Fall Recipes Entrees eBook

Inspired by the kale and potato soup traditionally eaten in northern Portugal, this hearty, one-pot stew can be made with bulk chicken chorizo, traditional pork “chourico,” or even with soy “chorizo” for a vegan option.  Choose your protein base then quickly and easily build this healthy and delicious stew tailored to your taste. Super easy and feeds a crowd!

• Fish “En Papillote” with Apple Herb Chutney

Easy, fast fish in foil packets with flavorful fall chutney.  Guarantees moist fish without stinking up the house!   Make your own apple herb chutney to impress dinner guests or substitute prepared pesto or salsa for a quick, weeknight meal. 

• Middle Eastern Couscous

This cook once, eat twice vegetarian dish features whole-wheat couscous or quinoa cooked with cumin and turmeric as the foundation for fall’s vegetables.  Sautéed mushrooms, bell peppers, and onions are mixed in pilaf-style with savory olives, crunchy pine nuts, sweet raisins and fresh herbs folded in.  Delicious vegetarian entrée suitable for dinner guests and great for leftovers.

• Simply Sizzlin’ Chicken Fajitas

Fall is the perfect time for peppers and they really shine and sizzle in this simple fajita dish. Chop and drop while cooking over high heat to finish in 20 minutes or less. Easily substitute extra-firm tofu slices to make vegetarian or choose shrimp or beef instead.