It’s officially fall, people, so I trotted out a few seasonal recipes to celebrate. We’ve got plenty here for vegetarians, plus a yummy Vinegar Chicken recipe (with a crunchy fennel side salad). I’m also sharing my peanut butter cookie recipe that got 1.6 million views on TikTok (the vintage cookie sheet I used was quite the controversial talking point in the comments section ;). Happy cooking!
Cauliflower Tostadas with Chipotle Sauce
Though not exactly traditional tostadas, these are definitely crave-worthy. The dish is on the lighter side, so add homemade or canned pinto beans or the black beans below if the tostadas alone won’t quite cut it.
Instant Pot Farro Risotto with Mushrooms
This is a nourishing and very tasty vegetarian dish that you can make in the Instant Pot if you have one or on the stove top if you don’t (instructions are in the headnote of the recipe).
Chicken Thighs with Maple Cider Vinegar Glaze
If you’ve never had vinegar chicken, give it a go. This one has a refreshing salad on the side that pairs well with the tangy glaze. A whole-grain side of farro, sorghum, or brown rice tossed with fresh herbs and a squeeze of lemon might be nice, too.
Simple Pot of Black Beans (or this Instant Pot Version)
Home cooked beans are excellent any time of day. Serve them alongside the Cauliflower Tostadas above or make them the center of a DIY taco bar, do up burrito bowls, or whirl them into a quick soup.
Spinach and Feta Pie
I just made this for dinner last night and am looking forward to lunching on leftovers. The recipe is a lighter spin on a Greek-style spanikopita. Don’t worry if filo dough is new to you. It’s pretty easy to work with (I’ll be posting a how-to video for this recipe on Instagram this week, so tune in there). As for sides? Maybe start with a cup of tomato soup or your favorite store-bought boxed soup.
Carrot Miso Dressing
I love to whirl up a jar of this tangy, super nutritious dressing on the weekend and use it to dress salads and as a veggie dip during the week.
3 (or 4) Ingredient Peanut Butter Chocolate Chip Cookies
You only need three basics for these cookies: peanut butter (or any nut/seed butter), brown sugar, and eggs. I always add chocolate, too (nothing goes better together than peanuts and chocolate). It’s one of my very favorite cookies and couldn’t be quicker to make. Watch the how-to video on Instagram.
SHOPPING LIST
Cauliflower Tostadas
1 large head cauliflower
2 tablespoons extra-virgin olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
8 six-inch corn tortillas
½ heaping cup plain yogurt
1 small chipotle pepper en adobo (sold in cans in the Mexican food section of the market)
2 large ripe avocados
1 tablespoon lime juice
Pickled onions or pickled jalapeños
1 ½ cups finely shredded red or green cabbage
Instant Pot Farro Risotto
1 cup pecan halves
1 tablespoon extra-virgin olive oil
1 large yellow onion
3/4 pound cremini or white mushrooms
½ cup dry white wine (substitute low-sodium vegetable broth, if preferred)
2 sprigs thyme
1 ½ cups farro
3 to 4 cups low-sodium vegetable broth
3 cups stemmed, chopped hearty greens, such as kale, collards, or chard
1 small chunk Pecorino or Parmesan cheese to grate over the top
Chicken Thighs with Maple Cider Vinegar Glaze
8 bone-in, skin-on chicken thighs (about 3 1/2 to 4 pounds)
2 tablespoons unsalted butter
1/4 cup pure maple syrup
1/2 cup apple cider vinegar
1 cup thinly sliced shallots (from about 3 shallots)
1 large fennel bulb
1 Honeycrisp or other crunchy apple
2 tablespoons lemon juice, from about 1 juicy lemon
1 tablespoon olive oil
Simple Black Beans
1 pound dried black beans, about 2 cups
2 large cloves garlic
½ yellow onion
Spinach and Feta Pie
1 tablespoon extra-virgin olive oil
½ large yellow onion
1 pound frozen chopped spinach
¼ teaspoon ground nutmeg
¾ cup low-fat cottage cheese
6 ounces feta cheese
2 eggs
6 sheets whole wheat or regular filo dough
3 tablespoons butter
Carrot Miso Dressing
¼ cup expeller pressed canola oil
1 tablespoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoons lime juice
2 tablespoons white miso
1 teaspoon honey
2 medium carrots, cut into several pieces
1 inch long piece fresh ginger, peeled and cut into slices
4-Ingredient Peanut Butter Chocolate Cookies
1 cup unsweetened, salty creamy peanut butter
1 cup firmly packed brown sugar or coconut sugar
1 egg
1/2 cup dark chocolate chips or finely chopped chocolate
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