Recipe picks

Fall Recipes

Nine recipes for fall, September 22 to December 20, from breakfast through an Instant Pot dinner, built on what the season brings to the market.

Breakfast • Italian-Inspired • 45 min • Serves 4

Juicy pork meatballs seasoned with toasted fennel seed and garlic, served over apples and fennel sautéed in butter with thyme.

Lunch • French-Inspired • 2 hr 10 min • Serves 4

Slow-roasted duck legs with crackling skin, pulled over watercress and arugula with sliced pears, toasted hazelnuts, and a Dijon cider vinaigrette.

Dinner • American • 1 hr 5 min • Serves 4

Bone-in chicken thighs rubbed under the skin with garlic, rosemary, sage, and thyme, roasted crisp on a sheet pan over turnips and red onion.

Sides • German • 1 hr 25 min • Serves 6

Red cabbage braised slowly with tart apples, onion, butter, cider vinegar, bay, and warm spices until silky, glossy, and gently sweet and sour.

Salads • American • 30 min • Serves 4

Seared cremini and shiitake mushrooms tossed with baby spinach in a warm shallot and sherry vinaigrette, with toasted walnuts and shaved parmesan.

Snacks • American • 50 min • Serves 10

Chilled bites of cashews, almonds, unsweetened coconut, almond butter, and freeze-dried strawberries, rolled in pink berry coconut.

Desserts • American • 15 min • Serves 2

A warm almond flour cake with cinnamon and allulose, cooked in a mug over buttery diced apple and topped with softly whipped cream.

Crockpot Meals • American • 6 hr 50 min • Serves 6

Bone-in turkey thighs browned, then slow-cooked on a deep bed of onions, sage, and thyme, with the onions blended into a silky gravy.

Instant Pot Meals • Indian • 1 hr 50 min • Serves 4

Lamb shoulder pressure-cooked with browned onions, ginger, garlic, and warm spices, finished in a creamy sauce of cashews, yogurt, and cream.

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