Hosting a Harvest Dinner Party, or looking to create a more decorative meal inspired by Fall? You have come to the right place! Enjoy these fall-inspired recipes for your next dinner.

Appetizers:

Butternut Squash Soup

Super easy and quick! This soup is the perfect way to use your squash this fall.

Ingredients:

• 2 tablespoons butter or We Olive Extra Virgin Olive Oil
• 1 small onion, chopped
• 1 stalk celery, chopped
• 1 medium carrot, chopped
• 2 medium potatoes, cubed
• 1 medium butternut squash – peeled, seeded, and cubed
• 1 (32 fluid ounce) container chicken stock
• salt and freshly ground black pepper to taste

Directions:

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash for 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Fall Fingerlings

You can make this dish ahead of time, and your guests will love these fingerling snacks! 

Ingredients:

• 3 pounds fingerling potatoes
• Kosher salt
• 2 large egg yolks
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon finely grated lemon zest
• 1 cup We Olive Fresh Garlic Olive Oil, plus more for frying
• 1 teaspoon sweet smoked paprika
• 2 tablespoons finely chopped flat-leaf parsley
• flaky sea salt to taste

Directions:

1. In a large saucepan, cover the potatoes with water. Generously season with kosher salt and bring to a boil. Simmer the potatoes until nearly tender, about 10 minutes. Drain and let the potatoes dry on paper towels. Transfer to a work surface and halve each potato lengthwise.
2. Meanwhile, in a medium bowl, whisk the egg yolks with the lemon juice and zest. Gradually add the 1 cup of oil in a very thin stream, whisking constantly, until a thick, creamy sauce forms. Whisk in the paprika and season the aioli with kosher salt.
3. In a large saucepan, heat 1 inch of Garlic Olive Oil over medium-high heat until shimmering. Line a baking sheet with paper towels. Working in batches, fry the potatoes until completely tender and lightly browned in spots, about 5 minutes. Using a slotted spoon, transfer the potatoes to paper towels to drain. Sprinkle the potatoes with parsley and salt and transfer them to a bowl. Serve right away with the smoky aioli.

Make-Ahead: The aioli can be covered and refrigerated for up to 3 days.

Slightly adapted from a recipe by David Mawhinney via Food & Wine magazine.

Maple Roasted Chicken and Squash

This simple and adaptable fall-inspired dish will have your family asking for more! Seasonal squash, your favorite maple syrup, and some hungry family members will make for an unforgettable meal.

Ingredients:

• 1 medium acorn squash
• 4 medium carrots, chopped (2 cups)
• 1 medium onion, cut into 1-inch pieces
• 6 bone-in chicken thighs (about 2-1/4 pounds)
• ½ cup maple syrup
• 1 teaspoon salt
• ½ teaspoon coarsely ground pepper
• ½ tablespoon We Olive Extra Virgin Olive Oil

Directions:

1. Preheat oven to 450°. Cut squash lengthwise in half; remove and discard seeds. Cut each half crosswise into 1/2-in. slices; discard ends. Place squash, carrots, and onion in a greased (We drizzled We Olive Extra Virgin Olive Oil ) 13×9-in. baking pan; top with chicken, skin side down. Roast 10 minutes.
2. Turn chicken over; drizzle with maple syrup and sprinkle with salt and pepper. Roast 25-30 minutes longer or until a thermometer inserted in the chicken reads 170°-175° and vegetables are tender.

Recipe inspired by Taste of Home.

Zucchini Chocolate Chip Muffins

The yummiest muffins for dessert or the following morning!

Ingredients:

• 1-1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 large egg, room temperature, lightly beaten
• 1/2 cup We Olive Extra Virgin Olive Oil
• 1/4 cup 2% milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/4 cup miniature semisweet chocolate chips
• 1/4 cup chopped walnuts

Directions:

1. In a bowl, combine flour, sugar, baking soda, cinnamon, and salt. Beat the egg, We Olive Extra Virgin Olive Oil, milk, lemon juice, and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips, and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full.
2. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.

Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

We have a simple method for putting together a delicious salad dressing recipe and once you learn it, you’ll be able to adapt it endlessly with your favorite olive oil, vinegar, herbs, and flavors. The most important thing is to let taste guide you. If you’re using a highly acidic vinegar or lemon juice, you’ll definitely want to add the honey for balance. If you’re using sweet and tangy balsamic vinegar, you probably don’t need any honey. You can also reduce the amount of vinegar or lemon and increase the olive oil, depending on your taste preferences.

Here are our general measurements to make about a half cup of salad dressing, which will serve 4.

• 1/4 cup vinegar or lemon juice
• 1/4 cup extra virgin olive oil
• 1 garlic clove, minced
• 1/2 teaspoon dijon mustard
• 1/2 teaspoon honey
•  A few teaspoons of other stuff like herbs and spices
• Freshly ground salt and black pepper, to taste

To make it add all ingredients to a bowl or a mason jar and mix until well combined. If using a mason jar, you can simply put the lid on and shake the jar until well combined.

Check out our favorite variations below.

Planning for Labor Day weekend? Try these delicious recipes for your next cookout.

Prosciutto-Wrapped Dates 

Ingredients:

• 12 dates, cut in half lengthwise, pit removed
• 2 ounces sliced prosciutto, torn into 24 strips
• 4 ounces goat cheese
• 1/4 cup Organic Meyer Lemon Olive Oil
• Blood Orange Balsamic Vinegar for drizzling
• 2 tablespoons toasted walnuts, finely chopped

Directions:

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine the goat cheese with the Lemon Olive Oil and mix well.
3. Place the date halves cut side up and using a small spoon, place a teaspoon of the lemon goat cheese in the center of the date.
4. Place a stuffed date half on the largest end of the prosciutto slice and roll the prosciutto tightly around the date.
5. Place on a baking sheet and cook for 8 minutes until prosciutto is crisp and dates are heated through.
6. To serve, skewer with toothpicks, drizzle with Blood Orange Balsamic and sprinkle with crushed walnuts.

Extra Virgin Deviled Eggs

Ingredients

• 1 dozen hard-boiled eggs
• 1/3 cup mayonnaise
• 3 teaspoons We Olive Wasabi Sake Mustard
• Salt and pepper to taste
• 2 tablespoons thinly sliced fresh chives
• Extra virgin olive oil and sea salt to garnish*

Peel the hard-boiled eggs and slice them in half lengthwise. Scoop the yolks into a medium bowl and combine with mayonnaise and mustard. Work the mixture until well incorporated and smooth. Taste and season with salt and pepper. Using a small spreading knife, scoop about a tablespoon of the mixture into the empty egg white and smooth with the back of the knife. Repeat with remaining eggs. Garnish the eggs with a sprinkling of chives and sea salt and a drizzle of extra virgin olive oil.

*We love a robust, grassy olive oil that stands up to the richness of the eggs. We also like a sea salt that has a coarser grain and gives the eggs a nice bit of crunch.

Summer Panzanella

Ingredients:

• 1 small (7-ounce) loaf of ciabatta or sourdough bread, cut into 1-inch cubes
• 4 tablespoons butter, melted, or We Olive EVOO
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 English cucumber, thinly sliced
• 2 cups cherry tomatoes, halved
• half a small red onion, peeled and thinly sliced
• 1/3 cup shaved or shredded Parmesan cheese, plus extra for serving
• 1/4 cup thinly sliced fresh basil leaves
• 1 batch Easy Italian vinaigrette 

Italian Vinaigrette Ingredients: 

• 1/4 cup We Olive EVOO
• 2 tablespoons We Olive Aged Balsamic Vinegar
• 1 clove garlic, pressed or finely minced
• 1/2 teaspoon Dijon mustard (optional)
• 1/2 teaspoon dried oregano
• 1/4 teaspoon Kosher salt

Directions

To Make The Panzanella:

1. Heat oven to 350°F.
2. Spread the bread out on a large baking sheet 
3. Meanwhile, as the bread is baking, prep your other ingredients and the vinaigrette.
4. Once the bread is ready to go, transfer it to a large serving bowl, along with the chickpeas, cucumber, cherry tomatoes, red onion, Parmesan, and basil.  Drizzle evenly with the Italian vinaigrette, and toss to combine.
5. Serve immediately, garnished with extra Parmesan if desired.  Or, cover and refrigerate for up to 4 hours to let the flavors meld together more, stirring only once.

To Make The Vinaigrette:

Whisk all ingredients together until combined.

Steak Kabobs

Ingredients Marinade

• 1/4 c We Olive EVOO
• 1/4 c soy sauce
• 1 1/2 tbsp fresh lemon juice
• 1 1/2 tbsp red wine vinegar
• 2 1/2 tbsp Worcestershire sauce
• 1 tbsp honey
• 2 tsp Dijon
• 1 tbsp minced garlic
• 1 tsp freshly ground black pepper

Ingredients Kabobs:

• 1 3/4 lbs sirloin steak (look for thicker steaks), cut into 1 1/4 inch pieces
• 3 bell peppers (1 red, 1 green, 1 yellow) cut into 1 1/4-inch piece
• 1 large red onion diced into chunks (about 1 1/4-inch)
• 1 Tbsp olive oil, plus more for brushing grill grates
• Salt and freshly ground black pepper
• 1/2 tsp garlic powder
• 10 wooden skewer sticks soaked in water for at least 30 minutes

Directions

1. For the marinade: In a mixing bowl whisk together all marinade ingredients.
2. For the kebabs: place the steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate 3 – 6 hours.
3. Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren’t already clean).
4. With veggies on the cutting board, drizzle with We Olive EVOO and lightly toss to coat (I actually don’t toss the onion because I like it to stay in chunks when you thread the onion on the layer in chunks about 2 – 3 slices so they don’t burn up).
5. Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in the desired order, work to fit 4 steak pieces onto each kebab (I like to layer 2 onion slices together).
6. Brush grill grates lightly with We Olive EVOO. Place kebabs on grill and grill until center of steak registers about 140 – 145 degrees

Spicy Watermelon Cocktail

Ingredients

• 1 c. Blanco tequila
• 1/2 c. mezcal
• 1 jalapeño pepper, halved, plus slices for garnish
• 3 c. cubed seedless watermelon (preferably from small watermelons)
• 6 tbsp. fresh lime juice, plus wedges for garnish
• 6 tbsp. simple syrup

Directions

1. Combine tequila, mezcal, and jalapeño in a jar or bowl. Let stand at least 20 minutes or up to 1 hour. Discard jalapeño. 
2. Place watermelon in a pitcher and muddle until broken down. Add tequila mixture, lime juice, and simple syrup. Serve chilled in a pitcher, cup, or a hollowed-out watermelon over ice garnished with jalapeño slices and lime wedges.