Go with the flow of the season with this satisfying sweet potato, chicken, Gouda pizza. Ingredients 3 cups cubed, peeled sweet potato 2 tablespoons olive oil 1/2 teaspoon salt 1 14-inch pre-baked pizza crust 4 ounces cooked chicken, chopped 1 1/2 cups shredded smoked Gouda cheese 1/4 cup chopped walnuts 2 tablespoons chopped fresh parsley
The tangy and sweet qualities of both parsnips and apples combine in this delicious and hearty fall soup. Carrots would work well in place of the parsnips, or mix them up for more of an orange color. Ingredients 2 tablespoons vegetable oil 3 cups diced yellow onion (1 medium onion) 1 1/2 pounds parsnips, peeled
Hearty wild rice is seasoned with herbs and cheddar in these delightful stuffed squash halves. Yum! Ingredients 2 medium sweet dumpling or acorn squash 1 cup wild rice blend (packaged or bulk) 1 cup corn kernels, frozen 4 teaspoons scallions, chopped 2 tablespoons Dijon mustard 1 teaspoon dried sage, crumbled 1 teaspoon dried thyme 1
Dumplings are a true fall classic for any age. Montgomery Orchard apples are here! Prep time: 1 hour, 30 minutes (30 minutes to prepare, 1 hour to bake) Yield: 4 dumplings (serves four hearty portions; could be halved) Ingredients For the sauce: 1 ½ cups packed light brown sugar 3 tablespoons butter 1 cup cold water For the apples: 3 tablespoons white sugar
Red lentils are quick-cooking and versatile. Add fresh, local carrots to give this soup that October glow. Ingredients 2 teaspoons extra virgin olive oil 1 medium onion, chopped 3 large carrots, chopped 1 cup red lentils 3 cups water 1/2 teaspoon paprika 1/2 teaspoon chipotle powder 1/2 teaspoon salt 1/4 cup sour cream or Greek
