Italian Style Shepard’s Pie is a twist on the classic and perfect for a fall meal. You can make this dish ahead of time and reheat on busy days. Serve with a side salad of Arugula tossed with lemon juice and olive oil.
Though it’s still warm here in the Northeast the mornings are beginning to have that crisp feeling and the evenings are cooling down. When Fall weather approaches I start craving soups and heartier meals. Curry Carrot Soup is easy to make. If you want to make this recipe vegetarian then use vegetable stock instead of chicken stock.
If you’re a lover of beets then you’ll love this easy recipe. Beets can be cooked in a variety of ways, but roasting them really brings out their natural sweetness. These beets are perfect for the upcoming Jewish holidays.
Don’t throw away that leftover pumpkin. Make pancakes with it.
It’s defiantly feeling like apple cider season. Gallons of it are showing up at farmers’ markets, grocery stores, and seasonal celebrations. With a few simple ingredients, you can transform this traditional fall drink into a festive treat.
This chardonnay weekend cocktail is flavored with fresh pears, nectarines, and apples. Serve with your favorite autumn meal.
This Pumpkin Lasagna is delicious, hearty, and the perfect fall dinner dish. Leftovers are excellent for weekend lunches.
These Pumpkin Moon Pies are the perfect fall dessert. They are great for Halloween, Thanksgiving or anytime. Make sure to use pure pumpkin puree and not pumpkin pie filling.
I grew up eating my Czech mother’s homemade Goulash, which was always delicious. With the weather turning a bit cooler Goulash is a perfect fall dinner dish.
Warm your tummy with this unique Fall Harvest Bisque. If you want to make this soup vegetarian then swap vegetable stock for chicken stock.
