The autumn equinox is all about balance, responsibility, and engagement while nourishing your mind, body, and soul.
One way to ground and nourish oneself is through nutritious and delicious meals. Can we enhance our focus by listening to good music while we cook, and to conversation around the table as we eat? Absolutely. Especially when we make something as delicious as the following recipes. They feature in-season fall ingredients — a perfect way to celebrate and honor both your body and the autumn equinox. The conversation is sure to hum, and your pulse will ease and relax.
Eat Your Way into the Autumn Equinox with These Fall Recipes
Sweet Potato Rosettes
Because we eat with our eyes and noses before our tongues, sometimes taking a bit of extra care to make something beautiful improves everything on the table. The rich smell of baking sweet potatoes begins to taunt the senses into hunger… and once these beauties appear, all the senses come alive.
Green Chile Braised Oxtail
The rich, meaty deliciousness of oxtail is hard to describe. Once you’ve tried this recipe, however, you’ll want it again and again. Please remember to have a crusty baguette on hand to mop up every drop.
Chicken and Dumplings with Squash
The stick-to-your-ribs appeal of chicken and dumplings deepens as the evenings cool down. This version adds the vegetal sweetness of acorn and butternut squash, coaxed into full flavor with farm-sourced carrots, celery, thyme, garlic, and onion.
Savory Cheesecake with Roasted Grapes
This unique appetizer combines the richness of cream cheese, the umami of blue cheese, the crispy crunch of phyllo, and the wonderful flavor of roasted grapes. The dish makes an excellent starter or a Meatless Monday entrée served alongside a simply dressed green salad.
Roasted Kohlrabi
Are you unsure what to do with kohlrabi? Mellow its radishy zing with a brown butter sauté and a little sage… then kick the flavor to the next level with hazelnuts and hot honey.
Caramel Apple Rice Pudding
Is there a fire in the fireplace? Did someone offer a tiny nightcap of brandy? Did the chef of the house mention dessert? If the answer to at least two of these questions is yes, consider this delicious hybrid of baked apple, caramel, and rice pudding. Perfect for fall, the rice pudding pays off big time in this mouthwatering finale to a grand autumn meal.
Stuffed Artichokes
A platter of warmth and comfort comes in the form of Stuffed Artichokes. Each artichoke meets a stuffing of chorizo, smashed garlic, bread crumbs, egg, white wine, and seasonings. You’ll slowly cook these bundles in a bath of chicken stock to build the savory flavors.
Roasted Beets
Beets are one of the quintessential vegetables of autumn and winter. In order to showcase what a beauty of the season this ingredient is, we’re roasting beets with chèvre goat cheese, balsamic vinegar, olive oil, lemon zest, almonds, and parsley. Try it for lunch or beside your favorite protein for dinner.
Vegan Mushroom Potato Soup
Beef stew and chicken noodle soups are usual go-to’s for the colder months but we prefer a soup that’s vegan-friendly and accessible to all. This Vegan Mushroom Potato Soup combines white, crimini, and shiitake mushrooms along with tender gold potatoes. Serve along with your favorite crusty bread.
Apple Cinnamon Spice Granola
Breakfast during the autumn season means you can infuse flavors of apples, cinnamon, pumpkin, maple, chai, and so much more into your daily routine. This Apple Cinnamon Spice Granola takes all your favorites and puts it into one bowl full of fall. Think pumpkin seeds, pecans, hemp hearts, apple slices, nutmeg, and more.
Baked Baby Pumpkins
Not only are these Baked Baby Pumpkins delicious but you can also use them as edible decor for your table setting. All you need are tiny pumpkins, brown sugar, cinnamon, coriander, and a bit of dried red chile. Try dressing the inside with bitter greens like kale or radicchio.
Pumpkin Blondies
You can’t end a fall equinox meal without a scrumptious dessert. Pumpkin Blondies load this sweet dish with pumpkin and chocolate chips, then a topping of cream cheese frosting and a drizzle of chocolate.
Story by Jordan Snowden
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