The days are getting shorter, the leaves are changing color – fall is officially here! When it gets stormy and wet outside, it's even more comfortable at home. All the more reason to retreat to the kitchen, invite friends over and treat them to something delicious. There is a lot in summerlocal fruit and vegetables, which tastes wonderful. But may we remind you that even in autumn there are many fruits and vegetables waiting for us to transform them into wonderful delicacies? Fragrant pumpkin, hearty stews, warming soups and, as a sweet highlight, a creamy oneApple dessert in a glass. If you're also longing for cozy and hearty dishes that warm your body and soul, then you've come to the right place! Our autumn dinner recipes fulfill all culinary wishes and ensure a real culinary delight!
Which fruits and vegetables are in season in autumn?
Nature gifts us with delicious vegetables and fruits all year round, but autumn in particular shows its most beautiful side in October. So that you always have super delicious and varied foodAutumn recipesTo prepare for dinner, we'll tell you below which fruits and vegetables are in season during the golden season.
Autumnal fruit:
- Pears
- Apples
- Plums
- grapes
- Quinces
- Blackberries
- cranberries
Autumn vegetables:
- Paprika
- Cauliflower
- Broccoli
- Beans
- potatoes
- Carrots
- Kohlrabi
- Celeriac
- pumpkin
- Pastinake
- Rote Beth
- Brussels sprouts
- Spinach
- savoy
- White and red cabbage
Fall Dinner Recipes: Kale Salad with Roasted Pumpkin
Dishes with kale andpumpkinare simply part of the cold season. Do you need some ideas for healthy and easy fall recipes? Full of flavor, seriously delicious and only 225 calories per serving – this salad is perfect for a nutritious dinner!
Ingredients for 8 servings:
- 900 grams of pumpkin
- 350 grams of kale, coarsely chopped
- 425 grams of canned chickpeas
- 100 grams of fresh cranberries
- 40 grams of feta cheese
- 2 tbsp olive oil
- 1 EL Honig
- Salt and pepper to taste
Dressing:
- 1 tbsp olive oil
- 1 tbsp orange juice
- 1 tbsp apple cider vinegar
- Salt and pepper
Preparation:
- Preheat the oven to 200 degrees.
- Peel and dice the pumpkin and drizzle with 1-2 teaspoons of olive oil.
- Season with salt and pepper and roast for 30-35 minutes.
- Wash the kale and pat dry.
- In a bowl, drizzle with olive oil, salt and pepper and massage gently with your fingers for 1-2 minutes.
- Whisk together the ingredients for the dressing.
- Now drizzle the chickpeas in a bowl with 1 tablespoon of olive oil and season with spices of your choice.
- Spread on a baking tray along with the cranberries and put in the oven for 20 minutes.
- Put all the ingredients in a salad bowl, add the dressing and feta cheese and mix well.
Creamy pasta with pesto and chanterelles
We lovePasta in all possible variationsand creations! We particularly like this Italian classic in the cold season. With delicious chanterelles and homemade pea pesto - this is one of the best autumn dishes we've ever tried!
Ingredients for 4 servings:
- 400 grams of pasta
- 400 grams of chanterelles
- 2 red onions, cut into thin rings
- 200 grams of peas
- 200 ml vegetable broth
- 3 tbsp olive oil
- 1 tsp sugar
- 1/2 bunch fresh parsley, roughly chopped
- 40 grams of Parmesan, grated
- Salt and pepper
Pea pesto:
- 250 grams of peas
- 10 Gramm Butter
- 2 tbsp olive oil
- 30 grams of Parmesan, grated
- The juice of 1 lemon
- 3 sprigs of mint
- Salt and pepper to taste
Preparation:
- Cook the pasta al dente according to the package instructions.
- To make the pesto, sauté the peas with the butter in a large pan over medium heat.
- Put all the ingredients for the pesto in a blender and puree until you get a creamy consistency.
- Heat olive oil in a pan over medium heat.
- Fry the peas for 2 minutes and sprinkle with the sugar.
- Add the chanterelles and onions and sauté for another 4-5 minutes until they become translucent.
- Add parsley and deglaze with the vegetable stock.
- Add the pasta to the pan and mix well.
- Remove from the heat and mix in the pesto and parmesan, stir and enjoy!
Autumn recipes vegan: pumpkin ravioli
Looking for ideas for vegan fall dinner recipes? Then look no further! Healthy, quick to make and beautifully creamy – our pumpkin ravioli taste simply wonderful!
Ingredients for the ravioli:
- 150 grams of flour
- 150 grams of durum wheat semolina or more flour
- 150 grams pumpkin puree (roasted and pureed pumpkin)
- about 100 ml of water
- 1 tbsp olive oil
- 1 tsp salt
Pumpkin filling:
- 200 grams of pumpkin puree
- 100 grams of vegan cream cheese
- 30 grams of vegan parmesan or nutritional yeast
- Salt and pepper to taste
Pumpkin sauce:
- 200 grams of pumpkin puree
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 100 ml canned coconut milk
- 100 ml vegetable broth
- 1 pinch of nutmeg
- Salt and pepper
Pumpkin Ravioli Preparation:
- To make the pasta dough, mix the flour with the semolina and salt and make a well in the middle.
- Pour some water and olive oil into the middle and work with your hands to form a smooth dough.
- Form the dough into a ball, wrap it in cling film and put it in the fridge for 1 hour.
- Mix the ingredients for the pumpkin filling well in a bowl.
- Roll out the pasta dough thinly on a lightly floured work surface.
- Cut out circles with a glass and put about 1 tablespoon of the filling in the middle.
- Brush the edge with a little water and carefully fold it up.
- Press lightly with a fork.
- Cook the ravioli in boiling salted water for 3-5 minutes, remove and set aside.
- To make the pumpkin sauce, heat the olive oil in a pan and fry the onions for 2-3 minutes.
- Add garlic and continue frying for 1 minute.
- Add pumpkin puree, coconut milk and vegetable broth and simmer for 3-4 minutes. Season with spices.
- Serve the pumpkin ravioli with the sauce and garnish with fresh parsley if desired.
Autumn recipes with meat: Grandma's style green bean stew
When it's stormy outside, there's hardly anything better than tasty and hearty autumn recipes with meat. Super hearty, warming and really delicious – the green bean stew is a German classic and a dish that makes you feel good! The best thing about this stew is that it's easy to vary, so you can experiment with the ingredients.
Ingredients for 4 servings:
- 600 grams of green beans
- 250 grams of potatoes
- 400 grams of carrots
- 2 onions, finely chopped
- 2 cloves of garlic, finely chopped
- 350 grams of beef, cut into chunks
- 200 grams of smoked bacon or smoked pork, diced
- 2 tbsp sunflower oil
- 1.5 liters of vegetable broth
- 2 bay leaves
- 2 tbsp white wine vinegar
- Salt and pepper to taste
Preparation:
- Peel the potatoes and cut them into coarse cubes.
- Peel and slice carrots.
- Clean, wash and halve the beans.
- Heat sunflower oil in a pan over medium heat and fry the bacon until crispy for 5 minutes.
- Add the beef and fry briefly.
- Add onions, garlic and potatoes and sauté for 2-3 minutes.
- Deglaze with the vegetable broth and bring to the boil.
- Reduce heat and simmer for about 20 minutes.
- Add bay leaves and season with salt and pepper.
- After about 5 minutes, add the beans and carrots and cook for another 10 minutes.
- Season with vinegar, salt and pepper and your green bean stew is ready!
The classic: Cabbage rolls recipe with minced meat
Do you still remember your childhood when your grandma treated you to her homemade cabbage rolls? Those were the days, right? Is the classic difficult to prepare? Are you kidding me? Are you serious when you say that! It's actually one of the easiest fall dinner recipes!
Ingredients:
- 1 head of white cabbage
- 500 grams of mixed minced meat
- 2 onions, finely diced
- 1 No
- 1 roll, preferably from the day before
- 1 tbsp mustard, medium hot
- 1 tbsp tomato paste
- 1 liter vegetable broth
- 1 teaspoon paprika powder
- 3 tbsp cornstarch
- 1 pinch of sugar
- 3 tbsp sunflower oil
- Salt and pepper to taste
- Küchengarn
Preparation:
- Soak the bun in cold water for about 10 minutes.
- Clean and wash the white cabbage and cut out the stalk.
- Carefully separate the leaves from the cabbage and place in boiling water for 2-3 minutes.
- Remove with a ladle and rinse under ice water.
- Mix the minced meat, onions and egg in a bowl.
- Squeeze out the bun and add it to the minced meat along with the mustard and paprika powder.
- Season the mixture with salt, pepper and sugar and knead well.
- Depending on the size, fill the cabbage leaves with around 1-2 tablespoons of the minced meat mixture and place it in the middle if possible.
- And now things get tricky. First fold the rib over the filling and then fold the two outer sides inwards.
- Roll the filling over the sheet to form a parcel. Tie tightly with a piece of kitchen twine.
- Heat the oil in a pan and fry the cabbage rolls vigorously while turning.
- Add tomato paste and sauté.
- Deglaze with the vegetable stock, bring to the boil and simmer over medium heat for 40-45 minutes.
- Remove the cabbage rolls and bring the liquid to the boil again.
- Stir in the cornstarch, season with salt and pepper and simmer for 3-4 minutes.
- Serve the cabbage rolls with a side dish of your choice and enjoy!
Fall recipes from the oven: Crispy chicken with roasted grapes
Light, healthy and yet super delicious –Chicken dishesare great for quick and easy fall dinner recipes! And if you love the combination of sweet and salty like we do, you'll be making this chicken at least once a week!
Ingredients for 4 servings:
- 4 skinless chicken thighs, boneless
- 3 large red onions, sliced
- 600 grams of red grapes
- 1 garlic clove, finely chopped
- 2 EL Balsamic Essig
- 2 tbsp olive oil
- 2-3 sprigs of fresh rosemary
- Salt and pepper to taste
Preparation:
- Preheat the oven to 200 degrees.
- Heat olive oil in a pan over medium heat and sauté the garlic clove for 1 minute.
- Season the chicken with salt and pepper and place it skin side down in the pan.
- Fry for 6-7 minutes until golden brown and crispy and turn.
- Add the onions to the pan and drizzle with the Baslamico vinegar.
- Spread the grapes over it and add rosemary sprigs.
- Place the pan in the oven and bake for 20-25 minutes.
- Serve with mashed potatoes or salad and enjoy!
Pork chops with pears and bourbon
Pearsare in high season in October and are ideal for tasty autumn recipes with meat! Full of fall flavors and deliciously fragrant, these pork chops are the ultimate comfort food, giving us the perfect mix of savory and sweet!
Ingredients for 2 servings:
- 2 pork chops, boneless
- 2 pears, cored and halved
- 80 ml freshly squeezed orange juice
- 85 grams of honey
- 70 ml Bourbon
- 20 Gramm Butter
- 3 tbsp olive oil
- The juice of 1 lemon
- 1 tsp sugar
- 1 tbsp each fresh thyme and rosemary, finely chopped
- Salt and pepper
Preparation:
- Pat the mock chops dry and sprinkle with salt and sugar. Set aside for 30 minutes.
- Brush the chops with 1 teaspoon of olive oil and season with the herbs.
- Heat butter and olive oil in a large skillet and place the pork chops in it.
- Place the pears, flesh side down, between the meat and cook for about 5-6 minutes.
- Turn the pork chops over and fry for another 5 minutes.
- Remove the pears and meat from the pan and set aside.
- Reduce heat and add orange and lemon juice, honey and bourbon to the pan.
- Whisk well and add 1 tablespoon of butter.
- Place the pork chops and pears back in the pan and cook for 1-2 minutes.
- Serve with a side dish of your choice and enjoy!
Autumn recipes – healthy, vegan beetroot soup with coconut
Although hearty dishes are on the rise during the cold season, sometimes we crave something light and healthy for dinner. How about, for example, a vegan beetroot soup with pears that is ready in less than 20 minutes?
Ingredients for 4 servings:
- 600 grams of beetroot, cut into cubes
- 150 grams of celeriac, finely diced
- 2 pears, cut into cubes
- 1 red onion, finely chopped
- 40 grams of coconut flakes
- 400 ml canned coconut milk
- 400 ml vegetable broth
- 20 grams fresh ginger, finely chopped
- 1 tsp cinnamon
- Salt and pepper
Preparation:
- Heat olive oil in a saucepan over medium heat and fry onions and ginger for 3-4 minutes.
- Add the beetroot, pears and celery, sauté for 3-4 minutes and deglaze with the vegetable stock.
- Let simmer for about 30 minutes.
- Meanwhile, toast the coconut flakes in a pan without oil until fragrant and golden brown.
- Puree the soup with a hand blender or in a blender and stir in coconut milk.
- Season with spices.
- Divide onto plates and sprinkle with coconut flakes. Enjoy!
