Fall entertaining has never been easier with these simple and delicious comfort foods that are sure to please a crowd.
Fall Vegetable, Kale & Rice Soup
INGREDIENTS
● 1 small white onion, peeled and diced
● 4 cloves garlic, minced
● 6 cups chicken stock (or vegetable stock)
● 2 medium carrots, chopped in rounds
● 2 ribs celery, sliced in 1/2 moons
● 1 large (about 1 pound) sweet potato, peeled and chopped in large chunks
● 1 tbsp. herbes de Provence
● 1 bay leaf
● 1 tsp. chicken Better than Bullion
● 1 cup uncooked wild rice
● 8 ounces baby bella mushrooms, sliced
● 2 large handfuls of kale, roughly chopped with thick stems removed
● salt and pepper to taste
INSTRUCTIONS
1. Heat 1 tbsp. 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.
2. Add chicken stock, carrots, celery, sweet potato, herbes de Provence, bay leaf, and Better than Better. Stir to combine.
3. Add rice.
4. Bring to a simmer. Then reduce heat to medium-low, cover for 30 to 40 minutes until the rice is tender, stirring occasionally.
5. Add kale and mushrooms and stir gently until combined. Cook for 3-5 minutes.
6. Taste, add more salt and pepper as needed.
Fall Radicchio Brussels Sprouts Bacon Salad
Dressing
● ½ cup olive oil
● ¼ cup balsamic vinegar
● 1 tsp. honey
● 1 tsp. Dijon mustard
● 1 clove garlic, minced
● Salt and pepper to taste
Salad
● 1 small head of butter lettuce, torn into pieces
● 1 small head radicchio, core removed torn into pieces
● 1/2 lb. Brussels sprouts, trimmed and sliced very thinly
● 1 shallot, thinly sliced
● 4 slices bacon, cooked and crumbled thinly
● 1 apple, sliced thin
● 1/2 cup toasted and roughly chopped pecans or walnuts
● 2-3 oz. of goat cheese (optional)
● Salt and freshly ground black pepper
INSTRUCTIONS
1. 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.
2. Add Brussels sprouts to a bowl and toss with a small amount of the dressing.
3. Arrange lettuces, Brussels sprouts, apples, and shallots on a platter.
4. Top with bacon, nuts, and goat cheese if using.
5. Drizzle with additional salad dressing, to taste.
Fall Red Sangria
INGREDIENTS
● 1 750ml bottle of red wine
● 3 navel oranges, sliced in ½-inch rounds
● 1 tart apple, such as Pink Lady or Granny Smith, sliced thin
● ½ cup brandy
● 2 cinnamon sticks
● 2 star anise pods, whole
● Rosemary sprigs for garnish
INSTRUCTIONS
1. In a large pitcher, place the oranges and apples in the bottom. Pour the brandy and red wine over the fruit.
2. Stir in the simple syrup if using.
3. Add cinnamon sticks and star anise, and give everything one more stir.
4. Refrigerate overnight or at least 4 hours.
5. When ready to serve, pour sangria into glasses, and garnish with additional oranges and rosemary.
For an easy dessert, buy a pumpkin pie and use a round biscuit cutter to cut mini pie tartlets. Top with whipped cream.
See Lauren-Lane.com for tips on these recipes and more fall recipes.
Lauren is a culinary influencer, channeling her creativity into collaborating with select brands and orchestrates impactful campaigns with original content, recipes, video, and storytelling. Her influence extends beyond the digital realm, as she contributes her culinary expertise to a FOX morning show and was showcased on a Netflix cooking competition. Lauren continues to inspire us to slow down, gather around the table, and feed our dreams