Easy Weeknight Dinners Featuring Our 15 Favorite Fall Ingredients

Autumn is all about warming comfort food and embracing the flavors of the season as we gear up for the holidays. When the air gets cooler and hectic summer schedules wind down, weeknight cooking can still be a struggle to fit in. These 15 autumn recipes are quick and easy without compromising flavor. Who says you can’t get festive on a time constraint?

1. Apples

Allen’s pork and apple burger

Few fall ingredients shine like apples. Whether you’re using up your apple-picking bounty or picked them up from the corner store, this delicious alternative to store-bought burgers patties takes 30 minutes or less, and the only tools you’ll need are your hands and a frying pan. Get our Pork and Apple Burgers recipe.

2. Pumpkin Seeds

Chowhound

Try roasting your own large batch of pumpkin seeds—you won’t regret it. This fall favorite can be piled on to anything from salad to cookies. This recipe is one of the easiest ways to make a delicious pot of butternut squash, without devoting all the time to peeling and dicing. Get our Roasted Butternut Squash Soup recipe.

3. Eggplant

Chowhound

Eggplant, at peak season in October, is one of the most versatile pieces of produce and an excellent meat substitute for vegetarian dishes. This recipe only involves 15 minutes of active time and yields a flavorful, healthy fall meal. Get our Charred Eggplant Salad recipe.

4. Acorn Squash

Chowhound

Also known as pepper squash, acorn squash is an earthy squash that adds a sweet complexity to fall classics. This stuffed squash dish looks complicated, but only takes about 20 minutes of active prep time. Even better, the rice mixture can be made up to two days in advance. Get our Roasted Acorn Squash with Wild Rice Stuffing recipe.

5. Cauliflower

Chowhound

Cauliflower tacos are the perfect healthy, easy weeknight dinner for when you’re craving those summer Taco Tuesdays. This quick recipe yields 12 tacos—use the extra filling for leftovers, or invite some friends over for a delicious meal without the stress of preparation. Get our Cauliflower Tacos recipe.

6. Delicata Squash

Chowhound

The end of summer doesn’t mean the end of refreshing, light salads. This recipe is simple and easy, but far from boring. The sweet delicata squash is at center stage, complimenting savory ricotta salada. Get our Roasted Delicata Squash Salad recipe.

7. Fig

Chowhound

The key to weeknight cooking is using those Tupperware containers. This easy chicken dish embraces one of autumn’s favorite ingredient pairings, goat cheese and figs, to yield six servings of chicken—perfect for pairing with different sides throughout the week. Get our Chicken with Goat Cheese and Figs recipe.

8. Pear

Chowhound

The classic weeknight go-to is taken up a notch with fresh, crunchy pears and creamy gouda. We recommend experimenting with different types of bread and adding other fall favorites, like pumpkin seeds. Get our Asian Pear and Gouda Grilled Cheese recipe.

9. Kale

Chowhound

This mash is the ideal weeknight meal: filling, easy, and healthy. It’s gluten-free and vegan, but more importantly, incredibly delicious. The Spanish romesco sauce adds the extra kick to put this dish over the top. Get our Kale and Potato Mash with Romesco Sauce recipe.

10. Sweet Potato

Chowhound

This incredible baked sweet potato only requires five minutes of prep time—perfect for those scrambling weeknights or a stress-free Thanksgiving contribution. It will pair well with just about any grain or vegetable side you have in the kitchen, or on its own as a light meal. Get our Baked Sweet Potato with Molasses-Clove Butter recipe.

11. Pomegranate

Chowhound

Often though to be a summer fruit, pomegranate peak season is October through May. This salad is an easy, light option that allows you to try out lesser-known seasonal foods such as chicory or tangerine. Get our Chicory, Tangerine, and Pomegranate Salad recipe.

12. Cranberries

Chowhound

We recommend keeping a bag of dried cranberries on hand for all your fall favorite recipes: breads, cookies, pastas, pies. This light rice salad gets better as it sits, so it can easily be prepared on Sunday and enjoyed all week. Get our Wild Rice, Pecan, and Cranberry Salad recipe.

13. Grapes

Chowhound

The grape harvest lasts into the fall season, adding sweetness to many fall classics. Here, it’s bathed in grappa for a luxurious twist on a classic comfort food. Pair it with some wine and treat yourself on a busy weeknight. Get our Grape and Taleggio Grilled Cheese recipe.

14. Brussels Sprouts

Chowhound

Brussels sprouts are one of the most versatile autumn ingredients, pairing with just about any protein. For when there’s not enough time to cook up a savory steak or leg of lamb, this salad is warm, filling, and easy. Get our Warm Quinoa Salad with Roasted Autumn Vegetables recipe.

15. Persimmon

Chowhound

Persimmon is a versatile fruit that has been a staple for Native Americans and early European settlers in North America. It looks like a large tomato and is high in vitamins. It also has a later peak season—ideal in the fall. Get our Persimmon Salad with Sesame Vinaigrette recipe.

Header image from: WBUR.

Related video: Festive Fall Salad

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How to Make a Fall Herb Garden, No Matter Your Living Space

Though you may initially associate gardening with warming spring weather or the dog days of summer, the fall can actually be an ideal time to use your green thumb. Autumn is a prime time for planting many herbs that thrive in cooler weather, like cilantro, mint, parsley, rosemary, thyme, and more. You already know how using herbs can spice up some ho-hum dishes and add an additional kick to your favorite cocktails, but these ingredients can also contribute a slew of health benefits. Cilantro, for example, can combat inflammation, while mint is thought to promote digestion, and rosemary has antibacterial properties.

Given all the positives, you likely don’t need any convincing that having fresh herbs at your disposal will be a boon for both your palate and your health. But how exactly can you set up an herb garden if the only thing you’ve planted recently is yourself…on the couch? We’ve laid out a few simple steps.

First things first, the most important thing is location, location, location. If you’re in an apartment or home without outdoor space, find a window sill or ledge near a window that has plenty of light, since your garden will need sun exposure for at least four hours per day. Pick out some pots for each herb (at least six inches in size), checking that each one has drainage holes, which are key to ensuring that your plants’ roots aren’t sitting in stagnant water. You’ll also likely want to pick up saucers for each pot, to protect any surface that you’re putting them on.

If you’re in a milder climate, you can also opt for an outdoor garden. The same rules apply: select a sunny spot. Make sure that if you’re using larger pots, they have drainage holes, or if you are planting directly into the soil, check that your soil will drain well and is clear of stones.

Once you’ve figured out location, you can get to the actual planting part, which will start inside, regardless of where your final garden will end up. The best option is to use a seed starting potting mix, which will allow for proper draining and is lighter than garden soil, and fill up each vessel nearly to the top. Create a hole for your seeds, using either your hands or a small shovel. The exact depth will vary depending on the specific herb, which should be outlined on the seed packet. Cover the hole back up and return your pots to your preselected sunny area. Regularly water your plants to keep soil moist but not sopping wet. You can also opt to use a fertilizer every one to two weeks to help the plants flourish.

Kitchen Confidante

If you’re keeping your plants indoors, then, boom, you’re done and free to enjoy your garden as it grows!

If you plan to move your herb garden outdoors, then you’ll have to ready your outdoor garden for a transfer, about a month and a half to two months after the initial planting. If you haven’t already done so, prepare the planting bed to make sure it is free of stones, and has the adequate soil. The best is loam, which is light and has a loose structure that helps with drainage. If you don’t have adequate soil outdoors, you can improve it by adding peat moss or compost to the area.

Loosen each of your existing plants from their pots to get them ready to be moved. Dig holes in your outdoor garden for each of the plants, ensuring that you leave enough room between them (some plants, like mint, require much more room) and that the spaces are deep enough for the plants to be completely in the ground. Take your loosened plants out of their pots and place them into the ground, making sure that the roots are fully in the hole. Fill the remaining hole with soil and tamp it down lightly to make sure the plant is secure. Finally, continue to water and fertilize as you did before, to keep herbs healthy.

Once your garden is in full bloom, you can use your harvest for a host of different meals. Add them to fall veggie “chicken” nuggets or anything you’re roasting, mix them into easy beer bread batter or into butter for brushing onto sliders, and sprinkle them into salads and on top of soups.

Read on for some specific recipes where your homegrown herbs will be front and center!

Herbed Heirloom Tomato Salad

Chowhound

This salad is all about letting fresh ingredients (like those last precious farmer’s market tomatoes you’ve been eyeing) shine. Not to mention, you’ll get some use out of the basil and parsley you’ve grown yourself. Serve it at a dinner party as a light precursor to a heartier meal. Get our Herbed Heirloom Tomato Salad recipe.

Fresh Herb Omelets

Chowhound

These delicate, crepe-like omelets are absolutely packed with fresh herbs (any combination you like), and filled with crème fraîche or sour cream, although you can use whatever other fillings you want, like cheese and ham, or cooked vegetables. Get our Fresh Herb Omelets recipe.

Pistachio-and-Parsley-Crusted Tofu with Red Chimichurri

Shelly Westerhausen

If your parsley plant is getting out of control, snip off a whole one and half cups for this terrific tofu recipe; it’s crusted in herbs, garlic, and pistachios, roasted with sweet tomatoes and onions, and topped with a vibrant red chimichurri sauce (you can use fresh oregano in it if you’re growing that too). Get this Pistachio-Crusted Tofu with Red Chimichurri recipe.

Spinach and Basil Hummus

Chowhound

Looking for an even healthier version of store-bought hummus? This veggie-centric recipe is the perfect centerpiece for a drool-worthy snack platter. Get our Spinach and Basil Hummus recipe.

Lebanese Lentil Salad with Garlic and Herbs

Kalyn’s Kitchen

Herbs take center stage in this vegan and gluten-free salad. Make a large batch and save leftovers for lunch the following day. Get the recipe.

Mint Chocolate Chip Cookies

Dessert For Two

If you thought all recipes featuring herbs were savory, think again. These homemade cookies will satisfy your sweet tooth and make you never want to reach for a box mix again. Get the recipe.

Garlic and Parsley Butter Shrimp

Jo Cooks

Learn to DIY your own herb butter and then use it to infuse jumbo shrimp with a ton of flavor in this recipe. Even better? This meal will be ready in less time than it takes you to watch your favorite network comedy. Get the recipe.

Grilled Rosemary and Balsamic Chicken

Wholesomelicious

Say buh-bye to dry, sad chicken! This meal takes poultry from “meh” to “wow” with the help of rosemary, soy sauce, and brown sugar. Get the recipe.

Creamy Avocado Basil Pesto Spaghetti

Ahead of Thyme

Few things go together better than basil and pasta. For a unique spin, sample this take on spaghetti which boasts a creamy pesto, thanks to the added avocado. Get the recipe.

Related Video: How to Use Herbs in Cocktails

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Homemade Chipwiches

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Pull-Apart Sliders Should Be the Star of All Your Fall Get-Togethers

It’s easy to dismiss a sandwich as a ho-hum convenience food, and there’s certainly no shortage of sad meals-between-bread-slices in this world. But composed with good ingredients and a little care, sandwiches are among the most perfect creations in existence. Warm, crisp, cheesy pull-apart sliders are all the proof you need.

These party-perfect pull-apart sandwiches are also an incredibly easy way to feed a crowd without much fuss, whether you need to complement a tailgating spread of dips and appetizers, feed a hungry bunch of people post-pumpkin patch or après apple picking—or just need a large-format family dinner you can put together in a hurry.

The key component is the bread, which, ideally, is a package of pull-apart dinner rolls, King’s Hawaiian sweet rolls, or Martin’s “party” potato rolls that are all fused together in one piece, so you can slice it into two big rafts of bread. This is what makes the meal so quick to assemble, and what makes it so fun to literally tear apart. (That said, if you can only find already-separated dinner rolls, you can still compose individual mini sandwiches and nestle them snugly in the pan; enough cheese will make them stick together a bit as it melts.)

Southern Mom Loves

Use a serrated knife to slice your block of rolls into two slabs, the bottom one being a little thicker to support the filling. Place that bottom piece in a casserole dish or baking pan (lined with parchment or foil for easier cleanup if you like, and sprayed with a bit of cooking spray if you’re afraid it might stick); a 9-by-13-inch casserole will hold 24 rolls, while 12 fit snugly in an 8-inch-square pan.

Spread your condiments on the bread, then layer on the other ingredients, like sliced deli meat, leftover pulled pork, chicken, meatballs, steak, or even jackfruit, plus plenty of sliced or shredded cheese (you can also just use cheese and keep it vegetarian, like in these caprese sliders). Any other toppings should be able to withstand the heat of the oven—so no lettuce, but sauerkraut, pickles, and such will work.

Put the top slab of bread back in place and brush it with a slightly horrifying amount of melted butter (which can be mixed with all manner of flavorings, from garlic and herbs to mustard, honey, and various seeds, like caraway or sesame). Bake on the middle rack of your oven at 350°F for 15 to 20 minutes, or until the tops are golden, the edges are crunchy, and the cheese is melted. Let the slider slab cool just enough to handle before pulling it all apart.

Another fantastic feature of these sliders? You can assemble most of them up to a day ahead of time, as long as you have room in your fridge for the pan. So try one of these pull-apart slider recipes for your next game day party, frazzled weeknight, or any other occasion when you need to make a crowd happy, stat.

Poppy Seed Cheddar Turkey Sliders

Melissa’s Southern Style Kitchen

It’s never too early to enjoy Thanksgiving flavors, so slather cranberry sauce over deli turkey and pile on cheddar cheese before brushing a sweet poppy glaze on top and baking. Some herbed mayo with sage and rosemary would not be amiss either. Get the recipe.

Chicken Parmesan Pull-Apart Sliders

Real Housemoms

Everything you love about chicken parm—juicy, crunchy meat, warm red sauce, and gooey mozzarella—is even better in fun-size packages with garlic butter brushed on top. You can fry your own chicken if you prefer, but using frozen breaded tenders makes this quicker. Get the recipe.

French Onion Pull-Apart Beef Sliders

Host the Toast

These are basically mini French onion soup-inspired burgers, smothered in sweet caramelized onions and nutty gruyere, with a savory Worcestershire-enhanced butter brushed on the buns. (If you don’t like onions, “party burgers” with cheddar, tomato, and sesame seeds are a great bet too.) Get the recipe.

Pull-Apart Buffalo Chicken Sliders

Life Love and Sugar

You are just one store-bought rotisserie chicken away from all kinds of smashing sliders, including pesto chicken pull-apart sliders, chicken enchilada sliders, and cheesy BBQ chicken pull-apart sliders. But buffalo chicken sliders are the optimal choice for football season, and if you’re a blue cheese fan, you can use that instead of ranch. Get the recipe.

Cheesy Corned Beef Pull-Apart Sliders

Foodness Gracious

Corned beef (or pastrami), sauerkraut, and swiss make for great Reuben-inspired sliders, but the honey-Dijon-garlic butter glaze is a delicious update. Sticklers could use caraway seed butter to mimic rye bread instead, and there’s no shame in dressing on the side for dipping. Get the recipe.

Hawaiian Pizza Pull-Apart Sliders

Bread Booze and Bacon

If you love Hawaiian pizza, these sliders are way easier than making a pie from scratch, and arguably more fun than ordering in. If you think pineapple does not belong on pizza, though, you can make pepperoni and sausage pizza sliders, or any other kind you like. And if you’re worried about sauce-induced sogginess, you can toast the cut sides of the rolls before spreading it on. Get the recipe.

Philly Cheesesteak Pull-Apart Sliders

Valentina’s Corner

Thin-sliced steak, mushrooms, peppers, onions, and plenty of provolone are already fantastic, but add an Italian seasoned butter to brush on top and you might be inspired to throw away the takeout menu for your local sub shop. Feel free to add hots, and/or swap the provolone with ‘Whiz if that’s your wont. Get the recipe.

Ham, Egg, and Cheese Pull-Apart Breakfast Sliders

The Cookie Rookie

More great news: you can make pull-apart sliders for breakfast and brunch too (or when you want breakfast for dinner). Try them with any of your favorite morning meats, like bacon or sausage, but don’t skimp on the scrambled eggs or cheese. These include a sweet brown sugar butter to complement the savory, salty flavors underneath, but you could try a maple syrup butter too. Get the recipe.

Related Video: Is the Sandwich the Best Invention Ever?

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How to Make Chia Pudding, Including Recipes for Fall

If chia seeds were people, they would be over-achievers with stacked resumes. These superfoods excel at pretty much everything—they’re packed with all the good stuff like antioxidants, Omega-3 fatty acids, fiber, protein, and calcium. And because your body digests them slowly, they provide a steady supply of ongoing energy that keeps you feeling full.

But despite all their stellar credentials, chia seeds on their own are flavorless. Luckily, it’s easy to transform them into a delicious and satisfying snack. One of the chia seed’s special skills is that it swells to about 10 times its weight when submerged in liquid. The result is a creamy gel-like substance that’s commonly referred to as chia pudding.

Aside from the aforementioned health benefits, one of the best things about chia pudding is that it’s incredibly simple to make. Like all of my favorite recipes, this one only requires a single bowl.

The first things you’ll need are some chia seeds and any kind of milk (almond is a popular choice) or fruit juice. Whatever amount of chia seeds you’re using, you’re going to need about four to five times as much liquid.  Combine these two ingredients in a bowl. Then, consider adding some sweeteners and seasonings like maple syrup, cinnamon, cacao powder, a splash of vanilla extract and/or a dash of salt. Once you’ve given that mixture a good stir, put it in the fridge and let is set for at least four hours, or overnight, if possible. Then go back to whatever you were doing 10 minutes before you started cooking because you’ve already knocked out a week’s worth of breakfast or dessert in record time!

Once you have the basic blend down, the world of chia pudding is your oyster. You can add whatever mix-ins suit your fancy, so go nuts! (Nuts are good choice, actually.) Since the season is currently blessing us with an abundance of autumnal fruits and veggies, here’s some inspiration for how to incorporate fresh fall produce into your next batch of chia pudding.

Baked Apple Chia Pudding

Lexi’s Clean Kitchen

Add baked apples and golden raisins for a healthy alternative to pie. Get the recipe.

Pear Ginger Chia Pudding

The Almond Eater

This recipe amps up the flavor with pear and ginger, while pecans add some nuttiness and texture. Get the recipe.

Almond Milk Fig Chia Pudding

Vibrant Plate

Use mashed figs for flavor and sliced figs for looks. Get the recipe.

Pumpkin Chia Pudding

Create Mindfully

Another opportunity to use pumpkin spice and puree this season! Get the recipe.

Roasted Quince Chia Pudding

Culinary Adventures With Cam

If you find yourself with a couple of these fall fruits and a couple more hours of prep time, top your pudding with some baked quinces! Get the recipe.

Roasted Grape Chia Pudding

The Almond Eater

Roasted. Grapes. Need I say more? Top with pecans and walnuts and eat this one warm or cooled. Get the recipe.

Carrot Cake Chia Pudding

Sweet Cannela

Carrot cake for breakfast? Yes, please. Get the recipe.

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