The Most Perfectly Perfect Fall-Inspired Meal


Well wouldn’t you know, just as I started to embrace Fall, temps are now soaring across the US. Instead of cozy flannels, the first frost, and apple cider, people are wearing short sleeves, dining al fresco and Instagramming selfies on their bikes, in the park, and at the beach. But I’m too far gone; I’m in Fall mode. Which means I’m craving everything Autumn, including the below delicious seasonal-inspired dishes. All are easy to make – and perfect for eating when the air finally starts to have a real chill in it. Enjoy!
Via: Martha Stewart
Do NOT let the source of this recipe intimidate you!
Once you get all the ingredients, you’ll do some sautee’ing and Dutch ovening and voila! You’ve got a hearty, cozy yet elegant main dish that’ll satisfy your snobby friends AND your man:
3 TBSP olive oil
8 oz button mushrooms (trimmed), quartered if large
3 lbs boneless beef rump roast, cut into 1-inch pieces
Coarse salt and ground pepper
5 strips bacon, cut into ½-inch pieces
1 TBSP tomato paste
2 TBSP all-purpose flour
3 C dry red wine
1 bay leaf
2 C low-sodium chicken broth
1 garlic clove, smashed and peeled
4 carrots, peeled and cut into 1-inch pieces
10 oz pearl onions, peeled
1 TBSP butter, cut into pieces
2 TBSP fresh parsley, chopped (optional)
Preheat oven to 350 degrees. In a large Dutch oven or heavy pot with a lid, heat 2 tablespoons oil over medium-high. Add mushrooms and cook until browned, about 10 minutes. Transfer to a plate. Season beef generously with salt and pepper and add 1 tablespoon oil to pot. In batches, brown beef, 2 to 3 minutes per batch (adding up to 1 tablespoon oil per batch if needed); transfer to plate. Pour off all but 1 tablespoon fat from pot. Add bacon and cook over medium until brown, 5 minutes. Add tomato paste; cook, stirring, 30 seconds. Add flour and cook, stirring, 30 seconds.
Return beef to pot; add wine, broth, bay leaf, and garlic. Bring to a boil, cover, and transfer pot to oven; cook 1 ½ hours. Add carrots and onions and cook until meat is very tender, 1 to 1 ½ hours more, adding mushrooms 15 minutes before end of cooking. Stir butter into stew and serve topped with parsley if desired.
Via: Savory Sweet Life and Italian Truffle Sea Salt
As if roasted potatoes weren’t satisfying enough, now you get to add truffle salt?! I mean I didn’t even know truffle salt existed, but it does, youngins’. Find a variety here and sprinkle over these ‘taters for a decadent side dish.
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4
1½ pounds baby potatoes, cut in half
2 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
¼ teaspoon truffle salt
2 teaspoons chopped parsley
Preheat the oven to 400 degrees F. Toss the potatoes with the olive oil, salt, and pepper. Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Bake the potatoes for 20 minutes. Transfer the potatoes to a serving dish and toss with the truffle salt. Garnish with chopped parsley.
Via: Dr. Weil
This dish is served at one of my favorite restaurants, True Food Kitchen. The dishes are all so good and so good for you, including this superfood salad.
4-6 cups kale, loosely packed, midribs removed

Juice of 1 lemon

3-4 tablespoons extra-virgin olive oil

2 cloves garlic
salt and pepper, to taste

Hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese or other flavorful grating cheese such as Asiago or Parmesan

1/2 cup freshly made bread crumbs from lightly toasted bread
Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.
I grew up with my mom making this dish and everytime I have some, it transports me back to our kitchen growing up. The aroma of the kitchen alone while baking this is reason enough to get yer apron on. ***But warning: Asking mom for this recipe, citing an intense craving for this dish, may cause said mom to ask if you’re craving this dish because you’re pregnant. I wish I was kidding.
6 apples, peeled and sliced as thin as possible
1 stick of butter, soft
1 C brown sugar
¾ C flour
Preheat oven to 370 degrees. Place apples in Pyrex (large Pyrex if you double recipe), completely covering the bottom of the Pyrex (peeled and sliced). Mix butter with brown sugar, then mix with flour. Lay over apples completely. Bake 30 minutes or until brown and bubbly. Let set for a few minutes.
Serve vanilla ice cream over top.
That’s it for now. What are your favorite Fall-inspired recipes?
Karrie from Covet Living