Fall is the perfect season for cozy and comforting recipes that incorporate the warm and earthy flavors of the season. Book a getaway to Seaside where there is always fun to be had! We have an amazing collection of homes that are perfect for gathering and entertaining. After sharing a meal together, head down to the promenade where families have been taking a stroll since 1920! Here are some delicious fall recipes to enjoy: Shredded Brussels Sprout Bacon Salad and Warm Cider Vinaigrette This shredded brussels sprout bacon salad is quick, festive, and so delicious. Shredded brussels sprouts, nutty Manchego cheese, toasted hazelnuts, and juicy pomegranates, all tossed with a warm cider vinaigrette that’s sweet and tangy. Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Calories: 715kcal Ingredients 6 cups shredded brussels sprouts (about one 12-ounce bag) 1 1/2 cups grated Manchego or parmesan cheese 1/2 cup toasted hazelnuts or pecans, roughly chopped 1 1/2 cups pomegranate arils 6 thick cut slices bacon, chopped 1/3 cup extra virgin olive oil 1 medium shallot, thinly sliced 2 tablespoons apple cider vinegar 1 tablespoon apple butter or fig preserves 1 tablespoon fresh thyme leaves 1 teaspoon fresh orange zest kosher salt and black pepper pinch of crushed red pepper flakes Directions In a large salad bowl, combine the shredded brussels sprouts, cheese, hazelnuts, and pomegranate arils. Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean. To make the vinaigrette. Heat the olive oil in the same skillet used to cook the bacon over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, apple butter, thyme, and orange zest. Season with salt, pepper, and crushed red pepper flakes. Pour the vinaigrette over the salad, tossing to combine. Top the salad with bacon. Serve warm or at room temperature. Instant Pot Pesto Zuppa Toscana This super simple Instant Pot Pesto Zuppa Toscana is the perfect fall weather soup. Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings: 6 Calories: 487kcal Ingredients 4 slices thick cut bacon, chopped 3/4 pound ground spicy Italian chicken sausage 1 yellow onion, chopped 4 cloves garlic, minced or grated 2 ribs celery, chopped 4 small yukon gold or russet potatoes peeled and chopped 6 cups low sodium chicken broth 1/3 cup basil pesto, homemade or store-bought juice of 1 lemon 1 pinch crushed red pepper flakes kosher salt and black pepper 1 bunch Tuscan or curly kale, roughly chopped 3/4 cup heavy cream or whole milk 1/2 cup grated parmesan or asiago cheese fresh thyme, for serving (optional) Directions Instant Pot Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. Remove the bacon. If there’s excess bacon grease, drain off all but 1 tablespoon. Add the chicken sausage and onions, and brown all over, about 5 to 8 minutes. Add the garlic, celery, and potatoes, and cook 2 minutes. Turn the Instant Pot off. To the instant pot, add the broth, pesto, lemon juice, red pepper flakes, and season with salt and pepper. Cover and cook on high pressure for 8 minutes. Once done cooking, use the natural or quick release function. Set the Instant Pot to sauté. Stir in the kale, cream, and parmesan. Cook until the kale is wilted, about 10 minutes. Turn the Instant Pot off. Stir in the reserved bacon. Serve the soup topped with additional parmesan and fresh thyme, if desired. Stove-Top Cook the bacon in a large soup pot set over medium heat until crisp, about 5 minutes. Remove the bacon. If there’s excess bacon grease, drain off all but 1 tablespoon. Add the chicken sausage and onions, and brown all over, about 5 to 8 minutes. Add the garlic, celery, and potatoes, and cook 2 minutes. Add the broth, pesto, lemon juice, red pepper flakes, and season with salt and pepper. Simmer over medium heat for 15-20 minutes, until the potatoes are tender. Stir in the kale, cream, and parmesan. Cook until the kale is wilted, about 10 minutes. Remove from the heat. Stir in the reserved bacon. Serve the soup topped with additional parmesan and fresh thyme, if desired. Slow Cooker Cook the bacon in a large soup pot set over medium heat until crisp, about 5 minutes. Remove the bacon. If there’s excess bacon grease, drain off all but 1 tablespoon. Add the chicken sausage and onions, and brown all over, about 5 to 8 minutes. Transfer the chicken sausage to the bowl of your crockpot. To the crockpot, add the the garlic, celery, potatoes, broth, pesto, lemon juice, red pepper flakes, and season with salt and pepper. Cover and cook on low for 6-8 hours or on high for 4-5. During the last 30 minutes of cooking, stir in the kale, cream, and parmesan. Turn the heat to high and cook until the kale is wilted. Stir in the reserved bacon. Serve the soup topped with additional parmesan and fresh thyme, if desired. Smoky Harvest Apple Cider Margarita Pitcher This autumn harvest margarita is a cozy take on the classic. Cheers! Prep Time: 10 minutes Total Time: 10 minutes Servings: 8 Calories: 212kcal Ingredients cinnamon sugar and flaky sea salt, for the rim 12 ounces mezcal or silver tequila (about 1 1/2 cups) 3-4 ounces orange liquor (about 1/4 cup) 2 cups apple cider 1 cup fresh lime juice 1/4 cup maple syrup use more or less depending on how sweet you want the drink apple slices and cinnamon, sticks for serving Directions In a large pitcher, combine mezcal or tequila, orange liquor, apple cider, lime juice, and maple. Chill until ready to serve. When ready to serve, if desired, rim glasses in salted cinnamon sugar, fill with ice. Pour the margarita into glasses. Garnish with apple slices, rosemary, and cinnamon sticks. If desired light the cinnamon on fire for a smoky effect. Butternut Squash Pasta Carbonara with Rosemary Bacon Simple and cozy – for nights when you’re craving Italian, but also want cozy fall flavors. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 6 Calories: 493kcal Ingredients 1 tablespoon extra virgin olive oil 2 cups cubed butternut squash (about
