6 Mouthwatering Recipes From Fall's Freshest Veggies
Savor the season with these insanely good garden-to-table autumn eats.
When you think “fall food,” what comes to mind? A golden, roasted turkey with whipped potatoes and a river of rich gravy, perhaps? Classic.
This abundant season has so much more tastiness to offer you, outside of the typical PSL and/or tryptophan with a side of cranberry sauce. The key is knowing where to find said abundance.
Our tip? Start in your own backyard. Although it's too late to start planting fall veggies for harvest now, you can save, pin or bookmark our top gardening tips for next year! In the meantime, find your forks, stick a napkin in your lap and prepare to feast as I present to you our finest, must-have, fresh veggie recipes for fall.
Fall is brimming with trendy vegetables, no? Hop on the kale bandwagon with a wow-worthy warm kale dip. Olive oil, cream cheese, mozzarella, parmesan and balsamic vinegar? You’ll be scraping the casserole dish with a spoon (or finger) to get every. last. bit.
Nom, nom, nom. This garden gold is having a serious comeback after years of being ridiculed as the yucky veggie. Grow some sprouts of your own and whip up some maple glazed sprouts with toasted walnuts. Use olive oil and maple syrup for a healthy side dish that tastes suspiciously like desert. (Pro tip: ADD BACON! TRUST ME!)
Ah, another vegetable comeback story. This white wonder is glorious for low-carb pizzas in the spring and summer, but we swoon over this Hungarian cauliflower soup during the chilly months. Roasted paprika, parsley, dill, garlic and onion? I’m in.
Ah, yes. The MVP of your garden, the face of the fall veggie franchise: the pumpkin. Simmer up this staple with some chipotle chilis, crème fraiche and cilantro to create an unmatched spicy, seasonal soup.
Thyme-Roasted Carrots + Parsnips… yes, this recipe is just as tasty as it sounds. Bonus? It’s super simple, too.
Serve up a stunning, roasted beet salad for your next al fresco dinner party for autumn. Your guests will be begging for the recipe!
Buffalo Chicken Dip
This dip is a perfect tailgating appetizer. You will need: two 10-ounce cans chunk chicken (drained) or 2 1/2 cups shredded rotisserie chicken, two 8-ounce packages cream cheese (softened), 1 cup ranch dressing, 3/4 cup hot sauce, 1 1/2 cups shredded cheddar cheese, 1 bunch celery (cleaned and cut into 4-inch pieces). Heat chicken and hot sauce in a skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on LOW until hot and bubbly. Serve with celery sticks, crackers or tortilla chips.
BBQ Baby Back Ribs
Fall-off-the-bone baby back ribs are easier to make than you think. You will need: 2 tablespoons brown sugar, 2 tablespoons paprika, 1 tablespoon kosher salt, 1/2 tablespoon black pepper, 3 cups barbecue sauce and 2 racks of baby back pork ribs. Mix the dry ingredients together and rub it on the meaty side of the baby back ribs. Place ribs in the slow cooker with meaty side facing inside. Completely cover all sides of the ribs with 2-3 cups of BBQ sauce. Put the lid on and set your slow cooker on LOW for 6-8 hours.
Hot Buttered Rum Apple Cider
Warm up with this sweet, spiked cider. You will need: 6 cups apple cider, 1 stick of unsalted butter, 1/4 cup dark brown sugar, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, 1/4 teaspoon ground cloves and 2 cups dark rum. Combine all ingredients in the slow cooker. Stir well. Cover and cook on HIGH 1 1/2 hours or LOW 3 hours.
Root Beer Pulled Pork
Serve these sweet and savory sandwiches before the big game. You will need: 3 pounds pork butt, 1 bottle barbecue sauce, 1 1/2 cups root beer and 1 package of burger buns. Place pork butt in slow cooker. Add root beer and half of the barbecue sauce to medium mixing bowl. Stir until well combined. Pour the sauce mixture over pork and cover slow cooker with lid. Cook on LOW for 6 to 7 hours, or until done. Remove pork and shred on a cutting board using 2 forks. Place shredded pork back into slow cooker and mix with remaining sauce. Serve on burger buns and top with fresh coleslaw.
Pumpkin Spice Cake
This is possibly the easiest cake you'll ever make. You will need: 1 box spice cake mix, 1 can pure pumpkin puree, 1/2 cup applesauce, 3 eggs and 1 teaspoon pumpkin pie spice. Beat all ingredients together for 1 minute with mixer. Spray inside of slow cooker with nonstick cooking spray. Pour mixture into slow cooker and cover. Cook on high for 1 1/2 to 2 hours, or until done. Carefully cut the pieces of cake out of the slow cooker and top with your favorite cream cheese frosting.
Nothing says fall like a homemade apple cobbler. You will need: two 21-ounce cans apple pie filling, 1 box spice cake mix, and 1/2 cup melted butter. Spray slow cooker with non-stick spray. Pour both cans of apple pie filling into the pot. Combine cake mix and butter until crumbly, sprinkle over apple pie filling. Cook on low for 4 hours or high for 2 hours. Serve warm with whipped cream or ice cream.
Bacon Ranch Potatoes
These potatoes make a yummy side dish. You will need: 6 slices cooked bacon, 3 pounds potatoes, chopped, 1-1/2 cups shredded cheddar cheese, divided, 1 tbs ranch salad dressing mix, and 2 tbs chopped chives. Line a slow cooker with aluminum foil and coat with nonstick spray. Place a layer of potatoes evenly into the slow cooker. Top with cheese, ranch seasoning and crumbled bacon. Cover potatoes with aluminum foil. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours, or until potatoes are tender. Sprinkle with 1/2 cup cheese. Cover and cook until melted, about 1-2 minutes. Serve immediately, garnished with chives.
Serve these meatballs as appetizers or in a hoagie roll as a main dish. You will need: 2 pounds frozen meatballs, 1 cup ketchup, 1 cup brown sugar, 1/2 cup whiskey or bourbon and 2 tablespoons Worcestershire sauce. Combine all ingredients in slow cooker. Cook on HIGH for 1-2 hours.
Sweet Potato Casserole
Enjoy this Thanksgiving favorite with any meal. You will need: 3 1/2pounds sweet potatoes (peeled and chopped), 1/2 stick butter (melted), 3/4 cup brown sugar, 1/2 cup heavy cream, 1 teaspoon salt, 1 teaspoon cinnamon, 1 teaspoon nutmeg and 1 tablespoon vanilla. For the topping: 1/2 cup flour, 1/2 stick butter (softened), 1/2 cup brown sugar, 1/4 cup rolled oats, 1/2 teaspoon cinnamon and 1/4 cup chopped pecans (optional). Combine butter, sugar, cream, salt, vanilla and spices and pour over sweet potatoes. Mix gently to coat the potatoes. Cook on low for 3 1/2-4 hours. Once potatoes are soft you can mash them gently or just let them be (depends on how you want the final texture). In a separate bowl prepare crumb topping by combining butter, oats, cinnamon, flour and sugar with two forks or by hand. Topping should be slightly dry and crumbly. Sprinkle over the sweet potatoes and cook for another hour (or until the topping is bubbly).
Rich, decadent hot chocolate is the perfect way to warm up on a cool fall day. You will need: 1 1/2 cups heavy whipping cream, one 14-ounce can sweetened condensed milk, 6 cups milk, 1 1/2 teaspoons vanilla and 2 cups of chocolate chips. Pour all ingredients into a slowcooker and whisk together until well combined. Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Whisk well before serving.