11 Food Blogger Recipes for Fall (2024)

Roasty Cauliflower + Butternut Squash Tartine with Sultanas and Pepitas

From: Cristina Sciarra of The Roaming Kitchen

Ingredients

• 1 medium-sized butternut squash (or 4 cups/567 grams)
• 5 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1 teaspoon black pepper, divided
• 1/4 teaspoon garlic or onion powder
• 1/8 teaspoon nutmeg
• 5 ounces fresh goat cheese, at room temperature
• 8 ounces (227 grams) crème fraîche
• 1 large head of cauliflower
• 10 peeled cloves garlic
• 2 tablespoons pumpkin seeds
• 1/4 cup golden raisins
• 1 tablespoon pomegranate molasses
• 1 boule sourdough bread, cut into 1/2-inch slices
• The zest of 1 small lemon
• 1/4 cup chopped parsley

Directions:

Heat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Peel, scoop out, and roughly chop the butternut squash. (If you're short on time, buy pre-chopped squash from the vegetable section at the supermarket.) Spread the squash across a baking sheet, and toss with 2 tablespoons of the olive oil, 1/4 teaspoon of the kosher salt salt, 1/4 teaspoon of the pepper, and the garlic or onion salt.

Bake the squash for 40 minutes, tossing occasionally, until caramelized on the outside and tender inside. Add the squash, along with any lingering olive oil in the pan, to the bowl of a food processor. Add the nutmeg, goat cheese, and crème fraîche to the bowl, and puree until very smooth, about 5 minutes. Season to taste.

Meanwhile, roughly chop the cauliflower. Spread it across another baking sheet, then use your hands to toss the cauliflower together with the remaining 3 tablespoons olive oil, 1/4 teaspoon kosher, 1/4 teaspoon pepper, the garlic, pumpkin seeds, raisins, and pomegranate molasses.

Bake for 35 minutes, tossing occasionally, until the garlic is soft and the cauliflower is caramelized. Out of the oven, zest the lemon over the cauliflower. (The squash and cauliflower can be baked simultaneously.)

Toast the sourdough slices. (In the toaster, or if you want to be luxurious, brush the top side of each slice with olive oil; bake at 350 degrees Fahrenheit/176 degrees Celsius for 10 minutes.)

Build the tartines: spread a generous layer of still-warm butternut squash spread over each each toast. Spoon on the cauliflower mix. Finish with a flutter of parsley.

Serve warm or at room temperature. Enjoy with a knife and fork.

Brussels Sprouts Salad with Apple, Walnuts, and Parmesan-Pecorino Crisps

From: Laura Davidson of Blogging Over Thyme

Ingredients

Lemon Walnut Vinaigrette:1/3 cup lemon juice

• 1.5 teaspoons Dijon mustard
• 1/2 teaspoon honey
• 1/3 cup walnut oil (or extra virgin olive oil)
• Kosher salt
• Freshly ground black pepper

Parmesan-Pecorino Crisps:

• 1 ounce parmigiano-reggiano cheese, finely box-grated
• 1 ounce pecorino cheese, finely box-grated
• Cracked black pepper

Brussels Sprout Salad:

• 1 and 3/4 lb Brussels sprouts
• 1 large Honeycrisp apple, cored and cut into 1/2-inch chunks (heaping cup or so)
• 3/4 cup toasted walnuts, roughly chopped

Directions:

Preheat the oven to 400 degrees Fahrenheit. Line a large baking sheet with a silicone baking mat (eg. Silpat) or flat sheet of parchment paper.

While the oven preheats, prepare the vinaigrette. In a medium bowl, whisk together the lemon juice, Dijon mustard, and honey until well combined. Slowly pour in the walnut oil, whisking continuously with your other hand, until the vinaigrette is well emulsified. Season to taste with salt and pepper. Set aside.

Combine the grated cheese in a small bowl. Place six (roughly equal in size) large spoonfuls of cheese on the baking sheet, leaving an inch in between. Pat the cheese down into large circles until the cheese forms a thin layer.

Sprinkle the cheese with cracked black pepper. Bake the cheese at 400 degrees for 5-7 minutes, or until golden brown and crisp. Allow the crisps to cool slightly before transferring to a wax or parchment-lined plate. Set aside.

Rinse the Brussels sprouts, and dry them well. Trim the stems. Using the thinnest blade disc attachment of your food processor, thinly shave and slice the Brussels sprouts.

Note: to achieve very thin delicate slices and shreds, apply very light pressure when pushing the sprouts through your food processor tube. Strong pressure will yield thicker, crunchier slices and shreds. Place the shredded Brussels sprouts in a large salad bowl and add the chopped apple and chopped toasted walnut pieces.

Dress the salad with the lemon walnut vinaigrette and toss well. Season to taste with salt and pepper (raw Brussels sprouts call for a decent amount of salt).

Serve and top each salad with a few pieces of broken parmesan-pecorino crisps.

Spiced Turkey and Chickpea Chili

From: Sydney Kramer of The Crepes of Wrath

Prep time: 15 mins. Cook time: 25 mins. Total time: 40 mins. Serves: 2 servings.

Ingredients

For the Toasted Pita:

• 2 teaspoons olive oil
• 1 piece of pita bread, cubed
• 1 pinch kosher or sea salt

For the Turkey Chili:

• 2 teaspoons olive oil
• 1 eggplant, cubed
• 1 pound ground turkey
• 1 red onion, diced
• 2 tablespoons tomato paste
• 1 1/2 teaspoons kosher salt
• 1 teaspoon all-purpose flour
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cardamom
• 1 14-ounce can chickpeas, drained and rinsed
• 2 cups water
• 2 cloves garlic, finely minced

For the Labneh:

• 3 tablespoons labneh cheese (Greek yogurt is a great substitute)
• Juice of 1/4 a lemon

For the Chermoula:

• 1 small bunch cilantro leaves, minced
• 1 clove garlic, finely minced
• Zest of 1 lemon
• Juice of 3/4 a lemon
• 1 small pinch salt
• 1-2 tablespoons olive oil

Directions

First, toast your pita bread. Heat 2 teaspoons of olive oil on medium-high until hot. Add the pita and season with a pinch of salt. Cook, stirring occasionally, 3 to 5 minutes, or until browned and toasted. Transfer to a paper towel-lined plate and set aside.

In the pan used to toast the pita, heat 2 teaspoons of olive oil on medium-high until hot. Add the eggplant. Cook, stirring occasionally, 3 to 5 minutes, or until browned. Add the ground turkey and cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned and cooked through.

Add the onion, salt, spices, tomato paste and garlic to the pan of eggplant and turkey. Cook, stirring frequently, 2 to 3 minutes, or until fragrant and the onion is starting to soften. Add the chickpeas and 2 cups of water. Cook, stirring occasionally, 8 to 10 minutes, or until the mixture has thickened. Remove from heat. Season with salt and pepper to taste.

While the chili cooks, in a small bowl, combine the labneh cheese and the juice of ¼ of a lemon. Taste and add a little salt and pepper, if needed. Set aside. In a separate small bowl, combine the cilantro, lemon zest, minced garlic, juice of the remaining lemon, and salt. Stir in enough olive oil to create a thick paste.

To serve, divide your chili into two bowls, drizzle with the labneh, sprinkle the chermoula on top, and scatter the pita croutons over the top. This can be made up to two days ahead and re-heated for lunch or dinner.

Overnight Pumpkin Spice Cinnamon Roll Loaf

From Ashlae Warner of Oh, Lady Cakes

Ingredients

Dough:

• 2 1/4 teaspoon active dry yeast
• 1/4 cup warm water, 105-108˚F
• 1/4 cup refined coconut oil
• 1/3 cup cane sugar
• 1/2 cup pumpkin puree
• 3/4 cup Califia Farms original almondmilk creamer
• 3/4 teaspoon fine sea salt
• 3 3/4 cups unbleached flour, divided

Filling:

• 1/2 cup sucanat
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• Pinch of ground cloves
• 2 tablespoons refined coconut oil, melted

Glaze:

• 1 1/2 cups powdered cane sugar
• 1/8 teaspoon ground cinnamon
• 2-3 tablespoons Califia Farms unsweetened almondmilk

Get the full recipe on Oh, Lady Cakes

Fire Noodles With Crispy Tofu

From: Erin Wysocarski of Olives for Dinner

Ingredients

For the sauce:

• 1 tablespoon coconut oil
• 1 tablespoon minced ginger
• 1 tablespoon brown sugar
• 1 teaspoon rice vinegar
• 1/3 cup chunky peanut butter
• 1/3 cup sambal (use a little more or less to taste)
• 1-3 thai chili peppers, sliced or left whole, dried or a mix of the two (optional)
• 2/3 cup full-fat coconut milk

For the tofu:

• 1 block tofu, cut into 8 slabs (no need to press)
• 1 cup panko
• 1/4 cup sesame seeds, white and/or black
• 1/4 cup white rice flour
• 1/2 cup water
• Oil, for sautéing

To serve:

• 2 servings of noodles, any kind
• Broccoli or your vegetable of choice, sautéed
• Crushed peanuts
• Sliced scallions

Directions:

To make the sauce, melt the coconut oil in a small saucepan over medium-low heat. Add in the minced ginger and allow to fry for about 2 minutes. Reduce the heat to low, then add in the brown sugar and stir to coat. Add in the rice vinegar, stir, then add in the peanut butter and stir until liquefied. Add in the sambal and thai chilis (if using), stir, then pour in the coconut milk. Bring to a small simmer, stirring occasionally, then remove from the heat and cover.

To make the tofu, combine the panko and sesame seeds in one bowl. In a separate bowl, whisk together the white rice flour and water until smooth.

Preheat a cast iron pan over medium heat. Add a thin layer of oil to the bottom. Dredge the tofu in the rice flour/water mixture, then press into the panko/sesame seed mixture until evenly coated. Place into the hot pan and allow each side to become golden brown, a few minutes on each side. Remove the pan from the heat and set aside.

Boil the noodles according to the package instructions. Drain, then toss them with the sauce. Transfer to serving bowls, topping with the vegetables, tofu, crushed peanuts and sliced scallions. Serve immediately.

Gluten-Free Pumpkin Waffles

From: Nora Eisermann and Laura Muthesius of Our Food Stories

Ingredients

Pumpkin batter (for 8-10 waffles for 4 persons):

• 1/2 medium sized hokkaido pumpkin (makes 180-200g pumpkin puree)
• 2 eggs
• 2 cups milk (480ml milk)
• 3 tbsp butter
• 280g buckwheat flour
• 3 tbsp sugar
• 3 tsp organic tartar baking powder
• 2 tsp cinnamon (or ground cinnamon clove)
• 1 dash of salt
• Coconut oil (for baking)

Plum Compote:

• 100g sugar
• 1 1/2 cups chokeberry-apple juice (or red grape juice or another red juice you like)
• 400g plums (weight without the pits)
• 1 sprig rosemary
• 1 small piece ginger
• 1-2 tsp cornstarch

Topping:

• 250g coconut yoghurt
• 100g pecan nuts, roughly chopped
• Pomegranate seeds

Directions:

Start preparing your pumpkin puree:

Cut off a bit of the top and bottom of your pumpkin, then quarter the pumpkin and remove the seeds. Bake quarters at 392 degrees top/bottom on a baking sheet until they are tender – about 30-40min (leave oven on, but switch to 212 degrees for later to keep the waffles warm).

Meanwhile prepare the plum compote:

Wash, pit and quarter plums, caramelize sugar in a medium sized saucepan, then deglaze with the juice, stir until well combined, add the plums, rosemary sprig and (peeled) ginger piece and boil for 5min until plums are soft. Remove ginger and rosemary and place the plums into a bowl. Heat the juice again and thicken with a 1-2 tsp cornstarch (mix the cornstarch with 2tbsp water before you add to the juice). Place plums back into the juice sauce and warm again, when you serve.

Waffle batter:

Melt the butter. Scrape out pumpkin flesh and blenderize with ½ cup milk. Beat the egg in a mixing bowl for 2 min, whisk in the melted butter, then the milk and in the end the pumpkin purée until everything is well combined. Blend dry ingredients (flour, salt, sugar, baking powder, cinnamon).

Stir dry ingredients into pumpkin-egg-milk-mixture just until combined (use a cooking spoon or silicone spatula for stirring). Heat your electric waffle maker, brush the surface with a bit coconut oil and bake the waffles, place them in the warm oven until you are done with all waffles.

Serve waffles with coconut yoghurt, warm plum compote, pomegranate seeds and pecan nuts!

Kabocha French Toast with Maple Yogurt

From: Cynthia of Two Red Bowls

Serves 2

Ingredients:

For the French toast:

• 1 egg (up to 2 if you like your French toast on the eggier, denser side)
• 1/3 cup milk
• 3 tbsp kabocha or pumpkin purée (not pumpkin pie filling; see Notes on how to make your own purée)
• 1 tbsp brown sugar
• 1/4 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp nutmeg
• 1/8 tsp cloves
• Pinch salt
• 4 thick-cut slices of your favorite bread, day-old or slightly stale (I used challah; brioche and French would also work well)
• 1 tbsp oil, for cooking (more if needed)

For the maple yogurt:

• 1 tbsp maple syrup
• 1/2 cup Greek yogurt
• For serving:
• Maple syrup and extra cinnamon

Directions:

In a shallow bowl or pan large enough to hold the bread slices, whisk the egg, milk, pumpkin, brown sugar, vanilla, spices, and salt together until well-combined. Soak each slice of bread in the egg mixture until both sides are well-coated -- at least 30 seconds per side.

In a cast-iron or nonstick skillet, heat the oil over medium-heat until shimmering. Add the soaked bread slices, working in batches if your pan is not large enough to hold all of them at once, and fry until golden-brown on both sides, about 2 minutes per side.

To make the maple yogurt, whisk together 1 tbsp maple syrup with 1/2 cup Greek (or regular) yogurt. Serve with plenty of maple syrup, maple yogurt, and a dash of cinnamon. Enjoy!

Notes:

Kabocha is a naturally sweet, creamy squash that I can't get enough of, but pie pumpkins, butternut squash, or storebought pumpkin filling will work just as well for this. Making your own kabocha or pumpkin puree is simple. Scrub the skin clean, scoop out the seeds, and rub the cut side very lightly with oil. Roast, cut-side down, at 400 degrees for about 45-50 minutes, or until soft. Remove the skin (which should slide off easily), then blend in a food processor or mash through a potato ricer or food mill until smooth. And that's it!

Marley Coffee Pancakes

From: Kylie Mitchell of Yeah... Imma Eat That

Ingredients

• 1 cup whole wheat pastry flour
• 1/2 cup almond flour (I used Bob's Red Mill)
• 2 tablespoons unsweetened cocoa powder
• 3/4 cup Marley Mystic Morning Coffee, cooled
• 2 large eggs
• 1 tablespoon maple syrup
• 1 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• Maple milk syrup
• 1/2 cup milk
• 3 tablespoons maple syrup

Directions:

In a bowl, combine all pancake ingredients. Heat a greased griddle to medium heat. Make 8 small pancakes (~1/3 cup batter/pancake).

For the syrup, combine maple syrup and milk in a mug. Microwave for ~1 1/2 minutes, or until milk is just starting to bubble. Use a milk frother to froth the milk. Pour maple milk over pancakes. Serve!

Autumn Chicken and Phyllo Dough Pot Pies

From: Tieghan Gerard of Half Baked Harvest

Ingredients

• 1-2 cups apple cider
• 3 tablespoons butter
• 1 pound boneless skinless chicken tenders, breast or thighs (I used tenders)
• 2 tablespoons olive oil
• 1 small sweet onion, chopped
• Salt + pepper, to taste
• 2 cloves garlic
• 1 cup butternut squash, peeled and cubed
• 2 cups button mushrooms, chopped
• 6 fresh sage leaves, chopped
• 1 tablespoon fresh thyme, chopped
• 6 tablespoons butter
• 1/3 cup flour
• 1 1/2 cups chicken broth (or use apple cider)
• 2 cups milk
• Pinch of cayenne pepper
• 1 cup frozen green peas
• 18 sheets phyllo dough
• Melted butter or olive oil, for brushing
• Roasted pumpkin or butternut squash seeds (optional)

Directions:

Add the apple cider, butter and chicken to a large pot and set over high heat, covered. Bring to a boil and then reduce the heat to a simmer. Simmer 20 minutes or until the chicken is cooked through. Remove the chicken from the cider and allow to cool. Shred the chicken with two forks or your hands.

Meanwhile, add the olive oil to a large skillet and set over medium heat. Once hot, add the onion and cook until softened and slightly caramelized, about 5 minutes, season with salt + pepper. Add the garlic, butternut squash and mushrooms. Continue to cook until the butternut squash is fork tender, about 10 minutes. Stir in the sage + thyme.

Get the full recipe on Half Baked Harvest

Quiche with Garlic Scapes

From: Serena Goh of The Spicy Stiletto

Makes 1 quiche. Total time: 45 minutes. Serves 6-8.

Ingredients (double these ingredients to make 2 quiches)

• 1 14″ x 4.5″ rectangular pie tart pan
• 5 extra-large eggs
• 1 cup parmesan cheese
• 1 cup heavy cream
• 1 whole shallot
• 1 cup of garlic scapes, finely chopped
• 2 9″ gluten-free pie shells
• Option 1:
• 1 package of uncured, nitrate-free bacon
• 7 baby zucchini, thinly sliced using a mandolin (about 2 cups)
• Option 2:
• 1 pint of heirloom tomatoes, sliced
• 2-1/2 cups of spinach

Directions:

Preheat oven to 400 degrees.

Prepare crust. Lightly grease the pan. Remove pie shells from packaging, flour surface, roll out, and shape to fit the rectangular tart pan. Set aside in a cool place (do not refrigerate).

In a large skillet, heat olive oil on medium-high. Add shallots and scapes and cook until shallots are translucent. Remove from pan and set aside.

Add whichever ingredients from either option to the pan:

– For tomato quiche, cook tomatoes for 1-2 minutes then add spinach. Cook until spinach are wilted, transfer to the bowl with scapes, and set aside to cool.

– For bacon quiche, fry bacon until crispy. Remove from pan, drain over a paper towel, transfer to the bowl with scapes. Remove oil from pan leaving some residue, add zucchini and sauté for about 2-3 minutes. Transfer to the same bowl as scapes and bacon, set aside to cool.

In a large bowl, whisk together eggs, cream, and parmesan cheese. Add tomato mixture or bacon mixture, and make sure everything is incorporated. Add filling to the prepared tart pan.

Bake for 30-35 minutes. Remove from oven and let cool for 10 minutes. Serve.

Optional: Use a torch to crisp up the top of the quiche before serving

Homemade Apple Cider Donuts

From: Yossy Arefi, of Apt. 2B Baking Co.

Yield 10-12 donuts and holes

Ingredients

• 1 cup apple cider
• 2 3/4 cups cake flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon freshly grated nutmeg
• 2/3 cup sugar
• 2 tablespoons non hydrogenated shortening or lard if you have it
• 1 egg plus one egg yolk
• 1/3 cup buttermilk
• 2 1/4'' and 1 1/4'' round cookie cutters
• Canola oil, for frying
• 1/2 cup sugar, for topping
• 2 teaspoons ground cinnamon, for topping

Directions

Bring the apple cider to a boil over high heat and cook it until it has reduced to 1/3 cup, 7-10 minutes. Set aside to cool while you prepare the rest of the donuts.

Sift the cake flour, baking soda, salt and nutmeg.

In the bowl of a stand mixer, mix the shortening and sugar together on medium speed until sandy. Add in the egg and egg yolk and mix on high until light and thickened, about 5 minutes.

Mix the reduced apple cider and buttermilk together. Then add the flour mixture, alternating with the milk mixture to the mixer in three additions mixing until just combined. The dough will be soft and sticky much like cookie dough.

Get the full recipe on Apt. 2B Baking Co.