Our Favorite Fall Recipes 2022
Our Favorite Fall Recipes 2022
It’s the time of year again….yup it’s pumpkin spice latte season! America’s aura is orange, pumpkin orange to be exact, and three hundred million people are busy working out ways to get more pumpkin, squash, spices, and other fall flavors into their mouths as quickly as possible.
Wholesome Story is fully on board the fall food train as well, and we’re here to share our favorite harvest recipes with you. Read on to find out how to make your home taste and smell like Autumn coziness.
While some may be dreaming in shades of pumpkin-y orange, nothing says fall to our dietitian Justine like a bouquet of fall mushrooms. Très magnifique!
Everything sounds fancier in French, including Champignon Bourguignon, which is just a mushroom stew with red wine. This recipe is deceptively simple and will fill your home with warm, comforting scents and your belly with nourishing whole foods.
- • 6 tablespoons butter or extra-virgin olive oil, plus more as needed
- • 2 pounds mixed mushrooms, such as portobello, cremini, white button, shiitake or oyster, cut into 1-inch chunks (about 10 cups)
- • 2 cups diced onion
- • 4 carrots, sliced
- • 1 cup peas, frozen
- • 3 garlic cloves minced/crushed
- • 1 tablespoon tomato paste
- • 2 ½ tablespoons all-purpose flour
- • 1 ½ cups dry red wine
- • 1 ½ cups mushroom or vegetable broth
- • 1 tablespoon tamari or soy sauce, plus more to taste
- • 3 large fresh thyme branches or ½ teaspoon dried thyme
- • 1 bay leaf, crumbled
- • Salt and freshly ground black pepper to taste
- • Polenta, pasta, rice, bread, or mashed potatoes, for serving
- • Chopped flat-leaf parsley, for serving (optional)
- In a large saute pan over medium high heat brown the onions and mushrooms, stirring sparingly to encourage caramelization. This is where all that delicious umami flavor comes to life!
- Once things are browned to your liking, reduce heat to medium low and add 1 more tablespoon of butter or oil along with sliced carrots, peas, tomato paste, garlic, and salt. Cook until carrots start to soften a bit.
- Once the carrots are starting to cook and everything is a sticky mess, add in flour, and more butter or oil if necessary, and stir frequently until the flour smells nutty and no longer raw.
- Add in wine, broth, tamari, thyme, and bay leaf. Stir gently to get all the yummy caramelized bits off the bottom.
- Reduce heat to low and cover with a lid. Simmer for 30 to 40 minutes or until carrots are cooked, stirring occasionally to keep from sticking.
- Serve over a bed of mashed potatoes, rice, pasta, polenta, or just with a few thick slices of crusty bread on the side. Bon appetit!
If you’re a bit of a mycophile (mushroom enthusiast) and also a foodie, check out this article to learn more about the many edible mushroom species beyond cremini, portobello, and other varieties commonly found in the supermarket. Some of these varieties may even be available seasonally in your local farmers market or co-op!
If you’re more than a bit of a mycophile and you want to start foraging but aren’t sure where to begin, check out the North American Mycological Association and find mushroom hunting groups near you!
Pro Tip - If you want to branch out and find exotic mushrooms but aren’t made of cash, try looking at your local Asian grocery store to see what kinds of mushrooms are available. They often have a much wider selection than American supermarkets for both fresh and dried mushrooms.
Spiced Apple Cider
You may well be shocked that we’re on the topic of fall and haven’t mentioned apples yet! Our graphic designer, Eiko, has made sure that we do not forget fall’s sweetest fruit.
This apple cider recipe is simple, easy, and will fill your house with the sweet scent of apples and spices as it simmers away on your stovetop. Candles are for suckers; cider is for the true fall scent enthusiast!
- • 10–12 medium apples (Whatever your preference, I recommend the sweeter ones over the tangy. You can mix and match too)
- • 2 oranges, quartered - with skin brings a bit more bitterness and without brings more citrus flavor
- • 3 cinnamon sticks
- • 1 tablespoon whole cloves
- • 1 teaspoon whole allspice
- • 1 whole nutmeg
- • 1 ginger (cut in pieces. If you want less “burn” sensation, you can add less to just bring out nice ginger taste)
- • 14 cups water
- • ½ cup brown sugar
- Add water apples, oranges and cinnamon sticks into a pot of choice.
- Add the rest of the ingredients to the pot, except the sugar. (Sugar is added at the end.)
- Let water come to a boil then lower heat to low-medium (get it simmering).
- Simmer with lid on pot for 3-4 hours.
- Apples and oranges will be completely cooked. Mash them up in the pot as is.
- Strain the cider, add in sugar and voila! You made apple cider!
Did you know?
- • There are approximately 2,500 species of apple grown in the US
- • There are approximately 7,500 species of apple in the world
- • The science of apple growing is called pomology
- • Archeologists believe that humans have been eating apples for approximately 6,500 years.
- • Over half of the United State’s apples are grown in Washington state 1
Now, Taka knows what's up! For his contribution, our Director of Operations has chosen that classic cold weather comfort food, Shepherd’s Pie.
This rich, all-in-one meal is full of harvest vegetables and garden herbs…it’s like tasting a farm. While this recipe is not vegetarian, you can use a meat substitute to replace the beef, such as lentils or vegan “meat,” use vegan Worcestershire sauce, swap the beef broth for veggie or mushroom broth, and Ta Da… Vegetarians can eat it too! So, don’t skip this recipe if you’re not a meat-eater.
FOR THE FILLING
- • 1 Tbsp. oil
- • 1 small onion, finely chopped
- • 2 carrots
- • 2 celery
- • ½ cup frozen corn (more if you want)
- • ½ cup frozen green peas
- • 3 cloves garlic, minced
- • 2 sprigs thyme or 1 tsp dried thyme
- • 1 Tbsp. rosemary
- • 1 and ½ lbs. ground beef
- • 1 tsp. salt
- • 1 ½ tsp. pepper
- • 2 Tbsp. flour
- • 1 Tbsp. tomato paste
- • 1 cup beef broth
- • 2 tsp. Worcestershire sauce
FOR THE MASHED POTATO TOPPING
- • 2 ½ lbs. Yukon Gold potatoes, peeled and cut into 1 inch cubes
- • ½ Tbsp. salt
- • 1 tsp pepper
- • 3 Tbsp. butter
- • ¼ cup milk, gently heated
- Preheat oven to 400 degrees F.
- Peel and dice the potatoes. Put them in a large pot of boiling water and boil for 15-20 minutes until they are soft.
- Drain the water then mash the potatoes with a masher or large fork and add the butter, salt and pepper and then mix. Add the milk and then mix again. Add extra salt and pepper to your liking.
- Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
- Add the carrots and celery and cook for 3 minutes
- Add the ground beef to the skillet and break it apart with a wooden spoon. Add the rosemary, thyme, salt, and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
- Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
- Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
- Add the broth, frozen peas and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
- Pour the meat mixture into a large glass baking dish.
- Spread the mashed potato evenly on top of the meat mixture and add some extra butter on the top of the mashed potatoes if you’d like.
- Bake at 400 degrees for 25-30 minutes.
Fun fact, what we Americans think of as Shepherd’s Pie here in the US is actually Cottage Pie. In the UK, home of the potato-topped casserole, a Shepherd’s Pie is made with lamb or mutton, hence the shepherd title, but a Cottage Pie can be made with beef, lentils, or beans. Now you know that this recipe is actually a Cottage Pie. But since we’re in America, we won’t hold it against Taka, we love him!
Mom’s Kabocha Squash Soup
Our beloved founders, Shinghi and Junghwa, are singularly minded in their appreciation for festive fall produce; they’re all about Kabocha Squash.
For those of you who may not be familiar with this variety, it’s a Japanese winter squash that is much beloved by all who try it. Some are orange and some are dark green, which starkly contrasts with the vibrant, yellow-orange center, seriously it’s SO vibrant. We love!
This soup is easy, nourishing, and just waiting for you to make it! You can top it with roasted seeds, homemade croutons, fresh herbs, or spicy pepper flakes. Just make sure you’ve got a thick slice of crusty bread to dip, cuz you’ll want it!
- • 1 medium sized kabocha squash, seeded (about 3 to 4 pounds for the ½squash) I also prefer the green one
- • 2 ½tablespoons extra virgin olive oil, divided
- • 2 cups chopped or sliced onions
- • 2 ribs celery, sliced
- • 3 cloves garlic (about 1 tablespoon)
- • 1 (2-inch) piece fresh ginger, peeled and grated
- • 4 cups veggie stock
- • 2 teaspoons kosher salt
- • ¼ teaspoon black pepper
- • Salt to taste
- • Lime juice, for serving
- • Chopped fresh cilantro, optional for serving
- Preheat oven to 400 degrees.
- Cut Kabocha into cubes and roast for approximately 45 minutes or until you can poke through the flesh with a fork.
- In a soup pot, add oil, onion, celery, garlic, and ginger. Sauté until onions are translucent and celery is soft.
- Then add the roasted Kabocha and broth; heat through.
- Purée the soup using a hand blender.
- Add salt, lime juice, or cilantro to your liking.
- Serve and eat!
If you’re excited for soup season, but you’re not really into squash, check out this list of 20 of the world’s best soups, for some international soup-spiration.
Want even more soup-spiration? Here’s another list of 20 of the world’s best soups and there are surprisingly few repeats from the list above. Everyone just loves soup!
Mika, our Social Media Manager, is sharing a childhood favorite with us from her home culture of South Korea. This exotic drink is probably like nothing you’ve seen before…unless you’ve seen Misugaru before.
If you need a whole-grain pick-me-up packed with vitamins and minerals, Misugaru might just be the tasty beverage you’ve been looking for.
Misugaru Latte (not really a meal, but super yummy :) Misugaru is a traditional Korean multi-grain powder that is combined with milk or water to make the most delicious nutty and cereal-like latte. It is often enjoyed iced in the summer, but I love drinking it in the fall.
Depending on the mix, it contains a variety of grains that often include brown rice, sweet rice, black soy beans, barley, perilla seeds, black sesame seeds, Job’s tears, soybeans, and millet.
- • 1 cup water or choice of milk
- • ½ tbsp honey
- • 3-5 tbsp Misugaru Multigrain Powder (can be purchased online)
- • 5-6 ice cubes
Follow this link for the recipe!
If you’re planning to visit Korea this fall, here are some recommendations from expats for what fall flavors you HAVE to try during your sojourn in the east. https://english.visitseoul.net/editorspicks/SeasonalAutumnFoods_/35254
Thanksgiving is not just a North American holiday, Koreans celebrate it as well during the holiday of Chuseok, a harvest festival/holiday very similar to American Thanksgiving. If you’re feeling inspired by the fall flavors of Korea, check out these traditional Chuseok recipes to enjoy the season with some Korean flavors!
- University of Illinois. Apple facts. Apple Facts - Apples and More - University of Illinois Extension. https://web.extension.illinois.edu/apples/facts.cfm. Published 2022. Accessed September 23, 2022.
- Joo J. Misugaru - Korean multi-grain powder drink. Kimchimari. https://kimchimari.com/misugaru-korean-multi-grain-powder-drink/. Published March 5, 2022. Accessed September 23, 2022.