Fall Comfort Food

There’s something special about food that makes us gather together and savor the moment. For culinarian Lauren Lane, that connection is at the heart of everything she creates. A distinguished culinary influencer, Lauren channels her creativity into collaborations with select brands, developing original recipes, captivating videos, and engaging stories that bring food to life.

Her influence extends beyond the digital world, as she regularly shares her culinary expertise on the FOX4 morning show and was recently featured on a Netflix cooking competition. Through it all, Lauren continues to inspire us to slow down, gather around the table, and feed our dreams.

This season, Lauren brings that philosophy to the table with a delicious fall-inspired menu designed for sharing. From cozy flavors to beautiful presentations, these recipes offer everything you need to make your next gathering feel warm, welcoming, and memorable.

Fall Radicchio Brussels Sprouts and Bacon Salad

DRESSING INGREDIENTS

• ½ cup olive oil
• ¼ cup balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• salt and pepper to taste

SALAD INGREDIENTS

• 1 small head of butter lettuce, torn into pieces
• 1 small head radicchio, core removed torn into pieces
• ½ lb. Brussels sprouts, trimmed and sliced very thinly 
• 1 shallot, thinly sliced
• 4 slices bacon, cooked and finely crumbled 
• 1 apple, thinly sliced
• ½ cup toasted pecans or walnuts, roughly chopped
• 2 to 3 ounces of goat cheese (optional)
• salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Combine olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and black pepper and whisk to combine. Taste and 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.

HELPFUL TIP: Prep all ingredients ahead and toss Brussels sprouts right before serving to avoid soggy lettuce.

 Parmesan Bread Bites with Thyme Honey

 INGREDIENTS

• 1 recipe refrigerated pizza dough (store-bought or homemade pizza dough)
• 6 tablespoons butter
• ¼ teaspoon kosher salt heaping
• ⅓ cup grated Parmesan (use good quality parmesan from the deli section)
• honey and a few springs of thyme for serving

INSTRUCTIONS

1. Preheat the oven to 400°F. Line sheet pan with parchment paper.
2. Divide dough into 4 pieces.
3. Roll each piece of the pizza dough into a long rope shape. You want it to be about 1-inch thick all the way around.
4. Use a pizza cutter or sharp knife to cut the dough into 1-inch pieces.
5. Melt butter and add salt. Brush the tops of the bites with the butter mixture.
6. Dip the top of each piece of dough into the parmesan.
7. Bake for 15 minutes. They should be very lightly golden. Do not over bake, or they will become hard.
8. Sprinkle warm bread bites with fresh thyme leaves and serve with honey in a small serving bowll. Garnish the platter with fresh thyme sprigs.

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 teaspoon Better Than Bouillon Roasted Chicken Base
• 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
• fresh thyme leaves

INSTRUCTIONS

1. Heat 1 tablespoon 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 in the chicken stock, carrots, celery, sweet potato, herbes de Provence, bay leaf, and Better Than Bouillon Roasted Chicken Base. Stir to combine.
3. Add uncooked wild rice. 
4. 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.
5. Add kale and mushrooms and stir gently until combined. Cook for 3-5 minutes more.
6. Taste and add more salt and pepper as needed.
7. Ladle into bowls and garnish with a few fresh thyme leaves.

Fall Red Sangria

 INGREDIENTS

• 1 bottle (750 ml) dry red wine, preferably Tempranillo or Rioja
• 3 navel oranges, sliced in ½-inch rounds
• 1 tart apple, such as Pink Lady or Granny Smith, sliced thin
• ½ cup brandy
• 2 tablespoons simple syrup, or more to taste (optional)
• 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 in the 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 with ice, and garnish with additional oranges and rosemary sprigs.

Mini Pumpkin Pie Tartlets

INSTRUCTIONS

Turn a store-bought pumpkin pie into an easy, elegant dessert. Simply use a round or scalloped cookie/biscuit cutter to create petite tartlets, then top each with a dollop of whipped cream and a light sprinkle of cinnamon or nutmeg. Place mini tartlets on a pretty platter for serving.

For more of Lauren’s delicious recipes and helpful tips, visit Lauren-Lane.com.