Kick start the fall season the right way. These three delicious autumn recipes are healthy (and easy to make)! Try some of these unique dishes to add some more variety into your kitchen.
Sweet Potato & Black Bean Chili
For a satisfying mixture of sweet and spicy, try this vegetarian spin on your classic cold-weather dish.
2 teaspoons extra-virgin olive oil
1 small onion, finely diced
1 small sweet potato, peeled and dice
2 cloves garlic, minced
1 tablespoon chili powder
2 teaspoons ground cumin
¼ teaspoon ground Chipotle chile
⅛ teaspoon salt, or to taste
1⅓ cups water
1 15-ounce can black beans, rinsed
1 cup canned diced tomatoes
2 teaspoons lime juice
2 tablespoons chopped fresh cilantro
Heat oil in a large saucepan over medium-high heat. Add onion and potato and cook, stirring often, until the onion is slightly softened, about 4 minutes. Add garlic, chili powder, cumin, chipotle and salt and cook, stirring constantly, until fragrant, about 30 seconds. Add water, bring to a simmer, cover, reduce heat to maintain a gentle simmer and cook until the potato is tender, 10 to 12 minutes. Add beans, tomatoes and lime juice; increase heat to high and return to a simmer, stirring often. Reduce heat to maintain a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and stir in cilantro.
Make Ahead Tip: Cover and refrigerate for 2 days. Stir in cilantro just before serving.
Note: Chipotle peppers are dried, smoked jalapeno peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.
Pork Chops With Apples and Garlic Smashed Potatoes
This seasonal, hearty dish will have your mouth watering all evening!
3/4 cup apple cider
Put the potatoes and garlic in a saucepan, cover with cold water and season with salt. Cover and bring to a boil, then uncover and continue cooking until tender, about 15 minutes. Cover and set aside.
Meanwhile, rub both sides of the pork chops with the sage, and salt and pepper to taste. Heat a large cast-iron skillet over high heat, then add 1 teaspoon olive oil and sear the chops until golden on both sides, about 5 minutes total. Transfer to a plate. Wipe out the skillet and add the remaining 2 teaspoons olive oil. Add the onion and apples and cook over medium-high heat until lightly browned, about 5 minutes. Season with salt and pepper and stir in the cider.
Return the chops to the skillet. Cover and cook, turning once, until just cooked through, 4 to 5 minutes. Drain the potatoes, reserving 1/4 cup liquid. Return the potatoes to the pan; add the buttermilk and mash, adding cooking liquid as needed. Season with salt and pepper. Serve with the pork chops, onion and apples. Drizzle with the pan juices.
Pumpkin Pie Oats
Creamy and naturally-sweetened, this enhanced breakfast classic will satisfy even the sweetest tooth.
Spice Roasted Butternut Squash
One 3-pound butternut squash-peeled, seeded and cut into 1-inch dice
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
Preheat the oven to 425°. In a large bowl, toss the squash with the olive oil, cumin, coriander and cayenne and season with salt and pepper. Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once halfway through. Transfer to a bowl and serve.