It’s cozy dinner season! Today I’m sharing 45 of the best fall dinner recipes… get ready! Alternately titled, the butternut squash fan page. Seriously though. I have about a billion butternut recipes and these are just a few of my favorites! There are lots of other favorites on this list: think brussels sprouts, pomegranate, pumpkin, […]
It’s cozy dinner season! Today I’m sharing 45 of the best fall dinner recipes… get ready!
Alternately titled, the butternut squash fan page.
Seriously though. I have about a billion butternut recipes and these are just a few of my favorites! There are lots of other favorites on this list: think brussels sprouts, pomegranate, pumpkin, every other kind of squash and apples. Allllll the goods,
When I think of the best fall dinner recipes, I envision cozy and comforting soups and bowls. Warm meals, some spoonable, or hearty salads with apple or maple vinaigrettes. So much goodness! Below you’ll find all of those and more… with lots of delicious autumn flavor profiles. It’s seriously the best time of year, even though 2020 is the weirdest year ever. At least we can make it wonderful in the kitchen?
Share some of your favorite fall dinner recipes below!
Bright green basil pesto is a natural fit with baked fish! This pesto salmon is an easy weeknight meal that also works to impress guests. Ready for the perfect zingy sauce to add life to baked salmon? Try this pesto salmon! Bright green pesto goes hand in hand with tender baked fish to make a stunning dinner. Because really: what isn’t better with a little pesto on top? It’s mid-summer here and we’re making all the pesto with our overactive basil plant. The savory, garlicky sauce makes the flaky fish pop: you’ll already be taking your second bite before finishing the first. It’s easy enough for a weeknight, but impressive enough to serve to guests. This one went over very well in our house. Here’s what to know! Use homemade pesto if you can…but purchased works This pesto salmon is best with…you guessed it, homemade pesto! Now, we know it’s not always that you have access to loads of fresh basil. But the flavor of freshly made basil pesto is so good, you’ll want to make it if at all possible. Here are a few things to know: Make a half recipe of our basil pesto. This way, you don’t […]
Bright green basil pesto is a natural fit with baked fish! This pesto salmon is an easy weeknight meal that also works to impress guests.
Ready for the perfect zingy sauce to add life to baked salmon? Try this pesto salmon! Bright green pesto goes hand in hand with tender baked fish to make a stunning dinner. Because really: what isn’t better with a little pesto on top? It’s mid-summer here and we’re making all the pesto with our overactive basil plant. The savory, garlicky sauce makes the flaky fish pop: you’ll already be taking your second bite before finishing the first. It’s easy enough for a weeknight, but impressive enough to serve to guests. This one went over very well in our house. Here’s what to know!
Use homemade pesto if you can…but purchased works
This pesto salmon is best with…you guessed it, homemade pesto! Now, we know it’s not always that you have access to loads of fresh basil. But the flavor of freshly made basil pesto is so good, you’ll want to make it if at all possible. Here are a few things to know:
Make a half recipe of our basil pesto. This way, you don’t need as much basil: just 1 cup of basil leaves.
You can use cashews or walnuts. Traditional pesto is made with pine nuts, but they can be expensive or hard to find. Using other nuts works too! Our favorite is cashew pesto, or try this walnut pesto.
Or, find the best quality purchased brand. Here’s the thing about storebought pesto: the quality varies widely. Some pestos taste flat and dull, some are overly salty. So experiment until you find one you love!
Tip for baked pesto salmon: brine it first!
Here’s a little trick we’ve used to great success. Brine your salmon before baking! What’s brining? Brining is letting your salmon sit in a brine solution before baking. This makes for perfectly moist salmon, and it helps the salmon come to room temperature which makes it cook more evenly. It also cuts down on the white stuff (see below). Even better: it doesn’t take any extra time! You can do it while the oven preheats. Here’s how to brine salmon:
Mix up a salt water solution. In a large dish, stir 4 cups of water with 3 tablespoons salt to make a salt water solution.
Place the fish in the water for 15 minutes. You can do this in the time it takes to preheat your oven: so there’s no time lost!
What’s the white stuff on cooked salmon?
What’s that gooey white stuff that sometimes appears on the surface of the fish after it’s cooked? Good news: it’s perfectly normal! The white stuff is coagulated protein that seeps to the surface while baking, called albumin. The amount of albumin varies greatly depending on the fish, so it’s not something you can control. (Read more here.) It’s safe to eat, but it does look less than appetizing on top of a beautiful fillet. Here are a few ways to reduce the albumin when you cook salmon:
Cook it at a lower temperature to cook it more gently (325 degrees Fahrenheit)
Brine the salmon in a salt and water solution before baking
How to garnish pesto salmon
The presentation is the fun part, right? This pesto salmon looks just lovely on a plate. Here’s what to know about the presentation:
Add the pesto after baking. This keeps it beautifully moist and bright green.
Add chopped and toasted pine nuts as a garnish. These look lovely, and they have a unique flavor. Make sure to toast the pine nuts before using them: it accentuates the flavor in a way where you’ll taste the difference.
Lemon zest adds brightness. Zest helps brighten the flavors; you’ll already have a lemon onhand if you make homemade pesto. If using storebought pesto, it can be a nice way to revive the flavors.
Buying sustainable salmon
Want to buy the most sustainable fish you can? Here are a few pointers when you’re looking at salmon at the grocery store:
Look for wild-caught fish if possible. Wild-caught fish is more sustainable than farmed.
Find US caught (if you’re in the US). 90% of the seafood we eat in the US is imported. Imported seafood runs the risk of being overfished, caught under unfair labor practices, or farmed in environmentally harmful ways.
Sides to serve with pesto salmon
This pesto salmon makes an easy, healthy dinner recipe: great for weeknights in and when you’re entertaining guests! How to make it into a meal? Because you’ll have the oven occupied for the salmon, here are a few ideas for side dishes that are oven-free:
Brine the salmon: While the oven preheats, in a shallow dish stir together 4 cups room temperature water and 3 tablespoons kosher salt until it dissolves. Place the salmon in the water and wait for 15 minutes (this should be about the time it takes to preheat).
Bake: Rub the bottom of a baking dish with olive oil. Pat each piece of salmon dry and place it on the pan. Sprinkle the salmon with 1/8 teaspoon kosher salt for each of the 4 fillets and fresh ground pepper. Cover pan with foil and bake the salmon for 10 minutes. Then remove the foil bake again for 3 to 6 minutes, depending on thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130 degrees Fahrenheit in the center). A 1-inch thick fillet should cook in about 15 minutes total.
Serve: When the salmon is done, spoon the pesto over the salmon. Sprinkle it with chopped pine nuts and if desired, a bit of lemon zest. Serve immediately. (Leftovers can be stored refrigerated for 3 to 4 days.)
Category:Main Dish
Method:Baked
Cuisine:Seafood
Keywords: Pesto salmon
More recipes with pesto
Got lots of basil? Let’s make everything pesto! Here are some of our favorite meals starring this bright green sauce:
Pesto Spaghetti or Pesto Cavatappi The trick to getting the creamiest pesto pasta evenly covered in silky sauce! Make it with homemade or purchased basil pesto for a fast dinner.
Shrimp Pesto Pasta An impressively fast and easy dinner recipe! Cover the noodles in glistening green basil pesto for a meal that pleases everyone.
Pesto Cream Sauce This 5-minute pesto cream sauce is genius: just simmer pesto and cream until a thick sauce forms!
Easy Pesto Shrimp A dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.
Pesto Aioli Full of incredible basil and Parmesan flavor! Use it for dipping fries or to slather on a burger or sandwich.
Thanks to Linda McCartney’s for sponsoring this post The pairing of fennel-seedy Italian sausages and broccoli is always delicious. Here the broccoli is cooked until super soft which, along with garlic, lemon and cheese, allows it to act as a kind of impromptu ‘pesto’ for the pasta. I’ve used Linda McCartney’s Vegetarian Sausages, amped up with the addition of chilli flakes and fennel seed, instead of using an Italian sausage here to keep things vegetarian (or even vegan if you don’t use the cheese). This is a perfect weeknight dinner as it’s so quick to make and only requires one pot and one pan.
Thanks to Linda McCartney’s for sponsoring this post
The pairing of fennel-seedy Italian sausages and broccoli is always delicious. Here the broccoli is cooked until super soft which, along with garlic, lemon and cheese, allows it to act as a kind of impromptu ‘pesto’ for the pasta.
I’ve used Linda McCartney’s Vegetarian Sausages, amped up with the addition of chilli flakes and fennel seed, instead of using an Italian sausage here to keep things vegetarian (or even vegan if you don’t use the cheese). This is a perfect weeknight dinner as it’s so quick to make and only requires one pot and one pan.
Linda McCartney’s Vegetarian Fennel Sausage & Broccoli Pasta
Yield: serves 2
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
3 tbsp olive oil
2 shallots, finely sliced
1/2 tsp fennel seed
1/4 to 1/2 tsp chilli flakes
200g dried pasta
150 to 200g broccoli or tenderstem broccoli
3 Linda McCartney’s Vegetarian Sausages, defrosted
2 cloves garlic, finely sliced
20g ricotta or Parmesan style vegan cheese, finely grated
Juice of 1/2 a lemon
Salt & pepper, to taste
Instructions
Heat 1 tbsp of the oil in a large frying pan over a medium-low heat. Once hot, add the sliced shallots and cook, stirring occasionally, until lightly golden (around 5 minutes). Add the fennel seed and chilli flakes, stir, and let them warm through for 1 to 2 minutes.
Meanwhile add the pasta and broccoli to a medium pot of well-salted, boiling water. Leave to cook until the pasta is al dente (for me this was about 10 minutes).
Break up the defrosted Linda McCartney Vegetarian Sausages into small chunks and add to the frying pan along with 1 more tablespoon of oil. Mash with the back of your spoon to break the sausage up and fry it for around 5 minutes, stirring often, to allow the sausage to brown and crisp up a bit.
Clear a space in the frying pan and pour the remaining tablespoon of oil here. Add the garlic to this pool of oil and allow to cook for a couple of minutes until starting to turn golden. Once this happens, stir it through the Linda McCartney Vegetarian Sausage. Add a splash of pasta water to the frying pan and use your spoon to scrape up any golden bits from the base of the pan.
Once the pasta is al-dente and the broccoli is cooked, remove the broccoli from the pot using tongs or a slotted spoon – it should be pretty soft at this point which will help it break down to form a bit of a sauce. Roughly chop the broccoli and add to the frying pan.
Use a slotted spoon to transfer the pasta to the frying pan too (or drain the pasta in a colander, reserving a mugful of pasta water, then add to the pan) and stir through, adding a splash of pasta water as needed to help make a saucy texture. Add the cheese and lemon juice, stir through and taste to check the seasoning. Add extra salt and some pepper as needed. Divide between 2 bowls and eat!
Here’s how to make the best pan fried tofu: fast and easy, no pressing required! It has irresistible flavor and cooks in 15 minutes. Are you a tofu fan? I’ll confess that Alex and I haven’t been until recently. But this plant-based protein has started to win our hearts! Why? Well, it’s great for weeknight meals, which is where this recipe comes in. And guess what? Tofu can be majorly delicious, when it’s prepared correctly. Douse it in a little smoked sauce sauce and sesame oil and pan fry it until golden brown, and it’s positively irresistible! This perfect pan fried tofu is our go-to for easy plant-based dinners (along with this Tofu Scramble, also a favorite). Here’s how to make it! What you need for this pan fried tofu Tofu is soy milk that’s turned into curds (like in cheesemaking!) and pressed into blocks. It was invented in China and is used in many Asian cuisines from Chinese to Thai. On its own, it has no flavor at all (ew!). But combine it with a few simple flavorings and pow! It tastes savory and meaty all at once. Here’s what we’ve used for this pan fried tofu: Tofu, firm […]
Here’s how to make the best pan fried tofu: fast and easy, no pressing required! It has irresistible flavor and cooks in 15 minutes.
Are you a tofu fan? I’ll confess that Alex and I haven’t been until recently. But this plant-based protein has started to win our hearts! Why? Well, it’s great for weeknight meals, which is where this recipe comes in. And guess what? Tofu can be majorly delicious, when it’s prepared correctly. Douse it in a little smoked sauce sauce and sesame oil and pan fry it until golden brown, and it’s positively irresistible! This perfect pan fried tofu is our go-to for easy plant-based dinners (along with this Tofu Scramble, also a favorite). Here’s how to make it!
What you need for this pan fried tofu
Tofu is soy milk that’s turned into curds (like in cheesemaking!) and pressed into blocks. It was invented in China and is used in many Asian cuisines from Chinese to Thai. On its own, it has no flavor at all (ew!). But combine it with a few simple flavorings and pow! It tastes savory and meaty all at once. Here’s what we’ve used for this pan fried tofu:
Tofu, firm or extra firm: This is important! Do not, we repeat, do not buy soft or silken tofu. It will not work in this recipe.
Olive oil
Toasted sesame oil: Make sure it’s toasted! Regular sesame oil is neutral and intended for cooking; toasted has a nutty flavor and is intended for cooking.
Smoked soy sauce or soy sauce: Smoked shoyu is becoming widely available; if you can find it’s 100% worth it! Keep reading for more.
Wait: you don’t have to press it?
Nope, this tofu recipe works without pressing it! If you’ve made tofu before, you might notice that many recipes call for wrapping the tofu in a towel and placing a heavy object on top for 30 minutes. Who has 30 minutes for that?
This pan fried tofu recipe is perfect for weeknight dinners because you don’t have to spend the time pressing it! Simply dry it off with a towel and you’re good to go. Score!
How to make pan fried tofu (basic steps)
Let’s clarify before we start: this is not crispy tofu! This pan fried tofu results in golden brown pieces that are crisped at the edges. It’s not ultra crispy, but it has a lovely texture that we like even better. Sometimes crispy tofu can get too crunchy. Here are the basic steps for how to make pan fried tofu (or jump right to the recipe):
Cut it: Slice the tofu into large cubes. Dry it off with a towel.
Cook side 1: Here’s where it gets a little interesting. Place the tofu in cold oil. Then bring it up to medium heat and cook 5 to 6 minutes until one side is golden brown.
Flip! Here’s the only hard part! Remove the pan from the heat to reduce spitting. Then flip the tofu: using chopsticks is easiest!
Cook side 2: Return to the heat. Cook another 5 to 6 minutes.
Season & cook a little more: Add toasted sesame oil and soy sauce. Cook another 2 minutes on each side. Done!
Chopsticks are the easiest tool for flipping the tofu
Use smoked soy sauce (shoyu) if you can find it!
Smoked soy sauce (or shoyu, the Japanese word for soy sauce) is popping up at mainstream grocery stores these days. Alex and I could not be happier! Years ago we found a bottle of smoked shoyu at a Japanese restaurant in Santa Fe and became obsessed. The intensely savory, smoky flavor is incredible for using in vegan recipes.
Because smoked shoyu was hard to find, we never called for it in our recipes: until now! If you can find it, a drizzle adds the perfect garnish. You can also order it online! Here’s the type we use: order Smoked Soy Sauce (Shoyu) online.
Is tofu healthy?
We get this question a lot, because there have been some tofu rumors out there in the rumor mill. Here’s our two-cents: Tofu is part of a healthy diet. According to the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits—especially when eaten as an alternative to red and processed meat. (For more details, go to Straight Talk About Soy.)
So, you can feel good adding this pan fried tofu recipe to your weekly meal calendar! Speaking of…
How to serve pan fried tofu
Here’s the fun part! Alex and I love whipping up this pan fried tofu. It was actually inspired by a method Alex made up one weeknight and we loved it so much, we wrote down how to do it! It’s so easy to throw into a bowl with some veggies for an easy vegan dinner. Here’s how we’d serve it:
Cut the tofu into large cubes (about 1.5″ x 2″) and pat it dry with a towel. Add the olive oil to a non-stick pan and add the tofu cubes and a few pinches kosher salt.
Turn on the heat to medium-high. Cook 5 to 6 minutes until lightly browned on the bottom.
Briefly remove the pan from the heat to reduce spitting. Flip the tofu with chopsticks (the easiest method!) or tongs. Return the heat to medium-high and cook additional 5 to 6 minutes until browned.
Briefly remove from the heat again and drizzle with the sesame oil and soy sauce (watch for spitting). Return to low heat and cook an 2 minutes, then flip the and cook another 2 minutes, until the color is darkened. Serve immediately.
Category:Main Dish
Method:Pan Fried
Cuisine:Asian
Keywords: Pan fried tofu
More tofu recipes
If you’re a tofu fan, here are some more tofu recipes you might enjoy:
Easy Tofu Scramble This easy scramble has the same texture as scrambled eggs, but it’s 100% plant based! It’s a vegan breakfast idea you’ll want to make again and again.
Easy Marinated Tofu This one doesn’t even need to be cooked! Flavored with soy, sesame oil and ginger, this easy tofu recipe will be your new favorite. (It’s ours.)
Tofu Ramen Features crispy pan-fried tofu and a slurpable miso broth! It’s a delicious plant based dinner recipe.
Who’s with me on eating roasted kabocha squash for breakfast?! I’m popping in quick today to share one last side dish recipe before the holidays – and one that can you take you through the rest of winter! Kabocha squash is slightly sweet but has a wonderful savory flavor. It works so well with any […]
Who’s with me on eating roasted kabocha squash for breakfast?!
I’m popping in quick today to share one last side dish recipe before the holidays – and one that can you take you through the rest of winter!
Kabocha squash is slightly sweet but has a wonderful savory flavor. It works so well with any sweet ot savory addition and I might even love it more than butternut!
Now that’s huge.
This dish is soul warming and delicious. Roasted kabocha squash drizzled with whipped goat cheese is an incredible combination. But then we go and add in a refreshing element – pomegranate pepita relish! It’s savory and tart with the ever-so-slight hint of sweet, bringing the entire dish together.
Not to mention, it’s pretty darn festive! Red and green! Jewel tones! Exclamation points!
It’s also easy enough that you can make it for dinner.
For yourself, I mean.
And that’s exactly what I love.
Lacy is the one who came up with the idea for this ridiculously flavorful relish. I mean, we were eating it with crackers and chips too. There is so much you can do with it!
The pom pepita relish can be made ahead of time. It has fresh shallot and a touch of honey with herbs. Almost reminds me of a chimichurri of sorts or a gremolata. Prep it the night before and stick it in your fridge and that way, the flavors become even more intense. Seriously, you can eat this with a spoon if you’re a pomegranate pepita lover.
The goat cheese gets whipped in the food processor; something I’ve been doing for years. I’ve found that you can also make this ahead of time. Whip it and store it in the fridge. However, if you make it shortly before serving, it’s much for drizzle-able and spreadable and spoonable.
If you don’t need an extra dish on your holiday table, this is a dreamy, comforting meal you can make for yourself post Christmas. Yes please.
Roasted Kabocha Squash with Pomegranate Pepita Relish
Roasted Kabocha Squash with Pomegranate Pepita Relish
This roasted kabocha squash is caramely and naturally sweet, drizzled with whipped goat cheese and topped with pomegranate pepita relish. It’s unreal!
1 kabocha squash, (seeds removed and cut into wedges)
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon freshly cracked black pepper
¼ teaspoon freshly grated nutmeg
4 ounces goat cheese, (at room temperature)
1 garlic clove
pomegranate pepita relish
1 cup pomegranate arils
⅓ cup roasted, (salted pepitas)
2 tablespoons diced shallot
2 tablespoons chopped fresh parsley
1 ½ tablespoons olive oil
1 teaspoon honey
1 teaspoon red wine vinegar
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Place the squash on the sheet and drizzle with the olive oil. Sprinkle with the salt, pepper and nutmeg. Roast the squash for 25 to 30 minutes, flipping once during cook time. Note: we do eat the skin of this squash! It’s super delicate and gets chewy and wonderful in the oven. If you’re not into that, you can certainly peel the squash too.
To make the goat cheese, place it in the bowl of your food processor with the garlic. Pulse a few times then blend it until it’s smooth and no lumps remain. Season with a pinch of salt and freshly cracked black pepper.
To serve, drizzle the squash with the whipped goat cheese. Top with the pomegranate pepita relish and eat!
pomegranate pepita relish
Combine all ingredients in a bowl and stir. You can make this a day ahead of time and keep it sealed in the fridge. It tastes great after it sits for awhile!
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