Sunday dinners in autumn provide warmth in more ways than one. Perhaps it is the cozy cuisine we serve or the company we gather around the table with. The following thirteen recipes preserve that autumnal warmth when cooking, while being easy enough for beginners to handle.
1. Slow Cooker Pot Roast with Root Vegetables
A root vegetable pot roast is one of the most perfect dishes for an autumn Sunday dinner. The roast carries that beautiful autumn scent in the house while the pot is doing most of the work.
Ingredients
- 3-4 lb chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large onion, quartered
- 4 carrots, cut into 2-inch pieces
- 4 medium potatoes, quartered
- 3 parsnips, cut into 2-inch pieces
- 4 minced garlic
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tsp fresh thyme
- 2 bay leaves
- 2 tbsp cornstarch (for thickening, optional)
Instructions
Step 1
Preparation of the meat is key.
Just make sure to remove it from the packaging and place it on a paper towel to dry.
This helps with the browning. Next, for the roasting, evenly sprinkle the salt and pepper.
Be careful not to move the roast around when you first place it in the hot skillet.
Wait 3-4 minutes to form that beautiful, deep brown crust.
Afterward, flip the roast using tongs again, repeating until all sides are brown. This renders the roast better tasting.
Once the roast is browned, move it to the slow cooker and surround it with the onion quarters, carrot and potato quarters, and parsnip cut into pieces.
In the medium bowl, add broth to the other ingredients: tomato paste, minced garlic, and thyme.
Incorporate all the ingredients by whisking and dissolving the tomato paste in the broth.
Add the mixture to the roast and vegetables in the slow cooker.
Bay leaves are to be added, tucked under the liquid.
Step 2
Cover the slow cooker with a lid. Set to LOW for 8 hours or to HIGH for 5 hours.
When the roast is tender enough to shred with a fork, it’s done.
When the cooking time is complete, carefully take out the bay leaves and throw them away.
If you prefer thicker gravy, use a ladle to take out about 1 cup of the cooking liquid
And pour it into a small pot to heat up on the stove.
In a small cup, combine the cornstarch and 2 tablespoons of cold water.
Whisk the mixture into the liquid and heat it on medium heat, stirring constantly until it thickens.
Step 3
Using two forks, gently shred the roast into large pieces.
Place the meat with the vegetables and pour the gravy over the entire dish.
2. One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts
For a sheet pan dinner that will require the minimum amount of cleanup while maximizing the amount of flavor, the use of this sheet pan dinner will be perfect for Sunday evenings.
Ingredients
- 4 Bone-in, skin-on chicken thighs
- 3 cups cubed butternut squash (you can buy pre-cut to save time)
- 2 cups Brussels sprouts, halved
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 2 teaspoons maple syrup
- 1 teaspoon dried sage
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- Fresh thyme for garnish
Instructions
Step 1
Preheat for about 10 minutes before using the oven.
While waiting, line a large baking sheet with parchment paper for easy cleanup.
Get a large mixing bowl. Add the butternut squash cubes, halved Brussels sprouts, and onion wedges.
Drizzle with 2 tablespoons of olive oil and the maple syrup.
Sprinkle with the dried sage and half of the salt and pepper (about 1/4 teaspoon of each).
You can use a spoon, but I recommend using your hands to toss everything.
Spread the vegetables across the baking sheet in one layer, although you will want to leave empty spaces for the chicken thighs.
Step 2
Pat the chicken thighs completely dry with paper towels and rub them with the remaining 1 tablespoon of oil.
This helps the skin get crispy.
In a small bowl, combine the garlic powder, smoked paprika, and the rest of the salt and pepper.
Rub this seasoning mix on both sides of the chicken thighs.
Arrange the chicken thighs on the baking sheet with the veggies, the skin side up.
The skin must be on top; this is the side that will get crispy.
Step 3
Place the baking sheet in the preheated oven and set a timer for 35 minutes.
The chicken is ready when a meat thermometer reads 165°F in the thickest part, and the veggies will be tender and golden when fork-tender.
Take the baking sheet out of the oven and allow for a 5-minute rest.
If you have, add fresh thyme leaves to the top, and serve right away.
3. Creamy Tuscan Sausage Pasta
This is a restaurant-quality meal in under 30 minutes, and it tastes like you spent several hours in the kitchen.
Ingredients
- 1 pound Italian sausage, casings removed
- 12 ounces penne or rigatoni pasta
- 2 tablespoons butter
- 3 cloves garlic, minced
- 3 cups fresh spinach
- 1 cup sun-dried tomatoes, chopped
- 1 1/2 cups heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
Step 1
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil over high heat.
Once boiling, add the pasta and cook according to the package directions, usually about 10-12 minutes, until it’s just tender but still has a slight bite ( al dente ).
Before draining the pasta, use a measuring cup to scoop out 1 cup of the starchy pasta water and set it aside.
Then drain the pasta in a colander and set it aside.
Start by heating a large, deep skillet over medium heat.
If your sausage came in links, take it out of the casing and add the sausage to the hot skillet.
With a wooden spoon, break it into small pieces.
Cook for about 6-8 minutes until the sausage is browned and no longer pink. Take the sausage out and put it on a plate.
Step 2
Without moving, the browned bits of sausage, add butter into the still-warm skillet.
Wait until the butter is completely melted.
Add the minced garlic and wait until 30 seconds have passed, and stir constantly. Pay attention not to let it burn.
Add fresh spinach and sun-dried tomatoes.
Combine the ingredients and let it cook for 2 minutes until the spinach wilts.
Add the heavy cream and chicken broth, stir to mix, and wait until it gently simmers for 2-3 minutes.
Reduce the heat and add in the drained Parmesan cheese, Italian seasoning, and red pepper flakes.
Stir for 2 minutes until the cheese melts and the sauce thickens.
Step 3
Return the cooked sausage to the skillet with the drained pasta.
Use tongs or a large spoon to combine the ingredients until the pasta is thoroughly coated with sauce.
If the sauce is too thick, loosen it with the reserved pasta water until the desired consistency is achieved. Add it a little at a time.
Season the pasta with more salt and pepper to taste.
Then, tear about some fresh basil leaves and serve the pasta immediately. Hot and creamy is best.
4. Maple Glazed Pork Tenderloin with Sweet Potatoes
Sweet, savory, and autumnal, this dinner looks and tastes amazing but takes little effort.
Ingredients
- 2 pork tenderloins (about 1 pound each)
- 3 large sweet potatoes, cubed
- 3 tablespoons olive oil, divided
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 1 teaspoon garlic powder
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 teaspoon cinnamon
Instructions
The oven should be set to 400°F.
Take the pork tenderloins out of the package and use paper towels to dry them all the way around. This helps them brown.
Peel the sweet potatoes and cut them into 1-inch cubes. Put them in a large bowl.
Add 2 tablespoons of olive oil to the sweet potatoes, the cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Coat the cubes with your hands or a spoon and then spread them in a single layer on a large baking sheet.
Combine maple syrup, Dijon mustard, apple cider vinegar, and rosemary in a small bowl and whisk these ingredients together to form a glaze. Set it aside.
Step 2
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.
While it heats, season both pork tenderloins with garlic salt and with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
When the oil is heated to the appropriate temperature, add pork tenderloins to the oil.
While the pork seals, make sure not to disturb it for 2 to 3 minutes to form a crust.
Using a set of tongs, flip the pork and cook for another 2 to 3 minutes.
Continue to cook until all sides are a dark brown and evenly sealed.
Using a basting brush or spoon, coat the pork tenderloins with half of the maple glaze.
At the same time, place the pork skillet and the baking sheet with the sweet potatoes into the oven.
Step 3
Set a timer for 10 minutes.
After 10 minutes, glaze the pork with the remaining mixture.
Continue roasting until the internal temperature of the pork reaches 145°F, or about 8-12 minutes.
Take out the pork and sweet potatoes from the oven.
Place the pork on a cutting board for about 5 minutes before cutting it; this helps seal all the juices.
Cut it into 1/2-inch thick medallions and serve them with the roasted sweet potatoes.
5. Classic Beef Stew with Crusty Bread
This is the warming stew for the season. It is rich and hearty and deeply comforting.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons all-purpose flour
- 3 tablespoons olive oil, divided
- 1 large onion, diced
- 3 carrots, sliced into rounds
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 3 cups beef broth
- 1 cup red wine (or use another cup of beef broth)
- 2 tablespoons tomato paste
- 1 pound potatoes, cubed
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Step 1
Dry the beef cubes with paper towels, then season them with salt and pepper.
Place the beef in a large bowl with the flour and toss.
Make sure all the beef cubes are coated with a light layer of flour. This will help thicken the stew later.
Add 2 tablespoons of olive oil to a large Dutch oven or heavy pot, heating it over medium-high heat.
When the oil’s hot, add around half the beef cubes in a single layer, ensuring they aren’t crowded.
Allow them to cook undisturbed for about 3 minutes or until the base is a deep brown.
Turn them over to brown the other sides.
Transfer the beef to a plate. Repeat this with the remaining beef. It’s important to get this right, as it creates endless flavor.
Step 2
With the remaining olive oil, the heat can be reduced to medium.
Add the diced onion, sliced carrots, and chopped celery. For about 5 minutes, add the rest of the beef and cook until the veggies are softened.
Stir in the minced garlic and cook for 1 minute.
Add the tomato paste and fry for 2 minutes.
Add the red wine and scrape the bottom of the pot with a wooden spoon to deglaze it.
Allow the wine to simmer for about 2 minutes.
After browning the beef, return it, along with any juices, back into the pot.
Then add the beef broth, bay leaves, thyme, and Worcestershire sauce. Mix everything and allow it to boil.
As soon as it boils, lower the heat until the stew is only slightly simmering and bubbling.
For another 90 minutes, cover the pot and let it cook, occasionally stirring.
Step 3
Finally, add the cubed potatoes to the pot, stir, and cover, letting it cook for another 30 to 45 minutes.
The stew is complete once the beef and potatoes are tender, as they need to be fork-tender.
Discard the bay leaves, taste the stew, and add any remaining salt and pepper.
Serve with crusty bread for scooping the rich gravy.
6. Baked Salmon with Garlic Butter and Asparagus
This dinner is balanced as well as easy to prepare, making it perfect for a Sunday.
Ingredients
- Four salmon fillets, each 6 ounces
- One pound of trimmed asparagus
- Four tablespoons of melted butter
- Four minced garlic cloves
- One sliced lemon
- Two teaspoons of fresh chopped dill (or one teaspoon of dried)
- Half a teaspoon of salt
- Quarter a teaspoon of black pepper
- Quarter a teaspoon of paprika
- Wedges of lemon for serving
Instructions
Step 1
Start by preheating the oven to 400 degrees Fahrenheit and placing a large baking sheet covered with aluminum foil or parchment paper for easy cleanup.
As for the asparagus, you can remove the woody end by snapping each spear of the asparagus.
The asparagus will naturally snap in the tender section. Be sure to discard the tough ends.
Place the salmon and asparagus on the baking sheet, and make sure to leave some room between them to allow for circulation.
Step 2
To make the garlic dill butter, melt the butter in a microwave for about 30 seconds.
Add the minced garlic and chopped dill to the melted butter and mix.
Be sure to coat the salmon with the garlic butter sauce.
You can use a basting brush. Otherwise, you can use a spoon to glaze the salmon with about half the garlic butter sauce.
Add salt, black pepper, and paprika to the salmon.
Drizzle the rest of the garlic butter over the asparagus spears and give them a little roll for an even coat.
Sprinkle with a bit of salt and pepper.
Step 3
Place thin salmon slices on top of each piece of salmon. This will help with flavor and moisture.
Place the baking sheet in the oven for 12 minutes. It will be done when it flakes with a fork in the thickest part and the asparagus is tender with a slight crunch.
Remove and serve with lemon wedges for squeezing over the top.
7. Stuffed Bell Peppers with Ground Turkey and Rice
Colorful, nutritious, and endlessly customizable, these stuffed peppers are Sunday dinner perfection.
Ingredients
- 6 large bell peppers (any color), tops cut off and seeds removed
- 1 pound ground turkey
- 1 cup cooked white or brown rice
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
Step 1
Preheat your oven to 375°F.
If you haven’t already cooked your rice, do that first according to the package directions. You’ll need 1 cup of cooked rice.
Cut the tops off the bell peppers about 1/2 inch from the top.
Use a spoon to scoop out all the seeds and white membranes from inside.
Stand the peppers upright in a 9×13-inch baking dish.
If they won’t stand up straight, you can slice a tiny bit off the bottom to create a flat surface, being careful not to cut through.
Step 2
Heat the olive oil in a large skillet over medium heat.
Add the diced onion and cook, stirring occasionally, for about 3 minutes until it becomes translucent and soft.
Start by putting the ground turkey in the skillet.
With a wooden spoon or spatula, break the turkey into smaller pieces.
For 6-8 minutes, stirring occasionally, until the turkey is turning brown and is no longer pink.
Add the minced garlic and stir for about 1 minute until fragrant, then take the skillet off the heat.
Step 3
To the skillet with the turkey mixture, add the cooked rice, drained diced tomatoes, 1 cup of the shredded mozzarella, Italian seasoning, cumin, salt, and black pepper.
Combine everything until well blended.
Take a spoon and pack down the turkey and rice mixture into the bell peppers, filling them to the top.
Pour approximately 1/4 cup of water into the bottom of the baking dish and around the peppers.
8. Honey Garlic Glazed Chicken Thighs with Green Beans
Sweet and sticky, these chicken thighs are savory and easily made in a single pan!
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 pound fresh green beans, trimmed
- 1/3 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
Preheat your oven to 425°F. Take the chicken thighs out of the package and pat them completely dry with paper towels. This helps the skin get crispy.
Season both sides with salt and pepper and set in the fridge.
Heat the olive oil in a large oven-safe skillet (like cast iron) over medium-high heat.
Once the oil is shimmering, carefully place the chicken thighs in the skillet skin-side down.
Don’t move them, let them cook undisturbed for 5-6 minutes.
Once a golden brown and crispy skin has been formed, flip the thighs and cook for another 3 minutes on the other side.
Transfer the chicken to a plate temporarily.
Step 2
Prepare the honey garlic sauce while the chicken is cooking.
In a small bowl, combine honey, soy sauce, minced garlic, rice vinegar, ginger, and red pepper flakes, and whisk until smooth.
Take most of the fat out of the skillet, but leave about 1 tablespoon.
Add the green beans and toss them for about 1 minute.
Add about 1/4 cup of the honey garlic sauce and toss to coat.
Arrange the green beans in the skillet, and place the chicken thighs on top, skin-side up.
Pour the rest of the honey garlic sauce over the chicken, making sure to coat it well, and let they rest on the sauce underneath.
Step 3
Put the whole skillet in the oven. Bake for 20-25 minutes.
The chicken is done when it is 165°F in the thickest part and the sauce is bubbling. The green beans should be tender.
Take the skillet out of the oven. It will be hot, so be careful.
Pour the sauce over the chicken, and top with sesame seeds. Serve immediately.
10. Vegetarian Butternut Squash Mac and Cheese
This veggie-loaded rendition of a comfort food classic is creamy and cheesy, and even a little bit nutritious.
Ingredients
- 1 lb elbow macaroni
- 2 cups butternut squash, cubed and roasted
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2½ cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- ½ tsp nutmeg
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup panko breadcrumbs
- 2 tbsp melted butter
- Fresh sage leaves for garnish (optional)
Instructions
Step 1
Start by preheating your oven to 375°F and buttering or spraying a 9×13-inch baking dish with cooking spray.
For the butternut squash, cut it into 1-inch cubes (you can buy it pre-cut to save time).
Toss with a little olive oil, salt, and pepper, and then spread on a baking sheet and roast at 400°F for 25-30 minutes.
If you’re doing this step today, you can roast the squash while you get the pasta started.
The squash is done when it is tender and caramelized.
Get a large pot of salted water boiling.
Add the macaroni and cook as per the package instructions until al dente (it usually takes about 8-9 minutes). Drain and set it aside.
Step 2
Once the butternut squash is roasted and tender, put it in a blender or food processor with 1/2 cup of the milk.
Blend until completely smooth and creamy like a puree. Set aside.
In a large pot or Dutch oven, melt the 3 tablespoons of butter over medium heat. O
nce melted and bubbling, add the flour and whisk constantly for 1-2 minutes.
This mixture (called a roux) will become slightly golden and smell toasty.
Don’t let it brown too much. Very gradually pour in the remaining 2 cups of milk, whisking constantly to prevent lumps.
Keep whisking until the mixture is smooth.
Step 3
Continue cooking and stirring frequently for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
Reduce the heat to low. Stir in the butternut squash puree, followed by the shredded cheddar and Gruyere cheeses.
Stir until all the cheese melts and the sauce is smooth and creamy. Add the nutmeg, garlic powder, salt, and pepper.
Taste and adjust seasonings if needed.
Add the cooked macaroni to the cheese sauce and fold everything together gently until all the pasta is coated.
Pour the mixture into your prepared baking dish and spread it evenly.
Combine the Panko bread crumbs with the melted butter and mix until the bread crumbs are evenly coated.
Spread this mixture on top of the macaroni and cheese evenly.
Bake for 20-25 minutes in the preheated oven.
The cheese on top should be bubbling and golden brown.
Let it rest for 5 minutes before serving. You can top it with fried sage leaves.
11. Sheet Pan Sausage and Apples with Root Vegetables
This recipe is the perfect fall flavor combination and is super easy to prepare.
The sweet apples and savory sausage balance each other perfectly in this sheet pan meal.
Ingredients
- 1 1/2 pounds Italian sausage links
- 2 apples (Honeycrisp or Granny Smith), cored and cut into wedges
- 3 medium sweet potatoes, cubed
- 2 red onions, cut into wedges
- 2 cups Brussels sprouts, halved
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 tablespoon whole grain mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Step 1
Preheat oven to 400°F. Also, for easier cleanup, line a large baking sheet with parchment paper.
Sweet potatoes should be peeled and cubed into 3/4-inch pieces, trying to keep them the same size as much as possible.
Red onions should be cut into wedges. C
ut each onion in half through the root and then each half into 4 to 6 wedges.
Cut the Brussels sprouts in half lengthwise.
In a large bowl, add the sweet potato cubes, onion wedges, and Brussels sprouts.
Drizzle the oil and add the thyme, rosemary, salt, and pepper. With your hands or a spoon, toss them together until every piece is coated.
Use the prepared baking sheet to spread the vegetables in an even layer.
It is okay if they touch, just avoid layering them too much. Place the sausage links between the vegetables.
Roasting them for 20 minutes is the next step.
Step 2
Cut the apples into quarters, core them, and then cut each quarter into 2 or 3 wedges.
In a small bowl, mix together the maple syrup and whole grain mustard.
After 20 minutes, take the baking sheet out of the oven again.
This time, add the apple wedges and tuck them in around the vegetables.
Finish by drizzling the maple mustard mixture over the sausages, vegetables, and now the apples.
With a spatula, gently toss everything around to ensure an even coating of glaze.
Step 3
Once coated, return the sheet pan to the oven and roast for an additional 15 to 20 minutes.
At this point, the sausages should be cooked through, the vegetables tender and caramelized, and the apples soft, but firm enough to hold their shape.
You want to have an internal temperature of 165° in your sausages.
After 15-20 minutes, again the sautéed apples and sausages are ready to glaze everything and coat for an even.
12. Mashed Cauliflower with Braised Short Ribs
Indulgent but sufficiently refined Sunday dinners can now be made with a satisfying creamy cauliflower mash and equally satisfying fall-off-the-bone tender short ribs.
Ingredients
- 3 pounds of beef short ribs,
- 2 tablespoons of olive oil,
- 1 large onion, diced,
- 2 carrots, diced,
- 3 cloves of garlic, minced,
- 2 cups of beef broth,
- 1 cup of red wine (or use additional beef broth),
- 2 tablespoons of tomato paste,
- 2 sprigs of fresh thyme (or 1 teaspoon of dried),
- 2 bay leaves,
- 1 large head of cauliflower, cut into florets,
- 4 tablespoons of butter,
- 1/4 cup of heavy cream,
- Salt and pepper to taste,
- Fresh parsley for garnish.
Instructions
Step 1
Set the oven to 325°F. Dry the short ribs with paper towels, and remember to season the ribs with salt and pepper.
This step is essential for the dry rub flavor.
In a large Dutch oven, heat the olive oil. When the oil is shimmering, add the short ribs.
Avoid crowding the ribs.
You can work in batches. Brown the ribs deeply on all sides. This should take 3 minutes for each side.
This step is essential for the flavor. After the ribs are done, transfer them to a separate plate.
In the same pot, there is flavor from the short ribs.
Turn the heat to medium and add the diced onion and carrots
You are trying to enhance the pot flavor by mixing the vegetables with the ribs.
You should do this for 5 minutes so the vegetables soften. You should do this by stirring.
Add the minced garlic and tomato paste. You should do this for 2 minutes. You are trying to make the tomato paste fragrant.
Add the red wine. You should do this to deglaze the pot and capture the flavor.
After that, you can reduce the wine to get rid of the alcohol. This should take 2 minutes.
Step 2
This time, add the beef broth, thyme sprigs, and bay leaves.
Stir, and then add the short ribs again.
Submerge the meat in the liquid until it reaches the middle of the short ribs.
The liquid should simmer, and then the pot should be covered with a tight-fitting lid.
Carefully transfer the entire pot to the preheated oven.
The short ribs should be in the oven for 2 ½ to 3 hours.
The lid should not be poked under during this time, or the lid should not be opened, then the meat should be so tender.
This time, the oven should be turned to 350. The ribs should be finished in about 30 minutes.
The salted water boils, then the florets should be add to the water.
The florets should be tender when pierced in 12 to 15.
Allow the cauliflower to drain properly by letting it sit in the colander for a minute to steam.
Then move it to a food processor. Then, add the butter and heavy cream.
Blend until the mixture is uniformly smooth and creamy, scraping the sides as necessary.
Step 3
Finally, add salt and pepper for taste.
Once the short ribs are finished, carefully take the pot out and move the short ribs to a serving platter.
Remove the bay leaves and thyme sprigs from the sauce.
If you would like to thicken the sauce, put the pot back on the stove on medium heat until it simmers for about 5 to 10 minutes. This will reduce the sauce.
To serve, smear the plates with cauliflower mash and top each with a short rib.
Pour the rich sauce on top and add a garnish of fresh chopped parsley for color.
13. White Bean and Kale Soup with Parmesan
This satisfying and rustic soup makes a wonderful use of fresh herbs from the garden.
Ingredients
- 3 cans (15 ounces) of white beans (cannellini or great northern), drained and rinsed
- 4 cups of kale (stems removed and chopped roughly)
- 1 large onion (diced)
- 3 carrots (diced)
- 3 celery stalks (diced)
- 4 cloves of garlic (minced)
- 6 cups of chicken or vegetable broth
- 1 can (14.5 ounces) of diced tomatoes
- 3 tablespoons of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- 1/2 teaspoon of red pepper flakes
- 2 bay leaves
- Salt and pepper
- Parmesan cheese (grated) for serving
- Crusty bread for serving
Instructions
Step 1
In a large pot or Dutch oven, heat the olive oil over a medium flame.
Add the diced onion, carrots, and celery (this combination is mirepoix and the base flavor for many soups)
And cook for 6 to 7 minutes, stirring occasionally, until the vegetables soften and the onion is translucent.
Add the minced garlic, oregano, basil, and red pepper flakes.
Stir all the ingredients for 1 minute until the mixture is fragrant, but don’t burn the garlic.
Add the chicken or vegetable stock, along with the canned diced tomatoes and their juices, into the pot.
Toss in the bay leaves. Mix everything and increase the heat to high to bring the mixture to a boil.
Once it reaches a boil, decrease the temperature to medium-low and allow it to gently simmer.
Add the white beans that have all been drained and rinsed.
Allow the soup to simmer without a lid for 15 minutes. This will allow the flavors to blend.
Step 2
Take a potato masher or the back of a spoon, and mash a third of the beans right in the pot against the side.
This will release the starch and thicken the soup, giving it a creamy texture without the need for any additional cream.
Get all your frustration out and mash a bunch of beans; don’t worry about being exact.
Prepare the kale by folding each leaf in half along the stem, pulling the stem out, and removing the stem.
Rip the leaves into smaller pieces.
Add the chopped kale to the soup and mix it in. Allow it to cook for 5 to 7 minutes, or until the kale wilts and softens.
Step 3
Take out the bay leaves and taste the soup.
Add some salt and pepper if needed.
Be careful not to add too much salt if you will add cheese later on, since Parmesan cheese is salty too.
Serve the soup hot, garnished with a lot of grated Parmesan cheese.
It is best served with some crusty bread to dip into the broth.
Tips for Successful Fall Sunday Dinner Recipes
Many of these recipes benefit from prep work done the night before.
Chop vegetables, measure spices, and marinate proteins on Saturday evening to make Sunday cooking a breeze.
Store prepped ingredients in sealed containers or bags in the refrigerator.
One of the best things to do in the fall is to use a slow cooker because you can prep the morning before, and the meat will be done to eat when you’re ready.
To enhance the flavor of the meat, whether for pot roast, short ribs, or stew, make sure to brown it first.
This comes from the crust that will be made from the meat.
Dry the meat before you brown it to prevent steaming.
Room Temperature Matters: Before cooking, take the meat out of the fridge 20 to 30 minutes beforehand for it to reach room temperature.
Meat that is cold from the fridge is going to cook unevenly, so it is important to warm it up a bit before cooking.
Taste and Adjust: Before serving, it is a must to taste the food and make adjustments, specifically to the seasonings.
Salt, pepper, and lemon make a huge difference to the overall taste of the dish, and that is something you should trust your palate on.
The majority of recipes get better with time, particularly the next day, after the flavors have had a chance to really combine.
Many will also serve as great lunches during the week.
When possible, consider recipes that you can double in order to make the most of your time in the kitchen.
When it comes to making risotto, it is important to keep the broth warm as well.
The cold broth will be added to the rice and stop the cooking process, which leads to unevenly cooked risotto.
Undoubtedly, the meat should be rested after it is roasted or pan-seared.
The rest time should be 5 to 10 minutes before it is sliced.
This is done so the meat stays moist and all the flavor is locked in.
Ingredient Alternatives For Fall Sunday Dinner Ideas
You can usually use ground turkey instead of ground beef or ground chicken, or even plant-based crumbles, without changing the recipe.
When it comes to chicken, thighs and breasts are interchangeable, but thighs do staymoist longer on the cooker.
Sweet potatoes, pumpkin, and even regular potatoes will suffice.
No Brussels sprouts? Broccoli florets, green beans, and snap peas can be substituted.
With carrots, parsnips, and turnips, plus any other root vegetables, you can swap based on your personal preference.
To keep the dish truly dairy-free, full-fat coconut milk can substitute for heavy cream.
For cheese, use nutritional yeast in a vegan dish for the added savory flavor.
You can use olive oil in place of butter in most recipes at a 1:1 ratio.
Wine Alternatives: When a recipe calls for red wine, beef broth plus balsamic vinegar can be used instead.
Chicken broth with a tablespoon of lemon juice or white wine vinegar is a good substitute for white wine.
You can use other short-grain varieties of rice, like Carnaroli or even sushi rice with Arborio rice for your risotto.
Quinoa is also a nutritious alternative instead of white or brown rice for stuffed peppers.
Storage Tips For Fall Sunday Dinner Recipes
Refrigerating most of these dishes involves placing them in airtight containers. For most, it is safe to store them in the refrigerator for 3 to 4 days.
Remember, soups, stews, and braised meats improve in flavor if you let them sit as the braising liquid flavors develop and marry.
For safe refrigerator practices, you can let hot food cool to room temperature, but do not leave it out for more than two hours.
Freezing braised short ribs, pot roast, beef stew, soups, and sauces based on tomatoes will last for 3 months in the freezer.
Make sure to cool these dishes completely before putting them into freezer-safe containers or heavy-duty freezer bags.
And don’t forget to leave about 1 inch of headspace in the containers to allow for liquid expansion.
For tracking purposes, always label and date the containers.
What not to freeze
Avoid freezing cheesy dishes that have lots of dairy, like mac and cheese or risotto,
This is because the sauce tends to separate and become grainy while reheating.
After reheating, is the best time to add fresh herbs and crispy toppings, not before freezing.
Reheated soups and stews can be reheated on the stovetop over medium-low heat and gently stirred with the addition of broth or water if thickened.
Oven-baked dishes can be reheated covered with foil at 350°F for 20-30 minutes until warmed through.
For pasta and custard dishes, the addition of cream, milk, or pasta water achieves the desired creamy consistency.
Fresh herb and cheese garnishes, bread or breadcrumb toppings, and nuts or crunchy toppings should be stored separately to avoid sogginess.
You can easily prep and portion many of the recipes into containers for meal prep and label them with the date.
For ease of grab-and-go lunches throughout the week, use glass containers as they are safe and freezer-safe.
Storing roasted chicken or salmon with their sides separately is advised.
This way, the veggies don’t become mush, and the reheated elements can be at the desired temperatures you want for optimal results.
Conclusion
These 13 recipes will add warmth, comfort, and coziness to your Sunday dinner table during Fall. These recipes do not require hours of prep and can be made without chef-like skills.