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From sweet potatoes and carrots to cauliflower and broccoli, these recipes make the most of what you’ll find at the markets this autumn.
With carrots, sweet potatoes and apples, this savory soup with a hint of sweetness is the essence of fall.
Roasting carrots in a high temperature oven brings out their natural sweetness and gives them a gorgeous bronzed color.
These broccoli florets are tossed in a sweet, spicy, and smoky chipotle honey butter before roasting.
This comforting Brussels sprouts gratin has a crispy, cheesy topping — and you can make the whole dish ahead of time.
Flavored with smoky, spicy chipotle peppers and sharp Cheddar, these mashed sweet potatoes are a nice twist on a classic.
This main-course vegetarian dish is not only good to eat, it’s also good for you.
Gorgeously (or shockingly?) green, this broccoli purée is a welcome change from the usual steamed or roasted broccoli. It’s also a great low-carb alternative to mashed potatoes.
This is the simplest butternut squash soup you’ll ever make, but it’s no less delicious for it.
Shredded kale, crisp pancetta, tart apples, and pecans make a satisfying fall salad. Pair it with a rotisserie chicken and dinner is done!