Your fall recipe guide!
Cinnamon! Cider! GOURDS!
HELLO, and happy November!
To celebrate the new month, I’m bringing you the ultimate fall recipe guide, a compilation of favorite foods from GRETAGRAM readers! This is a TRULY impressive list of a hefty variety of delicious mains, soups and desserts. Some are vegan! Many are vegetarian! All are adaptable! I even threw in a few of my favorites! (If you didn’t see last week’s email about tater tot hot dish, you might want to start there. Just saying.)
Before we get to it, a couple of book club updates!
In November, we’re reading Louise Erdrich’s The Mighty Red. We will meet to discuss it on Sunday, Dec. 1 at noon CT.
In December, we’re going to read Intermezzo, Sally Rooney’s newest book. We will discuss that one on Sunday, Dec. 29 at noon CT!
Mains
Chorizo-stuffed acorn squash
This is one of my favorite fall/winter meals. I'm vegetarian, so I use a soy chorizo. -Lisa
Sweet potato pasta
I'm vegan and therefore am a pain to accommodate at the Thanksgiving table. It's become a tradition for me to bring this dish for my dinner, but also because my omnivore sister loves it and takes all the leftovers. I use however many sweet potatoes that come in my CSA box, which is usually around two pounds. I also use a whole pound of pasta, substitute Tofutti cream cheese for dairy, and add extra soy sauce and Sriracha. -Kim
Warm butternut squash and chickpea salad
I make this all the time when squash starts appearing. I throw everything but the cilantro or parsley in the oven to roast together. It’s really good if you are feeding gluten-free people, and love it for breakfast on toast! If I don’t have cilantro or parsley it’s still delicious. Also, half the time I don’t have tahini and just use oil and lemon. -Greta B, aka West Coast Greta
Kabocha squash pasta
Nico Pallotta/The Plant Based School
This was so good, I made it 2 times in the same week. -Valeriya
Ravioli with sage brown butter sauce
We always use butternut squash ravioli because it's extra fall-ish (and delicious!) -Megan
Kale, butternut squash & walnut galette
I use a store-bought pie crust and just start at step 3 most of the time. -Sofie
French onion baked lentils and farro
This was first recommended to me in the Nerdette Headquarters Facebook group, and it doesn’t disappoint. The caramelized onions are divine, and the lentils and farro add the perfect kinda-healthy chew. -Greta
Rachael’s white Bolognese lasagna
This lasagne is great and such a nice fall/winter dinner. -Carrie
Winter squash and spinach pasta bake
I'm a New Englander, so I think I have my finger on the pulse of autumn delights. And this recipe is in my oven over and over again until the crocuses pop out of the ground in March. -Cecily
Creamed Greens Potpie
This is such a great balance of indulgent, rich, and extremely kale-y. It’s also beautiful! -Greta
Gnocchi nicoise
Years ago, when we were completely broke, I gave my ex-husband a blog for Christmas. He was out of work and was a phenomenal home chef. To see if we could do something with that, we started a blog based on his recipes. In true 2010s food blog fashion, there are long rambling intros and terrible pictures. However, even though he is now long gone (good riddance!) I have easy access to the one thing I do miss about him - the food! This was always one of my favorites, and I'll pull out the slow cooker for myself every now and then. -Marjorie
Lentil-smothered greens on fried bread
This is such a hearty vegetarian dish. I love anything that has 12 cloves of garlic in it, and the paprika adds a lovely smokiness. -Greta
One-hour vegan pot pie
I stock my freezer with this every fall. Also, I’m not vegan, so I normally add chicken. -Ava
The only meatloaf that matters
This is like no meatloaf you’ve ever had. Probably. It has ZERO tomatoes or ketchup. And no onions either! But it does have chunks of cheese. Oh, did I also mention you fry it? We’ve made it a few times for other people and they all end up asking for the recipe — usually after only a bite or two. That’s how good it is. I swear I’m not overselling it. You don’t even “need” the salad part of the recipe, to be honest. It’s amazing as leftovers — you can just throw a slice in the microwave for a minute or heat one up and make a sandwich out of it. -Stacie
Soups and goops
Tuscan soup
Our favorite fall recipe is Tuscan Soup. It checks ALL the fall boxes!!! -Leslie
Slow cooker pumpkin chili
My favorite thing to make when it gets cooler out. It’s packed with flavor and fiber, and can be customized so many different ways. It just tastes like fall. I sometimes just get ground pork or mix in ground beef, whatever I have on hand. Or you could leave out the meat entirely!
Do not skip the corn chips! They melt into the chili adding a wonderful flavor and texture! -Lauren
Egg drop soup
It's soup season! This easy egg drop soup is my go-to for a warm cozy side dish or light meal. The Chinese-American family who run this blog are also just delightful. -Christina
Pumpkin chili
I immediately think of this recipe when I think of cozy fall foods. This pumpkin chili has great depth of flavor and is loaded with delicious veggies. It's also very flexible and easy to swap ingredients for what you have on hand. Enjoy! -Meghan
Curried chicken and rice soup
The other day, I was feeling low and texted a friend to ask if I could come over. Not only did she say yes, she served me a bowl of this soup when I walked in the door. It was wonnnnnnderful. -Greta
Butternut squash soup
I love to make it in the slow cooker because my house smells amazing all day, and it's great with grilled cheese. -Megan
Instant pot wild rice soup
I add boneless thighs to the pot. Roux comes out perfectly with almond milk. -Lisa
Lemony white bean soup with turkey and greens
I made this soup last night — delicious! The best part, like most soups, is that you can just add your produce that you want to use up. But don't skimp on the lemon! -Jim
Marcella Hazan’s Bolognese
I’d heard the hype for ages but resisted making a sauce that simmered for 4 hours and needed to be cooked exactly as instructed. I made it this past summer and it’s absolutely worth the time and effort. It’s truly the best Bolognese ever. No contest. - Carrie
Smoky chicken tortilla soup
Here in Minn., once fall hits, we eat this WEEKLY!! I take a serving or two out before I add the chipotles as my kids don't love the spiciness! Usually if we have leftovers, we will serve it over cheese tortellini the next day! -Linda
Hungarian mushroom soup
This soup is so deeply comforting. It’s dill-y, it’s paprika-y, and it’s shroomy AF. Enjoy it with a dollop of sour cream if you want, but crusty, buttery sourdough bread is mandatory. -Greta
Borscht
This will warm you to your bones. We always had it with a dollop of cottage cheese, which isn’t weird if you don’t think about it too hard! (Also, yes, you probably just need to buy The Moosewood Cookbook). -Greta
(and a cocktail, because still liquids)
Apple cider old-fashioned
I always always always make Deb Perlman’s apple cider old-fashioned from Smitten Kitchen Keepers. She also posted the recipe on her Instagram because she loves us. In fact, I just made it last night and shared it with my coworker who’s in town for an event, and it was the perfect way to end the week. -Kathyrn
Sweets
Pumpkin bread with rosemary salt
This is a pumpkin bread with an extra woodsy zing — a sprinkle of rosemary-infused salt on top takes it to the next level. -Greta
Gingered applesauce cake glazed with caramel
I’ve never had leftovers anytime I’ve taken this anywhere and the best thing about Bundts is they look so fancy!!! And, you can use honey instead of corn syrup for the glaze. Still delicious. You probably don’t need all my annotations but I’m sending them anyway! - Greta B., aka West Coast Greta
Pumpkin bread with maple butter
If you want your pumpkin bread to actually be more like a pumpkin CAKE, here’s the recipe for you. This is delicious without the maple butter, but c’mon! Live a little! STIR MAPLE SYRUP INTO BUTTER! -Greta
Tahini caramel apple tart
Apple! Tahini! -Dave
Pumpkin and chocolate layer cake
Note: Cutting the cakes in half to make 4 layers is difficult & unnecessary! I make this as a 2-layer cake and it’s perfect. -Jessica
Kabocha turmeric tea cake
I love all things kabocha squash! - Valeriya
Jewish apple cake
One of my very favorite things to do in the fall is to go apple picking. I’ve found that my depression responds well to spending time outdoors and connecting to the rhythms and seasons of the natural world. But then what on earth do you do with all those apples?! Here are two of my favorite recipes to use them in. -Melissa
Molassses cookies
Irma S. Rombauer/Joy of Cooking
My mom made these a lot when we were kids, and they are some of my favorite cookies ever. They’re chewy, they’re crispy, they melt in your mouth. The molasses is so addictive and you can add fresh or candied ginger for some extra zest! -Greta
Apple and cheddar scones
My #1, will-make-every-October recipe is Smitten Kitchen's apple and cheddar scones. -Sarah
King Arthur Baking apple pie
Pie tip: Use a combination of a sweet variety of apple and a tart variety. The sweet ones will break down while baking and become a bit mushy and hold the filling together and lend sweetness, and the tart ones will hold their shape and texture. The combination makes for the perfect pie filling marriage. -Melissa
WHAT A BOUNTY. Thanks to all of you who shared your favorites with us! I hope this newsletter provides just the season inspiration you’re looking for. If it does, and you’re able to help support my work by becoming a paid subscriber, I would definitely appreciate it!!!!! I’m only three paid subscribers away from 300 — which means I’ll send a book of your choosing to the three next people who upgrade!
Bonus: Fall cookbooks!!!!!
As if this wasn’t enough, I also thought I’d compile a list of some of the most alluring cookbooks of the season! Here they are, in alphabetical order. They’re all either already out, or coming out in the next couple of weeks.
The Elements of Baking: Making Any Recipe Gluten-Free, Dairy-Free, Egg-Free or Vegan, Katarina Cermelj
You Gotta Eat: Real-Life Strategies for Feeding Yourself When Cooking Feels Impossible, Margaret Eby
Sweet Tooth: 100 Desserts to Save Room for (a Baking Book), Sarah Fennell
Ottolenghi Comfort: A Cookbook, Yotam Ottolenghi with Helen Goh
The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen, Steve Sando with Julia Newberry
Easy Weeknight Dinners: 100 Fast, Flavor-Packed Meals for Busy People Who Still Want Something Good to Eat New York Times Cooking with Emily Weinstein
What Goes with What: 100 Recipes, 20 Charts, Endless Possibilities, Julia Turshen
The Modern Navajo Kitchen: Homestyle Recipes That Celebrate the Flavors and Traditions of the Diné, Alana Yazzie
All right, that’s it for this week! Thanks, as always, for reading!
P.S. Do you like this email?! Spread the delight and forward it to a friend! (Or spam an enemy, lol!)
Thank you for compiling all of this. BTW...did anyone else know HBO Max is about to release a series of Like Water For Chocolate? I loved that book!
I'm ready to cook my way through the list. This week's forecast is perfect to do my pot pie cooking!