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Healthy Fall Recipes Packed with Produce (Slide 1)

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Chickpea, Spinach & Squash Gnocchi

Currants add a surprising touch of sweetness to this simple sauté of chickpeas, spinach, squash and gnocchi. We prefer the texture of shelf-stable gnocchi, but if sodium is an issue for you, opt for frozen instead. Serve with a glass of chardonnay.

Recipe: Chickpea, Spinach & Squash Gnocchi

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Chickpea, Spinach & Squash Gnocchi

Chickpea, Spinach & Squash …

Currants add a surprising touch of sweetness to this simple sauté of chickpeas, spinach, squash and…View slide
Creamy Hungarian Mushroom Soup

Creamy Hungarian Mushroom Soup

Mushroom-soup lovers, this soup is for you! Russet potatoes make it hearty, and dill and paprika add…View slide
Hearty Kale Salad

Hearty Kale Salad

A riff on the classic warm spinach-and-bacon salad, this recipe features thin ribbons of kale instea…View slide
Southwestern Stuffed Acorn Squash

Southwestern Stuffed Acorn …

Cumin and chili powder season a filling of turkey sausage, tomatoes, black beans and Swiss cheese fo…View slide
Vegetarian Shepherd’s Pies

Vegetarian Shepherd’s Pies

These mini vegetarian shepherd’s pies feature lentils, carrot and corn, crowned with a velvety mas…View slide
Autumn Chicken Stew

Autumn Chicken Stew

This simple chicken stew stars three of fall’s best crops—apples, carrots and parsnips. Serve wi…View slide
Southwestern Sauté with Salsa Grits

Southwestern Sauté with Sa…

Cheesy, salsa-flavored grits are the base for this easy bean and vegetable sauté. Use fresh salsa (…View slide
Borscht

Borscht

Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. We give …View slide
Chicken & Spinach Soup with Fresh Pesto

Chicken & Spinach Soup with…

This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients—boneless, skinle…View slide
Baked Stuffed Eggplant

Baked Stuffed Eggplant

These stuffed eggplants are filled with peppers, onion, garlic and tomatoes. Serve along with olives…View slide
Farmers' Market Fried Rice

Farmers' Market Fried Rice

This fried rice recipe features a fall mixture of sliced Brussels sprouts and parsnips, but feel fre…View slide
Sweet Potato & Black Bean Chili

Sweet Potato & Black Bean C…

Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat …View slide
Broccoli, Beef & Potato Hotdish

Broccoli, Beef & Potato Hot…

This easy casserole, full of ground beef, roasted broccoli and topped with hash browns, was inspired…View slide
Saucy Coconut-Chicken Stir-Fry

Saucy Coconut-Chicken Stir-Fry

Thai flavors of coconut and basil come together in this fresh and spicy chicken and cabbage stir-fry…View slide
Creamy Fettuccine with Brussels Sprouts & Mushrooms

Creamy Fettuccine with Brus…

Sliced Brussels sprouts and mushrooms cook quickly and cling to the pasta in our fall version of pas…View slide
Paprika & Red Pepper Soup with Pistachio Puree

Paprika & Red Pepper Soup w…

Richly satisfying, this luscious-looking soup made with red bell peppers gets a touch of heat from T…View slide
Eggplant Pomodoro Pasta

Eggplant Pomodoro Pasta

Diced eggplant turns tender and tasty sautéed with garlic and olive oil. Toss with fresh plum tomat…View slide
Skillet Gnocchi with Chard & White Beans

Skillet Gnocchi with Chard …

In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi a…View slide
Grits & Greens Casserole

Grits & Greens Casserole

Here we’ve combined two favorite Southern side dishes—grits and greens—into one casserole; it…View slide
Vegetarian Tortilla Soup

Vegetarian Tortilla Soup

“Tortilla soup has a place, I feel, in practically every collection of Mexican recipes,” says Ri…View slide

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