The weather is changing, it's getting colder, and it's time to kiss summer goodbye. Fall is right around the corner, time to prepare some delicious meals to cozy up with your family or friends. Of course, we'll miss those beach days, the refreshing drinks, and summer meals, but we certainly do miss the cold weather, the cozy vibes, and delicious hot meals!
These healthy, easy recipes will satisfy all your cravings. So check them out, and let us know how it turns out! Bon Appetit!
Carrot Ginger Soup by Love and Lemons
Prep time: 10 min – Cook time: 46 min – Serves 3 to 4 people
• 1 tablespoon extra-virgin olive oil
• 1 cup chopped yellow onions
• 3 garlic cloves, smashed
• 2 heaping cups chopped carrots
• 1½ teaspoons grated fresh ginger
• 1 tablespoon apple cider vinegar
• 3 to 4 cups vegetable broth
• Sea salt and fresh black pepper
• 1 teaspoon maple syrup, or to taste (optional)
• coconut milk for garnish, optional
• dollops of pesto optional
1. Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, occasionally stirring, about 8 minutes. Add the smashed garlic cloves (they'll get blended later) and carrots to the pot and cook about 8 minutes more, stirring occasionally.
2. Stir in the ginger, add the apple cider vinegar, and add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
3. Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
4. Serve with a drizzle of coconut milk and/or a dollop of pesto, if desired.
Garlic and Herb Turkey Roulade by Delish.com
Prep time: 30 min – Cook Time: 1h 30 min – Serving: 10-12 people
• 2 boneless, skinless turkey breasts
• Kosher salt
• Freshly ground black pepper
• 4 tbsp. butter
• 1 c. panko breadcrumbs
• 1/4 c. thyme leaves
• 3 tbsp. sage
• 2 c. parsley leaves
• 6 clove garlic
• 1/2 tsp. red pepper flakes
• 1/4 c. vegetable oil
1. Butterfly breasts crosswise, being sure not to cut all the way through. Place a piece of plastic wrap over one open breast and pound to a rectangle about 12"-x-14" (1/4" thick)—season with salt and pepper. Repeat with remaining breast. You want your turkey to be uniform in thickness; this will make it easier to roll.
2. Melt butter in a large skillet, add panko, and toast until golden brown. Transfer to a food processor, then add thyme, sage, parsley, and garlic and process until finely chopped—season with red pepper flakes, salt, and pepper.
3. Pat the turkey breast dry, sprinkle half of the garlic-herb mixture evenly over the breast, and begin to roll up tightly like a jelly roll. Secure the roll with kitchen twine. Repeat with the second breast.
4. Rub the roulades all over with vegetable oil and transfer them to a parchment-lined baking sheet.
5. Bake at 375° until an instant-read thermometer inserted into the thickest part of the roulade reads 160°, about 1 hour. Let cool 20 minutes before slicing.
Apple Cider Chicken by Food Network
Prep Time: 15 min – Cook time: 25 min – Serving: 4 people
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• ½ Vidalia onion, chopped
• 1 Granny Smith apple, cored and sliced into ¼ inch wedges
• 3 cloves garlic, minced
• 2 teaspoons dried thyme
• 2 bay leaves
• 2 tablespoons all-purpose flour
• 1 ½ cups apple cider
1. Heat oil and one tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to the pan, and sear until golden, about 4 minutes on each side.
2. Remove chicken from pan, and set aside.
3. Add remaining butter and onion, apple, garlic, thyme, and bay leaves.
4. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir for 2 to 3 minutes.
5. Nestle chicken back into the pan, add cider, bring to a boil, reduce to a simmer, and cover.
6. Cook until chicken is cooked through, about 12 minutes.
Prep and Cook time: 35 min – Serving: 4 people
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 ½ cup Arborio rice
• Kosher salt and pepper
• ½ cup dry white wine
• 3 ½ cup low sodium chicken broth
• ½ cup freshly grated Parmesan (you can add more for serving)
1. Press [Sauté] on an electric pressure cooker, adjust to medium, heat butter and oil with onion, and then cook, stirring occasionally until tender, 6 minutes. Stir in garlic and cook for 2 minutes.
2. Stir in rice and one teaspoon salt and cook, occasionally stirring, until golden brown and toasted, 4 to 6 minutes. Add wine and cook until absorbed about 1 minute. Stir in broth, press [Cancel].
3. Lock the lid and cook on high pressure (12.0) for 5 minutes. Use the quick-release method to release the pressure, then open the cover. Stir risotto until liquid has been absorbed, 2 to 3 minutes. Stir in Parmesan. Serve with additional Parmesan and cracked pepper, if desired.