Living by Design…5 Early Fall Recipes to Warm Up Your Kitchen

As the crisp air of early fall starts to replace the warmth of summer, it’s time to embrace the comforting flavors of the season. Early fall is the perfect time to start incorporating heartier ingredients into your meals while still enjoying the freshness of late summer produce. Here are five early fall recipes that will warm up your kitchen and your soul.

1. Butternut Squash and Apple Soup

Nothing says fall like a warm, velvety soup. This butternut squash and apple soup is the perfect way to welcome the season, combining the earthy sweetness of squash with the tartness of apples for a comforting and satisfying dish.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 apples, peeled, cored, and chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp thyme
• Salt and pepper to taste
• Olive oil
• 1/2 cup coconut milk (optional)

Instructions:

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and garlic, sautéing until softened.
2. Add the butternut squash and apples, stirring to coat them in the onion and garlic mixture.
3. Pour in the vegetable broth and add the cinnamon, nutmeg, and thyme. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the squash and apples are tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a creamier texture, stir in the coconut milk.
5. Season with salt and pepper to taste, and serve warm with a crusty piece of bread.

2. Roasted Brussels Sprouts with Balsamic Glaze and Pomegranate

Roasted Brussels sprouts are a fall classic, and adding a balsamic glaze and pomegranate seeds gives them a fresh, tangy twist. This dish is perfect as a side for a cozy dinner or a festive fall gathering.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 1/2 cup pomegranate seeds

Instructions:

1. Preheat the oven to 400°F. Toss the Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet.
2. Roast for 20-25 minutes, or until the sprouts are golden and crispy.
3. While the sprouts are roasting, heat the balsamic vinegar and honey in a small saucepan over medium heat. Simmer until the mixture is reduced by half and becomes syrupy.
4. Drizzle the roasted Brussels sprouts with the balsamic glaze and sprinkle with pomegranate seeds. Serve immediately.

3. Maple-Glazed Pork Tenderloin

This maple-glazed pork tenderloin is the epitome of fall comfort food. The sweetness of the maple syrup pairs perfectly with the savory pork, creating a dish that’s both elegant and satisfying.

Ingredients:

• 1 pork tenderloin (about 1 lb)
• 1/4 cup pure maple syrup
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F. Season the pork tenderloin with salt and pepper.
2. In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and rosemary.
3. Heat a large oven-safe skillet over medium-high heat. Sear the pork on all sides until browned, about 2-3 minutes per side.
4. Brush the pork with the maple glaze and transfer the skillet to the oven. Roast for 15-20 minutes, or until the internal temperature reaches 145°F.
5. Let the pork rest for 5 minutes before slicing. Drizzle with any remaining glaze and serve with roasted vegetables or a fresh salad.

4. Cranberry, Apple, and Pecan Salad

This salad combines the best of early fall produce in a dish that’s light, refreshing, and full of flavor. The tart cranberries, crisp apples, and crunchy pecans are a perfect match for a tangy apple cider vinaigrette.

Ingredients:

• 6 cups mixed greens (such as arugula, spinach, and romaine)
• 1 apple, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup pecans, toasted
• 1/4 cup crumbled goat cheese (optional)
• 1/4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1/3 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mixed greens, apple slices, cranberries, and toasted pecans.
2. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, honey, olive oil, salt, and pepper.
3. Drizzle the vinaigrette over the salad and toss to combine. Top with crumbled goat cheese, if desired, and serve immediately.

5. Pumpkin Spice Muffins

No early fall recipe list would be complete without something pumpkin-spiced. These muffins are moist, flavorful, and perfect for breakfast or a snack with a cup of coffee.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F. Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. In another bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Final Thoughts

Early fall is a time of transition, and these recipes reflect the perfect balance between the lingering freshness of summer and the comforting flavors of autumn. Whether you’re making a hearty soup, a sweet and savory main dish, or a simple salad, these recipes will help you make the most of the season’s bounty. Enjoy the warmth and comfort of early fall cooking as you embrace the beauty of the changing seasons!