Fall in Love with the Flavors of Fall!

Directions 

1. In a large salad bowl, combine the shredded brussels sprouts, cheese, hazelnuts, and pomegranate arils.

2. Cook the bacon in a large skillet over medium heat until crisp. Drain onto a paper towel. Wipe the skillet clean.

3. 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. 

4. 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

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 

1. 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.

2. 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. 

3. 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. 

4. Serve the soup topped with additional parmesan and fresh thyme, if desired.

Stove-Top  

1. 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.

2. 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.

3. Serve the soup topped with additional parmesan and fresh thyme, if desired. 

Slow Cooker 

1. 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.

2. 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. 

3. 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.

4. 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 

1. In a large pitcher, combine mezcal or tequila, orange liquor, apple cider, lime juice, and maple. Chill until ready to serve.

2. 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 

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 1 small squash) 
• 2 tablespoons fresh thyme leaves 
• 1/2 teaspoon crushed red pepper flakes 
• kosher salt and black pepper 
• 2 cloves garlic, smashed 
• 8 slices thick-cut bacon 
• 2 tablespoon chopped fresh rosemary 
• 1/2-1 teaspoon cayenne pepper 
• 2 teaspoons honey 
• 1 pound dry linguine pasta 
• 2 large eggs, at room temperature, beaten 
• 1 cup grated parmesan cheese, plus more for serving 
• 2 tablespoons salted butter, at room temperature 

Directions 

1. Preheat oven to 400 degrees F. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, and a pinch each of crushed red pepper flakes, salt, and pepper. On a plate, rub the bacon with rosemary and cayenne, drizzle with honey. Lay the bacon over top. 

2. Transfer to the oven and roast for 10 minutes, flip the bacon and bake another 5-8 minutes, until the bacon is crisp, watch closely. Remove the bacon. If squash needs more time, return to the oven for another 10 minutes, or until the squash is tender.

3. Transfer the squash and garlic to a food processor. Puree until smooth. Season with salt and pepper. Roughly chop the bacon, reserve for topping.

4. Meanwhile, whisk together the eggs and parmesan.

5. Boil the pasta until al dente. Before draining, scoop out 1 cup pasta water, then drain the pasta and add the pasta back to the hot pot. Immediately add the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Add the butternut squash puree, and the butter, tossing to combine. Thin the sauce with the reserved pasta water until it reaches your desired consistency.

6. Divide the pasta between plates. Top with bacon.

Autumn Country Bread Stuffing Recipe  

A festive colorful stuffing recipe filled with sweet dried cranberries, crunchy pecans and fresh thyme. Perfect for the holidays or a fall dinner! 

Prep Time: 5 minutes  

Cook Time: 52 minutes  

Servings: 6  

Ingredients  

• 1 (16-ounce) loaf country bread  
• ½ cup butter  
• 3 stalks celery, chopped  
• 1 large yellow onion, chopped  
• 1 ½ cup chicken broth  
• 2 eggs  
• 1 teaspoon salt  
• 1 tablespoon chopped fresh thyme  
• ¾ cup dried cranberries  
• ½ cup pecans, chopped  

Directions  

1. Preheat the oven to 350 F.

2. Grease a 13×9-inch baking pan.

3. Cut the bread into ¾-inch cubes and toast them on a baking sheet for 12 to 15 minutes.

4. Melt the butter in a pan over medium heat.

5. Fry the onion and celery in the butter for 5 to 6 minutes until soft.

6. In a medium bowl, combine the eggs with the broth and season with salt.

7. In a large bowl, mix the bread cubes with the cooked onions, celery, and any melted butter remaining in the pan.

8. Add the thyme, cranberries, and pecans to the bread.

9. Pour the broth mixture over the cubes of bread and toss to combine.

10. Transfer the stuffing to the greased pan.

11. Bake the stuffing for 35 to 40 minutes until the top is brown.

Cream Cheese Swirled Pumpkin Bread with Salted Maple Butter

Moist pumpkin banana bread sweetened with maple syrup, swirled with cream cheese, topped with sweet cinnamon sugar, and served warm. Perfect for all of the autumn weekends ahead! 

Prep Time: 20 minutes 

Cook Time: 45minutes 

Total Time: 1 hour 5 minutes 

Servings: 18 

Calories: 297kcal 

Ingredients 

• 3 medium overly ripe bananas, mashed (about 1 cup mashed, see notes) 
• 1 cup canned pumpkin puree 
• 3/4 cup melted coconut oil (see notes) 
• 2/3 cup maple syrup 
• 3 large eggs, at room temperature 
• 1 tablespoon vanilla extract 
• 3 cups all-purpose flour 
• 2 teaspoons baking powder 
• 1/2 teaspoon baking soda 
• 1 teaspoon ground cinnamon 
• 1 teaspoon pumpkin pie spice 
• 1/2 teaspoon kosher salt 
• 8 ounces cream cheese, at room temperature 
• 1/4 cup cinnamon sugar 

Salted Maple Butter 

• 4 tablespoons salted butter at room temperature 
• 2 tablespoons maple syrup 

Directions 

1. Preheat the oven to 350 degrees F. Grease 2 (9×5 inch) bread pans.

2. In a large mixing bowl, stir together the mashed bananas, pumpkin, coconut oil, maple syrup, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt, mix until just combined. Divide the batter evenly between the prepared bread pans. 

3. Place the cream cheese in a gallon size zip-top bag. Snip a small opening off of the corner of the bag. Squeeze out teaspoon size amounts directly into the pumpkin batter, using 4 ounces of cream cheese per bread pan. Gently swirl the cream cheese. Sprinkle the cinnamon sugar over top the batter.

4. Transfer to the oven and bake for 40-45 minutes, or until center is just set.

6. Meanwhile, make the maple butter. In a small bowl, combine the butter and maple syrup.
7. Remove the bread and let cool for at least 30 minutes before cutting…or just eat it warm with a smear of maple butter (you should do this!). Enjoy!

Notes 

To replace the banana: use an additional 3/4 cup pumpkin or unsweetened applesauce. But again, I like the bread best with bananas. You do not taste them. 

To replace the coconut oil: use an equal amount of melted butter. 

To freeze: Bake as directed, cool each loaf completely, then tightly wrap in plastic wrap. Freeze in a freezer bag or freezer safe container for up to 4 months. Thaw overnight in the fridge, or on the counter for a few hours.  

To make gluten-free: Use an equal amount of your favorite gluten free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten free flour.  

Storing: this bread keeps well for 3-4 days at room temperature. 

Fall is the season of giving, so give yourself the gift of a getaway! 

We have a fantastic collection of Seaside vacation rentals waiting to welcome you! Many of our homes have hot tubs, fireplaces, and fully equipped kitchens – perfect for trying out some of these delicious fall-inspired recipes. Book today for best availability!