I love to make a big pot of soup on Sunday evenings, since it's a great weekend meal and makes for leftovers all week long. This version of the classic Italian minestrone soup uses vegetables that are available locally during the fall months. It's hearty and filling and good for you, too.
Leave out the pancetta to make it vegetarian/vegan. I also like to make this soup using just water instead of chicken broth—the flavor of the fresh vegetables really comes through. I cook the pasta separately and add it to the bowls when serving. That way when there are leftovers it doesn't absorb all the liquid in the soup when it sits.
I love candy corn, that quintessential fall candy. Wouldn't it be great if it was actually good for you? My kids and I made these cute "candy-corn" style fruit parfaits, with layers of yellow pineapple, orange mandarin slices, and white whipped cream. They're perfect as a sweet but healthy treat for a Halloween party or autumn snack.
You can use either fresh or canned fruit. We tried making these with both fresh mandarins and canned mandarin oranges, and the kids like the sweeter and more tender canned version better. You can also substitute thick vanilla Greek yogurt for the whipped cream.
If you're making them for a Halloween party, assemble the fruit in advance in containers (we used 8-ounce mason jars) and refrigerate, then add the whipped cream or yogurt just before serving.
Makes one parfait
1/3 cup chopped fresh pineapple or canned crushed pineapple
My daughter wanted to make something for dinner with pumpkin in it, it being that time of year and all, and I suggested pumpkin soup. She countered with the idea of serving the soup in little scooped out pumpkins instead of bowls, and we both decided it was a great idea!
The soup turned out better than I imagined, and using the pumpkins as bowls is fun and easy, if a bit labor intensive. This soup is really simple, so make sure you use high-quality ingredients so that all the flavors come through. We found wonderful little locally grown organic sugar pie pumpkins from Full Belly Farm on sale at our local market, and we used yellow potatoes that we dug up ourselves at the Great Peter Pumpkin Patch a couple weeks ago.
This healthy and tasty white bean soup with ham is a hit with everyone in our family. It's also a breeze to make; one of those slow-cooker recipes that's truly easy.
Put everything in the slow cooker in the morning, set it on "low" and walk away. Then come back later to dish up a delicious hearty soup at dinnertime, one that's perfect for these chilly winter evenings. It freezes well, too.
This version includes smoked ham, which you could easily leave out for a vegeterian or vegan version.
1 pound dry white beans like Great Northern, Navy, or Cannellini
I'm a big fan of cooking with pumpkin, which is one of the reasons I love the fall. Pumpkin soup, pumpkin muffins, pumpkin bars, pumpkin ravioli—they're all delicious. My kids' favorite are these pumpkin oatmeal cookies, which are chewy and, I like to think, actually good for you. These cookies are a great treat for the lunchbox too.
I mix in in dark chocolate chunks (chocolate chips work equally well), walnuts, and dried cranberries to make them more interesting. They're also fantastic with toasted pumpkin seeds instead of the walnuts. In fact, feel free to use whatever you like to mix in: white chocolate chips, raisins, dried cherries, and pecans are all good.Ingredients
This hearty soup hits the spot on a fall night and couldn't be easier to make. The kids love dumplings in all their forms, too, so this soup is a hit in our house.
Use quality frozen potstickers or wontons; the vegetables you use can vary depending on what you have on hand and what you and your family like. We used chicken gyoza from Trader Joe's, but you can use vegetable ones and veggie broth for a vegetarian/vegan version of this recipe.
Having a mini muffin pan has changed my life. No really, it has—not in a big way, but it's inspired us to experiment with different muffin recipes. A healthy muffin makes a great breakfast treat, lunch box snack, playgroup munchie, or Halloween party goodie. One of our favorite muffins to make in the fall (and year-round, even), are pumpkin muffins. They're delicious, healthy (pumpkins have lots of fiber, beta carotene, and protein), and easy to make. Sometimes we just grab a box of Trader Joe's pumpkin bread mix, but more often than not, we make them from scratch. They make the house smell great when they're baking, too.
Once something found mainly in health food stores and Middle Eastern restaurants, hummus is now a mainstream snacktime staple available in every local supermarket. I've found most of the grocery store versions of this garlicky, lemony garbanzo bean purée to be uninspired and not all that authentic, but fortunately it's really easy to make your own hummus at home, and we make sure to have the ingredients on hand for whenever a hummus craving hits!
My kids love hummus (my daughter's been a certified hummus fanatic since she was a toddler), which is fantastic, since it's both tasty and healthy. I like to serve it with homemade whole wheat pita chips, but it's also great with carrot sticks and other dippable veggies. I even pack it into my kids' school lunches. This recipe involves no cooking, and the kids can help out with it, too.
I don't know anybody who doesn't like lasagna, and this rolled version is simple to make and delicious. With all the same ingredients as traditional Italian-American lasagna, I find it easier to assemble and serve. The kids like to help assemble the rolls, too.
1 recipe or 24–26-ounce jar of your favorite pasta sauce