Recipes
These recipes are a great way to bring the tastes of fall into your kitchen in a healthy and delicious way. Enjoy them with your family and friends—whether it's for a cozy dinner, a festive gathering, or a sweet snack!
Roasted Apple & Brussels Sprouts Salad with Maple Vinaigrette
Fall is the perfect time to enjoy the sweet and savory flavors of the season, and this Roasted Apple & Brussels Sprouts Salad is a delightful way to celebrate autumn’s harvest. Roasted Brussels sprouts, crisp apples, and crunchy walnuts come together in a warm, nourishing salad, while a maple vinaigrette ties everything together with a touch of sweetness. It's an ideal side dish or light main course for any fall gathering or weeknight meal.
Ingredients:
- 1 lb. Brussels sprouts, trimmed and halved
- 2 medium apples (such as Fuji or Honeycrisp), cored and sliced
- 1/4 cup walnuts, roughly chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon balsamic vinegar
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil (for the vinaigrette)
- 2 tablespoons crumbled feta cheese (optional)
Instructions:
1. Roast the Brussels Sprouts and Apples:
Preheat the oven to 400°F (200°C). Spread the halved Brussels sprouts and sliced apples on a baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat. Sprinkle the fresh thyme leaves over the top. Roast in the oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are golden brown and crispy on the edges, and the apples are tender.
2. Toast the Walnuts:
While the vegetables and apples are roasting, heat a small dry skillet over medium heat. Add the chopped walnuts and toast them for 3-5 minutes, stirring occasionally, until fragrant and lightly browned. Remove from the heat and set aside.
3. Make the Maple Vinaigrette:
In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and 1/4 cup olive oil. Season with a pinch of salt and pepper to taste. Whisk until smooth and well combined.
4. Assemble the Salad:
Once the Brussels sprouts and apples are roasted, transfer them to a large salad bowl. Add the toasted walnuts and crumbled feta cheese, if using. Drizzle with the maple vinaigrette and toss gently to combine.
5. Serve and Enjoy:
Serve the salad warm or at room temperature as a side dish or light main course. It pairs wonderfully with roasted meats or as part of a fall-inspired meal. Leftovers can be stored in the fridge for a day or two, though the apples may soften slightly over time.
This Roasted Apple & Brussels Sprouts Salad brings together the perfect balance of sweet and savory flavors, making it a fantastic choice for fall meals. The maple vinaigrette adds a touch of warmth, while the roasted veggies and crunchy nuts provide plenty of texture. It's a wholesome, satisfying dish that's full of autumn's best ingredients! Enjoy!
Butternut Squash Soup
A creamy, comforting soup with a hint of sweetness from the squash and warmth from spices like cinnamon and nutmeg.
Ingredients:
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1 medium butternut squash, peeled and diced
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1 onion, chopped
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2 garlic cloves, minced
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1 tsp ground ginger
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1 tsp cinnamon
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4 cups vegetable broth
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Salt and pepper to taste
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1 tbsp olive oil
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1/2 cup coconut milk (optional for creaminess)
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Fresh herbs (like sage or thyme) for garnish
Instructions:
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Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened.
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Add the butternut squash, ginger, cinnamon, salt, and pepper. Stir to combine.
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Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer until the squash is tender, about 20 minutes.
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Use an immersion blender to puree the soup until smooth (or blend in batches).
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Stir in coconut milk for added creaminess, and adjust seasoning as needed.
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Serve warm, garnished with fresh herbs.
Apple Cinnamon Chia Pudding
A healthy, no-cook dessert or breakfast option that’s naturally sweetened with apples and cinnamon.
Ingredients:
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1 cup unsweetened almond milk (or milk of choice)
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1/2 cup chia seeds
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1 apple, diced
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1 tsp ground cinnamon
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1 tbsp maple syrup or honey (optional)
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1/4 tsp vanilla extract
Instructions:
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In a bowl, combine almond milk, chia seeds, cinnamon, vanilla extract, and sweetener (if using).
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Stir well, then refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken.
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Before serving, stir the pudding again and top with diced apple.
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Garnish with additional cinnamon and enjoy!
Sweet Potato and Black Bean Tacos
These vegetarian tacos are packed with flavor, and the combination of sweet potatoes and black beans makes for a filling and satisfying meal.
Ingredients:
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2 medium sweet potatoes, peeled and diced
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1 can black beans, drained and rinsed
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1 tbsp olive oil
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1 tsp cumin
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1 tsp paprika
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Salt and pepper to taste
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8 small corn tortillas
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Fresh cilantro, chopped
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Lime wedges for serving
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Optional toppings: avocado, salsa, Greek yogurt, or cheese
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Instructions:
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Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with olive oil, cumin, paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
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While the sweet potatoes are roasting, heat the black beans in a small saucepan over low heat until warmed through.
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Warm the corn tortillas in a dry skillet or microwave.
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Assemble the tacos by placing roasted sweet potatoes and black beans on each tortilla. Top with fresh cilantro, a squeeze of lime, and any additional toppings you like.
Grilled Wagyu Beef Steak with Roasted Sweet Potato and Arugula Salad
Wagyu beef is known for its rich, buttery texture and exceptional flavor, making it a luxurious yet indulgent choice for a healthy, balanced meal. In this recipe, we’re pairing a perfectly grilled Wagyu beef steak with roasted sweet potatoes and a fresh arugula salad to create a delicious and nutrient-packed dish. The sweetness of the roasted potatoes complements the richness of the Wagyu beef, while the peppery arugula salad adds a refreshing, light contrast.
Get your Wagyu beef from our local farmers, T&K Wagyu!!
Ingredients:
For the Wagyu Beef:
- 2 Wagyu beef steaks (sirloin, ribeye, or filet mignon, 6-8 oz each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 garlic cloves, smashed
- 1 sprig fresh rosemary (optional)
For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cubed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
For the Arugula Salad:
- 4 cups fresh arugula
- 1/2 red onion, thinly sliced
- 1/4 cup toasted pine nuts (or walnuts)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions:
1. Prepare the Roasted Sweet Potatoes:
Preheat your oven to 400°F (200°C). Place the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with smoked paprika, salt, and pepper. Toss to coat evenly. Roast for 25-30 minutes, stirring once halfway through, until the sweet potatoes are golden and tender.
2. Grill the Wagyu Beef:
While the sweet potatoes are roasting, heat a grill or cast-iron skillet over medium-high heat. Rub the Wagyu steaks with olive oil and season generously with salt and pepper. Add the smashed garlic cloves and rosemary (if using) to the skillet or grill for added flavor.
Grill the steaks for about 3-4 minutes per side for medium-rare, or adjust the time based on your preferred doneness. Once cooked to your liking, remove the steaks from the heat and let them rest for 5 minutes before slicing.
3. Make the Arugula Salad:
In a large bowl, combine the fresh arugula, red onion, and toasted pine nuts. In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss gently to combine.
4. Assemble the Dish:
Serve each Wagyu steak with a side of roasted sweet potatoes and a generous helping of the arugula salad. Garnish with extra pine nuts if desired.