What can we do?cooking this season? If you want to use fruit and vegetables that are in season in autumn, you are making exactly the right choice. After all, seasonal vegetables and fruit always taste best. In addition, in autumn there is a large selection of local vegetables and fruit available, so the possibilities for seasonal recipes are extremely diverse and this is especially true in October. Craving mushrooms? No problem, because nature offers the perfect conditions for their growth. Would you like to warm up with a warm soup containing delicious tuber vegetables? Nothing easier than that! Or would you like a touch of sweetness to your autumn dishes thanks to seasonal fruit or would you like to bake something delicious with them? Nothing stands in your way here either, because thanks to the variety, numerous seasonal recipes are possible in October.
The real problem is that many people are not aware of what seasonal vegetables actually arein October(or seasonal fruit). So most people reach for the same fruits over and over again, which of course gets boring in the long run. For this reason, we would first like to give you an overview of which vegetables and fruits are in season in autumn. Based on this, we will give you some unusual ideas for seasonal recipes in October.
Preparing seasonal recipes in October – what’s in season right now:
Let's first introduce you to vegetables, fruits and mushrooms that you can use in seasonal dishes in October to add the best to any autumn recipe. Here are some suitable ingredients for delicious, seasonal recipes in October:
Seasonal calendar in October – salad and vegetable list
- Aubergine
- Cauliflower
- Beans
- Broccoli
- Colorful salads
- Chinakohl
- Eissalats
- Endive salad
- fennel
- Kale
- potatoes
- Kohlrabi
- Lettuce
- pumpkin
- carrots
- Parsnips
- leek (leek)
More fruit in October:
- root
- radish
- radish
- Romanasalate
- Brussels sprouts
- Rote Beth
- Rotkohl
- Rocket
- Salsify
- Celery and celeriac
- Turnips (May/autumn beets)
- Spinach
- Spitzkohl
- Turnips (turnips)
- White cabbage and thatMilder version of pointed cabbage
- Savoy cabbage
- Root parsley
- Zucchini
- Sweetcorn
- Onions: bunch, spring and spring onions
Calendar for October – list of nuts and fruits
- Apples
- Pears
- Blackberries
- Chestnuts
- hazelnuts
- Elderberries
- Nectarine
- Peaches
- cranberries
- Quinces
- grapes
- Walnuts
- Plums
Mushrooms that are in season – table
- Eierschwammerl
- Autumn trumpet (usually eaten dried)
- Krause mother hen
- Parasol (Schirmpilz)
- chanterelle
- Schopftintling
- Steinpilz
- (meadow) mushroom
Seasonal recipes in October – recipe ideas for autumn
Here are some recipe ideas that you can use to prepare food for the whole family in the fall. No matter whether you want to use seasonal tuber vegetables from the list above, German fruits or nuts, whether you are looking for unusual or light autumn dishes, want to cook or bake - you are sure to find what you are looking for in our list if you want to use seasonal recipes in October.
Delicious autumn recipes with vegetables in October – cook sweet and sour cabbage soup
The pumpkin soupis without a doubt a classic if you want to use seasonal vegetables in autumn and there is no denying that it tastes incredibly delicious. But I'm sure you'd like something different for a change. How about using other seasonal vegetables for seasonal recipes in October? You will really like this cabbage soup!
For 6 servings:
- 1 head of cabbage, stalk removed and finely chopped
- 2 shallots, peeled and finely diced
- 1 large leek, cut into thin slices
- 60g raisins
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 700 ml pasta tomato sauce
- 2 THE Tomatenpuree
- 2 tbsp honey or agave syrup
- 1.2 liters of water
- 4 tsp vegetable broth
- white pepper
- Sea salt
- optional brown rice and for garnish: chopped parsley, coriander or dill
Preparing seasonal fruit and vegetables in autumn - this is how you cook the soup
Heat the oil in a large pot over medium heat, add the shallots and sauté until soft. Also add the leek and sauté it until soft, but without it turning brown. Season with pepper and salt.
Now add the cabbage and, once it is soft, the tomato puree, vinegar, honey and tomato sauce as well as the vegetable stock and raisins. Mix everything together well and add the water. Bring to a boil and reduce heat to simmer for 30 minutes. Before serving, you can garnish the soup with the chopped spices and, if you like, croutons.
The autumn dish is vegetarian and can also be combined wonderfully with brown rice. For this amount of soup you need 250 g, which you cook as usual and separately. Then stir the rice into the soup before serving.
Vegetarian autumn dishes – Chinese style beetroot bowl
The bowl is perfect if you want to prepare light and quick autumn dishes for lunch. Combined with quinoa, it creates a filling treat that you will definitely not only prepare once. Did you know that you can also eat the greens of beetroot? This takes October seasonal recipes like this to an even higher level of healthy eating!
For 4 servings:
- 135 g Quinoa
- 750 g Rote Bete
- 55 g Travel vinegar
- 2 tbsp rapeseed oil
- 1 tbsp sesame oil
- 1 tbsp fresh, grated ginger
- 4 tsp soy sauce
- 2 ½ TL Honig
- 1 avocado, thinly sliced
- roasted almond slices or slivers
Autumn recipes with tuber vegetables – this is how the bowl is put together:
Cook the quinoa according to package instructions and then let it cool in a bowl. In the meantime, prepare the beetroot: remove the greens, but do not throw them away, just wash and chop them. Peel the beets and grate them. Mix the vinegar with the oils, soy sauce, honey and ginger, add the beets, greens and quinoa and mix everything together well. Divide between four bowls and garnish with the avocado and almonds.
Tip: You can also add carrots or other autumn vegetables from the list to the bowl and add variety to different seasonal recipes in October.
Pasta with roasted cauliflower and leeks
Of course, if you want to prepare seasonal recipes in October, you can't do without cauliflower. Aromatic cauliflower combined with our beloved pasta – what could be better?
For 4 servings:
- 1 large cauliflower, chopped into large florets
- 1 stalk of leek, white and light green parts cut into thin slices/rings
- 180 ml Sahne (32 %)
- 1 tbsp olive oil
- 1 garlic bulb, sliced crosswise
- 85 g Parmesan
- 2 tbsp white balsamic vinegar
- 2 tbsp grainy mustard
- ½ tsp salt
- 2 tbsp fresh thyme
- 450 g Nudeln (z.B. Penne Rigate)
Preheat the oven to 200 degrees, mix the cauliflower with the leek and olive oil in a bowl and spread them on a baking tray. Rub the garlic quarters with olive oil from the tray and wrap it in aluminum foil. Bake it in the oven with the vegetables for 30 minutes, stirring once halfway through. The cauliflower florets should be slightly brown at the end.
Mix the cream with the Parmesan, vinegar, mustard and thyme leaves as well as half the specified amount of salt and set the bowl aside. Cook the pasta according to the package instructions, but without salt until al dente, put it in a pot, crush the garlic into the cream sauce and stir the sauce into the pasta. Then stir in the vegetables, season with the remaining salt and divide the pasta between four plates.
Potato and broccoli frittata for seasonal recipes in October
Frittata is a type of omelet that comes from Italy. For our recipe you need broccoli and baby potatoes, but you are welcome to experiment with other fruits and vegetables from the list and create your own seasonal recipes in October. The recipe is vegetarian, but feel free to add bacon or sausage.
For 4 servings:
- 6 baby potatoes, washed, unpeeled and quartered
- 1 small head of broccoli, cut into florets
- 1 ½ tbsp olive oil
- 8 Owner
- 1 small garlic clove, minced
- 1 small onion, finely diced
- 115g grated white cheddar
- ½ tsp salt
- ¼ TL Pfeffer
- ¼ TL Chiliflocken
Fall Food Recipes – Prepare Italian Omelette
Preheat the oven to 200 degrees. Bring water to a boil in a pot on the stove and cook the potatoes until tender. Remove them and put the broccoli in instead. Cook for 2 minutes, then rinse with cold water and pat dry with paper towels.
Heat the oil in an ovenproof skillet over medium-high heat. Fry the potatoes with the onion and garlic, stirring frequently. Once the edges of the potatoes start to brown, add the broccoli and fry for another 2 to 3 minutes. Whisk the eggs, season with pepper and salt and fold in half of the cheddar. Pour this mixture into the pan and then distribute the vegetables evenly. Spread the remaining cheese over it and bake everything for 12 to 15 minutes. A fresh, seasonal salad tastes very good with this.
Recipes seasonal in October – Brussels sprouts in maple syrup
Brussels sprouts are not for everyone, but they are extremely healthy. If you are a lover of special vegetables, you will fall in love with this recipe! Perfect if you're looking for quick seasonal recipes in October.
For 6 servings:
- 1 kg Brussels sprouts
- 6 bacon strips
- 85 g maple syrup
- 2 tbsp unsalted butter
Autumnal dishes with seasonal vegetables – Preparing the Brussels sprouts:
Cook the Brussels sprouts for about 2 to 3 minutes, then drain them and place them in a bowl of ice water. Once cool, drain them again and pat dry with paper towels. Then heat a large skillet over medium-high heat and fry the bacon for 5 minutes until crispy. Drain on a plate lined with paper towels.
Remove all but 2 tablespoons of the fat from the pan and fry the Brussels sprouts until golden brown, 6 to 8 minutes. Remove the pan from the heat and stir in the syrup, butter and bacon.
Autumn recipes for baking – apple muffins with streusel
Of course, there are also plenty of seasonal recipes for desserts and snacking in October. Apples are extremely popular for this purpose and the combination of apple and cinnamon is simply wonderful - as is the case in the following idea for sweet autumnal recipes. These are simple but really delicious streusel apple muffins. The recipe is for 12 muffins.
For the sprinkles:
- 2 tbsp brown sugar
- 2 EL Mehl
- 1 pinch of salt
- 2 teaspoons warm, unsalted butter
For the muffins:
- 200 g Flour
- 70g wholemeal flour
- 225g brown sugar
- 2 tsp cinnamon
- 2 tsp baking powder
- ¾ TL Natron
- ¼ tsp salt
- 1 No
- 225g buttermilk
- 50 g Rapeseed
- 1 TL for Van
- approx. 2 small apples, cored, peeled and finely diced
Autumn recipes with apples – baking muffins
Preheat the oven to 190 degrees and arrange cups in a muffin tin. Mix the streusel ingredients in a bowl with your fingers until a crumbly consistency is formed. Set the bowl aside. To make the muffin batter, mix the dry ingredients in one bowl and the wet ingredients in another. Then add the wet mixture to the dry mixture and once everything is well mixed, fold in the apple pieces. Divide the batter between the ramekins, sprinkle with the streusel, and bake until the streusel begins to brown, about 20 minutes. Then let the muffins cool for 5 minutes, remove them from the baking pan and let them cool completely. Sugar icing also tastes good as a topping.
