12 Fall Favorite Recipes

Chef, food writer, and author, Sally Cameron lives in Orange County, California. After completing culinary school, she left corporate America and started a personal chef and catering business. She received her training as a holistic health coach from The Institute for Integrative Nutrition. Sally's passion is helping people eat great, feel great and adopt a healthy lifestyle to reduce risk for disease, attain their optimal weights, and live a life filled with energy and balance.

PumpkinPecanCake_300By Sally Cameron
A Food Centric Life
With a cool crispness to the air and leaves of red, gold and orange adorning trees, glorious fall has arrived. It’s a great time to get into the kitchen and cook. For me, fall cooking is about pumpkins and squash, comforting dishes such as soup, chili, and fall vegetables like kale and Brussels sprouts.

If you are searching for fabulous fall recipes with seasonal ingredients, here are a few to inspire you to get into the kitchen and cook healthy dinners for your family and friends. Many of these work for the upcoming Thanksgiving holiday as well.

Soups
Black Bean and Pumpkin Soup

Butternut-Apple Soup (pictured)

ButternutSquashSoup_500

Vegetarian Chili

Sides
Easy Roasted Brussels Sprouts

Easy Roasted Butternut Squash with Sage

Gluten-free Buttermilk Cornbread

Warm Kale Salad with Dried Cranberries (pictured)

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Mains
Turkey Meatballs

Vegetarian Shepherds Pie (pictured)

Shepards-Pie_500x350

Turkey and Quinoa Stuffed Bell Peppers

Desserts
Gluten-free Pumpkin Maple Pecan Cake (pictured)

PumpkinPecanCake_500

Another sweet treat: 12 Ways to Use Pomegranate Seeds

Many of the ingredients to create these recipes, such as canned pure pumpkin puree (not the pie mix), canned beans, and quinoa, may already be in your pantry. When shopping, choose organic brands when you can, and look for cans that are BPA-free.

Most of the fresh ingredients, like kale and Brussels sprouts, will last in your refrigerator or pantry for the better part of a week. Winter squashes, such as the butternut variety, last even longer in your pantry, protected by their hard rinds.

For tips on how to peel and cut up a butternut squash, check out the Easy Roasted Butternut Squash recipe. One easy way is to use a vegetable peeler, not a paring knife, to cut off the hard rind. The best one I’ve found is called a Y-peeler. They are inexpensive, about $4, and available at cooking stores and online.

Photo credit: Kent Cameron

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