Easy Fall Recipes

Fast, easy fall recipes for whipping up dinner using the ingredients you have on hand.

Hope everyone had a nice summer filled with love, laughter, adventure and fun. As we settle into fall, the days get shorter, mornings get chillier, and schedules change. Midweek patio gatherings drop off, travel winds down and the kids start school. All of those things bring new routines — and new easy fall recipes!

For me, fall means more continuity of schedule including scheduled workout classes on Monday and Wednesdays. It means a sweatshirt and leggings more than a t-shirt and shorts. Foodwise, It means heartier salads, maybe with some roasted veggies included. Tomato and basil platters give way to roasted cauliflower. Because I tend to have less ‘extras’ taking me out of the house at dinnertime in the fall, I can focus, plan, cook more and eat at home more. Fall is a happy place for me.

Throw-Together Meals + Half-Made Prepping

When I spend more time in the kitchen, I tend to have more grocery ingredients in the fridge and pantry. I tend to have a plan for quick, whole-food easy throw-together meals. Throw-together meals are colorful, easy and take little time to put on the table. 

At Healthy Nest, we use in-season ingredients. Here’s why: you never get bored. It’s a deliberate goal. And it’s easy to do, if you’ve planned, shopped and maybe even prepped a little ahead of time. HOW do you get better at this? Look 24 hours ahead. When you’re making and cleaning up dinner, do a quick prep for the next day. Add another pan to the stove and saute some onions or make some quinoa. Roast the potatoes or cauliflower (to reheat tomorrow). Add spice to chicken. Wash lettuce, chop carrots, etc. That way, you’ve half made the meal, and it comes together quickly the next day. This half-making is so helpful and it’s very easy to do with fall cooking.

Here are a couple of fall recipes I’ve started making:

Teriyaki Bowl

Modified from The Clean Plate, Paltrow
Fresh, great flavors and an easy throw-together with make-ahead components.

Make Ahead: Marinate chicken + grate + roast cauliflower. Make teriyaki sauce (or pick one up).

Chicken Marinade:
1 ½ pounds chicken thighs (breasts or tofu may be subbed)
2 garlic cloves, chopped
2 tsp fresh ginger, small chopped
¼ cup tamari (gf) or soy sauce 

Bowls:
1 head cauliflower, grated (or 2 pkgs frozen cauliflower, riced)
2 tsp toasted sesame oil
2 scallions, chopped
½ cup lettuce, chopped
½ cup kimchi, chopped
2 carrots, grated
1 cucumber, sliced
2 tbsp fresh cilantro, chopped

Teriyaki Sauce:
½ cup gf tamari or soy sauce
2 limes, juiced
1 tsp chopped ginger
2 tbsp toasted sesame oil
1 tsp sesame seeds

Grill chicken for about 5 minutes per side on a grill or saute pan with a little oil. Chop into pieces. Roast cauliflower (preferably ahead), by tossing with a little oil, salt and pepper. Roast on 375 for 20 minutes. Or until soft and getting brown on the edges. Turn once. 

Build the bowls: Add lettuce, roasted cauliflower, kimchi, carrot and cucumbers. Top with chicken and sauce, cilantro and sesame seeds.

Hearty Fall Black Bean + Corn Salad

Modified from Once Upon A Chef, Segal
Hearty and satisfying, this is a great fall dinner you can make mostly the night before.

Make Ahead: Can use leftover proteins and make this ridiculously easy. Chicken, steak, edamame, shrimp, or, because it’s satisfying enough on its own, you can serve as a vegetarian dinner with a side of homemade tortilla chips.

Salad:
2 ears fresh corn
1 cup finely chopped red onion
1-15 ounce can black beans, drained and rinsed
1 red bell pepper, seeded and small chopped
½ cup loosely packed fresh cilantro, chopped
1 avocado
3 tbsp pumpkin seeds, dry pan toasted

Dressing:
2 tbsp red wine vinegar
Juice of 1 lime (about 2 tbsp)
2 tbsp honey
¼ cup avocado oil
1 garlic clove, minced
¾ tsp ground cumin
¾ tsp salt
¼ tsp ground pepper
¼ tsp dried oregano
2 small chipotle chiles in adobo sauce (from a can) 

Simmer corn for about 10 min. Meanwhile, add red onion to cold water. Let sit for 10 min. This will help take the bite out of the onion.

Make the dressing: In a blender add all dressing ingredients and process until smooth. 

Assemble the salad: Cut kernels off the cob into a medium-sized bowl. Add beans, onion, bell pepper and cilantro to the corn. Pour dressing over salad and mix well to combine. Cover and refrigerate for at least an hour, or preferably overnight. Right before serving, cut the avocado into chunks and add to the salad. Top with cilantro, a little more lime juice and pumpkin seeds. 

Easy + Kinda Fancy Baked Tortilla Chips:
Much better for you than the bagged chips.
7 yellow corn tortillas
2 tablespoons avocado oil, more for greasing baking sheet
1 tablespoon lime juice
salt

Preheat oven to 375. Brush two large baking sheets with oil. In a small bowl, mix 2 tablespoons of oil and 1 tablespoon of lime juice together. Brush oil on whole tortillas. Sprinkle salt all over tortilla pieces. Bake for 8 to 12 minutes, or until the tortillas are golden. Let cool before serving. Tortillas should be crispy. Break into chip size as you eat. 

Green Shakshuka with Avocado + Chile

From Dinner in One, Clark
A fantastic way to up your leafy green intake! And so versatile; you can serve for breakfast, lunch or dinner.

Make Ahead: Wash and chop all veggies and herbs. Make rice if applicable.

Shakshuka:
3 tbsp extra virgin olive oil 
3 garlic cloves, sliced
Pinch of red pepper flakes
¼ tsp coriander ground
3 leeks, white and light green parts, thinly sliced into half moons
10 ounces greens: chopped spinach, arugula, kale, or combo
1 cup mixture of chopped fresh herbs: basil, parsley, cilantro or a combo 
Salt and pepper to taste 
1 lemon
4-8 eggs
Avocado slices as a topper
¼ cup feta (optional-if dairy is tolerated) as a topper

May be served alone, or on a bed of rice for a more substantial meal.

Heat oven to 375. In a large ovenproof skillet, heat oil over medium heat, add garlic, coriander, and red pepper flakes and cook until garlic starts to brown. Add the leeks and cook until softened ~5 ish minutes. Next, stir in the greens and cook until wilted. Lastly, add the herbs and salt and pepper. Toss to coat. 

Grate the lemon’s worth of zest and lemon juice into the pan. Create a divot into the pan and veggies for as many eggs as you’re cooking. Carefully crack the egg into each divot. Transfer the skillet to the oven and cook for 7-10 min. Until the eggs are cooked to your liking. Serve on top of rice if using. Top serving of shakshuka (greens and eggs) with avocado slices and feta.

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