It’s that time of year again when the children are back in school, the first of the leaves have started to fall, and that slight chill in the early morning air have got us all clamouring for our long-sleeved shirts. Fall is here, and that historically means harvest season – a time of last minute labor to gather our crops and transition into winter.
In this modern era, we experience a different kind of busy during this time of year. Now that school, work deadlines, and new activities are upon us, many of us are rushing around and getting accustomed to a new schedule. I won’t lie – our family has also been affected by the added haste, especially in the dinner department. It has left me relying on takeout and freezer-type meals more often than I‘d like.
Perhaps it is also a lack of inspiration on my behalf. Like the famous “Escape” song, I’ve “fallen into the same old dull routine” when it comes to mealtime. I’m not sure about other moms, but I get a little of bit of anxiety when I feel as though my kids are starting to run on chicken nuggets and pasta only. I’ve been experiencing a rut when it comes to home-cooked meals and have been in need of some new, healthy ideas inspired by the season’s golden beauty and harvest. For me, inspiration means searching for recipes online, browsing the cookbook section of our library after my toddler’s story time, and eyeing up all the food magazines at the checkout aisle.
Like many of you, I don’t have a lot of time to get too creative in the kitchen, but I do like to rely a lot on seasonal produce and high-quality meats for a put-together meal. I fortunately live in an area where farmers’ markets abound. My children like walking around, picking out all their choices, and I like knowing that the produce is fresh and that I’m supporting our local businesses. When I think of fall-inspired crops, I think of root vegetables, butternut squash, sweet potatoes, apples, and pears. Smoked meats and other deep, rich flavors that make the house smell fantastic also come to mind when it comes to fall-flavored palates.
I’ve compiled a short list of easy, healthy, fall-inspired recipes that won’t require your whole day in the kitchen and will hopefully please both adults and children alike. I’ve also included a gluten-free option for those that are sensitive or prefer not to consume.
Maple-Glazed Salmon
4 skin-on salmon filets
¼ cup melted butter
¼ cup maple syrup
2 tbsp Dijon mustard (I like using a grainy one for texture and appearance)
3 tbsp soy sauce
Preheat oven to 400 F degrees. Spread filets evenly on a greased baking sheet or pan. Whisk all ingredients (butter, maple syrup, mustard, and soy sauce) in a bowl and spread over salmon. Another option is to make the sauce in the morning and marinade the salmon all day prior to baking. Bake for about 20 to 25 minutes.
Make it gluten-free: Make sure your soy sauce is a gluten-free version. I recommend the San-J Organic Tamari Gluten-Free Soy Sauce.
Sweet Potato “Fries” with Dipping Sauce
6-8 sweet potatoes, peeled and chopped into “fries” or half-moons
2 tbsp olive oil
Salt (to taste)
Garlic powder (to taste)
Dipping Sauce
¾ cup mayo
2 tbsp honey
2 tbsp Dijon mustard
Preheat oven to 400 F degrees. Spread sweet potato pieces on a baking pan. Drizzle with olive oil and coat pieces evenly. Sprinkle with salt and garlic powder. Bake for about 30 minutes or until golden. For the dipping sauce, simply mix all 3 ingredients in a bowl and serve. This is a very simply honey mustard sauce that I also serve with chicken.
Butternut Squash Mac N’ Cheese
1 box elbow macaroni or spiral-shaped
2 tbsp butter
1 small onion
1 small butternut squash, peeled and cubed (as this recipe requires a little more detail, you can save time by using frozen butternut squash that is already cubed)
5 cups vegetable broth
¾ cup milk
Salt to taste
2/3 cup shredded cheddar cheese
Cook the macaroni according to package directions. Drain and set aside in the colander. Melt butter in a frying pan and sauté the chopped onion until golden, about 15 to 20 minutes. Add the broth to the same pot you cooked the macaroni in (to save having to clean another dish!) and bring to a boil. Add the butternut squash and cook until tender. This will take about 7 minutes. Drain, but keep ½ cup of the broth. Add the squash, reserved ½ cup broth, onions, milk, and salt to a blender. Puree until sauce is creamy and smooth. Add the macaroni back into the same pot. Pour the sauce and shredded cheese in and stir until cheese is melted.
Note: if your children are a little particular about the butternut sauce, you can cut back on the amount of butternut squash and add more cheese. This will give it a more “cheesier” taste, as opposed to the earthiness and nuttiness of the butternut squash that may not win everyone over.
Make it gluten-free: Use a gluten-free pasta. Our favorite gluten-free pasta brand is Tinkyada.
Crockpot Bourbon and Brown Sugar Roast Beef
4-5 lb boneless beef roast
½ cup good quality bourbon
½ cup water or beef broth
1 medium-sized onion, chopped
¼ cup brown sugar
1 tbsp Worcestershire sauce
Salt and pepper to taste
Grease the interior of the crock with cooking spray. Place the roast in the center of the crock. In a bowl, mix all other ingredients. Pour the mixture over the beef and cook on low for about 8 hours, or until beef is tender. Please note that cook times may vary according to crock pot.
Crockpot Split Pea and Ham Soup
1 lb bag of dried green split beans, rinsed
1 medium-sized onion
1 tbsp minced garlic
1 cup chopped peeled carrots
About 6 cups vegetable broth
Chopped ham (you can add as much or as little as you like, depending on your preferences)
Salt and pepper to taste
Grease the interior of the crock with cooking spray. Add all in the ingredients in the crock and cook on low for about 8 hours. I like to top this with sour cream and served with buttered rolls or baguette slices.
I’ve found that these recipes are healthy, flavorful, and fairly easy to put together even on a busy day. Cheers to a great fall!
