5 Simple Meals Starring Fall Vegetables

Lemon Tofu and Squash Sheet Pan Dinner

Pair this with warm bread and a simple salad and you have an easy, elegant meal. I use the leftovers in a salad. Again, feel free to add more or less of an ingredient to make this your own creation.

Ingredients for 4 servings:

• 4 slabs of firm tofu about 3/4-inch thick, drained
• Juice of 2 lemons
• 1-2 cloves garlic, chopped
• 1/2 kabocha or similar squash, cut into slices
• 1 pound broccoli, fresh or frozen
• Olive oil
• Salt and pepper
• Fresh thyme or herb of choice

Place the tofu pieces in a container and cover with the lemon juice and garlic overnight. I often leave them there for a couple of days to get maximum lemon flavor without using the zest, which can get bitter. Preheat oven to 425°F. Toss the squash slices with olive oil and a sprinkle of salt. Place them on a baking sheet and put them in the oven. Take the tofu out of the lemon juice and coat with a little olive oil and sprinkle with salt, pepper and thyme. Then place it on a baking sheet, either on its own or alongside the squash. After 10 minutes, coat the frozen or fresh broccoli with oil and a sprinkle of salt and add it to the baking sheet. Continue to cook until all are browned, approximately 15 minutes more.

Chicken Pot Pasta

I happen to be someone who loves pot pie, but I don’t always want to bake a whole pie for myself. This recipe comes together quickly and doesn’t require a hot oven. Crush some crackers on top for added crunch or just enjoy this creamy filling dish as is.

Ingredients for 2 servings:

• 1 chicken breast (about 1/2 pound), cut into chunks
• 2 medium carrots, sliced
• 2 ribs celery, peeled and chopped
• 1 small onion, chopped
• 1 clove garlic, chopped
• 1/2 cup parsley, chopped
• 1/4 cup fresh or frozen petite peas
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon dried sage
• 1 cup chicken broth
• 1 heaping tablespoon flour
• 1 tablespoon oil or butter
• Salt and pepper to taste
• Pasta of choice, cooked according to package directions
• Optional: Sprinkle of tamari to taste

Place the butter or oil in a skillet over medium heat. Add the onion, garlic, carrots, celery, rosemary, thyme and sage and stir for a few minutes. Add the flour and stir to coat it with oil. Slowly add the cup of broth a bit at a time to create a thicker sauce. If it’s too thick, you may want to add extra broth, but wait until you’ve added the chicken because it can release some liquid as it cooks. Add the chicken, parsley, salt and pepper. Place a lid on the skillet and cook for 10 minutes or until chicken has cooked through. Add more broth if needed to create a creamy sauce. Add the peas and stir. Adjust the seasonings to taste and serve over pasta.

Fall Harvest Galettes

You can find traditional, gluten-free and vegan puff pastry, which makes these hand-formed galettes a breeze. Use whatever fall root veggies you enjoy, adding to, or replacing, the ones I list. This is an easy and delicious way to craft a tart.

Ingredients for 2-4 servings:

• 1 sheet puff pastry, thawed according to package directions
• 2 medium carrots, cut into matchsticks
• 2 medium parsnips, cut into matchsticks
• Approximately 4 ounces soft cheese (ricotta, feta, mozzarella — there should be vegan versions of all three)
• Fresh thyme to sprinkle over top
• Fresh sage, minced to sprinkle over top
• Salt and pepper to taste

Preheat the oven to 400°F. Roll out the dough to make a large rectangle that is 1/8-inch thick. Cut the dough into rectangles (or any shape you like) and transfer to a lined baking sheet. Fold up the sides slightly to create raised edges. Fill the middle with cheese, then the matchstick pieces of your veggies. Sprinkle with either herb or both. Top with a little sprinkle of salt and pepper. Bake in the oven until the pastry has browned, approximately 25 minutes.

As the leaves turn and fresh veggies abound, here’s to a healthy and delicious autumn!

What is your favorite autumn vegetable? Let us know in the comments below.