey

Waffles

3 large eggs, separated

2 cups buttermilk

6 tablespoons (¾ stick) unsalted butter, melted, plus more for serving

1 tablespoon pure vanilla extract

1 cup white whole-wheat flour or whole-wheat pastry flour

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon kosher salt

Handful of mini chocolate chips (optional)

Sliced banana, for serving

MAKE THE CHAMOMILE HONEY SYRUP. In a small saucepan, combine the honey and ¼ cup of water and bring to a low boil over medium heat. Add the tea bags, cover, and remove the pan from the heat. Let steep for 15 minutes, then discard the tea bags. If not using immediately, pour the mixture into a glass jar and store in a cool place for up 2 months; warm slightly before using.

MAKE THE BROWNED HONEY BUTTER. In a small saucepan, melt 4 tablespoons of the butter over medium heat. Cook the butter, stirring often, until it browns lightly and smells toasted, about 5 minutes—the butter will foam and then settle back down. Remove the pan from the heat and pour the butter into a small bowl. Stir in the honey. Place in the fridge to chill for 10 to 15 minutes. Remove from the fridge and stir in the remaining 2 tablespoons of butter.

MAKE THE WAFFLES. Preheat your waffle iron.

In a large bowl using a handheld mixer or whisk, whip the egg whites on high until they hold stiff peaks, 3 to 5 minutes. Set aside.

In a medium bowl, whisk together the egg yolks, buttermilk, melted butter, and vanilla until combined. Stir in the flours, baking powder, baking soda, and salt until just combined. Add a scoop of the whipped egg whites and stir until combined. Add the remaining whites to the batter and stir until no white streaks remain—don’t worry if the batter is a little bit lumpy. Stir in the mini chocolate chips, if desired.

Cook the waffles in the waffle iron according to the manufacturer’s instructions. Serve with butter, chamomile syrup, and bananas.

Coconut Rice

1 cup canned full-fat coconut milk

1 cup uncooked jasmine or black rice

½ teaspoon kosher salt

3 tablespoons unsweetened flaked coconut

Soup

1 tablespoon extra-virgin olive oil

2 garlic cloves, minced or grated

1 (1-inch) knob fresh ginger, peeled and grated

1 stalk lemongrass, tender white inner core only, minced

2 scallions, chopped

3½ cups low-sodium chicken broth or vegetable broth

3 cups cubed butternut squash

⅓ cup creamy peanut butter

2 to 3 tablespoons Thai red curry paste

1 tablespoon fish sauce

1 (14-ounce) can full-fat coconut milk

Juice of 1 lime

2 cups baby kale

4 ounces shiitake mushrooms

¼ cup chopped fresh cilantro

¼ cup chopped fresh basil

1 ripe mango, pitted, peeled, and sliced or chopped (see “How to Peel and Cut a Fresh Mango,” page 38), for garnish

⅓ cup chopped roasted peanuts, for garnish

Fresh mint, Thai basil, and/or sliced Fresno chiles, for garnish

MAKE THE COCONUT RICE. Combine the coconut milk and 1 cup of water in a medium pot over medium heat. Bring to a boil, then add the rice, salt, and coconut flakes. Stir to combine, then cover and reduce the heat to low. Cook for 30 to 40 minutes, until the liquid has been absorbed. Remove the lid and fluff the rice with a fork.

MEANWHILE, MAKE THE SOUP. In a large stockpot, heat the olive oil over medium. When it shimmers, add the garlic, ginger, lemongrass, and scallions. Cook for about 1 minute, until fragrant, being sure the garlic doesn’t burn. Slowly add the broth and the squash. Bring the soup to a boil, then cover and simmer for 15 to 20 minutes, or until the squash is fork-tender. Remove from the heat and let the soup cool slightly.

Carefully transfer the soup to a blender or food processor, working in batches, if necessary, and blend until completely smooth. Return the soup to the pot over medium heat. Add the peanut butter, curry paste, fish sauce, coconut milk, and lime juice and stir to combine. When the soup is smooth and creamy, add the kale and mushrooms and cook until the mushrooms are hydrated and tender, 8 to 10 minutes.

Remove the pot from the heat and stir in the cilantro and basil. Divide the soup among four bowls and add a scoop of coconut rice to each. Garnish with mango, then add chopped peanuts, fresh mint, Thai basil, and/or a few slices of chile.

Extra-virgin olive oil

2 (8-inch) flour tortillas

⅓ cup chopped mixed fresh herbs (I like basil, oregano, and parsley)

2 cups shredded provolone cheese

2 small zucchini, thinly sliced

1 ear corn, kernels sliced from the cob (about 1 cup)

Kosher salt and freshly ground black pepper

4 ounces Brie cheese, cut into small wedges (rind on)

½ cup packed fresh basil leaves

Crushed red pepper flakes

Chipotle Honey (recipe follows)

  1. Preheat the broiler to high with a rack in the top third.
  2. In a large oven-safe skillet, heat a drizzle of olive oil over high. When it shimmers, add one tortilla to the skillet. Sprinkle with half the fresh herbs. Add half the shredded provolone cheese. Finish with half the zucchini and corn. Season the veggies lightly with salt and black pepper. Remove the skillet from the heat and add half the Brie wedges.
  3. Transfer the skillet to the oven and broil for 1 to 2 minutes, or until the cheeses are melted and bubbling—watch closely, as this will cook fast! Remove from the broiler and carefully slide the pizza onto a plate. Tent with aluminum foil to keep warm.
  4. Repeat to make a second pizza.
  5. Top the broiled pizzas with fresh basil, red pepper flakes, and a drizzle of chipotle honey.

CHIPOTLE HONEY

Makes: Just over ¼ cup

¼ cup honey

2 canned chipotle peppers in adobo, chopped

Mix together the honey and chipotles in a glass jar. Store in a cool place for up to 1 month.

2 small heads broccoli, cut into florets

¼ cup extra-virgin olive oil

½ teaspoon cayenne

½ teaspoon garlic powder

Kosher salt and freshly ground pepper

1 pound fettuccine pasta

1 cup plain hummus

Zest and juice of 1 lemon

2 tablespoons unsalted butter

¾ cup grated Parmesan cheese, plus more for serving

¼ cup chopped fresh basil, plus more for serving

¼ cup chopped

fresh parsley, plus more for serving

Pinch of crushed red pepper flakes

Preheat the oven to 450ºF.

On a rimmed baking sheet, toss the broccoli with the olive oil, cayenne, garlic powder, and a big pinch each of salt and black pepper. Roast for 15 to 20 minutes, tossing once, until lightly charred.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta and immediately return it to the pot. Add the hummus, about ½ cup of the pasta cooking water, the lemon zest, lemon juice, butter, and Parmesan. Toss until a creamy sauce forms. Thin the sauce with more pasta cooking water, a little at a time, as needed. Add the basil, parsley, and red pepper flakes. Taste and season as needed with salt and black pepper.

Add the broccoli to the pasta and toss gently. Serve immediately with extra Parmesan and fresh basil and/or parsley on top.

Steak

½ cup extra-virgin olive oil

8 garlic cloves, smashed

1 cup low-sodium soy sauce

2 tablespoons freshly ground coffee

2 tablespoons chopped fresh oregano

Zest and juice of 1 lime

2 pounds flank or skirt steak

Sesame-Herb Roasted Potatoes

4 russet potatoes, cut into 1-inch cubes

2 tablespoons sesame oil

2 tablespoons raw sesame seeds

Kosher salt and freshly ground pepper

2 tablespoons chopped fresh oregano

Thai Basil Chimichurri (recipe below), for serving

MARINATE THE STEAK. In a small saucepan, heat the olive oil over medium. When it shimmers, add the garlic and cook until fragrant and lightly caramelized, 8 to 10 minutes. Remove the pan from the heat and stir in the soy sauce, ground coffee, oregano, lemon zest and juice. Let cool for 10 minutes.

Put the steak in a large zip-top bag, add the marinade, and toss to coat well. Marinate in the fridge for at least 4 hours or up to overnight. Remove the steak from the fridge 30 minutes prior to grilling.

MAKE THE POTATOES. Preheat the oven to 425ºF.

On a rimmed baking sheet, toss the potatoes with the sesame oil, sesame seeds, and salt and pepper to taste. Arrange in a single layer and bake for 15 to 20 minutes, then flip and bake for 15 to 20 minutes more. During the last 5 minutes of cooking, add the oregano and toss well. You want the potatoes to be tender, but crisp on the outside.

MEANWHILE, GRILL THE STEAK. Heat a grill to high or a grill pan over high. When the grill is just smoking, remove the steak from the marinade and add it to the grill. Pour over some of the marinade and discard the rest. Grill the steak for 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 10 minutes.

Slice the steak across the grain. Serve with a generous amount of chimichurri and the roasted potatoes alongside.

Thai Basil Chimichurri

1 cup chopped fresh Thai basil or regular basil

¼ cup chopped fresh cilantro

⅓ cup extra-virgin olive oil

¼ cup red wine vinegar

1 garlic clove, minced or grated

1 red Fresno chile, seeded and chopped

1 teaspoon kosher salt

MAKE THE CHIMICHURRI. Combine the basil, cilantro, olive oil, vinegar, garlic, chile, and salt in a small bowl and let sit for at least 10 minutes or overnight in the fridge. Taste and add salt as needed.

In partnership with Crown Publishing Group. Recipes reprinted from Half Baked Harvest Cookbook. Copyright © 2017 by Tieghan Gerard. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Illustrations by Danielle Kosann.

4 thoughts on “My Favorite Fall Recipes

  1. Thank you! I needed some cooking inspiration and I love the variety here. The smoothie bowl looks stunning and delicious! Do you make any of the components in bulk and refrigerate for the rest of the week? Thanks!

    1. Thanks Carolyn! You could definitely use over the course of a few days if they were stored in the fridge. The smoothie component might change a little texturally but would still be good!

  2. Thank you for posting these awesome recipes – that “no guilt fettuccine” is screaming my name. Thanks again!

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