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.
Super easy and quick! This soup is the perfect way to use your squash this fall.
- 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
- 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.
- 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.
You can make this dish ahead of time, and your guests will love these fingerling snacks!
- 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
- 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.
- 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.
- 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.
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.
- 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
- 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.
- 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.
The yummiest muffins for dessert or the following morning!
- 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
- 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.
- 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.