It’s officially fall! That means it’s time to break out the pumpkin spice everything, light those apple candles, and throw on a chunky knit sweater with knee-high boots.
Fall also means a new bounty of fresh produce, including apples, squash, and root vegetables. We asked our Moms Meet team to share their favorite fall recipes to help inspire you and get you in the fall feeling!
Maxine Wolf, CEO and Founder of Moms Meet and KIWI magazine
My mother used to make Snickerdoodles (cookies) every year in the fall when I was a kid. My daughter, Maylee, and I have been experimenting over the years with the recipe to make a gluten-free vegan variety and we finally succeeded. Although the cookies don’t look exactly like my mother’s recipe, they taste delicious! I had to ask my Maylee to hide these from me so I wouldn’t eat them up all by myself.
We use this recipe as a base and replace the flour with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour and replace the applesauce mentioned with Bob’s Red Mill Flaxseed Meal. We use Earth Balance as the vegan butter.
Slow Cooker Low Carb Zuppa Toscana Soup
Chrissy Kissinger, Project Manager
There are too many great recipes to choose from! I do KETO, which means low carb, and sometimes during the fall, this can be tricky. I think my top fall KETO recipes would have to be Slow Cooker Low Carb Zuppa Toscana Soup and Keto Pumpkin Quick Bread.
When I’m in the mood for something a little more carb–forward, I will go the Mac and Cheese route (not KETO).
Roasted Cauliflower Soup
Maureen Frost, Editorial Director
I make this Roasted Cauliflower soup and it’s a hit in my house. I LOVE soup and could eat it all times of the year but I usually spare my family and only make it when it’s cold. Even though the temps have only dipped down into the 60s so far here, it’s definitely time to pull this recipe out and make it.
I love that the creamy texture comes from the cauliflower and not actual heavy cream—makes it healthy and delicious! Pair with a toasted baguette and a side salad and you have yourself the perfect fall dinner.
Roasted Butternut Risotto
Danielle McDermont, Lead Designer
This roasted butternut risotto recipe tastes incredible! To me, butternut squash and sage are the perfect fall flavors and pair perfectly together.
Being able to cook this risotto recipe in the oven makes it so much easier than having to watch it on the stove and constantly stir. Plus, it’s healthier than most risotto recipes since it doesn’t use cream.
Spaghetti Squash alla Vodka
Melissa Guenther, Marketing Assistant
I make a mean spaghetti squash alla vodka. I love this dish because it’s super simple, inexpensive, and healthy! You can also easily make this vegetarian or vegan.
I love that I can tweak this recipe, depending on how I’m feeling that day, and it always turns out delicious.
Butternut Squash Soup
Eleanor King, Social Media Manager
Growing up, we always grew our own butternut squash and some years we would have 20+ coming out of the garden. It has truly become my favorite squash and fall ingredient.
Butternut soup has to be my top butternut recipe. The soup I make is a recipe that I developed over the years of trial and error. I’m so excited to be able to share this recipe via KIWI and I hope you all enjoy it as much as I do!