Wondering what to make for dinner when fall approaches? We have rounded up 28 of our best cozy fall recipes, including quick pasta, curries, soups, protein-rich meals, vegetarian meatballs, stews, air fryer recipes, and more!
Many of these recipes are quick and easy 30-minute meals with just a few simple ingredients. Browse through this list and find your favorite, these autumnal dinners will satiate and nourish you and your family!
BEST FALL RECIPES
Soups for fall
These soups are comforting and cozy, perfect for cold weather and darker evenings.
Creamy and satiating meals that will leave you happy and full. These curries are easy to make and even easier to eat!
Creamy pasta recipes
One-pot pasta, 20-min pasta, and ultra-creamy recipes await with our favorite fall pasta recipes. We use seasonal veggies to get fiber and nutrients and some secret tricks to add velvety flavor.
Stews and one-pots
Scrumptious and candle-light-friendly meals, these stews and pots will please and gather the entire family.
Healthy and quick to make, these protein-rich recipes are good replacements for chicken, beef, and fish.
How to store and freeze fall recipes
- How to store: you can store your leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave. On the second day, these meals will be stickier and less creamy. Check each individual recipe for reheating instructions.
- How to freeze: you can also freeze the meals for up to 3 months. To freeze, let it cool down first, then transfer them to a freezer-friendly container, leaving some space to allow it to expand. Thaw in the microwave or in a pot on the stovetop. Before serving, garnish with fresh herbs, and optionally a drizzle of olive oil.
For many more 30-minute meal ideas, check out our 30-minute meal category page.
28 Best Fall Recipes - Crispy kale chips
- 12 leaves black kale or other type of kale*
- 1 tablespoon olive oil
- 1 clove garlic
- 1 pinch chili flakes
- 1 pinch salt
- 0.5 zested lemon
- Wash and dry the kale leaves, preheat the oven to 280F or 140C.Note: It's important that the leaves are dried well or else the water will prevent them from being crisp when we cook them in the oven.Note: It's important that the kale cooks slowly at a low temperature so that it gets crisp without burning.
- On two baking trays, place the leaves next to each other, without too much overlapping.You can cut off the bottom part of each leaf if it's too hard and woody.
- Grate the zest of half a lemon on top of the kale leaves.
- To a small bowl, add some grated garlic (or minced garlic) and olive oil. With a brush, brush each kale leave with the olive oil and garlic mixture.
- Bake in the oven at 280F or 140C for about 20 to 30 minutes. Check the kale at the 20-minute mark, if it's crisp take it out, if not cook for a few more minutes, checking often, till it's crisp.
- Take the kale out of the oven, season with salt, some chili flakes, and some grated lemon zest. Arrange on a plate to be served.
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