Whether you plan to host family for holiday festivities or come together for a Friendsgiving you’ll need plenty of options to feed a crowd. Lauren Lane knows how to make everyone feel cared for and cozy. As a distinguished culinary influencer recently showcased on a Netflix cooking competition, Lauren has cemented her status as a prominent figure in the world of food and entertainment. We hope her recipes inspire you to slow down and gather around the table to feed the dreams of those you love. For tips on these comfort foods and more fall inspiration, visit Lauren-Lane.com.
Fall Vegetable, Kale & Rice Soup
Ingredients
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1 small white onion, peeled and diced
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4 cloves garlic, minced
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6 cups chicken stock (or vegetable stock)
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2 medium carrots, chopped in rounds
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2 ribs celery, sliced in half moons
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1 large (about 1 pound) sweet potato, peeled and chopped in large chunks
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1 tablespoon Herbes de Provence
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1 bay leaf
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1 teaspoon Better than Bouillon, chicken flavor
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1 cup uncooked wild rice
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8 ounces baby bella mushrooms, sliced
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2 large handfuls of kale, roughly chopped with thick stems removed
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Salt and pepper, to taste
Instructions
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Heat 1 tablespoon of butter or olive oil over medium-high heat in a large stock pot. Add onion and sauté for 5 minutes, stirring occasionally, until soft. Stir in the garlic and cook for 1-2 minutes, stirring occasionally.
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Add in the chicken stock, carrots, celery, sweet potato, Herbes de Provence, bay leaf and Better than Bouillon. Stir to combine.
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Add rice and bring to a simmer. Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
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Add kale and mushrooms and stir gently until combined. Cook for 3-5 minutes.
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Taste and add more salt and pepper as needed.
Fall Radicchio Brussels Sprouts Bacon Salad
Dressing
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1/2 cup olive oil
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1/4 cup balsamic vinegar
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1 teaspoon honey
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1 teaspoon Dijon mustard
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1 clove garlic, minced
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Salt and pepper, to taste
Salad
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1 small head of butter lettuce, torn into pieces
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1 small head radicchio, core removed and torn into pieces
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1/2 lb. Brussels sprouts, trimmed and very thinly sliced
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1 shallot, thinly sliced
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4 slices bacon, cooked and finely crumbled
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1 apple, thinly sliced
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1/2 cup toasted pecans or walnuts, roughly chopped
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2-3 ounces of goat cheese (optional)
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Salt and freshly ground black pepper, to taste
Instructions
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Combine olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt and black pepper and whisk to combine. Taste, add more salt and pepper as desired.
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Add Brussels sprouts to a bowl and toss with a small amount of the dressing.
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Arrange lettuces, Brussels sprouts, apples and shallots on a platter.
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Top with bacon, nuts and goat cheese if using.
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Drizzle with additional salad dressing, to taste.
Parmesan Bread Bites with Thyme Honey
Ingredients
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1 refrigerated pizza dough (store-bought or homemade pizza dough)
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6 tablespoons butter
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1/4 teaspoon kosher salt (heaping)
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1/3 cup grated Parmesan (use good quality Parmesan)
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Honey and a few springs of thyme for serving
Instructions
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Preheat oven to 400°F. Line sheet pan with parchment paper.
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Divide dough into 4 pieces.
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Roll each piece of dough into a long rope shape. You'll want it to be about 1 inch thick all the way around.
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Use a pizza cutter or sharp knife to cut the dough into 1-inch pieces.
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Melt butter and add salt. Brush the tops of the bites with the butter mixture.
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Dip the top of each piece of dough into Parmesan.
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Bake for 15 minutes. They will be very lightly golden. Do not overbake or they will become hard.
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Serve sprinkled with thyme leaves and honey. Garnish with sprigs of thyme.