3 Classic Fall Dinners to Make This Week
For some reason, fall gets a bad rap when it comes to food. Everyone groans when the first cold breezes sweep through Manhattan and all the picnics and barbecues get tucked away.
And I get it. Peaches are good. Avocados are great. And seafood is out of this world. But let’s not forget all of the delicious foods that fall and winter have in store. After all, these are the seasons with the biggest feasts (Thanksgiving and Christmas…).
Fall food was made to warm you up and make you feel as cozy as possible. Instead of lamenting your light summer pastas and oyster plates, switch over to the dark side. Start cooking with bright oranges and reds and browns and filling your house with spices. You’ll be more in love with fall if you enjoy what you’re cooking and only get it once a year! Choose a classic fall dinner for this week to convince yourself. You’ll see the light. Promise.
What’s more, these dishes make leftovers. Cook just three times this week and you’ll end up with enough leftovers to see you through!
Pork Chops with Cinnamon Apple Chutney
As with most meats in this day and age, you can adjust seasonings and accompanying vegetables to fit the season. What is the quintessential fall fruit? Apples. What pairs perfectly with pork? Apples!
I can no longer eat pork. But I remember the glorious days when I could. And this is one of the best, most tender ways to cook a pork chop. These buddies have the habit of drying out if you’re not careful. So be sure not to overcook. (But pork isn’t something you want to undercook either. Keep it to 150°F internally.) Delish has a good recipe, but I always take out the raisins and add in about 1 teaspoon of cinnamon. Pomegranate seeds make a good garnish if you want to add a splash of color.
Roasted Cornish Game Hens
What’s better than one big roast chicken? Many tiny chickens! Seriously though, Cornish Game Hens are amazing. Who doesn’t want to be served an entire individual bird?
I usually find a whole bird is too much for me, so I’ll eat half and save the other for later. And if you make two birds at once…that’s almost an entire work-week worth of dinner right there! But I find most men in my life can down a whole bird in one go. So maybe cook 4. Or 10. They’re that good.
And, just like chicken, there are about a million ways to cook cornish hens. I usually brine mine, just like chicken. And roast them two to a pan.
But Gina at Running to the Kitchen has a phenomenal pan roasted cornish game hen recipe stuffed with cranberries and apples. Very autumnal. And a sheet pan recipe for quick and easy weeknight options. I use her recipes whenever I get bored of my own. (Seriously, she has a great blog. Go check it out.)
Shaved Brussels Sprout Salad
Fall and salad? Do they go together? Yes, and well too! There are so many fall vegetables that we forget about when typical summer fare disappears. But combine them together and you have a match made in heaven.
It’s fairly easy to make a fall salad, you just need a base and some accessories on top. So if there’s a particular flavor you don’t like, switch it out with something you love! Just remember you do need a strong base leaf if you want leftovers. Lettuce and light greens wilt if they’re covered in dressing too long. Stick with veggies like kale, swiss chard, or endive. Or brussels sprouts…
One of my favorite fall salads is from What’s Gaby Cooking. Her Shredded Brussels Sprouts Salad has everything a good salad should: fruit, toasty nuts, cheese and an excellent dressing! It does call for a mandolin to shred the sprouts. If you don’t have one use a sharp knife to slice very thinly and be careful. Or, you can buy this one that will get you elegantly shaved brussels sprouts every time with no danger to your fingers!
Serve with Brown Butter Butternut Squash Soup for a classic fall soup and salad combination!
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